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Classic Homemade Strawberry Jam Recipe

This easy strawberry jam recipe uses just 5 ingredients for a bright, sweet homemade preserve that tastes like summer in a jar.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 1
Course: Breakfast, Canning
Cuisine: American
Calories: 50
Ingredients Method Nutrition Notes

Ingredients
  

Fruit and Sugar
  • 5 cups crushed fresh strawberries (from about 8 cups whole berries or 4 sixteen-ounce containers)
  • 7 cups granulated sugar
Pectin and Acid
  • 1 packet Sure-Jell premium fruit pectin (1.75 oz)
  • 2 tablespoons fresh lemon juice
Optional
  • 1/2 teaspoon unsalted butter helps reduce foaming

Method
 

Prepare Jars and Equipment
  1. Wash jars, lids, and bands in hot soapy water, then rinse and dry completely. Set bands aside.
  2. Place lids in a small saucepan of warm water and keep them over low heat until ready to use.
  3. Keep jars warm by simmering them in a pot of hot water (do not boil) until filling time.
  4. Fill a 20-quart stockpot or water bath canner with enough hot water to cover jars by at least 1 inch. Set over medium-high heat.
Make the Jam
  1. In a large bowl or shallow baking dish, crush strawberries with a potato masher until you have a smooth but slightly chunky consistency.
  2. Transfer crushed berries to an 8-quart stockpot. Stir in pectin, lemon juice, and butter. Place over high heat and stir constantly with a wooden spoon until mixture reaches a full rolling boil that cannot be stirred down.
  3. Add sugar all at once, stirring constantly. Return to a full rolling boil and boil for exactly 1 minute, stirring continuously.
  4. Remove from heat. Using a metal spoon, skim off any foam that has risen to the top.
Fill and Process Jars
  1. Working one jar at a time, remove a jar from hot water and place on a rimmed baking sheet. Set a canning funnel on the jar and ladle in the hot jam, leaving 1/4 inch headspace. Wipe the rim and threads clean with a damp cloth.
  2. Repeat until all jars are filled.
  3. Using a magnetic lid lifter, place a warm lid on each jar. Screw on bands until just snug (do not overtighten).
  4. Place filled jars on the rack in the canner and lower into the hot water. Ensure water covers jars by at least 1 inch, adding more hot water if needed.
  5. Cover the pot and bring to a gentle boil. Once boiling, process for the time appropriate for your altitude: 10 minutes for 0–1,000 feet, 15 minutes for 1,001–3,000 feet, 20 minutes for 3,001–6,000 feet, 25 minutes for 6,001–8,000 feet, and 30 minutes for above 8,000 feet.
  6. Turn off heat, remove the lid, and let jars sit in the water for 5 minutes. Then lift the rack, carefully remove jars with a jar lifter, and place them on a folded towel to cool completely.
Check Seals and Store
  1. As jars cool, the lids will pop down, indicating a proper seal. After 12–24 hours, press the center of each lid; if it does not pop back, the jar is sealed. Refrigerate any unsealed jars and use within a month.
  2. Allow the jam to set for 24–48 hours before checking consistency. It will continue to thicken as it cools.

Nutrition

Calories: 50kcalCarbohydrates: 13gSugar: 12g

Notes

For a lower-sugar version, use a no-sugar-needed pectin and reduce sugar to 2 cups. If your jam doesn't set fully, you can re-cook it with extra pectin or use it as a sauce. Store sealed jars in a cool, dark pantry for up to one year; once opened, refrigerate and use within one month. Always label jars with the date and type of jam. For best texture, avoid overcrushing the berries; small chunks add lovely texture. If you live at high altitude, adjust processing time as noted above.

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