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strawberry jam jarred and cooled

Strawberry Jam

Slightly modified recipe from the SURE-JELL Premium Fruit Pectin box
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Servings 8 cups

Equipment

  • 1 cup dry measuring cup
  • large saucepan
  • ladle
  • jar funnel
  • 2 large bowls, 1 small bowl
  • mason jars, lids and ring seals (sanitized and warm)
  • canning rack and canner or large pot with lid and elevated rack
  • cooling rack
  • jar lifter

Ingredients
  

  • 6 cups crushed strawberries
  • 4 cups sugar
  • 1/2 tsp. butter or margarine optional
  • 1 package SURE-JELL Fruit Pectin 1.75 oz

Instructions
 

  • Wash and prepare strawberries, discarding the stems.
  • Measure 6 cups of crushed strawberries into a bowl.
  • In a separate bowl, measure the exact amount of sugar into a large bowl. DO NOT REDUCE THE SUGAR IN THE RECIPE SINCE THAT WILL RESULT IN SET FAILURES!
  • Into a small bowl, combine 1/4 cup sugar from the measured amount and 1 package of SURE-JELL fruit pectin.
  • Stir sugar/SURE-JELL mixture into the bowl of crushed strawberries. Add butter or margarine if desired to reduce foaming.
  • Put strawberry mixture into a large saucepan. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in remaining sugar. Return to full rolling boil. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
  • Using the jar funnel, ladle the jam immediately into warm, sanitized jars, filling them to within 1/4 inch of the top. Wipe jar rims and threads. Cover with the two-piece lids. Screw bands tightly.
  • Place jars on an elevated rack in canner then lower rack into canner. Or, use jar lifters to place jars onto an elevated rack in large pot of water. (Water must cover jar tops by 1 to 2 inches. Add boiling water if needed.) Cover; bring water to a gentle boil.
  • Let jam jars gentle boil for 10 minutes, adjusting processing time if necessary for altitude.
  • Use jar lifters to remove jars and place upright onto a cooling rack or towel to cool completely.
  • After jars cool, check seals by pressing the center of each lid with a finger. If the lid springs back up, it is not sealed and needs refrigeration.

Notes

It is important that the jars and lids are sanitized so the jam doesn't grow bacteria while storing. Boil in water for at least 10 minutes while your jam is cooking, so that way they are warm when you put the hot jam in.
Let prepared jars stand at room temperature 24 hours. Store unopened jams in a cool, dark, dry place for up to 1 year. Refrigerate opened jam up to 3 weeks.
Keyword jam