Once you make this strawberry jam, you’ll never go back to store bought jam. It’s so good and even easier to make! Plus, you can make it shelf stable so that you can enjoy it all year long.
If there is one thing, one food related item, that my family can all agree on, and say that it is delicious, it’s this jam! EVERYONE loves it!
Our favorite ways to enjoy it is on fresh baked bread, rolls with dinner, pb & j sandwiches, inside homemade pop tarts, on scones, waffles and so much more! It’s delicious and it doesn’t contain all the preservative and other crap that store bought jam has.
Most of the ingredients are probably inside your house right now. I’ve been known to make this jam with store bought frozen strawberries.
Ingredients
- Strawberries
- Low sugar pectin
- Lemon Juice
- Butter
- Sugar
How to make Strawberry Jam for canning
1. Make sure that the jars, lids and bands are all washed and clean.
2. Place the lids in a bowl of warm/hot water until ready to place on jars.
3. Fill water bath canner with water and place empty jars in so that they can warm up. (It’s ok if they fill up with water). Make sure there is enough water in the canner to cover the jars by 1 inch. Turn heat on medium.
4. Blend strawberries in a blender until most of the chunks are gone.
5. Put strawberries in a separate pot on the stove. Add lemon juice, butter and pectin and mix until combined. Turn heat on med-high heat and stir constantly until boiling.
6. Add sugar and return to a boil. Boil for 1 minutes, stirring constantly.
7. Remove from heat. If there is any foam on top of the jam, remove foam by skimming it off with a spoon.
8. Now you’re ready to fill your jars with the jam.
9. Remove the jars from the canner using a jar lifter, dumping the water out. Place jars on a towel (to prevent heat shock). Place a canning funnel on the jar and spoon jam into the jar. Leave a 1/4″ headspace. Continue until all the jam has been put into jars.
10. Wipe the rim and threads of your jars with a damp cloth to remove any spilled jam. You want it clean so that you can get a good seal.
11. Add the ring and tighten until it’s fingertip tight (not overly tight).
12. Return filled jars to the canner, slowly lowering them into the water. Double check that there is at least one inch of water above all the jars. Add more hot water if needed.
13. Turn the heat to high, place lid on canner and wait for the water to boil.
14. Once your water is boiling, set your timer for your processing time. It will vary depending on your elevation.
Altitude:
0 – 1000 ft = 10 minutes
1001 – 3000 ft -= 15 minutes
3001 – 6000 ft = 20 minutes
6001 – 8000 ft = 25 minutes
8001 ft and above = 30 minutes
15. Once your time is up, turn heat off and let the jars sit for an additional 5 minutes.
16. Remove the jars using the jar lifter and place hot jars on a towel (to prevent thermal shock) and let cool for 12-24 hours.
17. This is important: DO NOT TOUCH THE JARS OR LIDS. You may be tempted to touch the lids to see if they sealed, please don’t. You can cause a false seal. Just let the jars be left alone for 12-24 hours.
18. After 12-24 hours, take the rings off your jars. Lift the jars up by the lid. If they remain sealed, wash the jars, label them and place in the storage. If the lid pops off, place that jar in the fridge to be used first.
19. It can take up to 48 hours for the jam to completely set.
20. Never store jars on your shelf with the rings on.
21. Sealed jars should last for up to 18 months on your shelf.
Now, go make some strawberry jam!
Let me know if you make the strawberry jam and what you think! I promise you won’t regret making it. It’s so YUM!
If you’re unsure about canning jars and which one to use, I’ve got you! I talk all about that here and the best uses for each one.
I love that you’re here, learning new skills alongside me. Feel free to reach out with any questions or successes (I’d love to hear about all you’ve done!) so find me on Instagram, TikTok or YouTube.
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Strawberry Jam for canning
Equipment
- Water bath canner
- Jar lifter
- Canning funnel
- Canning Jars, lids and rings
Ingredients
- 5 cups Strawberries crushed (about 4 – 16 oz containers)
- 5 cups Granulated sugar
- 1 pkt Low sugar pectin
- 2 Tbsp Lemon juice
- 1 tsp Butter
Instructions
- Make sure that the jars, lids and bands are all washed and clean.
- Place the lids in a bowl of warm/hot water until ready to place on jars.
- Fill water bath canner with water and place empty jars in so that they can warm up. (It's ok if they fill up with water). Make sure there is enough water in the canner to cover the jars by 1 inch. Turn heat on medium.
- Blend strawberries in a blender until most of the chunks are gone.
- Put strawberries in a separate pot on the stove. Add lemon juice, butter and pectin and mix until combined. Turn heat on med-high heat and stir constantly until boiling.
- Add sugar and return to a boil. Boil for 1 minutes, stirring constantly.
- Remove from heat. If there is any foam on top of the jam, remove foam by skimming it off with a spoon.
- Now you're ready to fill your jars with the jam.
- Remove the jars from the canner using a jar lifter, dumping the water out. Place jars on a towel (to prevent heat shock). Place a canning funnel on the jar and spoon jam into the jar. Leave a 1/4" headspace. Continue until all the jam has been put into jars.
- Wipe the rim and threads of your jars with a damp cloth to remove any spilled jam. You want it clean so that you can get a good seal.
- Add the ring and tighten until it's fingertip tight (not overly tight).
- Return filled jars to the canner, slowly lowering them into the water. Double check that there is at least one inch of water above all the jars. Add more hot water if needed.
- Turn the heat to high, place lid on canner and wait for the water to boil.
- Once your water is boiling, set your timer for your processing time. It will vary depending on your elevation. Altitude: 0 – 1000 ft = 10 minutes 1001 – 3000 ft -= 15 minutes 3001 – 6000 ft = 20 minutes 6001 – 8000 ft = 25 minutes 8001 ft and above = 30 minutes
- Once your time is up, turn heat off and let the jars sit for an additional 5 minutes.
- Remove the jars using the jar lifter and place hot jars on a towel (to prevent thermal shock) and let cool for 12-24 hours.
- This is important: DO NOT TOUCH THE JARS OR LIDS. You may be tempted to touch the lids to see if they sealed, please don't. You can cause a false seal. Just let the jars be left alone for 12-24 hours.
- After 12-24 hours, take the rings off your jars. Lift the jars up by the lid. If they remain sealed, wash the jars, label them and place in the storage. If the lid pops off, place that jar in the fridge to be used first.
- It can take up to 48 hours for the jam to completely set.
- Never store jars on your shelf with the rings on.
- Sealed jars should last for up to 18 months on your shelf.
