Step one: Prepare your strawberries. I give them a super quick rinse, so they don't absorb too much water then wipe them off with a towel. (too much water and the jam won't set properly) I have this amazing tool called a strawberry huller and it makes short work of removing the stems.
Step two: In large stock pot add 8 cups of crushed strawberries. ( I prefer smooth jam, so I dropped the strawberries into my vitamix machine for 30 seconds) Add 6 tablespoons of Ball Classic Pectin, 7 cups of sugar, and 1/4 cup of lemon juice. Stir until all the sugar is dissolved. Bring to a rolling boil.
TIP:add 1 tablespoon of butter to reduce the foam.
Step three: Bring to a hard boil for 1 minute, stirring constantly. Remove from heat. To test the set, spoon a small amount of jam onto a plate and place in the freezer for 30 seconds. Remove from freezer, then push with your finger; if the jam wrinkles and doesn't flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 minutes longer, then turn off the heat and do the wrinkle test again. Repeat until ready.
Step four: Skim any foam if necessary. Ladle hot jam into hot jars leaving 1/4 -inch headspace. Adjust the two piece caps.
Step five: Process 10 minutes in a boiling water canner. Then remove jars to cool and seal on your counter top. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.
Strawberry Jam
Yield:about 8 half pints
8 cups strawberries 1/4 cup lemon juice
6 tablespoons Ball Classic Pectin 7 cups sugar
Wash strawberries:drain. Remove stems. Crush strawberries one layer at a time. Combine strawberries, pectin, and lemon juice in a large saucepot. Brig to a boil; stirring occasionally. Add sugar, stirring until dissolved. Return to a boil. Bring to hard 1 minute boil, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4- inch headspace. Adjust two piece caps. Process 10 minutes in a boiling- water canner.
