Strawberry Jam

A few days ago we got half a flat of strawberries from our very excellent CSA (Helsing Junction Farm), which of course needed to be made into jam. Last year I made that same amount into freezer jam but it only lasted a couple months. So this year I wanted to make more (potentially enough to get us through the year) and can it instead.

I needed more strawberries.

After going to four different stores I realized that strawberry season must be coming to a close in our neck of the woods.

The Farmer's Market was my last hope.
And luckily, I was just in time to pick up the last two flats from the Deep Roots Farm booth. Phew.
It took a significant portion of two afternoons, but we now have 30 pints of homemade strawberry jam (some of which may be more like syrup since I took the rather bad advice from one internet site and made the first batch without pectin).
Here's the recipe that seemed to work best (and took the least amount of time):

4 cups smashed strawberries
2 cups sugar
1/4 cup lemon juice
2 tsp Pomona's pectin
2 tsp calcium water (comes with the pectin)

Sterilize the jars and lids in boiling water for awhile - 10 minutes or so.
Put the squashed berries, lemon juice, and calcium water in a pot and bring it to a boil.
Add the sugar and pectin.
Stir well for a couple minutes.
Return to a boil, then remove from the heat.
Fill your sterilized jars to about a half inch from the top.
Secure lids and return the jars to the boiling water for 15 minutes.
Remove from water and you're done (except for that mountain of dishes you just created).