8 cups crushed hulled strawberries
6 cups granulated sugar
In a large deep stainless steel saucepan, combine strawberries and sugar. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Boil, stirring frequently, until mixture reaches a temperature of 216 F (or above the boiling point of water at the altitude where you live. The altitude of where I live is 4,000 feet with a boiling point of water at 216 F). Measure the temperature with a candy or jelly thermometer.
Freeze jam or can with a water bath canner for 10 minutes.
Recipe taken from the 2006 version of the “Ball Complete Book of Home Preserving.” For additional canning instructions, see page 26. When I make this jam I cook it on a low heat stirring occasionally, then stirring frequently as the temperature gets closer to 216 F. With this method it takes about 3 hours.