Strawberry Jam

Ever since I was little my mom and I would go to the local farm, where you can pick your own fruit. We usually go strawberry and blueberry picking during the summer months. We leave with baskets and baskets full of fresh fruit and we never know what to do with all of it. We either make pies out of the strawberries or we make jam. Jam is super easy to make, and lasts for ever! I hope you enjoy my recipe for strawberry jam.

Ingredients:
1 1/2 cup of strawberries per two 8 ounce jar.
1 1/2 tablespoons pectin per two 8 ounce jar
1 cup of sugar per two 8 ounce jar

Sterilize jars and lids by boiling for 10 minutes. Take out and put to the side.

Cut the tops off the strawberries and wash them. I used about 6 cups of strawberries to make 6 jars of jam.

Put the strawberries into the pot and mash slightly with a potato masher. Add the pectin to the strawberries.

Bring the pectin and strawberries to a boil, while stirring constantly. Once the mixture has come to a boil, add the sugar, I used about 3 cups of sugar to make 6 jars of jam. Bring this to a boil and let it boil for a minute. Skim off any foam.

Ladle into the jars, filling about a half inch from the top. Wipe the tops with a wet paper towel to make sure there isn’t any jam on the rim of the jar.

 Place the lid on the mason jar, then screw the band on loosely. Place gently the mason jars into a pot of boiling water. The water should cover the tops of the jars by about 2 inches. Boil for 10 minutes and remove carefully. Check lids for seal after 24 hours, the lids should not flex up and down when the center is pressed. The preserved jam lasts for about a year. If you would not like to boil the jars, you ladle the jam into the jars and refrigerate. The non preserved jam lasts for about 2 weeks.