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Strawberry Jam

Name: Strawberry Jam
Ingredients: 5 3/4 Cups Strawberries (crushed); 8 ¼ Cups Sugar; ⅓ Cup Pacific Pectin Mix; 2 TB Lemon Juice

Remember Your Keys to Success

Final pH: 3.2 Cook To: 65 Brix

Pectin Usage: 2% of total batch weight

Place prepared fruit in pot, add lemon juice. (if needed)
Heat fruit to 140°F
Add pectin (and anti-foam if needed)
Bring fruit and pectin mixture to a boil and boil for 1 minute.
Add half of required sugar and bring back to a boil.
Add remaining sugar and bring back to a boil and heat to 219°F
When the temperature or Brix is reached, ladle quickly into jars and seal using an appropriate safe canning method.