I used this recipe for my first batch and then the Pectin added recipe which you can find in the box of powdered Pectin. The no added pecting recipe takes quite a bit longer than the pectin added one, but they both taste fabulous. So, the recipe choice is really in the taste buds of the person making the jam 🙂
Strawberry Jam (No Pectin Added)
2 quarts fresh strawberries, washed and hulled
6 cups white sugar
In a wide bowl, crush strawberries in small batches. Be careful not to make too much juice because too much liquid can cause jelling problems. I crush the strawberries one layer of berries at a time with a potato masher. You can also slice the berries and smash with a fork or your fingers, too. Don’t stack a huge pile and try crushing them all at once.
In a heavy bottomed saucepan, mix together the strawberries & sugar.
Stir with a rubber spatula over low heat until the sugar is dissolved.
Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).
Transfer to hot, sterile jars, leaving 1/4 to 1/2 inch headspace. Wipe any excess jam off the top of the jar and place a sterilized lid on the jar. Screw down a ring to hold the lid in place while processing.
Process in a boiling water canner for at least 10 minutes (depends on altitude). (If you’re going to eat it right away, don’t bother with processing, and just refrigerate.)
Place three plates in a freezer… after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate… if it doesn’t try to run back together (if you can make a line through it with your finger) it’s ready to be canned.