5 cups of slightly crushed strawberries (about 5 pounds)
6 cups sugar
1/2 cup lemon juice
Optional: If using fruit that is not all ripe, use 6 tablespoons of Ball® Real Fruit Classic Pectin
Instructions
Mix strawberries and sugar and cook rapidly for about 20 minutes, stirring to prevent scorching.
Add lemon juice and pectin, then cook and continue stirring for about 10 minutes longer or until thick.
Prepare boiling-water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.
Ladle hot jam into hot jars, leaving a ¼ inch of headspace. Clean the rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in boiling-water bath canner. Process for 10 minutes. Turn off the heat and take off the lid.
After 10 minutes, remove the jars and place them on a rack or kitchen towel on the counter. Allow jars of jams to cool down without moving. You may hear a ping—the jars have sealed!
After 24 hours, remove the screw bands and test seal by pressing gently on the lid. Store for up to a year in a cool, dry place.
