Blue Ribbon Strawberry Jam
- Yields: 8 half-pint jars
1Prepare canner for hot water bath. Wash canning jars in dishwasher on hot. Wash two piece lids and place in a bowl of very hot water.
2Wash, sort and stem strawberries. Slice into quarters and crush with a potato masher. Measure fruit and place in a large 6-8 quart sauce pan. Add pectin and butter. Cook over medium high heat, bringing to a full boil. Add sugar and mix well. Bring back to a full rolling boil, stirring consistently, for one minute.
3Fill hot jars, leaving 1/4 inch headspace. Wipe rim with damp cloth and attach 2 piece lids. Place in canning rack and gently lower into water. Cover and bring to a boil for 10 minutes. Remove jars from canner and place on a towel to cool.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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