Trying to fit this year’s strawberries in our freezer was quite a challenge, because we hadn’t eaten all of last year’s.
Not a bad problem to have. The solution? My sister and I spent an afternoon making jam. Thirty five jars of jam, to be exact. Extra hands and company are always appreciated when tackling a huge canning job. The recipe below is for a much more manageable amount. It should yield 6 or 7 half-pint jars.
6 2/3 cups pureed strawberries
5 Tablespoons lemon juice
7 1/2 Tablespoons pectin
5 cups sugar
Put puree and lemon juice in a large pot, and set heat on high.
Add pectin a bit at a time, stirring well.
Bring to a strong, rolling boil, stirring regularly.
Continue stirring, and bring back to a boil.
When the boil is so strong you can’t stir it down, cook one minute.
Ladle into hot, clean jars, leaving 1/4″ headspace.
Process 10 minutes in hot water bath.