Summer Strawberry Jam

1. 1

   Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2. 2

   Place strawberries in a 6- or 8-quart saucepan. Gradually stir in pectin. Over high heat, bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.

3. 3

   Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

4. 4

   Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip-tight.

5. 5

   Process in a boiling-water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

* Per serving · 4 servings · Values may vary.

No additional tips available.