- 5 cups strawberries, hulled and mashed
- 7 cups sugar
- 4 tablespoons (fresh) lemon juice
- 1 package powdered fruit pectin
First, you want to wash and hull (remove the green, leafy part) the strawberries. Or talk your husband into doing it and gripe at him to "hurry up already" while you watch him and call it "bonding". Place the hulled strawberries in a bowl or on a baking pan and mash them up with a potato masher. You want small strawberry pieces, but you want to them pretty fine. Measure out 5 cups, and put them into a pot. Add 4 tablespoons of juice from a large lemon. Turn on the heat to your pot and bring strawberry/lemon juice mixture to a boil.
While you do that, put your jars in a big pot of water and put it on to simmer/low boil. Its great if you have a canning pot and rack, but I don't and it worked just fine - you just don't want your jars clanking around all willy nilly. Lay them down if you have to. You want them to get heated so that the hot jam doesn't bust them, but you don't want them to bust or crack while you are getting the jam ready.
On another burner, put the lids (not the screw part) in a small pot and get them to simmering as well.
Then add the 7 cups of sugar to the strawberry mixture (measure it out before hand so that you can add it all at once). Mix together to incorporate. Leave the heat on high and bring the mixture to a strong rolling boil. The kind of boil that doesn't calm down when you stir it with a spoon.
Add half a pat (tablespoon) of butter, to help reduce the "foam" that will start to form on the top of the strawberry mixture.