HOMEMADE STRAWBERRY JAM
- 2 1/2 c
- crushed strawberries (about 3 pints)
- 1/4 c
- bottled lemon juice
- 3 Tbsp
- pectin (i used sure jell)
- 3 1/2 c
- granulated sugar
- (12 ounce) glass preserving jars with lids and bands
In the meantime, fill another stockpot with water and bring to a simmer. Place jars and lids in the simmering water and leave them until you are ready to fill. This preheats the jars to prevent breakage when you pour your hot liquid into them later. This also prepares the sealing compound in the lids. DO NOT LET THE WATER COME TO A BOIL, or you will activate the lids and render them useless before you even get started.
Stir in lemon juice, then gradually add pectin.
Bring mixture to a full rolling boil over high heat, stirring constantly.
Add the sugar and stir to dissolve. Return mixture to a boil. Continue to boil for one minute, stirring constantly. Remove pan from heat. Skim foam if desired.
Ladle hot jam into two hot jars leaving ¼ inch headspace*. Wipe the rim of the jar with a clean, damp rag. Center the lid on jar. Carefully screw on the band until fit is fingertip tight.