• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Me
  • Shop
  • Privacy Policy
  • Recipe Index
Flour On My Face
  • Home
  • Crock Pot Recipes
  • Easy Freezer Meals
  • Canning Recipes
  • Alfredo Sauce
  • Instant Pot Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About Me
  • Recipe Index
  • Shop
  • Alfredo Sauce
  • Canning
  • Crock Pot Recipes
  • Easy Freezer Meals
  • Food Dehydrator Recipes
  • Instant Pot Recipes
×
Home » Jam Recipes » How To Make Strawberry Jam

How To Make Strawberry Jam

Published: Jan 17, 2017 · Modified: Jun 18, 2024 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe

How to make Strawberry Jam with fresh strawberries? Fresh strawberry jam is one of my favorite homemade jam recipes. It was one of the first canning recipes I ever made.

During the summer when strawberry season is in full swing making strawberry jam is a good way to preserve all of those ruby red jewels of strawberries you may be harvesting from the garden. And all you need is 3 ingredients and a few hours to make a delicious homemade jam.

Fresh Florida strawberry's made into strawberry jam

Maybe you don't have a plot of fresh strawberries growing in your back yard? Head to a local Farmer's Market and to buy the fresh strawberries.

If you have never made homemade jam but would like to learn I have great news for you!

Homemade Strawberry Jam recipe via flouronmyface.com

Do You Want To Learn How To Make Homemade Jam?

Have you always wanted to make your own homemade jams and jellies?

Does the thought of preserving your own fresh fruits and vegetables excite you but also send a shiver of fear down your spine?

The unknown can be scary. I completely understand.

That is why I have decided to share my love of making homemade jam and jelly with you in a very fun and easy way.

I want to share my love of making homemade jam with the world!

Homemade Strawberry Jam recipe via flouronmyface.com

How To Make Homemade Strawberry Jam or Strawberry Preserves

Making your own strawberry jam is an experience that promises more than just a flavorful treat - it's a process that engages the senses and brings joy to the kitchen.

You’ll love the way the vibrant red hue of mashed strawberries comes to life, and the scent of simmering sugar becomes a sweet reminder of summer’s bounty.

It's a delightful project with a gratifying outcome: jars of glistening jam that capture the essence of fresh strawberries to be cherished long after their season has passed.

Plus, homemade jam is free of preservatives, packed with natural goodness, and can be tailored to your preferred level of sweetness, allowing you to craft a preserve that's uniquely yours.

You can also make Strawberry Freezer Jam. It's just as good and get stored in the freezer.

Basic Canning Supplies Needed

Below are some of the basic canning equipment you will need.

  1. 8 half pint canning jars, new unused wide mouth flat lids and bands
  2. Large pot to use for a Hot Water Bath Canner or one of my recommended electric Hot Water Bath Canner Options below
  3. Wide Mouth Funnel
  4. Jar Lifter
  5. Canning Ladle
  6. Paper towels
  7. Dissolvable Labels (optional) can use a sharpie but the labels are really pretty
  8. Progressive 3-Piece Canning Essentials Kit includes a wide mouth funnel, jar lifter, and magnetic lid lifter

Ingredients

  • 4 cups prepared strawberries (about 2 quarts fully ripe strawberries)
  • 7 cups sugar, measured into a separate bowl
  • 1 tablespoon butter or margarine (optional)
  • 1 pouch CERTO Fruit Pectin

My favorite canning jar for jams and jellies is the Kerr® Wide Mouth half-pint 8 oz mason jars. I love the short squat shape and the wide mouth makes it very easy to fill.

