My favorite strawberry jam canning recipe, from my old neighbor Truus in Minnesota.
Kelly ~ the hungry bluebird
heaping cups strawberries, cleaned and hulled and cut in half
box SURE JELL
small pat unsalted butter
sugar (I use 6 cups)
Add strawberries to a large stockpot and start mashing up over high heat. Add SURE JELL and butter and bring to a hard boil.
Add the sugar all at once and stir to mix and dissolve and bring back to a roiling boil.
Time for 1 minute and then do a spoon check as described above.
Pour into prepared jars to 1/8" from the rim. Wipe clean and then put lids and screw caps on the jars.
Turn over on a clean towel for 5 minutes and then turn upright and let rest for 24 hours. Store any unsealed jars in the refrigerator.
Makes approximately 4 pints or 8 half-pints.