Supplies:
2 large bowls (for measuring sugar & berries)
Food processor
Small pot & tongs (for lids) (photo 10)
2 Dish towels (for hot jars, photos 8-12)
Colander (for rinsing berries)
Paring knife
Liquid measuring cup (photo 2)
Dry 1c measuring cup & flat edge knife (see photo 1)
Large pot & long spoon (photo 4)
Damp Dishcloth (photo 9)
Jars
lids & bands
Large ladle
Canning funnel
Water bath canner with rack
Jar lifter
Step by Step Recipe:
1. Fill canner with water. Use enough water to cover your jars by an inch. Bring water to a simmer.
2. Wash jars & screw bands in hot soapy water.
3. 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.
4. Rinse & hull strawberries. Set in colander to drain. In food processor, pulse strawberries into small pieces. Measure exactly 4 LIQUID CUPS of chopped strawberries into "berry" bowl. [photos 2 & 3]
5. With a DRY MEASURE CUP & a level knife, measure 4 c sugar. Put in "sugar" bowl. [photos 1 & 3]
6. In large pot, stir sugar, strawberries and 1/4 c lemon juice together over low heat until the sugar is dissolved. [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] Stirring constantly, cook 10 more minutes.
7. To see if it's done, spoon a drop of hot jam on a plate. Drag a spoon through it. If it stays separated, it's done. If it pulls together, it's not ready. Cook 2 more minutes, test again, repeat until it passes the spoon test. Turn heat off.
8. Using funnel, ladle hot jam into jars, filling to within 1/8" of tops. Spoon foam (if any) off 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]. Center & screw band on to hold it in place [photo 11]. We use a hand towel to hold the jar. The hot jam quickly heats the glass. [photo 12]
9. 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 inch. Add boiling water if needed. Cover. Process jam 10 minutes.
10. 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.
Makes 4 1/2 jars.