Directions

  1. Prepare your jars and lids by washing in hot soapy water. Check for cracks or chips and discard any damaged jars.
  2. Prepare a large hot water bath canning pot that is large enough to submerge all of your jars in at once.
  3. Fill Hot Water Bath canning pot half-full with water and add jars. Add more water if need to allow for the water to be 2 inches over all the jars. Bring the water to a boil then reduce the heat and allow the jars to sit in the simmering water.
  4. Alternately if using an electric canning appliance follow the instructions from the manufacturer to prepare your canning jars.
  5. Wash the strawberries, drain well and stem. Crush the strawberries thoroughly, one layer at a time in a large bowl or your canning pot.
  6. Measure  4 cups of crushed strawberries into a large 6- or 8-quart no reactive sauce-pot.
  7. Turn the heat on low and add the sugar to the pot. Stir to incorporate the sugar and crushed berries.
  8. Add the butter to the pot to help reduce the foam that will form on the top of the pot.
  9. Once most of the sugar has dissolved increase the heat to high and bring to a full rolling boil (a boil that doesn't stop bubbling when stirred), stirring constantly to prevent scorching.
  10. Stir in pectin. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
  11. Remove the pot from heat and allow to settle for about 2 minutes.
  12. Skim off as much foam s possible with a metal spoon and discard the foam.
  13. Remove one jar from the hot water bath canner and place upside down on a soft towel to drain for a few seconds. Carefully flip the jar right side up using a towel to protect your hands from the hot jar.
  14. Place the wide mouth funnel in the top of the warm jar and ladle the hot jam into the hot prepared jar, filling to within ¼ inch of tops. Wipe the jar rim and threads with a damp paper towel.
  15. Place a flat lid on top of the jar then screw a band just until finger tight on the jar.
  16.  Place the filled jar on a folded towel as you continue to fill each of the jars with jam.
  17. Once all of the jars are filled with jam place them on an elevated rack in you hot water bath canner.
  18. Carefully lower rack and jars into canner. (Water must cover jars by at least 2 inches. Add boiling water to the pot to bring the level up, if needed.)
  19. Cover the pot; bring water to a gentle boil. Process the jam jars for 10 minutes. Carefully remove the jars from the canner with a jar lifter and place upright on towel to cool completely overnight. You should begin to hear the magical pinging of your jars sealing as they cool.
  20. After the jars are cool, check seals by pressing the middle of the lid with a finger. (If lid springs back, lid is not sealed properly and the jam will not be able to be stored in a cabinet or pantry. You can refrigerate any jars that do not seal to eat immediately.
  21. Refrigeration is necessary for jars that have not sealed properly.
  22. Write the name of the jam and the date the jam was made on a label and apply to the jar. Alternately you can write this information with a Sharpie permanent marker on the flat lid.
  23. Jam jars that have sealed properly can be stored in a cool dry cabinet or closet for up to one year.
  24. Discard jam or jelly after the one-year canned date.

Helpful Canning Tools

Buy the best when it comes to canning tools and supplies.

Ball® Secure-Grip Jar Lifter (by Jarden Home Brands)Ball® Secure-Grip Jar Lifter (by Jarden Home Brands)Ball Electric Canner, Stainless SteelBall Electric Canner, Stainless SteelBall Flute Jars, 16 Ounces, 6 PackBall Flute Jars, 16 Ounces, 6 PackBall Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12

 

Canning Tips

Tips to help you succeed in making strawberry jam.

  • Select Ripe Strawberries: For the best flavor, choose strawberries that are fully ripe but still firm. Overripe berries can be too soft, leading to a jam that's mushy rather than spreadable.
  • Use the correct type of Pectin: Only use the type of pectin called for in this recipe to ensure your jam sets properly.
  • Sterilize Your Jars: Always begin with clean, sterilized jars to prevent bacteria from spoiling your jam. Boil them for 10 minutes or run them through a hot dishwasher cycle before using.
  • Check the Seal: Ensure a proper seal on your jars by pressing the center of the lid after processing. If it doesn't pop back, your jam is sealed and can be stored at room temperature.
  • Sugar to Fruit Ratio: Maintain the balance of sugar to fruit as suggested in the recipe. Altering this ratio can affect not only the taste but also the setting qualities of your jam.

More Canning Recipes

If you love strawberry jam you should check out some of my other favorite ways to use or preserve fresh strawberries.

  • Mason jars filled with homemade strawberry pie filling.
    Strawberry Pie Filling Recipe
  • Canning jars filled with homemade strawberry blueberry jam.
    Strawberry Blueberry Jam
  • Overhead photo of dehydrated strawberries that have been sliced
    How To Dehydrate Strawberries
  • Homemade strawberry sauce in a glass canning jar with a bail type lid.
    Strawberry Sauce

Print the Strawberry Jam Recipe below

You can easily print, save or share this recipe from the recipe card below.

