4 cups crushed strawberries (about 1.25 kg)
3 Tbsp pectin
2 cups (440 g) granulated sugar
1/2 large lemon grated zest
4 (250 ml) glass preserving jars with lids and bands - Jarden Home Brands have a selection of "Ball preserving jars."
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Add crushed strawberries and lemon zest to a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle hot jam into jars leaving 0.5 cm headspace. Wipe rim. Centre lid on jar. Apply band until fit is fingertip tight.
Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed.
Credits: Jarden Home Brands
Photo Credits: Jarden Home Brands