It has been a while since I did a recipe and this one is too good not to share. I am overflowing with strawberries and what better way to make them last than some jam! As you know from my mom's canning post we love things in mason jars. It really makes me sad when people use them for crafts because there is such good, fresh, homemade goodness that could be stuffed in there! This strawberry jam is one of my favorite things in the world come December and February. This batch I actually made from strawberries frozen from our adventures to Sweet Berry Farms this past spring. If you live in central Texas, run don't walk either in the spring or the fall. We will definitely be back for their pumpkin patch, hayrides, and corn maze! But for now here is the jam.
4 cups strawberries
7 cups sugar
1 /3 cup fruit pectin
Prepare jars ahead of time in the same process as the tomatoes here.
First cook the berries over low heat and crush or puree them.
Return to heat and mix berries and pectin, bring to a boil.
Add sugar and return to boil for 1 minute. Put jam in jars and wipe down edges. Give jars a water bath to create an air tight seal in the same way as the tomatoes, make sure you hear the seal pop.
Store at room temperature until opened and then refrigerate. In the fridge the jam will last up to 6 months once opened and unopened it will last up to two years.