Classic Strawberry Jam Recipe


5 cups crushed strawberries {about 8 cups whole}

7 cups granulated sugar

{1} 1.75 oz. box of Fruit Pectin {I used  sure-jell}


Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.

Add crushed strawberries and pectin in a 6-quart pot and bring to a full rolling boil.

Add sugar and stir until dissolved and cook for 1 minute at a rolling boil while stirring the jam to prevent scorching.

Remove the pot from the heat and skim off any foam with a spoon.

Next, ladle the jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.

Process strawberry jam for 10 minutes.

One recipe makes {8} 8oz jars

Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jelly is not sealed and refrigeration is necessary.