How to Can Strawberry Jam

Marie Overton
May 6, 2021
2 min read

Updated: Mar 5

There is nothing like homemade strawberry jam. I like freezer jam but it is so nice to not take up freezer space and have a longer time to use it in a jar. The canning process takes a bit longer to make the jam, but it really isn’t that many more steps. Strawberry jam is a favorite of mine. I seldom have enough put up to last until the next strawberry season. (Maybe I should start making more.)

Start by preparing your boiling water bath canner with enough water to cover the jars with 1-2 inches of water. Place this on the stove on medium heat.

Strawberry Jam INGREDIENTS

5 ¾ cups crushed strawberries ¼ cup lemon juice 8 ½ cups sugar 2 ounces Mcp fruit pectin or 6 tablespoons powdered classic pectin ½ teaspoon butter (optional)

Steps:

Hands hulling strawberries on a wooden board. A bowl of strawberries nearby, kitchen countertop in background, apron with text partially visible.

1. Remove all the green stems from the strawberries with a strawberry huller or a paring knife and wash them.

Person mashing strawberries in a glass bowl on a wooden board. A metal bowl with more strawberries is nearby. Wearing a beige apron.

2. Blend or mash 5 ¾ cups crushed strawberries.

3. Add ¼ cup lemon juice and 2 ounces MCP fruit pectin. Blend 20-30 seconds. (or stir for 3 minutes if doing it by hand.)

4. Measure 8 ½ cups of sugar into a bowl and set aside for later.

Tomato sauce with cream, butter, and white powder is blending in a metal pot. The mix is simmering, creating a creamy texture.

5. Place blended berry mixture into a large pot. Add ½ tsp butter if desired to reduce foaming. Bring to a full rolling boil on high heat. Stir constantly.

6. Once at a full boil, add sugar quickly and bring it back to a boil. Maintain a rolling boil for 1 minute.

Person in an apron pours red fruit mixture from a ladle into jars on a counter. "Marie" is printed on the apron. Large pot nearby.

Using a jar funnel, place in clean hot pint-sized jars leaving ¼ inch headspace. Place the lids and rings on and process for 15 minutes in a boiling water bath canner at sea level or adjust for your elevation.

7. Turn off the heat, remove the lid and allow them to cool for 5 minutes. Remove the jars from the water bath. Allow them to sit on the counter for 24 hours then check if they are sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.

8. Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.

Not so difficult and such a joy to know you made this well-loved product. I love to make fresh bread to eat with my fresh jam. Sally Lunn Bread is one of my favorites. I’ve shared that recipe with you as well if you are interested.