CANNING RECIPE: Strawberry Jam

6 pints strawberries, washed
3 cups sugar
1 1/3 cups liquid pectin*
Juice of one fresh lemon

In a large saucepan, over medium heat, combine the strawberries, sugar, pectin and lemon juice
Bring the liquid to a boil, reduce heat to medium-low and simmer for 25 minutes, stirring occasionally
Spoon the hot mixture into 10 (half-pint) hot sterilized jars, filling to within 1/2-inch of the top
With a clean damp towel, wipe and fit with a hot lid
Tightly screw on the metal ring
Process in a hot water bath for 5 minutes
Using tongs, remove the jars, place on a towel, and let cool
Test the seals
Tighten the rings
Store in a cool dark place

Yield: 10 half-pint jars.

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