Strawberry jam with liquid pectin
- 3 ¾ cups crushed strawberries (2 quart boxes strawberries)
- 7 cups sugar
- ¼ cup lemon juice
- ½ bottle liquid pectin or 1 pouch (3 ounces)
To prepare fruit. Sort and wash ripe strawberries, remove stems and caps. Crush the berries.
To make jam. Measure crushed strawberries into large kettle. Add sugar, lemon juice, and stir well. Place on high heat; bring quickly to a boil with bubbles over entire surface. Boil hard for one minute, stirring constantly. Remove from heat and stir in pectin. Skim off foam with a metal spoon.
Pour jelly into hot, sterilized half-pint or pint jars to 1/4 inch of top. Seal with two-piece canning lids. Process in a boiling water bath. See chart below.
|Jar size||Elevation||Processing time|
|Half or quarter pints||0-1000 feet||5 minutes|
|Half or quarter pints||1001-2000 feet||6 minutes|
|Half or quarter pints||2001-3000 feet||7 minutes|
|Pints||0-1000 feet||10 minutes|
|Pints||1001-2000 feet||11 minutes|
|Pints||2001-3000 feet||12 minutes|
Ingham, B. (2015). Safe Preserving: NOW jams and jellies in PINT jars. University of Wisconsin, Madison. Preserving Jams and Jellies
Reviewed by Suzanne Driessen 2016