You will need:
- 5 cups of crushed strawberries
- 7 cups of granulated sugar
- 1 box of regular pectin or 6 tbsp of classic pectin in the jar
- 1/4 cup lemon juice
- 1 pat of butter
- Water bath canner, Jars, Lids and Rings
- Jar lifter, Magnet and Funnel
- Fill a large pot with water and add about 1/2 cup of white vinegar. Let your berries sit in this for a few minutes to remove any dirt. Rinse berries in cool water and take a huller or paring knife and cut out the hull.
Slice your berries and mash them up. The Ball Blue Book says to layer them one layer at a time and mash them with a potato masher. I throw them in a food processor and chop them up. I don't like real big chunks in my jam so this works well for me. It also helps the fruit not to float in the finished jam. You can do it either way you want to.
Measure out 7 cups of sugar and set aside. Take 1/4 cup from the sugar you measured out and mix it with the pectin in a small bowl.
Put your jars in the canner to sterilize while you are making the jam. Put the lids and rings in a pot and cover with boiling water as well or if using newer lids you can just wash and set aside until ready to use.
Measure 5 cups of prepared fruit into a large stainless steel pot. Add your lemon juice and add a pat of butter.
Sprinkle the pectin into the fruit stirring as you go so that it doesn't clump. Over high heat bring to a boil that can't be stirred down.
Add your sugar all at once and bring back to a boil that can't be stirred down. Boil for exactly one minute. Skim off any foam if you need to. Ladle hot jam into hot jars leaving 1/4 inch head space.
Wipe the rims with a paper towel dipped in vinegar to ensure a good seal. Put on lids and rings and tighten down finger tight. Place in the water bath canner and bring to a boil. Process for 10 minutes. Turn off heat and remove lid. Wait 5 minutes and then place your jars on the counter to cool for 24 hours.
Label and Store for a cold winter morning!