8 cups finely chopped, hulled strawberries*
4 1/2 cups sugar
1 box liquid pectin (both packets)
1/4 cup lemon juice
zest from one lemon
5 springs fresh English thyme
Prep jars/lids for canning. Stuff the thyme into a tea ball. Secure it to one side of a large, heavy bottomed pan. Add the strawberries, sugar, lemon juice and zest. Bring to a boil, stirring and breaking up any big chunks with the back of a spoon until it begins to reduce and thicken. Use an immersion blender if necessary (my chunks were so small that this wasn't needed) to make a smoother jam. Stir in the pectin. Continue cooking at a low (rolling) boil for 2-3 minutes or until it looks jammy. Fill the jars leaving 1/4 inch headroom. Process in the hot water bath for 10 minutes.
Yield: 6-7 8-oz jars.
*About 64 oz of strawberries.
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.