Directions: |
Directions:Place 8 clean 236 ml mason jars on a rack in boiling water canner, cover jars with water and heat to a simmer (180ºF/82ºC). Set screwbands aside. Heat snap lid sealing disks in hot water, not boiling. Keep jars and sealing disks hot until ready to use. Wash, hull and crush stawberries, 5 cups. Measure sugar and set aside. Combine prepared stawberries and lemon juice. Add ½ tsp. butter or margarine in a large, deep stainless steel saucepan. Whisk in fruit pectin till dissolved. Over high heat, bring mixture to a full rolling boil. Add sugar, stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat, skim off foam if necessary. Quickly ladel hot jam into hot jar to within ¼" of top of jar (headspace). Using a non-metallic utensil remove air bubbles and adjust headspace by adding more jam. Wipe jar rim removing all food residue. Center hot ceiling disk on clean jam jar. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. When canner is filled make sure jars are covered by 1" water. Cover canner and bring water to a full boil before starting to count processing time. At altitiudes up to 1000 ft. boil filled jars 10 minutes. When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected surface. Cool upright undisturbed 24 hours. Do not retighten screw bands. After cooling check jar seals. Sealed disks curve downward and do not move when pressed. Remove screw bands, wipe and dry bands and jars. Store screw bands separately or replace loosely on jars. Store in a cool dark place. Use within 1 year. Makes about 8 x 236 ml. jars. |
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