Felicia Dumont from The University of Maine Cooperative Extension was in teaching us how to can strawberry jam. We will be featuring other canning segments later in the season as different garden vegetables come into season.The following is the recipe that Felicia used on the show. The recipe came from the National Center for Home Food Preservation, you can find that website by clicking on this link. This website has a lot of information available on it if you have never tried canning before.Strawberry Jamwith powdered pectin5½ cups crushed strawberries (about 3 quart boxes strawberries) 1 package powdered pectin 8 cups sugar Yield: About 9 or 10 half-pint jarsProcedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.To Prepare Fruit: Sort and wash fully ripe strawberries, remove stems and caps, crush berries.To Make Jam: Measure crushed strawberries into a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over entire surface. Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat: skim.Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel: adjust two-piece metal canning lids. Process in a boiling water canner.Recommended process time for Strawberry Jam in a boiling water canner:Style of Pack: HotJar Size: Half-pints or pintsProcess Time at Altitudes of:0-1,002 ft: 5 minutes1,001-6,000 ft: 10 minutesAbove 6,000 ft: 15 minutesThis document was adapted from “How to Make Jellies, Jams and Preserves at Home.” Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.