Categories: conserves, jams, jellies, preserves

Ingredients

• 2 quarts fully ripe strawberries, washed and hulled
• 1 pkg. (1 3/4 oz.) powdered pectin
• 7 cups sugar

Directions

1. Prepare eight 8 oz. jelly glasses and lids or covers, as directed below.
2. Crush strawberries, one layer at a time, in large bowl, so each berry is reduced to pulp. measure, packing into cup. There should be 4 1/2 cups. If there is not quite enough, add water to fill the last fraction of cup needed. Put into 6 to 8 quart kettle. Stir in pectin. Cook over high heat, stirring constantly until mixture boils hard. Stir in sugar. Bring to a full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly.
3. To seal with paraffin: Remove jam from heat. Skim off foam with metal spoon. Stir and skim, by turns, 5 minutes to cool slightly and prevent floating fruit. Ladle quickly into glasses leaving 1/2 inch space at top. Cover at once with 1/8 inch melted paraffin.
4. Cool; cover glasses; label. Store in a cool place.
5. To seal without paraffin: Use jars with 2-piece metal lids. Remove jam from heat. Quickly skim off jam with metal spoon. Ladle boiling hot jam into hot jars, leaving 1/8 inch space at top. Place lid on jar; screw band on tightly; invert jar. When all jars are filled, stand them upright; cool. Shake gently after 30 minutes to prevent floating fruit. Label. Store in a cool place.

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