5 cups crushed strawberries
7 cups sugar
1 box 100 percent Natural Sure-Jell Premium Fruit Pectin
Bring boiling-water canner, half-full with water, to simmer.
Wash jars and screw-on bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Prepare fruit. For berries, crush 1 cup at a time, using a potato masher for best results. If using food processor, pulse to chop. Do not puree. Jam should have bits of fruit. Measure exact amount of prepared fruit (or juice for jelly) into 6 to 8-quart saucepot.
Measure exact amount of sugar into separate bowl. Reducing sugar or using sugar substitutes will result in set failures. Stir 1 box pectin into fruit or juice in saucepot. Add teaspoon butter or margarine to reduce foaming, if desired.
Bring mixture to a full rolling boil (a boil that doesn t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
Ladle quickly into prepared jars, filling to within 18-inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw on bands moderately tight. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to a gentle boil. Process jams 10 minutes, jelly 5 minutes. Adjust processing time according to Altitude Chart on pectin box directions. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
Let stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.
Yield: 8 cups
Source: Deb Trzcinski and 100 percent Natural Sure Jell Premium Fruit Pectin
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