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
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!
Step 3: Add sugar, stir to dissolve, bring mixture to rolling boil. Boil for 1 minute.
Step 4: Remove from heat, skim foam, and ladle into prepared hot jars leaving 1/4 inch head space.
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!