How To Make Strawberry Jam
Learn how to make homemade Strawberry Jam to preserve fresh summer strawberries.
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.
- 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
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