Summer Strawberry Jam
Ingredients
- 1 ⅓ cups crushed fresh strawberries
- 1 ½ tablespoons fruit pectin (such as Ball Realfruit Classic Pectin)
- 1 ⅔ cups white sugar
- 2 half-pint (8 oz) jars with lids and rings (such as Ball or Kerr)
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Instructions
- Inspect two ½-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Place strawberries in an 8-quart saucepan; gradually stir in pectin. Set over high heat; stir constantly until mixture comes to a full rolling boil that cannot be stirred down. Stir in sugar until dissolved; return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Off heat, skim foam if necessary.
- Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage. Store in a cool, dark area.
Source
Original recipe: View Original