Strawberry Jam

I have this habit of wandering around Chapters digging through the discount books. Well, not too long ago I hit the Canning Jackpot. I found a copy of "Bernardin Home Preserving". It has 400 different recipe's, this Strawberry Jam being one of them.
For this recipe I used local BC Strawberries that came from a farm in Richmond. They are small gems packed with flavor and I would recommend them over imported any day. They have more taste and I really like the idea of supporting my local farmer, even if it does cost me more to enjoy them.
After finishing up this recipe this morning I went through the recipe book and found another Strawberry Jam Recipe that uses Granny Smith Apples instead of fruit pectin! I may try it out if I get more berries, or it may have to wait until next season.




Recipe

7C Sugar
5C Crushed Strawberries
1 Lemon(Juiced)
1Pkg Pectin

*Put Berries, Lemon Juice, and Pectin in a deep sauce pan and bring to a boil.
*Add Sugar at once and return to a full boil. Boil hard for 1min stirring, then
remove from heat.
*Skim off foam, add to sterilized jars and seal them up.

Tip: You can add 1/4tsp of butter or margarine to the berries before cooking. This will diminish the amount of foaming.