Summer Strawberry Jam

This strawberry jam recipe fills two 8-ounce Ball jars. Keep them both for yourself, or share one with a friend.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 43 Calories

Ingredients

• 1.3333333730698 cups crushed strawberries (wash, hull, then crush one layer at a
• 1.5 tablespoons Ball® RealFruit™ Classic Pectin
• 1.6666667461395 cups granulated sugar
• 2 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands

Recipe Instructions

Step 1

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Step 2

Inspect two 1/2-pint jars for cracks and bands for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and bands in warm soapy water.

Step 3

Place strawberries into an 8-quart saucepan. Gradually stir in pectin. Set over high heat; stir constantly until mixture comes to a full rolling boil that cannot be stirred down. Stir in sugar until dissolved; return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from the heat; skim foam if necessary.

Step 4

Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw bands on tightly.

Step 5

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the bands for storage and store in a cool, dark area.