3 Quarts Strawberries
4 Cups Sugar
1 box of Fruit Pectin
Before you begin:
Make sure your jars are clean
Remove the Hull with Knife or Hull Puller as seen in the pic
Strawberries ready to go........
Crush 1 cup of Strawberries at a time until you have 6 cups of mashed Strawberries
Bring Mixture to a Rolling Boil. Stirring Constantly. Add remaining Sugar and boil for 1 minute.
While waiting for the mixture to boil, Place lids in the boiling water. Turn heat down to a simmer. Keep lids hot until ready for use.
This recipe yeilded Nine 1/2 pint Jars.
Cool completly. If the jar did not seal, the product must be refrigerated and used immedietly
The finished Product.
Thanks Mom for teaching how to make your famous Strawberry Jam!
And for being my hand model!
* I know there are different feelings and theories as to if inversion canning is safe.
But this is the way my Mom has done it and for years and years and the way she taught me to do it. I made Strawberry Jam this year and and processed it for recommended amount of time in a water bath canner.