How I Learned to Make Classic Strawberry Jam the Old-Fashioned Way
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 8
- Calories
- 200 kcal
- Carbs
- 50.00 g
Ingredients
- 2 quartsstrawberries, washed, stems removed, cut and crushed (yields 5 cups crushed berries)
- 7 cupssugar
- ½ teaspoonbutter (to reduce foaming)
- 1 boxfruit pectin (1.75 oz, Sure-Jell)
Instructions
- 1
Pour the crushed strawberries with all the juices into a large pot. Measure the sugar into a separate bowl and set aside. Stir the package of pectin into the strawberries and add the butter.
- 2
Stirring frequently, bring the strawberry mixture to a full rolling boil, and then add the sugar. Stir to fully incorporate.
- 3
Return the mixture to a full, rolling boil and boil for exactly 1 minute, stirring constantly.
- 4
Remove the pot from the heat and skim any foam from the surface.
- 5
Ladle quickly into clean jars. Wipe the rims of the jars with a clean cloth, place the lids on, and tighten the bands to 'fingertip tight'.
- 6
Place the jars in a canner and process for 10 minutes. Ensure the water covers the jars by an inch or two.
- 7
Carefully remove the jars from the canner. Cool completely before storing.
- 8
Check that all lids are sealed properly before storing. If the lid springs back when pressed, store in the refrigerator.