Ingredients
4 pints strawberries (about 12 cups) stemmed, chopped (about 6 cups)
4 cups sugar
1 package pectin (I use sure-gel)
Juice of ½ lemon
Jars – sterilized according to package directions
Directions
Mash strawberries in a large pot using a potato masher or fork.
Stir in ½ cup sugar and one package of pectin and bring to a boil.
Boil one minute stirring constantly.
Add remaining sugar and lemon juice, bring to a full boil and boil one minute.
Remove from heat, skim foam off of top (it won’t hurt you – just not as pretty).
Ladle into jars and secure lids tightly. Tops will pop as they seal.
*I like to store in the refrigerator, but it isn’t necessary. Most jams will keep at least 30 days unopened and un-refrigerated and up to 60 days in the fridge.