Strawberry Jam, Homemade

If you are a jam lover like we are, then this is for you. It only takes a few minutes to make this. The hardest part is washing the jars and berries. Take a minute to cut them up and mash them, measure out some sugar and you have jam. I guarantee it is better than store bought. And it looks pretty on your pantry shelf. You will be so glad you made it. Use it for strawberry shortcake, spoon over ice cream, use between layers on your cakes, yumm 😋. There are so many ways you can use this. Enjoy! Recipe below.

Enjoy!
Karen, Stephanie, & Paul

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Ingredients:
5 cups strawberries
1 box SURE-JELL Fruit Pectin
1/2 tsp butter or margarine
7 cups sugar, measured into separate bowl

Directions:
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
Stir pectin into fruit in saucepot. Add butter to reduce foaming. 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 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in water bath canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)