Strawberry Jam
| Strawberry Jam | Print |
Recipe type: Dips, Jams and Jellies
Everyone's favorite!
Ingredients
- 2 qts. fresh strawberries, crushed
- 6 c. sugar
Instructions
- Preheat canner, sterilize jars and prepare lids
- Carefully wash berries
- Combine berries and sugar in a tall, heavy and nonreactive saucepan
- Slowly bring to a boil, stirring occasionally, until sugar dissolves. Boil rapidly until thick, about 40 minutes. As the mixture begins to thicken, stir frequently to prevent scorching
- Test for doneness - 220 degrees on a thermometer, or when the jam sheets off a cool saucer or spoon
- Remove from heat and skim off any foam formed during boiling
- Pour into sterilized jars, leaving ¼ inch of headroom. Run a rubber spatula around the insides of the jars to release air bubbles. Wipe the rims of the jars with a clean, damp cloth. Place lids in position and tighten screwbands
- Process in a boiling-water-bath canner for 5 minutes once the water has returned to a boil
- Use a jar lifter to carefully remove the jars from the canner
- Cool sealed jars. Check seals. Remove screw-bands. Label and store
