How To Make Strawberry Jam: Join The Challenge Today!

How To Make Strawberry Jam

Strawberry season is in full swing for most of the country. Maybe you have a plot of fresh strawberries growing in your back yard? Or maybe you have a Farmer’s Market nearby.  Strawberry season is the best time for me to share this How to Make Strawberry Jam recipe with you. If you have never made homemade jam but would like to learn I have great news for you!

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.

Sign up now for The Beginners Guide To Canning: The Strawberry Jam Challenge.

The Strawberry Jam challenge will be a free step by step mini email course for my email subscribers. 

I want to share my love of making homemade jam with the world! During the Strawberry Jam Challenge I will teach you everything you need to know to make this Strawberry Jam recipe. The challenge is packed full of tips and tricks I have used for the past 25 years of my canning experience.

Disclosure: Some links in this post are affiliate links.

How To Make Homemade Strawberry Jam or Strawberry Preserves

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

Canning Supplies Needed

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

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 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 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 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 1/4 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 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.
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.

How To Make Strawberry Jam

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• Author: Arlene Mobley - Flour On My Face
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 8 half pints
• Category: Canning Recipes
• Method: Hot Water Bath Canning
• Cuisine: American

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Description

Learn How To Make Strawberry Jam by joining the Strawberry Jam Email Challenge. You will get step by step instructions teaching you how to make Strawberry Jam for the first time.

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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

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Instructions

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 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 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 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 1/4 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 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.
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.

Nutrition

• Serving Size: per half pint
• Calories: 776

Keywords: homemade strawberry jam, strawberry canning recipe, easy canning recipe

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