Strawberry Jam

Ingredients: 

5 cups crushed strawberries

¼ cup lemon juice

6 tablespoons pectin

7 cups granulated sugar

Directions: 

1.  Prepare boiling water canner.  Heat jars and lids in simmering water until ready for use.  Do not boil.  Set bands aside. 

2.  Combine strawberries and lemon juice in a 6 or 8-quart saucepan.  Gradually stir in pectin.  Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

3.  Add entire measure of sugar, stirring to dissolve.  Return mixture to a full rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary.

4.  Ladle hot jam into hot jars leaving ¼ inch headspace.  Wipe rim.  Center lid on jar.  Apply band until fit is fingertip tight.

5.  Process in a boiling water canner for 10 minutes, adjusting for altitude.  Remove jars and cool.  Check lids for seal after 24 hours.

Yield: 4 pints of jam. Source www.freshpreserving.com