Learn how to make homemade Strawberry Jam to preserve fresh summer strawberries. Capture the essence of fresh strawberries to be cherished long after their season has passed.
INGREDIENTS
Prepared Strawberries
Sugar
Butter Or Margarine
CERTO Fruit Pectin
Wash jars and lids in hot, soapy water. Fill a water bath canner halfway with water, submerge jars, and bring to a boil. Let jars sit in simmering water until ready. Follow appliance instructions if using electric canner.
Wash and stem strawberries. Crush in batches. In a large non-reactive pot, combine crushed berries, sugar, and butter (optional). Stir over low heat, then bring to a full rolling boil. Stir in pectin, boil 1 minute.
Remove one hot jar, drain, and fill with hot jam, leaving ¼ inch headspace. Wipe rim, add lid, and screw band on finger-tight. Repeat for remaining jars, placing each on a towel while filling.
Place jars in the canner with water covering them by 2 inches. Boil for 10 minutes. Remove and cool jars overnight. Check seals and refrigerate any unsealed jars. Label sealed jars and store in a cool, dry place for up to a year.