SWEET STRAWBERRY JAM

SWEET STRAWBERRY JAM 

makes about 8-eight ounce jars

7 cups granulated sugar

8 cups whole strawberries (aprox 2 L)

4 tbsp lemon juice

12 package regular powdered fruit pectin (1.75 oz)

1. Place 8 clean 8 oz mason  jelly jars on rack in boiling water canner (you can also use a large deep sauce pan or stock pot that is at least 3 inches  deeper than the height of the jars) fill jars and canner with cool water that reaches top of jars. Cover and bring to a simmer over med heat.. do not boil.

2. Prepare 8 two piece closures. Set screw bands aside. Place lids in a small saucepan and cover with water.  heat just to a boil keep lids warm until ready to use

3. Measure sugar into bowl and set aside. Sugar is added to the boiling jam all at once so measuring it ahead of time prevents mistakes

4. wash strawberries in cool water, drain and  hull.

5. using potato masher crush berries and transfer to a 1-cup liquid measure. As you accumulate each cup, transfer crushed berries to a large deep stainless steal  sauce pan.  Repeat till you have 5 cups crushed berries.

6. Add lemon juice to crushed strawberries in saucepan. Whisk in pectin until dissolved. Bring to full boil over hight heat stirring frequently. Add sugar all at once and stir constant. return to full rolling boil that cannot be stirred down. Boil hard stirring constantly for 1 minute. Remove from heat and using a large slotted metal spoon skim off foam

7. Fill one jar at a time. Remove jar from canner and empty hot water back into canner. Place jar on tray or towel covered counter and place a canning funnel in it. Ladle hot jam into hot jar, leaving 1/4 inch head space. Slide a nonmetallic utensil such as a rubber spatula down between the jam and inside of jar two or three times to release air bubbles. wipe place lids and rings on repeat till all are done returning each jar to canner rack.

8. When all jars are filled, lower rack into canner ensure jars are completely covered by at least 1 inch. bring to a rolling boil for 10 minutes. wait five minutes after turning off heat and remove  jars without tilting.  Place upright on towel in draft free place and let cool undisturbed for 24 hours.

9.  after 24 hours check lids for seal. Remove screw bands. Jars that have not sealed must be refrigerated immediately or reprocessed.  Label and store in cool dark place.