Strawberry Jam!

Strawberry Jam making time with my honey bunches of oats! First time making jam! How cute are these little jars...all washed and ready...Went to the farmer's market and got the strawberries...LOVE the ninja...few quick pulses and they were chopped to perfection...Jason had to stir it constantly but it doesn't take long!WOW that's a lot of sugar but at least no high fructose corn syrup!!Poured up 8 - 8oz jars for a total of 64 ounces! Then we canned them and let them cool overnight!This morning for breakfast we opened it up and ate it with toast! It was SO YUMMY and smelled so GOOD!!Reviews from boys at the table this morning...
Noah, "This is SO good!"
Ethan, "Can we eat this every day?"
Caleb...couldn't get it in his mouth fast enough!

Actual recipe...from Sure Jell
4 pt strawberries...discard stems and crush into 5 cups of crushed strawberries
7 cups of sugar
1 box of sure jell premium fruit pectin

1. Bring boiling water canner, half full with water to simmer
2. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
3. Prepare fruit by discarding stems. Crush berries 1 cup at a time. DO NOT PUREE. Jam should have bits of fruit.
4. Need 5 cups of crushed strawberries, pour into 6-8 qt saucepot.
5. Measure 7 cups of sugar into separate bowl.
6. Stir in 1 box of pectin into fruit in saucepot. Add 1/2 teaspon of butter.
7. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when sirred) on high heat, stirring constantly.
8. Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
9. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to a gentle boil. Process jam for 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary)
10. Let stand at room temperature for 24 hours. Store unopened jam in cool, dry, dark place up to 1 year. Refrigerate opened jams up to 3 weeks.

YUMMY :)