Strawberry Jam

I love making jam!  My local grocery store had a late summer sale and I just couldn't resist!  Fresh strawberries have such wonderful flavor.  I admit that I snuck a few while chopping the little guys up.

 Measuring out the "crushed" berries.

 

 The canning Bible!

 

Enjoying a schmear on homemade "no knead" bread. Couldn't ask for more!  Well, maybe a little butter..

Ball's Complete Book of Home Preserving
Strawberry Jam with Liquid Pectin
*Makes about eight 8-ounce (250mL) jars
3 and 3/4 cups          Crushed, Hulled Strawberries
4 tbsp                      Lemon Juice
7 cups                     Granulated Sugar
1 pouch                   3oz. Liquid Pectin

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE strawberries, sugar and lemon juice in a 6- or 8-quart saucepan. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly. Add liquid pectin. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
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.) 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.

Notes:
-Have pectin pouch already open and sitting upright in a glass for easy access.
-In retrospect I would have prepared the strawberries the day before.  Crushing them in advance and tossing them in the sugar to rest overnight would have pulled more juice from the berries and allowed the berries to mingle with the sugar better.  I've heard that this helps prevent "floating" fruit in your end product.
-Feel free to wear a pot holder "mitten" or some sort of heat protective glove while you stir.  A splatter on the wrist will NOT feel super great, I assure you.