Strawberry Jam

COOK
Anni Kolbi

Country
Canada

YIELDS
10 Servings

TOTAL TIME
1 hour 45 mins

Ingredients

1250 ml (5 cups) crushed strawberries, about 2.5 quarts
60 ml (4 tbsp) lemon juice
1750 ml (7 cups) granulated sugar
57 g (1 packet) fruit pectin
knob of butter

Directions

Wash, hull and crush strawberries.
Combine prepared strawberries and lemon juice. Add 1/2 tsp (2 ml) butter or margarine in a large, deep stainless steel saucepan. Whisk in Fruit Pectin until dissolved.
Over high heat, bring mixture to a full rolling boil. Add all the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.
Quickly ladle hot jam into a hot jar [Use sterilised jars - see recipe Canada: zucchini salsa] to within 1/4 inch (0.5 cm) of top of jar (headspace). Using non-metallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim and centre hot sealing disc on it. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to reach in canner. Repeat for remaining jam.
Make sure all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil and keep at boil for 10 minutes. If you are at an altitude of 1000 feet or move, add 1 minute of sterilizing time for each extra 1000 feet.
When complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undistributed 24 hours; DO NOT RETIGHTEN screw bands.
After cooling, check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Label and store jars in a cool, dark place.