19 June 2024

Homemade Strawberry Jam

There's something deliciously sweet about homemade jam. And if you indulge a little bit more than you would with store-bought jam; that's okay? Right? Right. Ha! Below you'll find my tried and true recipe for homemade strawberry jam. You don't even need a water canner with this recipe - just a big, deep pot. Don't forget to have at least ten 8oz Ball jars with new lids on hand too. 


  • 5 cups fully ripe strawberries (get at least three 16oz containers)
  • 1 box of Sure-Jell Fruit Pectin (Original - yellow box)
  • 7 cups of sugar (get a 4lb bag)
  • 1/2 tsp butter (this reduces foaming)

  1. Wash jars and screw bands in hot soapy water. Rinse with warm water. Set flat lids aside in a deep bowl. Fill a pot with water and bring it to a boil. Once boiling, remove from heat and pour the boiling water over the flat lids. Leave them in the hot water until you're ready to use them.
  2. Rinse the strawberries. Remove the tops. Place in a food processor and process until they are completely mashed. Measure exactly 5 cups. Add to a 6 more 8 qt pot.
  3. Stir pectin into the pot with the strawberries. Add butter. Bring mixture to a full rolling boil (on high heat) and stir constantly. It shouldn't stop boiling even when you stir it. This is the messy part; it'll splatter so be careful.
  4. Stir in the sugar and return to a full rolling boil. Boil for exactly one minute while constantly stirring. Remove from heat. Skim off any foam with a metal spoon.
  5. Ladle immediately into a 2-cup measuring cup (this will make getting it into the jars a lot easier) and slowly pour the strawberry mixture into the jars, filling them to within 1/4 inch of tops. Wipe the jar rims and threads. Cover jars with the two-piece lids and screw the bands on tightly.
  6. Place a round rack in the bottom of your big, deep pot. Place your jars on top of the rack in the pot and add enough water to cover the bottom of the jars by 1 to 2 inches. Cover the pot and bring the water to a gentle boil. Process for 10 minutes. Remove jars carefully (you can use a jar lifter - it'll be easier this way - or you can use an oven mitt). Place the jars on a towel to completely cool.
  7. After the jars are cooled, check the seals by pressing the middle of the lids with your finger. If the lid springs back (makes a sound) the lids are not sealed and refrigeration is necessary.

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