Recipe by Laura Miller, Holmesville, Ohio
First place, Jams/Marmalades/Butters (Berry Jam), 2017
Baking temperature:
Baking time:
Yield: 24- ½ pint jars
Ingredients
- 8 quarts strawberries cleaned, stems and leaves removed
- 10 lb. sugar
- 3 pkgs. Sure-Jell Fruit Pectin
Additional items needed:
- 24 ½ pint jars
- Measuring cups
- Ladle
- 2 large bowls
- Large saucepan
- Canning rack and canner
Instructions
- Sterilize jars, lids and rings for at least 10 minutes in boiling water
- Crush strawberries, measure out 5 cups of crushed strawberries into saucepan
- Measure 7 c of sugar in a separate bowl
- Stir in 1 pkg. of Sure-Jell Fruit Pectin into the crushed strawberries
- Stirring constantly, bring mixture to a rolling boil on medium high to high heat
- Add sugar to fruit mixture in the saucepan. Return to full rolling boil, then boil exactly one minute while constantly stirring
- Remove from heat and skim off any foam with metal spoon. Ladle immediately into prepared jars. Wipe jar rims and threads, then cover with lids and rings
- Place jars on elevated rack in canner. Lower rack into the canner, ensuring water covering jars by 1-2 inches, adding more boiling water if needed
- Cover, bring water to gentle boil. Process for 10 minutes, adjusting processing time if necessary for altitude. Remove jars and place upright on towel to cool completely
- Repeat process twice more to complete 2 additional batches for a total of 24, ½ pint jars
- After jars cool, check seals by pressing centers of lids gently with a finger. If lid springs back, jar is not sealed and refrigeration is necessary. Let prepared jars stand at room temperature for 24 hours. Store unopened jars in cool, dark place up to 1 year