It is Strawberry season here in the Tampa Bay area, and I have the privilege of living close to Plant City, the Winter Strawberry Capital of the World! So my family and I HAD to go and pick some of those HUGE and DELICIOUS strawberries. Every year we freeze some of the strawberries for shakes and the rest goes to jam and syrup.
If you have never canned anything before, you really should give it a try. There is nothing like fresh, homemade jam. Not to mention the pride of knowing you made it. Canning can seem a bit scary at first, but once you've made your first batch you will realize it isn't hard.
Also your local Extension Office might even have a class on canning, I know Hillsborough County does.
Strawberry Jam by Ball
5 cups crushed Strawberries
1/4 Cup lemon juice
7 cups Sugar
Heat Jars and lids in hot water, not boiling , until ready to use. Keeping the jars hot helps prevent them from breaking when adding hot jam. I usually just put my jars and lids through a dish washing cycle and that cleans them and keeps them warm until I am ready.
Combine Strawberries and lemon juice in a saucepan Gradually stir in pectin. Bring fruit to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
Add all the sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Fill the jars within a 1/4 inch from the top, wipe off any drips and then put the lid and rings on.
Next put filled jars in to the canner (or a large pot) filled with boiling water. The water should be 2 inches over the top of the jars. Boil/process the jars for 10 minutes.
Remove jars and let them cool off on the counter. As they cool you should hear the lids "pop". This sound means it sealed. If any of the jars didn't seal just put it in your fridge and use that jar first.