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Strawberry Jam

July 9, 2010

So I’ve been super busy as of late.  Sorry for the delay.  We made these super cute little jars of strawberry jam- the real version w sugar as our wedding favors. I thought they were the most adorable things ever!

Strawberry Jam – adapted from the Ball Traditional Strawberry Jam recipe

  • 5 cups crushed strawberries (we used about 8, maybe even 10)
  • 1/4 cup lemon juice
  • 1 package liquid fruit pectin (1.75 oz)
  • 7 cups granulated sugar (we used 5 1/2 cups, it is VERY sweet with 7)
  • 8 (8 oz) pint jars or 16 (4 oz) jam jars

1.  Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. Combine the crushed strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
3. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4.  Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5. Process in a boiling water for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
6. Enjoy!  These do not have to be refrigerated until after opening!  SO delish in the morning with scones or toast or English muffins… whatever you need it on! 🙂

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