Tis the Season for Strawberry Jam

Some of my favorite recipes are the ones that have been passed down through the family. You know... the ones that are passed down from generation to generation. There are so many recipes I have that come from my grandmother, who got them from her mother. This homemade strawberry jam recipe is one from my mom. I am sure that I will pass it down the family later on in life. It is a perfect recipe to try on a beautiful Spring day. The nice thing about jam is that it not only goes great on toast, but other things as well. I like to eat mine on some vanilla ice cream. I absolutely love this recipe and wanted to share it with everyone!

Happy Jammin' !

-Kym's Kitchen


Mom's Homemade Strawberry Jam
(From: My Mom)

Ingredients:

5 cups strawberries, crushed (about 2 qts.)
7 cups sugar
1 box Sure Jell Fruit Pectin
1/2 tsp butter or margarine

Directions:

Prepare the Jars:

1. Boil jars in large pot filled with water for about 10 mins.
2. Place the flat lids and rims in water. Bring to boil for about 10 min.
3. Let the jars and lids stand in the hot water until time to cover jars.

** If you want, you can take the jars out of the water and then just keep them warm in the oven by placing them on a cookie sheet at about 200 degrees, until ready to use**

Prepare the strawberries:

1. Cut the stems off the strawberries and cut into fourths.
2. Using a masher (like a potato masher), crush the strawberries until it is a little chunky. Don't leave big chunks.
3. Measure the 5 cups into a large saucepan.
4. Measure the sugar in a separate bowl and set aside.
5. Using a metal spoon, stir the fruit pectin into the strawberries and add butter. Bring to full rolling boil on high heat, stirring constantly.
6. Quickly stir in sugar and return to full rolling boil. Once boiling, stir constantly for an additional 1 minute. Remove from heat.
7. Skim off any foam with the spoon.

** The heating/boiling process does take a some time, so be patient! **

Putting it all together:

1. Quickly ladle into prepared jars, filling to within 1/8  inch of the top.
2. Make sure to wipe the rims and threads to get any excess jam off.
3. Cover with the flat lid and rim. Screw on tightly.
4. Invert the jars for 5 minutes.
5. After 5 minutes, turn back over and let stand. Soon you will start hearing the seals of the lids popping ( It is such a cool sound).
6. Once they have cooled check the seals to make sure they have all popped.
7. Enjoy!