Strawberry Jam
Everyone's favorite!
Recipe type: Dips, Jams and Jellies
  • 2 qts. fresh strawberries, crushed
  • 6 c. sugar
  1. Preheat canner, sterilize jars and prepare lids
  2. Carefully wash berries
  3. Combine berries and sugar in a tall, heavy and nonreactive saucepan
  4. Slowly bring to a boil, stirring occasionally, until sugar dissolves. Boil rapidly until thick, about 40 minutes. As the mixture begins to thicken, stir frequently to prevent scorching
  5. Test for doneness - 220 degrees on a thermometer, or when the jam sheets off a cool saucer or spoon
  6. Remove from heat and skim off any foam formed during boiling
  7. Pour into sterilized jars, leaving ¼ inch of headroom. Run a rubber spatula around the insides of the jars to release air bubbles. Wipe the rims of the jars with a clean, damp cloth. Place lids in position and tighten screwbands
  8. Process in a boiling-water-bath canner for 5 minutes once the water has returned to a boil
  9. Use a jar lifter to carefully remove the jars from the canner
  10. Cool sealed jars. Check seals. Remove screw-bands. Label and store
Recipe by Flinchbaugh's Orchard & Farm Market at