Strawberry fields and Summer Jammin :)
5 cups strawberries (about 3 quarts)
7 cups sugar
1/2 teaspoon margarine
1 box of Sure Jell pectin
Discard strawberry core, stems and debris, wash, then mash.
Sterilize jars and lids
Bring strawberries, pectin and margarine to a full rolling boil for 1
minute. Add sugar, return to full rolling boil for 1 minute. Ladle
into sterilized jars within 1/4 inch of top. Wipe jar rims and cover
with lid and ring. Process in pressure cooker 6 pounds for 7 minutes.
Notes: preheat the water in your pressure cooker or add hot water to
avoid breakage. Remove jars and allow to cool completely, then let
stand at room temperature for 24 hours. Check seals by pressing centers
of lids. If it springs back, lid is not sealed.
Store unopened jam in cool, dry, dark place for up to 1 year. Refrigerate opened jam for up to 3 weeks.