Good Strawberry Jam recipes

What to do with all those you-pick strawberries?!

Strawberry Rhubarb Jam

2 1/4 cups of crushed strawberries
1 3/4 cups of cooked rhubarb
6 1/2 cups of (organic cane) sugar
1 3/4 pouch of pectin

Add fruit into 6-8 quart suacepot.
Add sugar, stir until desolved.
Add 1/2 teaspoon margarine to reduce foaming (if desired).
Bring mixture to full rolling boil on high heat, stirring constantly.
Stir in pectin quickly.
Bring back to full rolling boil and boil 1 minute exactly, stirring constantly.
Remove pot from heat and skim off any foam using a metal spoon.

Ladle into sterilized jars with 1/8 inch headspace.
Process for 10 minutes in a waterbath canner.

From Sure Jell Certo information pamphlet.

Spiced Strawberry Jam

5 cups crushed strawberries
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 box 1 3/4 ounces powdered pectin
1/2 teaspoon margarine
7 cups (organic cane) sugar

Combine strawberries and spices in 8 quart saucepot.
Add the pectin and margarine.
Bring to a rolling boil on high heat, stirring constantly.
Stir in exactly 7 cups of sugar and mix well.
Return to a full rolling boil and boil for 1 minute exactly, stirring constantly.
Remove pot from heat and skim off any foam using a metal spoon.

Ladle into sterilized jars, leaving 1/4 inch headspace.
Process for 5 minutes in a boiling water bath canner.

From The Big Book of Preserving the Harvest, page 199.

Thank you, Alex, for the multitude of strawberries!