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1
Place the mason jars in a large hot water bath canner (or pot).
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2
Cover with water and bring to a simmer.
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3
Simmer the center lids in separate saucepan full of water.
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4
Place the mashed strawberries and lemon juice in a separate pot.
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5
Stir in the pectin until dissolved.
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6
Bring the strawberries to a strong boil.
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7
Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down.
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8
Boil hard for 1 minute 15 seconds.
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9
Skim foam off the top.
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10
Remove one jar at a time from the simmering water.
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11
Pour water back into the pot.
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12
Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent.
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13
Fill the jars so that they have 1/4-inch of space at the top.
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14
Run a knife down the side of the jar to get rid of air bubbles.
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15
Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.
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16
Remove the center lid from the simmering water and position it on top.
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17
Put screw bands on jars, but do not over tighten!
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18
Repeat with all the jars, and then place the jars on a canning rack and lower into the water.
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19
Place the lid on the canner, and then bring the water to a full boil.
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20
Boil hard for 10 to 12 minutes.
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21
Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes.
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22
Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.
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23
After 24 hours, remove the screw bands and check the seal of the jars.
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24
The center lids should have no give whatsoever.
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25
If any seals are compromised, store those jars in the fridge.
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26
Otherwise, fill your pantry with your newly canned goodness.
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27
Cook's Notes:
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28
Jars should be made from glass and free of any chips or cracks.
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29
Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal.
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30
Two piece lids are best for canning, as they vacuum seal when processed.
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31
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water.
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32
Rinse well and arrange jars and lids open sides up, without touching, on a tray.
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33
Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
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34
Use tongs when handling the hot sterilized jars, to move them from boiling water.
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35
Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
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36
As a rule, hot preserves go into hot jars and cold preserves go into cold jars.
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37
All items used in the process of making jams, jellies, and preserves must be clean.
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38
This includes any towels used, and especially your hands.
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39
After the jars are sterilized, you can preserve the food.
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40
It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
