Strawberry Jam

I have made this jam and liked how simple it was.
Yields about 4 pints

Ingredients:
6 Cups Sugar
2 Quarts Strawberries

Utensils:
Water Bath Canner
Mason Jars and Lids
Sauce Pan
Potato Masher
Large Bowl
Mixing Spoon


Wash and drain the strawberries. Remove the stems. Cut the strawberries in half or into fourth (easier to crush). Then place them in a bowl and crush. It is easiest to add a small amount of the strawberries at a time to crush them. Combine the strawberries and the sugar in a sauce pan. Bring to a boil until all the sugar has dissolved. Then let it cook until it reaches the gelling point. Make sure to stir frequently the enter time. Once the gelling point is reached, remove it from the stove. If any foam developed skim it from the top with a spoon.

While the jam is cooking down make sure the jars are washed with hot water. Boil the lid to soften the seal, leave it in the water until it is needed. Fill the water boiler half full and bring to a boil. Put the jam into each of the jars leaving about a 1/2 of an inch in the top. (1/2 in head-space). Wipe the top of the jar clean and place the lid on top. Place the rack for the canner inside and place the jars on the rack. The jars should be covered by water by at least an inch.. Add boiling water if necessary. Place the canner lid and let boil for 15 minutes. (aka process for 15 minutes) Then turn the heat off and take the lid off of the canner. Let cool for 5 minutes than remove the jars. Place them on a towel at least 1 inch apart and let cool completely 12-24 hours. The canning process will have been successful if the lid does not pop up and down anymore.

Make sure you write the date on the lid and they will be good in the jar for 5-10 years.
**Never eat anything that the lid has not be sealed the whole time. If it pops up and down just throw it away.