Homemade Strawberry Jam

June 7th, 2010 by Erin Gennow
Strawberry Jam with Ladle

Strawberry Jam with Ladle

As mentioned in a previous posting, we went strawberry picking a few weeks ago.  We picked so many delicious strawberries we decided to make jam.  We purchased a case of 8oz. canning jars with lids, some pectin (we used Sure-Jell), and went home to make jam.  I have not canned anything since I was a little girl.  I’ve always been hesitant of the project mainly because of the need to sterilize the jars.  Let me tell you, the entire process was so easy.  Sterilizing the jars does take the most time of the entire process, but it is a piece of cake.  Also, you don’t need any fancy pot or equipment.  We used our largest pot (12 quarts), a steamer basket, and some tongs.  I plan on making many more types of jams and preserves this year.  Maybe even some pickles!

Prep Time:

Serves:  Makes 8 – 8oz. jars


1 box of pectin (1.75oz.)

4 pints of fresh, firm, ripe strawberries (about 2 ½ to 3 lbs)

7 cups of granulated sugar, place in a bowl to have ready


8 – 8oz. canning jars with flat lids and screw bands
A large 12-quart pot for sterilizing equipment and processing the jam
A large 6-quart pot for cooking the jam
A ladle
A set of tongs
A steamer basket to keep the jars raised off the bottom of the pot while processing


Place the open steamer basket in the bottom of your largest pot and fill it about three quarters full with water.  Bring to a boil.

To sterilizing the jars and equipment first wash everything in hot soapy water.  Since we don’t have a dishwasher I put everything in the sink and filled it with extremely hot water and soap.  I let it sit for a few minutes then rinsed everything to remove the soap.

When the soap is removed use the tongs to place everything in the boiling water.  All lids, all screw bands, all jars, the ladle, and the tongs last (sticking straight up so you can grab them with an oven mitt on.  Let them boil for 10 minutes.  Then remove and place on a clean linen towel.   Place the jars upright and the lids bottom up.

Jam Jar Lids and Screw Rings

Jam Jar Lids and Screw Rings

While the jars are sterilizing prep the fruit and start the jam.

Remove the stems from 4 pints of strawberries.  Crush the berries by squeezing them with your hands or using a potato masher.  You should end up with about 5 cups of crushed strawberries.

Put the crushed strawberries in the 6-quart pot and stir in the box of pectin.

Bring the strawberries and pectin to a rolling boiling all the while stirring continuously.

Once the boil is reached stir in the sugar and bring back to a rolling boil.  Boil for 1 minute.  After one minute remove the jam from the heat.

Ladle the jam into the jars and leave about 1/8 inch from the tops.  Wipe the rims and threads clean with a clean damp cloth.

Strawberry Jam

Strawberry Jam

Top with lids and screw the bands on tightly.  Place the jars back in the processing pot making sure there are a few inches of water covering the jars.  Bring the water to a boil.  Boil the jars for ten minutes.

Carefully remove the processed jams from the water and place upright on a kitchen towel to cool.  After three to four hours test to see that the lids have sealed.  If the lids spring up when pressed in the center they did not seal and you must refrigerate them.  If the lids do not spring up you can store them in a cool, dark place for about 1 year.

Give them as gifts with a little note and the date the jam was made.

Strawberry Jam Jar

Strawberry Jam Jar


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