Wednesday, May 8, 2013

strawberry jam recipe

hello! i am here today to share with you my favorite strawberry jam recipe. this is by no means a recipe that is healthy, but my mom & i have made this strawberry jam since i was in high school so it holds dear memories for me. i also don't eat this jam everyday. i gift it to my family during the holidays (my aunt requests it!) & use it as a delicious topping on waffles during our special sunday brunches.

my mom came into town this past weekend & brought along a box of strawberries from my hometown! i've never had a better strawberry. they are truly melt-in-your-mouth amazing. so, with my mom in town & a box of strawberries, there was really not much else to do but can! that we did & i am happy to share with you our recipe. enjoy! 

supplies needed
- canning jars with screw tops & new lids (i prefer smaller jars for jam)
- water bath canner or extra large pot with lid
- large pot
- saucepan
- ladle
- clean towels

makes about eight 8-ounce jars
- 6 cups granulated sugar
- 8 cups whole strawberries, capped & crushed
- 4 tablespoons lemon juice 
- 1 package (1.75 oz) regular powdered fruit pectin

1. place clean mason jars without lids or screw tops in water bath canner. add cool water to canner until it reaches the rim of the jars. place canner on the stovetop & bring to a simmer. simmer until you are ready to use your jars.

2. place new lids (the flat part of the top) to a saucepan. add about an inch of water. place on stove top over low heat & allow the lids to heat until you are ready to use them.

3. measure exact amount of sugar into a large bowl & set aside.

4. measure exact amount of crushed strawberries & add to large pot. add lemon juice & mix. add pectin & mix until the pectin is dissolved. 

5. bring to a full rolling boil (a boil that does not stop boiling when stirred) on high heat. all at once, add your measured sugar to the large pot. bring your strawberry mixture to a rolling boil once more, stirring constantly.

6. once your strawberry mixture is at a full rolling boil, boil hard, stirring constantly, for 1 minute.

7. remove the pot from heat immediately. skim off foam.

8. remove your jars from the canner, making sure to dump the water back into the canner from the inside of the jar. place warm, empty jars on towel. remove lids from saucepan & place on the towel.

9. carefully fill one jar at a time using your funnel. make sure to fill jar leaving 1/4 in. headspace. wipe off the rim with a clean towel & screw on lid & top to fingertip-tight. place jar in canner & repeat.

10. once all of your jars are in the canner, fill the canner with water until the water is 1 in. above the tallest jar. cover canner & bring to a full rolling boil over high heat. process jars for 10 minutes. 

11. once jars have been processed, wait five minutes. then, remove jars from canner & place on towel for 24 hours. after 24 hours, make sure your jars are sealed.

12. label jars & gift to family or friends! enjoy atop waffles or on a delicious pb&j!

happy canning!


  1. Those 4 oz jars reminded me of canning 50+ of them 2 days before my wedding. I wanted to do them as favors, but we had the latest strawberry harvest in the area that year, and so couldn't do it until 2 days before the wedding. They turned out yummy, though- good strawberries make such a difference.

  2. I love that you and your mom can together. I am hoping to do some canning this summer. It has been somewhat unfamiliar territory so far, so I'm pretty excited to learn.

  3. Lovely work! Would you be happy to link it in to the current Food on Friday which is all about jams, jellies and relishes? This is the link . I do hope to see you there. Cheers