(originally made 6/2011)
Jake and I strawberry picked last week and I finally unearthed all my
canning supplies and found time yesterday to make this jam. It is
super simple and I made no changes except to process the filled jars for
10 mins. I got 8 nice full 8oz jars :) Thanks so much Janra
for sharing this recipe with me, it will definitely be made again and
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups prepared fruit (about 1 quart fully ripe strawberries
1 can crushed pineapple in juice) -- (8 ounces)
5 1/2 cups sugar
1 box Sure-Jell fruit pectin
1/2 teaspoon butter or margarine- used butter
jars on rack in large pot filled with water 10 minutes. Place flat lids
in saucepan with water. Bring to boil. Remove from heat. Let stand in
hot water until ready to fill. Drain well before filling.
and thoroughly crush strawberries, 1 layer at a time. Measure 4 cups
into 6- or 8-quart saucepot. Stir pineapple with juice into strawberries
Measure sugar into separate bowl. (Scrape excess
sugar from cup with spatula to level for exact measure.) Stir fruit
pectin into fruit in saucepot. Add butter. Bring to full rolling boil on
high heat, stirring constantly. Quickly stir in all sugar. Return to
full rolling boil and boil exactly 1 minute, stirring constantly. Remove
from heat. Skim off any foam with metal spoon.
into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims
and threads. Cover with two-piece lids. Screw bands tightly. *Invert
jars 5 minutes, then turn upright. After jars are cool, check seals.
"from Janra, TOHBB"