My family and anyone else I have given this to says they love it! I have to take their word for it because I can't eat it. (can't eat anything with seeds) I'm not sure about the amount it serves. And the prep and cook times are a guess. This is a lot easier than it sounds especially if you've canned before. It's just a little time consuming.
Instructions: I was able to get 6 pints out of this.
Wash jars and bands in hot soapy water, rinse and set aside. Set up your stove for the hot water bath process.
Place washed jars in canner (I use a stock pot) filled with water and boiling slightly.
Jars need to boil for 10-15 minutes to sterilize.
I processed these for 10 minutes. They are pint size jars. After I do this, I put the jars in a 200 degree oven. I sit them on a cookie sheet, or in a pan to keep them warm and take out one at a time as I fill them. Put your lids in a small pan of water on the stove that is almost to a boil,then just turn it on low to keep them hot.
I wash and hull the strawberries and cut the big ones in half and place them in the blender. I only pulse them a little bit at a time because you don't want them pureed. You want some pieces of fruit. Most recipes say just to use a potato masher, but I found the blender worked very well for me as long as you pulse it just a very little at a time. Just do them in batches, don't try to mash them all at once.
Measure 7 cups of mashed strawberries and place in a large pot, such as a dutch oven type maybe like an 8 qt. I use teflon so it doesn't stick.
Stir in 1 box of pectin and 1/2 T butter (to reduce foaming). Bring mixture to a full rolling boil (a boil that doesn't stop boiling when stirred) on high heat. You may want to wear a pair of oven mitts as you stir. This tends to splatter a little bit.
Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. I don't bother skimming off any foam because there isn't enough to bother with. If you have very much, then go ahead and skim it off.
Ladle into prepared jars, filling to within 1/4 to 1/8 inch of tops. Wipe jar rims and threads, cover with lids and screw bands tightly. Place jars on elevated rack in canner (I just used a round wire rack that fit in my pot). Water must cover jars 1 to 2 inches. Add boiling water if needed. Cover; bring water to gentle boil. Process jam 10 minutes. Remove jars and place on towel and let stand at room temperature 24 hours. Check to make sure they are sealed.
The top center of lid will be pulled down. If you're around,you can hear them pop when they seal.