5 cups(1.2 kg) mashed strawberries(9-11 cups hulled, quartered strawberries)
1 package(49 g) no-sugar-needed pectin (powdered)
2cups(400 g) sugar
1tablespoonlemon juice or rosewater
Instructions
Prepare 6 half-pint (250 ml) canning jars (or 3 pint/500 ml jars) - see instructions in the recipe post above. Heat the snap lids in a pot of water set over low heat on the stove.
Mash the berries in batches in single layers in a shallow pan using a potato masher or fork. Measure out 5 cups (1.2 kg) of the mashed berries with their juices.
Place the mashed berries in a large, heavy-bottomed stock pot or soup pot together with the sugar, pectin powder, and lemon juice or rosewater. Stir to dissolve the sugar and pectin.
Bring the jam to a rolling boil that can't be stirred down. Boil it hard for 3 minutes, stirring constantly. Remove from the heat and skim off any foam that has accumulated around the edges of the pot (save this and use it for your toast tomorrow morning).
Fill the sterilized jars to within ΒΌ-inch (.6 cm) from the top - use a canning funnel and soup ladle, if you have them. Wipe the top rims of the jars with a clean, damp cloth. Add a snap lid to the top of each jar and screw on the bands until they're finger tight (as tight as you can get them only using your thumb and forefinger).
Set the jars to cool on a tea towel laid on the counter. Once cooled, check to make sure the lids have been sucked down (they don't move when you press on them). They will keep for up to a year. If any jars don't seal, keep them in the refrigerator and use them within 2 months.
For added insurance against spoilage and for a longer shelf-life (unrefrigerated), process the jars in a boiling water bath for 10 minutes (add one minute for every 1000 feet/300 metres above sea level). See instructions in the recipe post, above.
Notes
To substitute honey or other sugar substitutes, follow the recommendations on the pectin package.Do not double the recipe, as it can cause the jam not to set (less evaporation over a smaller surface area ratio to jam). Make single batches at a time.