How to Make and Can Homemade Strawberry Jam Recipe

Strawberry jam is a delightful treat that brings the sweet taste of summer to your table all year round. Early summer, when strawberries are at their peak, is the perfect time to stock your pantry with homemade canned strawberry jam.

Prep Time30

Cook Time20

Total Time50

Course: Dessert, Snack

Cuisine: American

Keyword: candy recipe, food preservation, fruit recipe, jam recipe, preserving food

Servings: half pint jars

Calories: 423kcal

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Kitchen Essentials

Large pot

Canning jars with lids and bands

Canning funnel

Jar lifter

Ladle

Clean cloth or paper towels

Water bath canner

Ingredients

4 Cups Fresh Strawberries hulled and crushed, frozen strawberries will work for this recipe
4 Cups Granulated Sugar
1/4 Cup Lemon Juice
1 package 1.75 oz powdered fruit pectin, optional

Instructions

Step 1: Prepare Your Jars

Before you start making the jam, it’s important to sterilize your jars. Wash the jars, lids, and bands in hot soapy water, then rinse well. Place the jars in a large pot, cover with water, and bring to a simmer (180°F/82°C) to sterilize. Keep the jars hot until you are ready to fill them. Place the lids in a separate small pot of simmering water to soften the seal.

Step 2: Prepare the Strawberries

Hull and crush the strawberries. You can use a potato masher or a food processor, but be careful not to puree the berries completely. You want some chunks for texture.

Step 3: Cook the Jam

Combine mashed strawberries, sugar, lemon juice, and pectin if using it in a heavy-bottomed saucepan; stir over low heat until sugar is dissolved. Stir to combine and bring the mixture to a full rolling boil over high heat, stirring constantly.
Continue boiling and stirring constantly, until the mixture reaches 220 degrees F (105 degrees C).The jam should be done at this point. However, you can check doneness after 10 to 15 minutes.
Chill a Plate: Place a small plate in the freezer before you start cooking your jam.
Test the Jam: When you think the jam is ready, place a spoonful of jam on the chilled plate and return it to the freezer for a minute. Remove the plate and push the edge of the jam with your finger. If it wrinkles and doesn't flow back, the jam is set. Continue cooking if jam appears thin and runny.
Remove from heat and skim off any foam with a metal spoon.

Step 4: Fill the Jars

Using a canning funnel, ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the rim of the jar with a clean cloth or paper towel to remove any residue. Place the lids on the jars and screw band on until just fingertip tight.

Step 5: Process the Jars

Place the filled jars into a water bath canner over medium-high heat. Make sure there is enough water to completely cover the jars. Bring to a boil and process for 10 minutes.

Step 6: Cool and Store

Carefully remove the hot jars from the canner using a jar lifter and place them on a towel to cool. Cool to room temperature. After 24 hours, check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed. Store sealed jars in a cool, dark place for up to a year.
Any unsealed jars should be refrigerated and used within a few weeks.

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Notes

Tips for Success

For the best flavor, use strawberries that are at their peak ripeness.
Precise measurements are crucial in jam-making, especially for sugar and pectin.
Adjust the amount of sugar to your liking.
Stirring constantly helps prevent the jam from burning and ensures even cooking.
Removing the foam ensures a clearer jam and improves the texture.
Properly sealed jars are essential for long-term storage. If a jar doesn’t seal, refrigerate it and use it soon.

Use Fruit Pectin. For consistent results, use pectin. Pectin acts as a gelling agent, helping to thicken the jam and give it the desired consistency. When combined with sugar and acid (like lemon juice), pectin forms a gel-like network that traps the liquid fruit mixture, resulting in a firm set.

I've been making jams, jellies, and preserves for over 50 years. The success of your jam or jelly setting properly largely depends on the pectin content in the fruit. Very ripe, super sweet strawberries have lower pectin compared to slightly under-ripe ones. I always aim to include about 25% under-ripe fruit in my batches. However, when I don't want to worry about the pectin levels, I simply use powdered pectin, especially for low-sugar jams and jellies.

Setting the Jam. Without enough pectin, jam would be runny and more like a syrup. The presence of pectin ensures that the jam sets properly, making it spreadable and giving it a pleasant texture.

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