Strawberry Jam


  • 4 cups crushed strawberries (about 2 quart boxes)
  • 4 cups sugar

    Measure berries and sugar into a large kettle. Mix well. Bring quickly to a full boil and boil idly, stirring constantly, until mixture reaches 220 F or mixture thickens. Remove from heat: skim. Ladle into clean, hot, sterilized containers. Cap with 2-piece canning lids and process 5 minutes in a boiling water bath. Makes 4 half -pints.