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*Sealed jams are good for up to one year, opened jams stored in the refrigeration are good for up to 3 weeks.

Strawberry Jam

Barnhill Orchards, Lonoke | yields 8 half-pint jars

5 cups crushed/blended Barnhill Orchards strawberries (about 8 cups whole berries)
7 cups sugar
1 Teaspoon of butter (optional, this reduces foam produced during the cooking process)
1 box Sure Jell

1. Sterilize jars and lids by simmering them in boiling water for at least 10 minutes while the jam is cooking.

2. Add crushed strawberries, 1 package of Sure Jell, and butter into a large saucepan on Medium-High heat. Measure the sugar and set it aside.

3. Bring mixture in saucepan to a full rolling boil. Add sugar and stir constantly.

4. Return the mixture to a full rolling boil and allow to boil for exactly one minute, then remove from heat.

5. Skim the foam layer off the top with a metal spoon (this foam is delicious and can be eaten, but doesn’t look good in the canning jars, so put it in a separate bowl).

6. Ladle the mixture into the sterilized jars, allowing 1/4” of head space. Wipe the rims and threads with a clean cloth, then cover with two-piece lids.

7. Place jars in canner, water must cover the tops by 2 inches. Cover the canner and bring water to a boil. 

8. Process jam jars for 10 minutes and remove. Place upright on a towel or cooling rack, allow them to sit for 24 hours. After the jars cool, check to ensure for proper sealing by pressing the center of the lids. If the lid springs back, it is not sealed and refrigeration is needed.