Strawberry Jam Recipe
Homemade Strawberry Jam you can make that is much less expensive than buying from a store. This recipe is easy to follow.
Equipment
- Canning Jar with rack
- Funnel
- Ladle
- Jars lids, rims
- Cooling Rack
Ingredients
- 4.4 pounds Strawberries 5 cups
- 7 cups Sugar
- 1/2 tsp Butter
- 1 package Sure Gel Fruit Pectin
Instructions
- In a large pan, 6-Quart works perfect, place clean and cut in half strawberries and then add Sure Jell Pectin and butter, which helps cut down on the frothing.
- Bring the fruit to a boil over high heat making sure to stir constantly.
- Add the measured sugar and stir well until you feel the sugar dissolved, then bring to a rolling boil for 1 minute stirring constantly.
- Remove the pot from heat and then skim off any froth that has formed on the top, then ladle into sterilized pint jars with a canning funnel leaving 1/4-inch headspace.
- Remove air bubbles from the jam by sliding a knife along the edges.
- Wipe all of the rims clean with a clean and damp towel.
- Place lids on jar and screw on bands until fingertip tight. Do not tighten the lids all the way!
- Place jars in a canner rack and then carefully place rack into canner with simmering water. Make sure the water is 1 to 2-inches above the jar lids.
- Bring to a boil and then process the Strawberry Jam jars for 10 minutes.
- Remove the jars from the water using a jar lifter tongs and rest until cool on a towel or cooling rack.
- After 24 hours, check lids to make sure they popped. If not, that jar can go right into the fridge. If sealed properly, store in a cool dry place, remember to additionally add a date and name on the jar so you know what is inside.
Notes
Read the directions on the Sure Jell Pectin recipe page, making sure your measurements are correct and accurate for the type of jam OR jelly you are making.
Store the cooled Strawberry Jam jars in a cool and dark place.
When opened, store in the fridge.
If a jar did not pop the seal down, store the processed jars in the fridge.