Strawberry Jam for Canning
Learn how to make strawberry jam for canning with just a few simple steps and ingredients. This recipe is beginner-friendly and perfect for anyone wanting to create delicious homemade jam.
Servings: 6 half pints
Calories: 60kcal
Cost: Recipe $9.62 / Half-Pint $1.60
Ingredients
- 5 cups crushed fresh strawberries, about 2 quarts whole berries ($2.97)
- ¼ cup bottled lemon juice ($0.26)
- 1 box (1.75 ounces) powdered fruit pectin, Sure-Jell yellow box ($3.70)
- 7 cups granulated sugar ($2.69)
Instructions
- Prep jars. Wash and sterilize jars and lids. Keep jars hot until ready to fill, either in a boiling water bath canner or a hot dishwasher cycle.
- Prep the strawberries. Wash, hull, and crush strawberries in batches using a potato masher or food processor, leaving some texture. Measure exactly 5 cups.
- Cook the jam base. In a large pot, combine the crushed strawberries, bottled lemon juice, and pectin. Bring to a full rolling boil over high heat, stirring constantly.
- Add sugar. Add all the sugar at once and stir until fully dissolved. Return to a full rolling boil and boil exactly 1 minute, stirring constantly.
- Fill jars. Remove from heat and skim off any foam. Ladle hot jam into hot jars, leaving ¼-inch headspace. Wipe rims clean, apply lids, and tighten rings fingertip-tight.
- Process. Place jars in a boiling water bath canner with 1 to 2 inches of water covering the jars. Process according to altitude.0 to 1,000 feet: 10 minutes1,001 to 6,000 feet: 15 minutes6,001 feet and above: 20 minutes
- Cool. Turn off heat and let jars rest in the canner for 5 minutes. Remove and cool undisturbed for 12 to 24 hours.
Notes
- Fruit quality. Use ripe, fresh strawberries and measure crushed fruit accurately for proper set.
- Acidity. Bottled lemon juice is required for safe, consistent acidity.
- Boil timing. Boil the jam exactly 1 minute after adding sugar to ensure proper gelling.
- Foam. Skimming foam improves clarity but does not affect safety.
- Storage. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and use within 3 to 4 weeks.
- Set check. Jam may thicken further as it cools. Softer jam can still be used as syrup or spread.
- Lids. Always use new canning lids for a proper seal.
Nutrition
Serving: 1tablespoon | Calories: 60kcal | Carbohydrates: 15.6g | Protein: 0.06g | Fat: 0.06g | Sodium: 1.25mg | Potassium: 12.4mg | Fiber: 0.19g | Sugar: 14.9g | Vitamin A: 0.94IU | Vitamin C: 4.6mg | Calcium: 1.44mg | Iron: 0.06mg
