Strawberry jam is one of the most popular flavors of fruit jam around the world. It’s sweet but not overly so. It’s delicious used as a spread on toast, bagels, peanut butter & jelly sandwiches, English muffins, etc. It’s equally as good when used in your favorite Thumbprint Cookies Recipe, stirred into vanilla yogurt or used as a topping on ice cream. When I make strawberry jam I preserve it using my water bath canner. Once properly processed, it’s shelf stable for 1 year.
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Homemade Strawberry Jam Canning Recipe
2 quarts whole, fresh, strawberries
6 tablespoons Ball Classic Pectin
1/4 cup bottled or fresh lemon juice
7 cups granulated sugar
Prep: Wash strawberries under cold running water, drain. Remove stems and caps. When I’m working with a large batch of strawberries, I like to use a strawberry huller to prep them. Crush strawberries one layer at a time using a potato masher in a large mixing bowl
Cook: Combine strawberries, pectin, and lemon juice in a large saucepan, stirring to blend in pectin. Bring to a boil over medium-high heat. Add the granulated sugar, stirring until sugar dissolves. Bring mixture to a rolling boil that can’t be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.
Fill: Ladle hot jam into a hot jar, leaving 1/4″ headspace. Remove air bubbles. Clean jar rim with a clean, cotton cloth. Center lid on jar and adjust ring (band) to fingertip-tight. Place jar on the rack elevated in simmering water in your water bath canner. Repeat until all jars are filled.
Process: Lower the rack into the simmering water. Water must cover jars by 1″ depth. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars for 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner, do not retighten bands if loose. Cool for 12 hours. Check seals. Label and store jars.
Storage Tips: When storing your jars you never want to stack jars one on top of the other. This can damage their seals. Store in a single layer in a cool and dry place…like inside a pantry. Don’t store jars in a hot attic, in direct sunlight or in a damp basement. Room temperature is just fine.
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