The point is that Peanut is in the FFA and one of our local FFA's most popular fundraisers is selling fresh strawberries. They've partnered with a grower in Florida to ensure that we get the first and freshest strawberries of the season.
They pick the berries on a Thursday, drive them up I75 on Friday, and we pick them up on Saturday. On Sunday I was up to my elbows in Strawberry Jam.
Because, you know, what else are you gonna do?
I made a double recipe of Strawberry Jam and still had two quarts of Strawberries left over. I must say, they were the freshest, juiciest strawberries I've had in a while. And they made the most beautiful, ruby-red jam.
This is the recipe I used. It's just the regular old Sure Jell recipe that comes in the box. But I do recommend Sure Jell and not any other brand. I have tried a couple of different brands and my jam never sets up as good as with Sure Jell.
5 Cups Prepared Strawberries (trimmed, hulled, and mashed)
1 Box Sure Jell Fruit Pectin
1/2 Tbs. Butter (not Margarine) to prevent foaming
7 Cups Sugar
Follow directions on box of Sure Jell for cooking and processing. If you have more jam than you have jars, or if you have any jars that don't seal correctly just refrigerate for up to 3 months.