I actually changed my ratios and recipe.
This is based on bakers percentages.
Fruit 100%
Sugar 60%
Pectin 1.5% (I think)
So if you have 10 lbs of fruit, you'd use 6 lbs of Sugar and 2.4 ounces of pectin. Combine everything the night before and store in a plastic container. The next day, bring everything to a simmer, stirring occasionally, until the mixture reaches 215 degree Fahrenheit.
To sanitize a jar, boil it and the lid for 10 minutes. Using latex gloves, put the hot strawberry jam into the jar and seal tight, and boil the jar for another 5 minutes. This will pressurize it. In this state, it will last quite a while in a cool, dry spot. I'd say upwards of 2-3 years.
This is based on bakers percentages.
Fruit 100%
Sugar 60%
Pectin 1.5% (I think)
So if you have 10 lbs of fruit, you'd use 6 lbs of Sugar and 2.4 ounces of pectin. Combine everything the night before and store in a plastic container. The next day, bring everything to a simmer, stirring occasionally, until the mixture reaches 215 degree Fahrenheit.
To sanitize a jar, boil it and the lid for 10 minutes. Using latex gloves, put the hot strawberry jam into the jar and seal tight, and boil the jar for another 5 minutes. This will pressurize it. In this state, it will last quite a while in a cool, dry spot. I'd say upwards of 2-3 years.