Fine....
Take 5 pints of strawberries, wash and crush them. I usually do it in the pot I'll be using.
Turn to stove to medium high
Add 1 packet of pectin (also add 7 cups of sugar if you are using unsweetened pectin) Stir enough to get the pectin distributed evenly through the strawberries.
Sometimes, I'll add a teaspoon or two of vanilla extract. It makes the jam really yummy!
Everyone's stove varies, so cook the berries until the mixture sheets off a spoon. In other words, the "jam" should not pour or dribble off the spoon as if it were liquid. It should be thickened. If you stick it in the fridge to cool for a minute it should be of "jam" consistency.
After your jam has jammed, fill 8 - 8 oz hot jars, leaving a 1/2 inch headspace and process for 5 minutes.
For those of you who have never canned, you must wash your jars and lids, then keep them in hot water until they are ready to be used. If ladle your hot jam into a cold jar, you will have an instant mess!!
If anyone has any questions about canning, feel free to ask!
