Strawberry Jam (W/Pectin)

• yield 10x1/2 pints with full sugar.
• 5-6cups mashed (2013 really juicy 5.5cups)
• 7cups accurately measured white sugar
• 1pkg full sugar pectin
• 4Tbsp lemon juice, 1.5xsqueezed lemon (little short of 4, should have used whole 2xlemons).
• Strawberry conversions: 1qt=1.5lbs=4cups(2-4cups stemmed/hulled).
• Harvest 17lbs strawberries (2x8.5lb flats)
• One flat frozen approx 8x3-4cups whole berries. Maybe about 8cups of other flat for 5.5cup jam mash and remainder for fresh/straw-rhubarb pie & shortcake.

1. follow pioneer woman in agreement with sure jell "cooked" recipe for jam.
2. 1. straw mash, lemon juice, & pectin to violent (unstirable) boil.
3. 2. add pre-measured sugar (all at once).
4. 3. Return to violent boil, time 75seconds.
5. 4. set aside and ladel into sterilized jars.
6. 5. Lid and process in water bath canner for 10-12 minutes full boil time (will have to have lid on to get canner to boil).

pints, accurately measured, sugar pectin, lemon juice, strawberry conversions, strawberries

Taken from www.epicurious.com/recipes/member/views/strawberry-jam-w-pectin-52419861 (may not work)