Use ripe, juicy strawberries for this recipe. Opt for larger varieties that are plump enough to cover a child’s palm, such as June-bearing types. Avoid smaller varieties (like Alpine) as they have more seeds and won’t provide the same consistency.

Rinse the berries in a colander under cool water to remove any dirt or debris.

Inspect each berry carefully, discarding any that are bruised or contaminated. Allow the berries to drip dry.

This recipe makes 9 jars. Inspect each jar for chips or cracks. Wash the jars with hot, soapy water and place them in your canner, covering with water. Simmer the jars over medium heat until you’re ready to fill them.

Place the lids in a saucepan filled with water, and warm them over low heat.

Remove the green stems from the strawberries with a sharp knife, being careful not to leave any stems behind.

Chop the berries into small pieces and place them in a large stainless steel pan.

Use a potato masher to crush the berries into a fine pulp. You’ll need 4 cups of crushed strawberries.

Stir 4 tablespoons of lemon juice into the crushed strawberries.

Add 7 cups of sugar and mix thoroughly, ensuring the sugar is well incorporated with the berries.

Over high heat, bring the berry mixture to a boil. Stir constantly to avoid burning the sugar. Ensure that the fruit and sugar are evenly combined and don’t stick to the pan.

Add 1 pouch of liquid pectin to the boiling mixture. Stir it carefully to ensure the pectin is fully dissolved.

Bring the mixture back to a full, rolling boil that doesn’t subside when stirred.

Keep the heat on high and stir constantly until the jam reaches a full, rolling boil.

Boil for 1 minute while stirring constantly. This ensures the jam sets properly.

Take the pan off the heat and test the consistency of the jam.

Dip a cold spoon into the jam, hold it up to the light, and run your finger through the center. If the two sides don’t rejoin, the jam is ready.

If the jam is too runny, cook it for another minute and test again.

Remove the jars from the canner with a jar lifter and place them on a cutting board or towel.

Using a canning funnel, ladle the hot jam into each jar, leaving at least ¼ inch of headspace. Avoid overfilling the jars to prevent spills during processing.

Wipe the rims of each jar with a damp paper towel to remove any jam residue.

Using the lid lifter, place a lid on each jar and secure with a ring, tightening it just until it’s finger-tight.

Carefully place the filled jars into the boiling water bath canner, ensuring they are covered by at least 1 inch of water.

Cover the canner and process the jars for 10 minutes. Adjust the processing time for your elevation if necessary.

After processing, turn off the heat and remove the canner lid. Let the jars rest in the canner for 5 minutes.

Use the jar lifter to remove the jars and place them on a cutting board or towel to cool for 24 hours. Avoid disturbing them during this time.

After 24 hours, check the seals by pressing on the center of each lid. If the lid doesn’t move or make noise, the seal is perfect.

Label the jars with the date and store them in a cool, dark place.

Any jars that didn’t seal should be refrigerated and used within a few days.