From the kitchen of Stephanie Knewasser.  The
recipe is from Certo.  Through experience, Mom & I
have perfected the process.   This is how we do it,
step by step.    If possible, make it with someone.  
It's so much easier.   We set up and make one batch
after another.  




Giving away a jar as a gift?
Try my
Strawberry Jam Labels.
Supplies:
  • 2 large bowls (for measuring sugar & berries)
  • Food processor OR flat bottom pot & potato
    masher
  • Small pot & tongs (for lids)
  • 2 Dish towels (for hot jars)
  • Colander (for rinsing berries)
  • Paring knife
  • Liquid measuring cup (1c or 2c)
  • Dry measure cup: 1c & flat edge knife
  • Large pot & long spoon
  • 2 Dishcloths (1 damp, 1 dry)
  • Cup for open Certo
  • Jars, lids & bands
  • Large Ladle
  • Canning funnel*
  • Water Bath Canner with Rack*
  • Jar Lifter*
                                              * (What I bought)
Ingredients:
1 pouch Certo liquid fruit pectin
7 c sugar, EXACTLY
REDUCING SUGAR OR USING SUGAR
SUBSTITUTES WILL RESULT IN SET FAILURE
4 c crushed strawberries, EXACTLY

Bring canner, half full of water, to a simmer.

Wash jars & screw bands in hot soapy water or use
dishwasher.

Add flat lids to small pot.  Cover with plenty of
water.  Put on stove set at low.  Leave lids in water
until ready to use.

Rinse & hull strawberries.  Set in colander to drain.

With a DRY MEASURE CUP & a level knife,
measure 7 c sugar, exactly.  Put in "sugar" bowl.
[photo 1 & 3]

In food processor, pulse strawberries into small
pieces.  Measure exactly 4 LIQUID CUPS of
chopped strawberries into "berry" bowl.  [photo 2 &
3]

Cut Certo package open & place in a cup to hold
pouch upright.  Place cup near stove.

In large pot, stir sugar & berries together over
medium heat.  [photo 4]

When mixture is incorporated [photo 5], turn heat
up to high (I use 1 notch below the highest setting).  
Stirring constantly, bring mixture to a
full rolling boil
(a boil that does not calm when stirred). [photo 6]  

Quickly add 1 pouch Certo.

Stirring constantly, boil 1 more minute.

Remove pot from heat.

Remove small pot of lids from heat.

OPTIONAL: Use a metal spoon to skim foam off
(I don't skim the foam).

Using funnel, ladle hot jam into jars, filling to within
1/8" of tops.  [photos 7 & 8]

With damp washcloth, wipe rims & threads.  
This
ensures a good seal.  
[photo 9]

Use tongs to remove a lid [photo 10].   Carefully
center & screw band on to hold it in place [photo
11].  
We use a dry washcloth to hold the jar.  The
hot jam quickly heats the glass
. [photo 12]

After placing all lids, check each jar to see if you
can tighten it a bit more.

Using Jar Lifter, gently place jars on elevated rack
inside canner.  
Jars should NOT directly touch
bottom of canning pot
.  Water must COVER jars by
1-2 inches.  Add boiling water if needed.

Cover.  Bring water to gentle boil.  Process jam 10
minutes (jelly 5).

Remove jars & place upright on a towel to cool
completely.

Lids will "pop" as they seal.

When jars are cool, press center of lid.  If the lid
springs back, it did not seal.  It is fine to eat, but
must be refrigerated.

Refrigerate OPEN jams up to 3 weeks.

Store UNOPENED jams in a cool, dark, dry place for
up to 1 year.
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Click here for my Strawberry Jam
Labels.
Strawberry Jam (cooked)
Strawberry Jam Labels
Strawberry Jam Labels
"To symbolize perfection and
righteousness, medieval stone
masons carved strawberry designs
on altars and around the tops of
pillars in churches and cathedrals."