How To Make Strawberry Jam
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.
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!
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!
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How To Make Homemade Strawberry Jam or Strawberry Preserves
Basic Canning Supplies Needed
- 8 half pint canning jars, new unused wide mouth flat lids and bands
- Large pot to use for a Hot Water Bath Canner or one of my recommended electric Hot Water Bath Canner Options below
- Wide Mouth Funnel
- Jar Lifter
- Canning Ladle
- Paper towels
- Dissolvable Labels (optional) can use a sharpie but the labels are really pretty
- 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
- 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 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.
- Measure 4 cups of crushed strawberries into a large 6- or 8-quart no reactive sauce-pot.
- Turn the heat on low and add the sugar to the pot. Stir to incorporate the sugar and crushed berries.
- Add the butter to the pot to help reduce the foam that will form on the top of the pot.
- 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 a 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 a 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 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.
- 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.
Check out the Flour On My Face Canning page for more easy canning recipes.
Print the Strawberry Jam Recipe below
How To Make Strawberry Jam
Learn how to make homemade Strawberry Jam to preserve fresh summer strawberries.
Rate this Recipe
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
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.
- Measure 4 cups of crushed strawberries into a large 6- or 8-quart no reactive sauce-pot.
- Turn the heat on low and add the sugar to the pot. Stir to incorporate the sugar and crushed berries.
- Add the butter to the pot to help reduce the foam that will form on the top of the pot.
- 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.
Nutrition
Serving: 2tablespoons | Calories: 89kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 14mg | Fiber: 1g | Sugar: 22g | Vitamin A: 7IU | Vitamin C: 5mg | Calcium: 2mg | Iron: 1mg
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