Sun-soaked, juicy strawberries are one of mother natures best summer gifts. Although it has a short growing season, June to mid August, home canning of these delicious berries will let you and your family enjoy them year round.
- 4 1/2 cups of crushed strawberries
- 7 cups of sugar
- 1 box of pectin
Only use ripe strawberries. Rinse and hull (remove the leaves) the strawberries.
In a large sauce pan or pot mash strawberries then add the pectin, bring the strawberries and pectin to a boil over high heat.
Add the sugar and boil for 1 minute.
Remove from heat and stir for 5 minutes, skimming coating off the top.
Pour into clean, sterilized jars.
Put lids on and tighten screw bands. Once the lids become sealed the jam is good for one year.
Makes 8 cups/ or 4 pints.
Pioneerthinking.com – Ingredients for a Simple Life.
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