Summer Strawberry Jam

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Place strawberries in a 6- or 8-quart saucepan. Gradually stir in pectin. Over high heat bring mixture to a full rolling boil that cannot be stirred down stirring constantly.

Add entire measure of sugar stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute stirring constantly. Remove from heat. Skim foam if necessary.

Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip-tight.

Process in a boiling-water canner for 10 minutes adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.