HOME CANNING-- STRAWBERRY JAM

In March, I heard about a smoking deal on strawberries at a fruit stand in the east valley. I decided I wanted to try and make some strawberry jam, even though I had never made it before. My Mom was a great canner and I watched and helped growing up, but helping as a teen isn't the same as going solo.
As luck would have it my friend Tammy teaches canning at Honeyville Farms in Chandler, AZ., and that very week she taught how to make Jam.

I stopped by on the way home and got strawberries, $6 for a flat of 8 boxes, and then went home to make jam.

I used a recipe from http://www.freshpreserving.com/recipe.aspx?r=265 for     
Traditional Strawberry Jam
You will need:5 cups crushed strawberries (about 5 lbs)
1/4 cup lemon juice
6 TBSP real fruit pectin (or an envelope of sure gel)
7 cups granulated sugar
8 (8oz) 1/2 pint glass jars with lids and bands

I used the fruit processor to crush the strawberries so it was a little less chunky than I envisioned.

 1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
3.) ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. *boil 1 minute only, any longer and you will either have cement or lots of ice cream topping.
4.) LADLE hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

I made 31 1/2 pints and I was exhausted.

But the jam tastes great and its a perfect consistency.