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Oregon Strawberry Jam

Source of Recipe


Jan Roberts-Dominguez



List of Ingredients



• Approximately 2 quarts of whole strawberries
  
• 7 cups granulated sugar
  
• 1 tsp butter (optional)
  
• 1 (3-ounce) pouch liquid pectin (such as Ball's Fruit Jell Liquid Pectin)
  






Instructions



1. Wash 8 half-pint canning jars and keep hot until needed. Prepare lids as manufacturer directs.
   
   
2. Wash and remove caps from strawberries. Place small batches in a bowl and crush one layer at a time, until you have 4 cups of crushed berries. Place the measured berries in a 6- or 8-quart heavy-bottomed pot. Add the sugar, stirring to dissolve. Bring mixture to a boil over high heat, stirring constantly. Stir in the butter (if using).
   
   
3. Remove the pot from the burner. Add the liquid pectin and quickly stir it into the hot fruit mixture. Return the pot to the burner; bring to a rolling boil (a vigorous boil that cannot be stirred down to a simmer), and boil hard for 1 minute, stirring constantly.
   
   
4. Remove the pot from the heat and place it on a hot pad to settle down for a couple of minutes. At this point, if there is any foam on the surface, skim it off with a spoon.
   
   
5. Ladle hot jam into one hot jar at a time, leaving ¼-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 3,000 feet; 20 minutes at 3,000 to 6,000 feet; 25 minutes above 6,000 feet).
   
   Makes about 8 half-pints.