Canning Strawberry Jam

Canning Strawberry Jam

Wash 2 quarts of strawberries, removing caps and stems.
In a large pot crush strawberries one layer at a time.
Bring crushed strawberries, one box of pectin, and 1/4 cup lemon juice to a boil over medium high heat.
One cup at a time add in 7 total cups of sugar to the boiling mixture, making sure to stir between each cup.
Bring to a roaring boil for 1 minute. Remove from heat and scoop off the foam on top.
Ladle the hot jam into hot jars leaving a 1/4 in head space. Remove air bubbles, wipe rim clean, bands to finger tip tight and return to canner.
Water bath at a roaring boil for 10 minutes making sure jars are covered by at least 1 inch of water. Turn off heat and let jars sit for 5 minutes before removing jars from canner. Cool for 12 hrs, check seals, and store.
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