Mash strawberries with a potato masher.
Measure 5 cups prepared fruit into saucepot
Pour in the lemon juice
and fruit pectin.
meanwhile the the jars are ready sitting in their hot water but not boiling hot water on the stove.
The sugar, yes, ALL that sugar is the only way to make it work.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar.
Return to full rolling boil and boil exactly 2 minutes, stirring constantly.
Skim the bubbles
and put into a separate jar because bubble jam still tastes real good on toast even if it doesn’t LOOK perfect.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
Place lids and screw on tightly.
Turn filled jars upside down on a dish towel and start timing for 5 minutes.
And sometimes recycling jars and lids doesn’t work. The leaky one got dumped back into the pot and put into another jar.
Keep filling hot jars until it’s all gone.
After 5 minutes turn jars to upright position and let jars set for 24 hours untouched.
- 5 cups prepared Strawberries
- 1 box JELL -ease Fruit Pectin
- 4 tablespoon lemon juice
- 1/2 tsp. butter or margarine (optional)
- 7 cups sugar, measured into separate bowl
Using a 1 C. measuring device, measure the 7 cups of sugar out into a medium bowl and set aside. This will allow you to pour the sugar while stirring the strawberries to prevent scorching. Pour all strawberries into a large bowl and mash until they are pulp-like. Using the same 1 C. you used to measure sugar, now use it to measure out 5 cups of mashed strawberries into a 6-8 quart pan. If the fruit is a little short in the last cup add water to make up the difference. The relationship is important to use the same 1 C. measuring device.
On medium heat, start cooking the strawberries. Add lemon juice, and then 1 pkg. of Jel-Ease pectin slowly while stirring the strawberries constantly. Add butter to reduce foaming, if desired. Bring just to a boil. Start adding the sugar a little at a time while stirring as not to scorch. Continue stirring until mixture comes to a full rolling boil that cannot be stirred down. Continue cooking and stirring constantly for exactly 2 minutes. Remove from heat and quickly skim the top to remove foam.
Immediately fill hot jars to 1/4 inch from top. Place lids and screw bands on tightly. Turn filled jars upside down on a dish towel and start timing for 5 minutes. After 5 minutes turn jars to upright position and let jars set for 24 hours untouched. After 24 hours, make sure all jars are sealed. Store in a cool place.
You will need 5 wide mouth pint jars with lids and bands, Sterilize by boiling jars for 10 minutes and keep hot until ready to fill. Place lids and bands in hot (but not boiling) water until ready to seal jars.