If you're making jam in small jars (1 or 2 ounces) it's best to work with a partner; one person to pour the jam into the jars, the other person to clean the rims and seal. This recipe makes approximately 80-90 ounces of jam, so you will need about 80-90 one-ounce jars, or 48 two-ounce jars, or 24 four-ounce jars.

Ingredients:
• 6 pints fresh or frozen strawberries, mashed
• 1/4 cup fresh lemon juice
• 8-1/2 cups sugar
• 1 box MCP pectin powder

Equipment:
• jam jars (small one- and two-ounce jars can be found online at Specialtybottle.com, or most groceries have Kerr canning jars in 4- and 8-ounce sizes)
• 6 or 8 quart cook pot
• long-handled wooden spoon
• ladle
• rubber gloves (optional)

In a pan, cover screw caps with water and simmer for 10 minutes. Wash jars and keep immersed in simmering water for at least ten minutes until ready to fill. Measure sugar into a bowl, set aside. Stir pectin powder into the mashed berries in cook pot and bring to a full rolling boil (a boil that cannot be stirred down), stirring constantly. Be sure you have a large pot, as the mixture will boil up very high. Add sugar, stir constantly until it returns to a full rolling boil. Continue to stir and cook at full rolling boil for exactly 4 minutes. Take off heat and immediately pour into hot jars, fill to within 3/8" of the top. Wipe jar rims with a clean, damp paper towel. Immediately put lids on and screw down tightly. Turn jars upside down, then turn upright after 5 minutes. When cool, rinse off any jam residue with cool water.

Small jars can be obtained online at Specialtybottle.com. Kerr canning jars can be found at most grocery stores. European canning jars can be ordered online at Weck Jars.