Description

Capture the sweet essence of fresh strawberries all year long with this simple yet delicious homemade strawberry jam recipe. This canning method locks in vibrant flavor and natural freshness with minimal ingredients and fuss. Perfect for breakfast spreads, desserts, or gifting, it offers the perfect balance of sweetness and natural fruit tartness. Whether you’re new to canning or an experienced preservist, this guide leads you through every step for flawless results.

Ingredients

Scale

4 cups fresh crushed strawberries
3 to 4 cups granulated sugar (adjust to taste)
1 packet (about 1.75 oz) commercial pectin
2 tablespoons fresh lemon juice
¼ cup cold water

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Instructions

Wash, hull, and crush strawberries; measure 4 cups.
Sterilize jars and lids by boiling for 10-15 minutes; keep warm.
Mix pectin with cold water until smooth.
In a large pot, combine strawberries and sugar; bring to rolling boil, stirring constantly.
Add pectin mixture and lemon juice; boil hard for 1-2 minutes.
Test set on cold plate; if not set, boil and test again.
Ladle hot jam into jars, leaving ¼ inch headspace.
Wipe rims, apply lids and bands fingertip tight.
Process jars in boiling water bath for 10 minutes.
Remove, cool on towel, and check seals after 24 hours.

Notes

Use ripe, firm strawberries for best flavor and set.

Adjust sugar according to taste but note it affects preservation.

Keep stirring during cooking to prevent scorching.

Label jars with date and contents.

Refrigerate after opening; consume within 3-4 weeks.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Preserves, Condiments
Method: Stove-top, Water bath canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 50