Fresh Picked Strawberries only means one thing...Strawberry Jam!

Last year, I started a new yearly tradition of making strawberry jam for us to enjoy all winter long.  I love early summer when strawberries come into season, soon followed by blueberries and local veggies.  Farmers Markets are in full swing and fresh local produce is in abundance.  

  

It all starts with a big bowl of beautiful berries.  

Strawberry Jam

5 cups crushed Strawberries

1tbsp butter

1 box Pectin

7 cups Sugar

With a potato masher, crush 1 cup of strawberries at time.  Pour crushed strawberries into a large stockpot.

On high heat, bring strawberries, pectin and butter to a rapid boil (unable to stir bubbles away).  Add sugar quickly and stir to combine, continue to stir until rapid boil and allow to boil for 1 minute.  Remove from heat.  Ladle into 9 sterilized  pint canning jars.  Cover with lids and process in boiling canner for 10 minutes.  

Serve on Toast, in homemade pop-tarts, or in a peanut butter and jelly sandwich.  The possibilities are endless.