Wednesday, April 7, 2010
2 quarts strawberries
1 pkg powdered pectin
1/4 c. lemon juice
7 c. sugar
Wash and crush the strawberries. Combine strawberries, pectin and lemon juice in large saucepot. Bring to a boil, stirring occasionally. Add sugar, stirring until dissolved. Return to a rolling boil and boil hard, 1 minute, stirring constantly. Remove from heat and skim foam, if necessary. Ladle jam into hot jars leaving 1/4 inch headspace. Adjust 2 piece caps and process 10 minutes (20 minutes in Utah) in a boiling water canner. Yields about 8 half pints.
Never canned before? It's really not as scary as it sounds. If you have any questions, let me know, I'm happy to help! :)
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