Strawberry Jam With Pectin

Hi everyone and welcome!

How to make and can Strawberry Jam with Pectin. Easy recipe from the Ball blue Book Guide to Preserving.
https://www.amazon.com/dp/0972753745

Ingredients:
2 quarts (4-5 pounds) Strawberries
6 tbsp Ball Classic Pectin
¼ cup lemon juice fresh or bottled
7 cups of sugar.

Instructions:
Prepare your jars, lids, and bands by cleaning them. Prepare your water bath canner and place your clean jars in the canner, on low, to keep them warm.

Place your lids in a small saucepan and simmer to keep warm.

Wash strawberries. Remove stems and caps. Crush strawberries with a potato masher.

I didn’t have a potato masher on hand, so I had to improvise and use a KitchenAid Corded Hand Blender, which worked just as well.

Combine strawberries and lemon juice in large saucepan. Stir in pectin. Bring mixture to a boil on medium high heat.

Stir in sugar until dissolved and bring to a rolling boil that can’t be stirred down. Remove from heat. Skim off foam if necessary.

Ladle jam into hot jars, leaving ¼ inch headspace. Wipe rims. Place lids on jars and then bands to fingertip-tight.

Process in water bath canner for 10 minutes, adjusting for altitude.


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