Here's the recipe for the strawberry jam:
10 cups strawberries, cleaned and sliced thin
2 oz. boxes of pectin
14 cups of sugar (you read it correctly!)
1 tbsp. butter
7 or 8 pint jars
Place the strawberries, pectin, and butter into a large pot. Stirring constantly with the burner on high, combine all of the ingredients. This will become a large pot of strawberry goo - keep stirring until the goo begins to boil while you're stirring. Then time the boiling and stirring for 3-5 minutes. Add the sugar and stir constantly until the mixture is boiling while being stirred again. Keep stirring for 3 minutes.
Once that is done, ladle the hot mixture into the sterile jars. You can sterilize them by running them through a dishwasher or hand washing them in very, very hot water.
Please research the best canning method for yourself. I do a water bath, wherein I place the jars into a larger pot filled with boiling water for 10-15 minutes. Then I listen for "ping" sound, you'll know it when you hear it, to know that my jars sealed.
It's labor intensive. My son won't eat store bought jam anymore and I don't blame him. I picked the berries, cleaned the berries, cooked the berries, and feel very good that there isn't any high fructose corn syrup in this mix. Lots of sugar, yes. I'm working on it.
Have fun. Apricots to follow in May.