- 2 quarts crushed strawberries
- 6 cups sugar
Combine berries and sugar; bring slowly to boiling, stirring occasionally until sugar dissolves.
Cook rapidly until thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking.
Pour hot jam immediately into hot, sterile canning jars, leaving ¼-inch headspace.
Wipe jar rims and adjust lids. Process for 5 minutes in a boiling water bath.
Yield: 8 ½-pint jars.