Strawberry Jam

• 8 cups sugar
• 2 quarts whole strawberries, stemmed
• 5 tablespoons (2 ounces) dry pectin
• 1 tablespoon kosher salt
• 1/4 cup fresh orange juice
• 1/4 cup light corn syrup

1. Stir together the sugar and 1 1/2 cups of water in a large saucepan.
2. Bring to a boil over medium-high heat.
3. Using a ladle or spoon, remove any foam as it forms.
4. Cook until the liquid begins to turn a light brown color and registers 245F on a candy thermometer.
5. Stir the strawberries into the sugar mixture, and bring the liquid back to a boil.
6. Turn down the heat to low and simmer for 30 minutes.
7. Stir together the pectin, salt, orange juice, and corn syrup in a small bowl.
8. In the work bowl of a food processor or blender, or with an immersion blender, process the mixture very well, so there are no dry clumps of pectin.
9. Whisk the pectin mixture into the strawberry mixture, remove any foam as it forms, and simmer for about 30 more minutes, or until the jam registers 260F on the candy thermometer.
10. Occasionally skim the surface of the jam to remove any foam that may have accumulated during the cooking.
11. Cool the jam to room temperature.
12. Spoon the jam into 1-quart jars, leaving about 1 inch of room at the top.
13. Fasten the lids and refrigerate until ready to serve.

sugar, whole strawberries, pectin, kosher salt, orange juice, light corn syrup

Taken from www.epicurious.com/recipes/food/views/strawberry-jam-381914 (may not work)