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

closeup of a canning jar filled with freshly made homemade strawberry jam

How To Make Strawberry Jam

Arlene Mobley - Flour On My Face
Learn how to make homemade Strawberry Jam to preserve fresh summer strawberries.
5 from 1 vote
Rate this Recipe
Print Recipe Pin Recipe Save Recipe Saved!
Click here to add your own private recipe notes.
Prevent your screen from going dark
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Condiment
Cuisine American
Servings 8 half pints
Calories 89 kcal

Ingredients  

  • 4 cups prepared strawberries (about 2 quarts fully ripe strawberries)
  • 7 cups sugar (measured into separate bowl)
  • 1 tablespoon butter or margarine (optional)
  • 1 pouch CERTO Fruit Pectin
Follow Flour On My Face on Pinterest

Instructions 

  • Prepare your jars and lids by washing in hot soapy water. Check for cracks or chips and discard any damaged jars.
  • Prepare a large hot water bath canning pot that is large enough to submerge all of your jars in at once.
  • Fill Hot Water Bath canning pot half-full with water and add jars. Add more water if need to allow for the water to be 2 inches over all the jars. Bring the water to to a boil then reduce the heat and allow the jars to sit in the simmering water.
  • Alternately if using an electric canning appliance follow the instructions from the manufacturer to prepare your canning jars.
  • Wash the strawberries, drain well and stem. Crush the strawberries thoroughly, one layer at a time in a large bowl or your canning pot.
  • Combine 4 cups of crushed strawberries, 7 cups of granulated sugar and 1 tablespoon of butter (if using) in a large 6- or 8-quart non reactive pot.
  • Turn the heat on low. Stir to mix the sugar and crushed berries together.
  • Once most of the sugar has dissolved increase the heat to high and bring to a full rolling boil (a boil that doesn't stop bubbling when stirred), stirring constantly to prevent scorching.
  • Stir in pectin. Return to full rolling boil and boil for exactly 1 minute, stirring constantly.
  • Remove the pot from heat and allow to settle for about 2 minutes.
  • Skim off as much foam s possible with metal spoon and discard the foam.
  • Remove one jar from the hot water bath canner and place upside down on a soft towel to drain for a few seconds. Carefully flip the jar right side up using a towel to protect your hands from the hot jar.
  • Place the wide mouth funnel in the top of the warm jar and ladle the hot jam into the hot prepared jar, filling to within ¼ inch of tops. Wipe the jar rim and threads with a damp paper towel.
  • Place a flat lid on top of the jar then screw a band just until finger tight on the jar.
  • Place the filled jar on a folded towel as you continue to fill each of the jars with jam.
  • Once all of the jars are filled with jam place them on an elevated rack in you hot water bath canner.
  • Carefully lower rack and jars into canner. (Water must cover jars by at least 2 inches. Add boiling water to the pot to bring the level up, if needed.)
  • Cover the pot; bring water to gentle boil. Process the jam jars for 10 minutes. Carefully remove the jars from the canner with a jar lifter and place upright on towel to cool completely over night. You should begin to hear the magical pinging of your jars sealing as they cool.
  • After the jars are cool, check seals by pressing the middle of the lid with a finger. (If lid springs back, lid is not sealed properly and the jam will not be able to be stored in a cabinet or pantry. You can refrigerate any jars that do not seal to eat immediately.
  • Refrigeration is necessary for jars that have not sealed properly.
  • Write the name of the jam and the date the jam was made on a label and apply to the jar. Alternately you can write this information with a Sharpie permanent marker on the flat lid.
  • Jam jars that have sealed properly can be stored in a cool dry cabinet or closet for up to one year. Discard jam or jelly after the one year canned date.

Recipe Expert Tips

  • Select Ripe Strawberries: For the best flavor, choose strawberries that are fully ripe but still firm. Overripe berries can be too soft, leading to a jam that's mushy rather than spreadable.
  • Use the correct type of Pectin: Only use the type of pectin called for in this recipe to ensure your jam sets properly.
  • Sterilize Your Jars: Always begin with clean, sterilized jars to prevent bacteria from spoiling your jam. Boil them for 10 minutes or run them through a hot dishwasher cycle before using.
  • Check the Seal: Ensure a proper seal on your jars by pressing the center of the lid after processing. If it doesn't pop back, your jam is sealed and can be stored at room temperature.
  • Sugar to Fruit Ratio: Maintain the balance of sugar to fruit as suggested in the recipe. Altering this ratio can affect not only the taste but also the setting qualities of your jam.

