This homemade Strawberry Jam recipe for water bath canning is a true classic and makes about 8 half-pint jars of Strawberry Jam.
Nothing quite says summertime like fresh fruit. And fresh fruit means it’s time to do some home canning so my family can enjoy the taste of fresh fruit all year long.
I love strawberries and I think every one of our seven children do too. And our grandchildren! You could say we are a strawberry lovin’ family! In fact, our son and daughter-in-law take our granddaughters strawberry picking every summer.
The really great part about them picking strawberries, is there’s always plenty to share!
There are many ways to enjoy strawberries and one of my favorite is to simply make some jam. When I make homemade jam, preserves or jelly, like my Jalapeno Pineapple Jelly or Pear Jam, I always make enough to share with our kids, family and friends. And I make sure to make enough to give as gifts at Christmas, too.
Strawberry Jam Recipe
This Strawberry Jam recipe is a simple and classic recipe that was handed down to me by my husband’s grandfather. It uses only five ingredients: strawberries, lemon juice, pectin and granulated sugar. It really doesn’t get much simpler!
- 5 cups crushed strawberries (about 3 lbs)
- 1/4 cup lemon juice
- 6 tablespoons Pectin
- 6 cups granulated sugar
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- In a 6 or 8-quart saucepan, combine strawberries and lemon juice. Gradually stir in the pectin. Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Be sure to stir constantly.
- Add the sugar, stirring to dissolve. Return mixture to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam from the top of the mixture, if necessary.
- Carefully ladle the hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim and center lid on jar, then apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes in the canner. Remove jars and cool on a towel covered counter 12-24 hours. Check lids for seal, they should not flex when the center is pressed.
Processing time begins once the water in the water bath canner begins to boil.
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Nutrition Information:Yield: 64 Serving Size: 1 oz
Amount Per Serving: Calories: 80Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 21gFiber: 0gSugar: 19gProtein: 0g
Strawberry Jam Variations
If you want to kick your Strawberry Jam up a notch, then simply try one of these variations:
Add the grated zest of 1 large lemon to the crushed strawberries.
Reduce the lemon juice to 1 tablespoon and add 3 tablesoons good-quality balsamic vinegar. Balsamic vinegar not only accents the strawberry flavor, but gives the jam a robust taste.
Add half a vanilla bean, split in half lengthwise, to the crushed strawberries. Cook as directed and remove vanilla bean before ladling jam into jars. The resulting jam will be enhanced with subtle yet distinct vanilla overtones.
More Recipe Ideas
If you liked this homemade Strawberry Jam recipe, or maybe you enjoy home canning or just enjoy making homemade jam, jelly or preserves, you might also like these recipes from The Birch Cottage blog:
Here are a few other versions that might interest you, too:
- Small Batch Strawberry Jam
- Strawberry Jam Without Pectin
- Classic Strawberry Banana Smoothie (I know it’s not “jam”, but it is sooo good!)
Til next time…
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