I used the recipe my mom always used- the one on the Sure Jell packet -
Makes 8 (one cup) cans of jam
- 5 cups crushed strawberries
- 1 box SureJell Pectin
- 7 cups sugar
Wash strawberries and place several on the bottom of a cake pan. Crush. Repeat until you have 5 cups prepared fruit, then dump it in an 8-quart saucepot.
Stir pectin into fruit, then bring it to a full rolling boil, stirring constantly. Stir in sugar. Return to full, rolling boil and boil for a minute, stirring the whole time. Skim off the foam.
From here, you can immediately can the jam. And since I'm no expert on canning, I'll direct you to the Ball Mason Jar website for a full primer on that one. It's pretty simple, and you don't even really need fancy equipment. http://www.freshpreserving.com/