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
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