Homemade Strawberry Jam (Canned)

Directions

1. 1
   Prepare boiling water canner.
2. 2
   Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
3. 3
   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.
4. 4
   Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly.
5. 5
   Remove from heat. Skim foam if necessary.
6. 6
   Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
7. 7
   Process in a boiling water canner for 10 minutes, adjusting for altitude.
8. 8
   Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.