Strawberry Jam
Bright, fresh-tasting strawberry jam made in small batches during the short local strawberry season and preserved by boiling-water bath.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 48
- Difficulty
- Medium
- Calories
- 45 kcal
Equipment
- •large pot
- •canning jars
- •water bath canner
- •jar lifter
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 0 g
- carbs
- 11 g
- protein
- 0 g
- calories
- 45
Instructions
- 1
Wash canning jars, lids and screw bands in hot soapy water and keep jars hot until ready to fill.
- 2
Combine crushed strawberries, lemon juice and pectin in a large pot and bring to a full rolling boil, stirring constantly.
- 3
Add the sugar all at once, return to a full rolling boil, and boil hard for exactly 1 minute, stirring constantly.
- 4
Remove from heat, skim off any foam.
- 5
Ladle hot jam into hot jars, leaving 6 mm headspace.
- 6
Wipe jar rims clean, apply lids and bands to fingertip tightness.
- 7
Process half-pint jars in a boiling-water bath for 10 minutes, adjusting for altitude if needed.
- 8
Cool jars undisturbed for 24 hours, then check that lids have sealed before storing.
Chef's tips
Use fully ripe but firm strawberries and follow the pectin package instructions closely, since exact sugar and boil times affect set.
Ingredient substitutions
- powdered fruit pectin → low-sugar pectin, following its specific package ratios
Storage
Store sealed jars in a cool, dark place up to 1 year; refrigerate after opening and use within 3 weeks.
Reheating
Serve at room temperature; no reheating needed.
Common mistakes to avoid
- •Reducing the sugar without adjusting pectin type, which prevents proper set
- •Skipping the water bath processing
Serving suggestions
Cooked Strawberry Jam?
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