Strawberry Jam

How to make Strawberry Jam with fresh strawberries? Fresh strawberry jam is one of my favorite homemade jam recipes. Perfect for the middle of the summer when strawberry season is in full swing.

Prepared Strawberries Sugar Butter Or Margarine CERTO Fruit Pectin


Prepare your jars and lids. Keep your jars in the Hot Water Canner in simmering water.  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. Bring to a full rolling boil and stir in pectin. Boil at a full rolling boil for 1 minute.

Remove pot from heat and allow to settle for 2 minutes before skimming off foam.  Ladle the hot jam into prepared jars. Wipe the jar threads. Place a flat lid on top of the jar then screw a band just until finger tight on the jar.

Once all of the jars are filled with jam place them on an elevated rack in a hot water bath canner. Carefully lower rack and jars  into canner.  Process the jam jars for 10 minutes. Use a jar lifter and remove jars to a towel and let cool on the counter ovenight.

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. Any jar lids that bounce back should be stored in the refrigerator. Jam jars that have sealed properly can be stored in a cool dry cabinet or closet for up to one year.


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