Strawberry Jam Recipe

photo of a spoonful of strawberry jam over a mason jar

No ratings yet

This old-fashioned Strawberry Jam Recipe is made with fresh strawberries, lemon juice, sugar, and pectin for the perfect sweet homemade jam that’s bursting with fresh strawberry flavor. Using my mom’s traditional water bath canning method, this easy strawberry jam recipe creates around six 8oz beautifully sealed jars that are perfect for toast, biscuits, peanut butter sandwiches, or gifting to family and friends.

Prep Time10

Cook Time25

Cooling / Rest Time12

Total Time12 35

Course: Appetizer, Breakfast, Condiment, Jam

Cuisine: American

Servings:

Calories: 298kcal

Author: Ebony Robinson

Equipment

Ingredients

5 cups Strawberries (chopped and mashed)
4 cups Granulated Sugar
1.75 oz Pectin
1 tbsp Butter
2 tsp Lemon Juice (freshly squeezed)

Get Recipe Ingredients

Instructions

Fill a large pot or water bath canner with enough water to fully cover the mason jars. Place a lid on top of the large pot and bring the water to a boil and carefully place the jars into the pot. Boil for 10 minutes to sterilize the jars. Place the lids in hot water until ready to use.
While the mason jars are coming up to boil, wash your strawberries thoroughly, remove the tops, and chop into small pieces. Add the strawberries to a large bowl and mash using a potato masher until the berries reach your desired consistency.
In a separate large pot, combine the mashed strawberries, pectin, butter, and lemon juice. Do not turn on the heat yet.
Once the jars begin boiling, turn the strawberry mixture to high heat. Stir occasionally as the strawberries begin to simmer and bubble around the edges. After several minutes, add the sugar and stir until fully dissolved. Continue cooking over high heat, stirring periodically, until the jam reaches a full rolling boil that cannot be stirred down. Once the jam reaches a rolling boil, continue boiling for 1 minute while stirring continuously.
Turn off the heat and skim off any foam from the top of the jam using a spoon. Using a canning lifter, carefully remove the hot sterilized jars from their water bath and place on a heat safe surface like a wooden cutting board. Next, using a canning funnel, carefully ladle the hot jam into sterilized jars. Take care to leave about ½ inch of space at the top of the jar. Wipe the rim clean with a damp paper towel before sealing.
Place the lids on the jars and screw the bands on tightly. Then carefully return the filled jars to the hot water bath. Ensure the jars are fully submerged and process for 10 minutes. Place a lid on top of your large pot.
Turn off the heat, remove the lid from the pot, and allow the jars to rest in the hot water for 5 minutes. Remove the jars carefully using a canning lifter and place them on a wooden cutting board or towel at room temperature. Allow the jars to sit undisturbed for at least 12 hours at room temperature.
Once sealed, store in a cool dry place. Refrigerate after opening and enjoy over biscuits, toast, peanut butter sandwiches, or ice cream!

Notes

Butter helps reduce the foam that forms while the jam cooks. Skim off any remaining foam before filling the jars for a smoother finish.
Use ripe fresh strawberries for the best flavor and natural sweetness.
A full rolling boil is important for helping the jam set properly. The boil should not stop when stirred.
Jam will continue to thicken as it cools to room temperature.
Do not overfill the jars. Leave about ½ inch of space at the top of each jar for proper sealing.
Wipe the rims of the jars clean before placing the lids on to ensure a proper seal.
You may hear a popping sound as the jars cool, which means the lids have sealed correctly.
If a jar does not seal properly, refrigerate it and enjoy first.
Properly sealed jars can last up to 18 months when stored in a cool, dry place.
Refrigerate after opening.
For a smoother jam, lightly pulse the strawberries in a food processor before cooking.

Nutrition