it’s been ages since I made this, as a matter of fact last time I made this I made this with my grandmother watching me and we capped it with paraffin wax before we put the lid on the jar. Brought back some great memories. More importantly I am making this today because my Daughter and I eat Peanut Butter and Strawberry Jam Sandwiches and I made the mistake of looking at the ingredients of the jar in the fridge. How much Corn Syrup can be in one product. I also made this because the vendor next to me at one of the Farmers Markets I do grows incredible Strawberries that were so red and sweet they were grown to be Jam
8 Cups Crushed Strawberries, hulled, the riper the better
1- 1.75oz Box Fruit Pectin
7 cups Sugar
Measure Sugar into a bowl and set aside
Put Strawberries and Pectin in a pot and bring to a rolling boil over medium heat, stirring constantly. A rolling boil is when you can see it boiling while you are stirring. Add Sugar and return to a boil. Boil for one minute.
Now you pack this into Jam/Jelly Jars and process with a boiling water canner for 10 minutes. Remove jars from Water and stand upright on a towel. The jars will “pop” as they cool, this is the lids forming the seal and is natural. Test for a seal after 24-48 hours. If the jar didn’t seal refrigerate and use immediately. Jars that have sealed should be stored upright in a cool dark place and can be stored for up to a year
This will make 8-9 half-pint jelly jars of jam