Every year I pick strawberries at a local farm and make my own jam (then do the same thing in July with blackberries). Usually I give half of the jam away but this year my picky son decided he loves my jam so I made four batches of jam instead of my usual two. It's a little early in the season yet, here on the East Coast but I managed to find 28 lbs. of strawberries like this:
How do you make jam? First, wash your jars and screw tops and set them out to dry. Put the canning lids in a pan and boil them on the stove. Keep them simmering in the hot water the entire time you are making the jam.
Then find a willing assistant to help you wash, cut up and mash your strawberries:
Watch to be sure she's not eating all the berries:
For four batches, mash up strawberries until you get 24 cups of berries:
Add one cup of sugar to four boxes of Sure-Jell and mix in with the berries. Add a tablespoon of butter to reduce foaming.
Bring to a full rolling boil. Then add 15 cups of sugar.
Set out your pint jars. After bringing the strawberry/sugar mixture back to a full rolling boil for one minute exactly, turn off the heat and fill your jars:
Don't worry about the jam staining your counter. That is why God invented Mr. Clean magic sponges. Wipe off the jars and rims, put the lids and screw tops on, and turn over the jars (this is the inversion method of sealing).
Leave upside down for five minutes:
Go to bed and worry all night that the jam will set. Wake up to success: 36 jars of jam:
Label and store in a cool, dry place for up to one year.
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