Nutrition

Serving: 2tablespoonsCalories: 89kcalCarbohydrates: 23gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 2mgPotassium: 14mgFiber: 1gSugar: 22gVitamin A: 7IUVitamin C: 5mgCalcium: 2mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Check out the Flour On My Face Canning page for more easy canning recipes.

Canning and preserving recipes via flouronmyface.com

More Jam Recipes

  • A jelly jar filled with blueberry jam.
    Blueberry Recipes for Canning
  • Four image collage of canning recipe for Spring Canning Ideas.
    Spring Canning Ideas
  • A spoonful of Candied Jalapenos resting on the edge of a mason jar rim with crackers and cream cheese in the background.
    Candied Jalapeños
  • Toasted English Muffins with cream cheese and peach orange marmalade spread over the top on a teal glass plate.
    How To Make Peach Orange Marmalade Recipe
  • Share
  • Email
  • Reddit
  • Flipboard
  • Bluesky

About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Melissa

    January 19, 2017 at 4:25 pm

    I haven't made strawberry jam in years! I love it and need to make it this year!

    Reply
  2. Gloria @ Homemade & Yummy

    January 19, 2017 at 9:20 am

    When I was young, my mom and baba did ALL kinds of canning. Jam, pickles, sauerkraut...you name it. For some reason this type of thing did not rub off on me. I have done "freezer" jam...but never this way.

    Reply
  3. Veena Azmanov

    January 19, 2017 at 1:07 am

    Arlene... I love that colors!! Such a pretty red... I make strawberry jam but I never can them because the quantity is so small! I make like two jars but I do freeze strawberries for the year. My mom use to sell them so she canned fruit jams all the type. Wish I had learned from her then.. Thank God I have your blog now..   Thanks

    Reply
  4. Sarah @ The Fit Cookie

    January 17, 2017 at 11:14 pm

    This jam looks delicious! I love strawberry jam, one of my favorites by far 🙂 I haven't done any canning myself, but I need to try it sometime!

    Reply
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 40 years. I love sharing recipes to help busy families get dinner on the table.

More about me →

social
social
social
social

We Have Been Featured In

Alfredo Sauce Recipes

  • A bowl of alfredo gnocchi soup served with buttered bread.
    Chicken Alfredo Gnocchi Soup

  • Olive Garden Alfredo Sauce served over fettuccine with garlic sticks.
    Olive Garden Alfredo Sauce

  • A bowl filled with creamy chicken tortellini alfredo on a table.
    Chicken Tortellini Alfredo

  • A creamy roasted garlic alfredo served over pasta on a green dinner plate.
    Roasted Garlic Alfredo Sauce

See more Alfredo Sauce Recipes →

Cheesecake Recipes

  • cheesecake graham cracker crust pressed into a baking pan.
    Cheesecake Graham Cracker Crust Recipe

  • A single slice of apple cheesecake garnished with whip cream, caramel sauce and chopped pecans on a dessert plate.
    Apple Cheesecake

  • A slice of choclate cheesecake filling on a white dessert plate.
    Chocolate Cheesecake Filling

  • Sliced White Chocolate Cheesecake filling baked with a ladyfinger crust and garnished with whip cream, chocolate curls and berries.
    White Chocolate Cheesecake Filling

See more Cheesecakes →

Breakfast Recipes

  • Serving apple fritter casserole from a baking dish with spoon.
    Apple Fritter Casserole

  • Preview collage of 4 breakfast casseroles.
    Best Breakfast Casseroles

  • A square serving piece of biscuits and gravy casserole with gravy drizzled over the top on a plate.
    Biscuits and Gravy Casserole

  • Kielbasa Breakfast Casserole in a bowl served with toast and juice.
    Kielbasa Breakfast Casserole

See more Breakfast Recipes →

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Flour On My Face is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright ©2025 Flour On My Face

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.