We made 9 jars of jam in my Grandmother's kitchen on Monday. Then I came home and tried the process myself. The recipe is 1 cup of strawberries to 1 cup of sugar. This will yield one pint size jar and perhaps a little more.
Boil the mixture for about 10 minutes or until two drops of jam hang from the edge of your spoon. While cooking the mixture on the stovetop, heat jars in the oven at about 200 degrees to sterilize them. When the mixture is ready, remove heated jars from oven and pour hot mixture into the jar immediately.
Boil the lid of each jar for about 2 minutes and wipe the rim of each jar clean before fastening the lid to the top.
After fastening the lid to the top, wait about 15 minutes for the lid to "pop." Once you hear the popping sound, the lid has sealed and you can store the jam in your pantry for about a year.
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