Strawberry Jam

12 Cups Sliced Strawberries
1/4 cup lemon juice
6 tablespoons pectin or 2 packs of Suregel.
7 Cups of granulated sugar

Before you begin working with the food prep all of your materials.
Fill your canner bath with water and turn on the heat so that it is boiling when you are ready to can.

Wash your four quart jars, and lids, in soap and water. Most recipes you see on line will tell you to clean jars in boiling water. This was how they cleaned things in the old days, back when people made their own soap. Soap today is able to clean these jars well enough to skip boiling them.
Set your jars up in your work space.

Place strawberries in a large pot and smash using a spoon or potato masher.
Stir in lemon juice and then add pectin.

Bring mixture to a rolling boil over high heat while stirring.

Reduce heat and add sugar. Than bring pot to a rolling boil again.

Remove from heat and skim foam off the top.

Ladle Jam into the jars and place lids on top.

Seal Jars and move them into the water bath. Allow to boil for a minimum of 10 minuets.

Remove jars and let sit for 12 hours. If seals remain down after 12 hours they are ready to store in your pantry.

Published by lifefromtheashes5332

Hi, I’m Elizabeth. I am a wife, mother, gardener, adjunct professor, philosopher, former foster child, former homeless adult and Master in Social Work. My website covers all the things listed above!

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