Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Combine strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

NEXT, LET’S CAN IT!

Recipe from Ball Mason Jars: https://www.ballmasonjars.com/blog?cid=classic-strawberry-jam-0

Recipe for Low-Sugar Strawberry Jam

Recipe for Apple Jelly

Image Credit: Ball Mason Jars

You will need

• 3 cups store bought, unsweetened apple juice
• 4 Tbsp Ball® RealFruit™ Classic Pectin
• 1/2 tsp Butter or margarine
• 3 1/3 cups granulated sugar

Directions

1. MEASURE 3 cups apple juice in a 4-cup or larger liquid measuring cup. Gradually whisk pectin into juice until fully incorporated. (Pectin will not be completely dissolved at this time.) Pour juice mixture into the clean Pot fitted with the Stirrer. Add butter or margarine to help reduce foaming.  
2. Once your jam or jelly has cooked for the appropriate amount of time, ladle the hot spread into pre-warmed jars. There are 3 different processes depending on how you intend to use the spread:1.    Enjoy Now:
   LADLE hot jam or jelly into hot jars. Cool to room temperature, about 30 minutes. Place lids and bands on jars and label.
   REFRIGERATE jam or jelly for up to three weeks or serve immediately.
   2.    Freeze It:
   LADLE hot jam or jelly into hot jars leaving ½” headspace. Cool to room temperature, about 30 minutes. Place lids and bands on jars and label.
   FREEZE jam or jelly for up to 1 year.
   3.    Preserve for Now or Later:

   PREPARE YOUR GEAR
   (while jam or jelly is being made in y our Automatic Jam & Jelly Maker)
   FILL canner or stockpot half full with water. Place lid on canner. Heat to a simmer. Keep canning rack to the side until ready to use.
   WASH jars, lids and bands in hot, soapy water. Rinse well.

   FILL YOUR JARS
   LADLE hot jam into hot jars, one at a time, leaving 1/4 inch headspace and removing all air bubbles. Wipe any jam or jelly from the rim of the jar. Center lid on jar. Twist on the band  until fingertip tight.
   PLACE filled jar in the canning rack inside the canner, ensuring jar is covered by 1-2 inches of water.
   REPEAT steps 1 and 2 for remaining jars.
   PLACE lid on canner. Bring water to gentle, steady boil.
   PROCESS jars in boiling water for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes.
   REMOVE jars from water and cool. Check lids for seal after 12 to 24 hours.

   CHECK THE SEAL
   PRESS on center of cooled lid. If jar is sealed, the lid will not flex up or down. If it is not sealed, refrigerate immediately or re-process.
   STORE sealed jars in pantry for up to 18 months. Jars may be stored without bands, or you may clean the underside of bands to ensure no moisture is trapped during storage.

   TIPS

   Headspace is the space between the food and the top of the jar. Each jar needs space between the jam or jelly and the jar rim to allow for expansion during the canning process.
   After removing jars from the water, do not re-tighten or over tighten bands that may have come loose during canning, this can interfere with the sealing process.
   *Increase processing time: 5 minutes for 1,001 to 3,000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.