Description
Learn how to can strawberry jam step by step with this beginner-friendly guide. Using fresh strawberries, sugar, lemon juice, and pectin, you’ll create shelf-stable jam with perfect texture and flavor while mastering safe water bath canning techniques.
Ingredients
Scale
- 8 cups fresh strawberries (about 5 cups crushed)
- 7 cups granulated sugar
- 4 tablespoons bottled lemon juice
- 1 package Sure Jell pectin or 6 tablespoons Ball Classic Fruit Pectin
Instructions
- Prepare canning equipment: Simmer jars in water bath canner with 1 tbsp vinegar to prevent cloudy deposits.
- Wash, hull, and drain strawberries. Crush with potato masher until chunky.
- Measure exactly 5 cups of crushed berries for recipe accuracy.
- In a saucepan, combine crushed strawberries, bottled lemon juice, and pectin. Whisk until dissolved.
- Bring to a rolling boil over high heat, stirring constantly.
- Add all sugar at once. Stir and return to a full rolling boil.
- Boil hard for exactly 1 minute, stirring constantly. Remove from heat and skim foam.
- Ladle hot jam into jars using a funnel, leaving 1/4 inch headspace. Remove air bubbles.
- Wipe rims clean, place lids, and tighten bands fingertip-tight.
- Process jars in boiling water bath for 10 minutes, covered by at least 1 inch water.
- Cool jars 24 hours undisturbed until sealed. Check seals before storing.
Notes
Always use bottled lemon juice for consistent acidity and safe preservation. Do not alter sugar ratios or double the batch, as this may affect gel set and food safety.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Canning & Preserving
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 23
- Sugar: 6g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg