There is nothing sweeter than spring fresh strawberries. To save that little bit of spring, I canned up 9 half pints of fresh strawberry jam.
5 cups of crushed strawberries
7 cups sugar
1 box sure jell powdered pectin
Measure sugar into a separate bowl. Bring strawberries and pectin to a rolling boil. Quickly add sugar and bring back to a boil. Boil for 1 minute and remove from heat.
Ladle into 1/2 pint jars, wipe threads are jar clean and seal with heated lid and ring. Carefully lower jars into a prepared canner. Make sure water covers the jars by one inch. Process in water bath for 10 minutes.
Remove from water and allow to sit overnight.