Homemade Strawberry Jam (25 servings) 2 quarts of fresh strawberries - hulled and sliced 7 cups sugar 1 package pectin Yield: 4 pints Important Note: Pectin is a naturally occurring substance found in fruits. When heated together with sugar, it causes a thickening that is characteristic of jams and jellies. Most packages are between 1 and 1.5 ounces. Please consult your package for its recommended sugar to pectin ration. Place all the strawberries in a large pot with a little more than half of the sugar (about 4 cups). Add the pectin and turn the heat to high. Stir until the mixture comes to a rolling boil. While continuing to stir, add the remain sugar and let the mixture return to a boil. Remove from heat and allow it to set for at least five minutes. Skim any foam off of the top and discard. Ladle into sterilized canning jars. Process in a hot water bath for 5 to 10 minutes. (All jams must be "processed" (submerged) in a boiling water bath to prevent mold growth.) Let jam set for at least 12 hours before using. Store in a cool, dry place. This is a great simple recipe - nothing fancy to take away from the pure strawberry taste. Mr Breakfast would like to thank CornFlake for this recipe. Recipe number 1244. Submitted 5/18/2004.