• 4 1/2 cups crushed strawberries , about 2 quarts
  • 2 tablespoons lemon juice , prefer fresh
  • 1 (1 3/4 ounce) box no-name dry pectin
  • 1/2 teaspoon margarine
  • 7 cups sugar , measured into bowl
  • 1 Put waterbath canner on, and bring to a boil. Wash, rinse and sterilize 8 jars, lids and rings. (I put my jars and rings in a 225 F oven and the lids in a small pot of water)
  • 2 Crush berries, one layer at a time. I did this in a 2 c measure using a potato masher and add it to a 4 c measure a bit at a time.
  • 3 Add fruit to large pot with lemon juice pectin and margarine. Stir well and place over high heat, bring to hard boil.
  • 4 Add sugar all at once and bring to hard boil, one that can't be stirred down. Boil hard 1 minute. Remove from heat, stirring for 5 minutes to prevent floating fruit. Quickly ladle into hot jars, leaving 1/4 inch headspace. Put into canner, bring to boil and process 5 minutes.
  • 5 Notes: The pectin didn't have anything about processing but I do it now because one year I lost most of my cherry jam because the seals broke.
  • 6 The original recipe didn't have the margarine but I added it because it helps reduce foaming. I stole the idea from Certo.
  • 7 The recipe says it makes 7 cups but I usually do up one extra jar just in case. But this time it only made 6 and a little.
  • 8 If you don't want to process I see no reason why you can't just put in jars or containers and freeze.