Recipe Submitted by mamamia ..|.. Category: Preserving Foods
Wash and sort the berries quickly in cold water; drain. Hull the strawberries. In a flat bottomed pan, crush the strawberries, 1/3 at a time, using a pastry blender. Do not puree the berries; leave nice size pieces which will be attractive in the jam. Place the crushed berries and the juice in a mixing bowl. Measure 5 cups crushed strawberries, including the juice, and place in a 8 quart heavy bottomed kettle. Place the sugar in a large mixing bowl; set aside. Add the pectin to the crushed berries in the kettle; stir well to combine. Over high heat, bring the berry mixture to a rolling boil, stirring constantly. Immediately add the sugar and return the mixture to a rolling boil over high heat, stirring constantly. Boil the mixture exactly one minute, stirring continuously. Immediately remove from the heat and skim the foam off the jam using tablespoons and teaspoons. Quickly pour the hot jam into jars leaving 1/4" headspace. Process in a boiling water canner for 10-15 minutes. Remove jars from water and place on a dry wooden board which has been covered with a tea towel. Let the jars stand, UNDISTURBED, 12 hours to cool completely.
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org