Strawberry Jam

This standard recipe appears in several places on the internet, including on the Ball website. It's an easy recipe and perfect for beginners. I've added it to this blog so I can easily find it for my next go-round with making jam. Makes about 7 1/2 8oz. jars.

Ingredients & Supplies

5 cups crushed strawberries (about 3 lbs)
1/4 cup lemon juice
6 Tbsp Ball® RealFruit™ Classic Pectin (or Surejell)
7 cups granulated sugar
8 Ball® (8 oz) half pint glass preserving jars with lids and bands

Instructions

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2. COMBINE 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 canner 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.