How To Make A Sweet and Simple Homemade Strawberry Jam
There’s something magical about opening a jar of homemade strawberry jam—especially when you made it yourself! The sweet scent of fresh berries, the beautiful ruby-red color, and that first delicious spoonful spread on warm toast… it’s comfort in a jar.
Equipment
- 1 Water Bath Canner
- 1 Stock Pot
- 8 Pint Mason Jars with Lids
- 1 Immersion Blender or potato masher
Ingredients
- 5 cups prepared strawberries
- 1 tsp butter
- 5-7 cups sugar
- 1 box fruit pectin (Sure Gel)
Instructions
Prepare Canner, Jars, and Lids
- Fill your Canner (Water Bath Canner) half full with water and bring to a simmer. Wash your canning jars and lids in hot soapy water and rinse well. Put the lids in a pot of boiling water and remove from heat.
Prep the Strawberries
- Rinse the berries well, remove the stems, and chop them into small pieces. If you like chunky jam, leave them a little bigger. If you want it smoother, you can mash them a bit with a potato masher or immersion blender.
Cook the Jam
- In a large pot, combine the strawberries, pectin, and butter. Stir continuously on high heat until mixture reaches a full rolling boil (a boil that doesn't stop bubbling when stirred). Then add the sugar and return it to a full rolling boil and boil it for exactly one minute. Remove your pot from the heat and using a metal spoon, skim off any foam that is on the top.
Jar It Up
- Once your jam is ready, carefully spoon it into clean, sterilized jars. Leave about 1/4 inch of space at the top. Wipe the rims of your jars after you have added the jam. Screw the lids on and place the jars on your canner rack. Slowly lower the rack full of jars into the canner. Be sure that the water is covering the jars by 1 to 2 inches. Add water if needed. Cover and bring water to a gentle boil. Boil jars for 10 minutes and then remove from canner and place on a towel in an upright position to cool completely. After the jars have completely cooled, check their seals by pressing the middle of the lids with your finger. If the lids spring back they are not sealed and need to be refrigerated.
Notes
-
- Use ripe, in-season berries for the best flavor.
- Want a smoother texture? Blend the strawberries a bit before cooking.
- Label your jars with the date so you know how fresh they are.
| Sugar Used | Calories | Carbs (g) | Sugar (g) | Fat (g) | Protein (g) |
|---|---|---|---|---|---|
| 5 cups sugar | ~515 | ~132 | ~129 | ~0.5 | ~0.6 |
| 7 cups sugar | ~668 | ~177 | ~174 | ~0.5 | ~0.6 |