Enjoy strawberries all year long with this simple strawberry jam recipe.
Over the few years I’ve been gardening, I’ve yet to have a strawberry harvest bountiful enough for preserving. It’s unfortunate, so usually we’ll hit the local farmers market and buy them by the flats, storing them in the freezer until we get to them - usually sometime in the fall or winter.
Ingredients
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8 cups mashed strawberries
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2 tbs lemon juice
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6.5 cups sugar
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For a firmer jam, add 1 packet of fruit pectin
Other items
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10 half pint mason jars
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10 sets of 2 piece lids
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Canning tongs
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1 large stock pot (5 qt or larger)
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wooden spoon
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water bath canner
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a dish towel, or two
Instructions
Wash and hull strawberries to remove tops
Having your strawberries ready to go will significantly reduce the amount of chaos in the kitchen. I like to do this the day before jamming, then store them in a bowl in the refrigerator until ready to use. If I plan on freezing my berries, I hull before putting them in the freezer, then pull them out to thaw in the fridge the day before making my jam.
Sterlize your jars
Preheat your oven to 275°F. Wash each canning jar or mason jar and lid with hot soapy water then rinse but don't dry them. Place each clean jar on a baking tray upside down and place in the oven for 10 minutes. Once 10 minutes is up, turn off heat, and leave them in the oven until ready to fill with strawberry jam.
Soak the lids and rings in boiling water for five minutes.
Make your jam
Mash strawberries and measure the fruit. You should have about 8 cups.
Add strawberries, sugar, and pectin to a deep, heavy-bottomed stock pot.
Bring the mixture to a boil over medium-high heat on the stove, stirring frequently to prevent scorching or overflows. Add lemon juice.
Boil gently over medium heat for about 45 minutes to an hour, until the jam reaches its set point. The time will vary based on the water content of your strawberries and the exact heat from your stove.
Test for set using a plate that's been chilled in the freezer, or using an instant-read thermometer. The set point of strawberry jam is 220°F at sea level, and drops by 1 degree for every 500 feet above sea level. For example, at 1,000 feet in elevation the jam will set at 218°F.
When set, ladle into clean, sterile jars leaving 1/4 inch headspace. Seal with 2 part lids to finger tight.
Preserve your strawberry jam via canning
If canning, process jars in a water bath canner for 10 minutes (or 15 minutes above 6,000 feet in elevation). Turn off the heat and allow the jars to sit for an additional 5 minutes before removing them with a jar lifter to cool on a towel on the counter.
Check seals after 12-24 hours and store any unsealed jars in the refrigerator for immediate use.
Don’t want to can?
Refrigerate or freeze your jam until ready to use.
How to use strawberry jam?
Use strawberry jam like you would any other jam. Eat it on sandwiches or use it as a topping for ice-cream or pancakes. Pectin free jam has a more syrup like consistency, making it great for topping sweet treats!
