Easy strawberry jam

This recipe is one of Skylar's favorites, she absolutely loves when I make strawberry jam. The best part about strawberry jam is that not only is it easy to make but it saves you money in the long run especially for those of us with kids. When I make this recipe I usually get a flat or two of fresh strawberries. This seems like a lot since you don't need that many strawberries for the recipe, but I actually use the strawberries in other things not just jam. 

This recipe makes about eight 8 ounce jars of jam. 

Things you'll need:

Canning jars with lids

Funnel

Ladle or large cooking spoon

Water bath canner or a large, deep, stainless steel stock pot.

Jar lifter

7 full cups of granulated sugar

8 cups of whole strawberries (approx.)

4 tbsp lemon juice

1 package ( 1.75 oz) regular powdered

   Fruit pectin

Directions:

Place 8 clean jars in the water bath canner. Fill jars and canner with cool water that reaches the tips of the jars. Cover and bring to summer over medium heat. Do not boil.

Prepare the jar lids. Set the screw bands aside and place the lids in a small saucepan and cover with water. Heat just to a simmer over medium heat. Do not boil. Keep warm until ready to use. Do not heat the screw bands.

Next measure out all of the sugar into a bowl and set aside for later. The sugar is added in all at once, so measuring ahead of time prevents any errors in quantity. 

In a colander placed over the sink wash the berries in cool  running water. Drain thoroughly. At this point you want to hull the strawberries using the round end of a potato peeler or a strawberry huller. 

In a glass pie plate or flat bottomed bowl, place strawberries in a single layer and mash with a potato masher, or with your hands if you're like me and are not skilled with a potato masher, crushing the berries and Transfer to a 1 cup liquid measure. As you accumulate each cup transfer crushed berries to a large deep stainless steel saucepan. Repeat until you have 5 cups of crushed strawberries.

Next add the lemon juice to the crushed berries in the saucepan. Whisk in the package of pectin until the pectin is dissolved. Bring to a full rolling boil over high heat, stirring frequently. Add sugar in all at once, stirring constantly, return to a full rolling boil that cannot be stirred down. Boil hard stirring constantly for 1 full minute. Remove from heat and,using a slotted spoon, skim off foam. 

Lastly, using a funnel as to not make a huge sticky mess, spoon the hot jam into the clean jars, leaving 1/4 inch headspace.Wipe rims, place lids on the jars, screw on the bands firmly,but not too tight. Place in water bath canner,cover, and Bring to full rolling boil. Continue to Boil rapidly for 10 minutes, starting timer only when water reaches a full rolling boil. 

Finally, remove jars carefully with the jar lifter and set jars on a towel covered counter. Never set hot jars on a cold or unprotected counter as this could result in the breakage of jars due to the rapid temperature change or in burning or discoloration of the counter top.