Strawberry Jam

• 4 pints strawberries (5 cups crushed)
• 1/2 tsp. margarine
• 1 package pectin (1-3/4 oz.)
• 7 cups sugar

Preparation -
Wash the strawberries and remove the hulls. Chop and crush the berries in a food processor or by hand. In a large pot, measure 5 cups of crushed strawberries. Stir in the margarine and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir the sugar into the strawberry mixture. Bring to a full, rolling boil again. Boil 1 minute, stirring constantly. Remove from heat; skim off the foam. Ladle the jam into clean jars to 1/4" from the top. Wipe the rims. Cover the jars with the caps, then screw on the bands. Place the jars in a canner with just enough water to cover jars. Process in a hot water bath for 10 minutes. Makes 4-1/2 pints. (If you need more information boiling water bath canning, see Successful Home Canning.)