homemade strawberry jam

We picked strawberries yesterday and put them to good use today!  My third daughter and I were like pioneers in the kitchen- we made 4 loaves of bread, 7 jam jars full of strawberry jam and strawberry apricot crumble. 

homemade strawberry jam (mrs. wages recipe on the back of the fruit pectin box)
5 cups pureed strawberries, stems removed and washed
1/4 cup water
1 package Mrs. Wages Fruit Pectin Home Jell Package
7 cups sugar

1.  Prepare home canning jars and lids according to manufacturer's instructions.  Keep jars hot until filled (I put mine in the oven on "warm").
2.  Measure sugar into a dry container and set aside.
3.  Place measured strawberries into a big pot.  Stir in fruit pectin.
4.  Put on the stove on medium high heat and start to cook.  
5.  When mixture comes to a full boil quickly add sugar and boil for 1 minute.  Do not overcook pectin.
6.  Remove from heat and skim off foam.  Quickly ladle into hot jars.  Leave 1/4 inch head space at the top of the jars.  Use a clean damp cloth to wipe any spilled jam from rims and threads of jars.  Cover with hot lids and tighten rings firmly.
7.  Process your jam with either a water bath or steam method (we used the steam method).
8.  Process using the steam method for 5 minutes.  
9.  Remove jars from steamer.  Set on a rack to cool.
10.  When cool, check seals.  (A popping sound is a good sound!).  Label, date and store in a cool, dark place.  Unsealed jars should be refrigerated and used within 3 weeks.