Greetings from California! Land of fun, sun, and PERFECT strawberries! No seriously. If you have not had strawberries from California IN California IN season, then friends, you just haven’t had a strawberry. No, you have not.
Stop it. Don’t argue.
SO – what precisely do you with a flat of California strawberries straight from the farmstand? STUFF YOUR FACE. Obvy. But once you’re done, you will probably still have some left. So you should probably make some jam.
Seaside Strawberry Jam, from Ball Blue Book: Guide to Preserving
Ingredients:
2 quarts strawberries
1/4 cup lemon juice
1 package powdered pectin
7 cups sugar
Step 1: Wash strawberries and remove stems. Mash ’em up with potato masher in large pot. It’ll look like this!
Look! This!
Step 2: Add pectin and lemon juice to pot o’ strawberries. Stir to combine. Bring to boil.
Step 3: Add sugar, stir to dissolve, bring mixture to rolling boil. Boil for 1 minute.
Exploding Strawberries
Unless you have the biggest pot ever, I wouldn’t suggest doubling this recipe.
Step 4: Remove from heat, skim foam, and ladle into prepared hot jars leaving 1/4 inch head space.
Hot lids (in 180 degree water, don’t boil)
Filling Jars
Step 5: Seal jars finger tip tight and process in canner at rolling boil for ten minutes. Turn off heat and let cool five minutes.
Step 6: Remove from canner and set aside to cool 12-24 hours.
Step 7: Check for seals! And Enjoy!
For more canning resources, check this out!
Things My Roommate Makes 
This makes me want to go have some of that jam!