Blue Ribbon Strawberry Jam

Yields8 half-pint jars
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Directions

1

Prepare 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.

2

Wash, 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.

3

Fill 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.

Ingredients

 8 cups strawberries
 5 cups sugar
 1 box Mrs. Wages® Fruit Pectin Home Jell®
 1 tsp butter

Ingredients

 8 cups strawberries
 5 cups sugar
 1 box Mrs. Wages® Fruit Pectin Home Jell®
 1 tsp butter

Directions

1

Prepare 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.

2

Wash, 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.

3

Fill 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.

Notes

Blue Ribbon Strawberry Jam