How To Make Strawberry Jam
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- 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
- 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 1/4 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.
- Category: Canning Recipes
- Method: Hot Water Bath Canning
- Cuisine: American
- Serving Size: per half pint
- Calories: 776
Keywords: homemade strawberry jam, strawberry canning recipe, easy canning recipe, how to make strawberry jam