Ingredients
5 cups rinsed, hulled and crushed strawberries (or 5 cups unsweetened, whole frozen berries, defrosted)
7 cups sugar
1 box dry pectin
1 teaspoon fresh lemon juice
Method
Pick over berries and discard any that are bruised. Crush strawberries with a potato masher. Place berries, sugar and pectin in a large kettle. Bring to a rolling boil and boil hard for four minutes, stirring constantly. Skim off the foam that has developed. Ladle into sterilized jars, leaving a half-inch space at the top. Seal and cool for at least 12 hours. Check the seal by pressing on the lids. If the lid springs back it is not sealed and you must refrigerate the jam. Of course, you should admire your efforts.
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