Nontraditional Strawberry Jams

Homemade strawberry jam is my favorite hands down! While cooking the jam today the smells of sugary goodness filled the house and reminded me of childhood. My Mom makes a big batch every year to give as gifts and last through the seasons. The Better Homes and Gardens cookbook, Can It!, had a couple variations on the classic recipe which sounded interesting. Sshh, don't tell my Dad. He thinks classic recipes like strawberry jam and pumpkin pie shouldn't be messed with.    

Ingredients:
12 cups strawberries (3 quarts)
1 1.75-ounce package regular powdered fruit pectin
1/2 teaspoon butter
7 cups sugar

Directions:
Place 1 cup of the strawberries in an 8-quart heavy pot. Using a potato masher, crush berries; continue adding and crushing berries. Measure 5 cups crushed berries. Stir in pectin and butter. Bring to a full rolling boil, stirring constantly. Add sugar all at once. Return to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off rims; adjust lids.

Ladle jam into hot, sterilized half pint jars, leaving 1/4 inch headspace. Wipe jar rims; adjust lids.

To distribute the fruit, cool the jam about 20 minutes after processing, then gently turn and tilt the jars without inverting them. Repeat as needed until the fruit is well distributed. Jam may need to stand for one to two weeks after canning to become fully set.

Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes about 10 half-pints.

Strawberry and Ginger Ale Jam: Prepare as directed, except add 1/2 cup ginger ale after skimming off the foam.

Strawberry-Marsala-Thyme Jam: Prepare as directed, except stir in marsala wine with the butter and pectin. Add 1/4 cup fresh snipped thyme after skimming off the foam.