Simple Strawberry Jam

First, soak the fresh berries in a sink of cold water. I remove and stem each berry then place them into a large non-corrosive pot. If you are particular about chunks in your jam you can quarter or halve the berries at this point. Add the lemon juice to the berries. Heat the berries on medium high heat to release the natural juice and pectin. When they begin to release juices, keep them on the heat while mashing them with a potato masher. Allow to simmer for 10 minutes. Remove from the pot and measure berries and juice. Ten pounds of berries should yield approximately 10 cups of berries and juice.

To that 10 cups of berries and juice, add five cups of sugar and stir. Return to medium high heat and stir frequently. The mixture will bubble up and the impurities will rise to the top. Skim the milky bubbles away and discard them. Be sure to stir frequently so that the sugar does not scorch or caramelize. There will be a reduction in the liquid after 20-30 minutes. The mixture should be thickening and should coat the back of a spoon.

At this time add the Sure Jell, according to package instructions for hot jams and jellies, to the mixture to ensure proper thickness. The Sure Jell package directions will call for more than one package for this amount of berries. But if properly reduced the natural pectin thickens the jam well and the Sure Jell simply acts as insurance.

Portion evenly into 10 sterilized 8 ounce jam jars and process according to standard canning guidelines. Seal lids and allow to cool until no longer hot to the touch. Once cool be sure lids are turned so that the jars are airtight. Store jam in the refrigerator after opening.