Ingredients
5 cups crushed strawberries {about 8 cups whole}
7 cups granulated sugar
{1} 1.75 oz. box of Fruit Pectin {I used sure-jell}
Instructions
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.