strawberry jam

Note:

• • after the prep work is done the the process is started, take no calls. There should be NO INTERRUPTIONS. No entertaining guests, no TV, no children.

  • total time: 1 hour, including prep and dishes

  • do NOT double the recipe

  • 4 pints of fresh strawberries = 5 cups mashed strawberries

  • discard stems, caps before mashing

  • yield will be ~8 cups of jam

  • wash jars with soap, water before canning

supplies:

• • 6 or 7 glass pint (two cups=one pint) jars, each with "lid top" and "lid screw"

    • should yield 5, but have some extras ready

  • 5 cups mashed strawberries [24 oz = 2 cups]

  • large (12 quart) stock pot

  • wooden stiring spoon, long handle

  • large pot (to hold 7 cups sugar)

  • hot pads

  • small cup (ladle to get jam from pot to jars

  • funnel

  • 1 sure jell

  • 7 cups white sugar

  • large pot (for water)

  • small pot (for lids)

  • bowl, spoon (for skimming scum)

  • clean wet rag

Prep:

• • wipe all counters, table, etc

  • prepare work area

    • arrange washed jars in sink. Easier to clean up if one breaks due to thermal stress.

    • place hot pads, small cup for stew pot next to jars

    • place bowl, spoon next to hot pads

  • place lid tops in small pot in alternating orientation, cover with water. Place on stove

  • add 3 quarts water to large pot (to boil, pour on jar rims (sanitize, make hot)), place on stove

  • measure 7 cups white sugar into large pot

  • open the packet of sure jell

  • put strawberry mash in stock pot

Start:

• • turn on large pot of water to boil

  • turn on stew pot with strawberries to boil

  • add sure jell pectin, stirring constantly

  • continue stirring until a "rolling boil" is reached, where rolling boil is a boil that continues even when stirred.

  • add 7 cups of sugar (all at once)

  • continue stirring constantly

  • while stirring constantly, pour the now boiling water on the jar rims and in the jars. Pour boiling water over the lid screws

  • while stirring constantly, move small pot to empty hot burner, put on low heat

  • the strawberries should reach a rolling boil. Once the rolling boil is reached, maintain for 1 minute

  • as soon as the one minute starts, change the heat for the small pot with lids to high (to start boil)

  • after one minute rolling boil, remove strawberries from burner, place on hot pads

  • use spoon to remove scum. place scum in bowl. [scum makes a great topping while waiting for the jars to cool later]

  • empty the hot water from the jars

  • keeping the jars in the sink, isolate one jar from the rest

  • use the cup and funnel to put the strawberries in the jar

  • fill each jar up to the lower rim

  • when done with each jar, remove from sink, put on counter

  • once all the jam is in the jars and the jars are on the counter, use a wet rag to wipe the jar rim and top of jar

  • rinse rag out, repeat the cleaning of each jar [so that each jar ends up wiped twice]

  • drain water from the boiling lids on stove

  • put lids on jars

  • screw lids to 45 inch pounds

  • set aside jars to pop

  • wash all dishes immediately, before they become sticky

total time: 1 hour, including prep and dishes