How To Make Easy Strawberry Jam

homemade strawberry jam



I love to preserve all the goodness of summer and a good batch of strawberry jam is a perfect way to bring a little summer with you into the next season. There’s just nothing better than homemade anything and this jam recipe is my favorite. I’ve been canning for many years and this recipe is one my mom used to make every year and I’m so happy to share it with you.

Start by thoroughly cleaning 6 1/2 pint jars in soapy water or the dishwasher. I also place my lids into hot water but you can also do this while your jam filling is cooling

First, you need to start with good, fresh strawberries when they are in season. I’ll have the printable recipe and sources to some products at the end of this post.

Next, wash berries, remove stems and hull or core them. I placed mine in a measuring cup after they were prepared to be sure I had the right amount ready.



Put the mashed strawberries into a large cooking pot and add the pectin mixture to the strawberries.



 Bring to a full boil over medium high heat, stirring constantly so it doesn’t burn. Next, add the rest of the sugar and stir well. Bring back to a hard boil ( not just bubbling but rising with a little foam and when you stir the bubbles don’t stop) for one minute. Test your mixture and if it’s not thick enough you can add 2 T of pectin and bring it back to a hard boil again for one minute. *TIP you can add a teaspoon onto a cold plate to check the consistency.

Let the jam cool for 10 minutes an stir well to distribute the fruit before placing into jars. Meanwhile place your lids into very hot water. Once you fill your jars, use a lid lifter to take the lids out of the hot water.


Fill your jars using a ladle and wide mouth funnel leaving about 1/4 from the top of the jar. Wipe your rims and place on your hot lids and secure them with rings(not too tightly)




Process the jars in a water bath canner according to the directions of your canner. Mine required about 10 minutes for total processing. However, altitude and the type of canner will vary so be sure to follow the directions of your canner.

The properly sealed jars should have a shelf life of 2 years. If any of your jars do not seal, you can keep them in the refrigerator for up to 2 months.


This is such a wonderful treat and makes a perfect gift as well. I’m planning to use mine to give as neighbor gifts for Christmas. I have lots of fun Christmas gift ideas an you can visit this post to see more ideas  SIMPLE, CREATIVE FRIEND AND NEIGHBOR GIFT IDEAS

Below is a printable recipe . I hope you enjoy this recipe and let me know if you have any questions.

Yield: 6 1/2 pint jars

How To Make Easy Strawberry Jam

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes


  • 6 half-pint mason jars with lids
  • 8 cups whole strawberries ( 5 cups mashed berries)
  • 3 1/2 cups white sugar
  • 1 package of liquid pectin(may need extra if not thick enough) I would suggest getting a box with 2 packages.
  • 4 T lemon juice -fresh or bottled


    1-Sterilize the jars by washing in the dishwasher and dry on a clean towel.
    2-Wash, cut off stems and hull the strawberries. I placed mine in a food processor to mash but you can also use a potato masher. The chunkiness depends on personal preference. Add the mashed berries to a large cooking pot.
    3-Mix 1/4 cup sugar, lemon juice and liquid pectin in a small bowl. Then add this mixture to the strawberries in the pot.
    4-Bring the mixture to a hard boil and continue stirring so the mixture doesn't burn. Then, add the rest of the sugar and bring to a hard boil again for 1 minute. Remove from heat and test the thickness of your jam. If it's not thick enough, you can add more pectin and sugar to desired consistency.
    5-Let the mixture cool for about 10 minutes. While cooling place the lids in hot water.
    6- Using a wide funnel, ladle the jam into jars leaving 1/4 inch form the top.
    7- Lift your lids with a lid lifter and place on top of the jars. Wipe the rims and add the rings(don't over tighten)
    8-Process the jars in a water bath canner according to the directions. Processing times can vary based on altitude and the type of canner you use so be sure to read your directions on timing. Mine processed for 10 minutes for a good seal.
    9-Remove the jars with lifting tongs and set on a clean towel towel to cool several hours. If the lids are depressed, they have sealed properly . If they don't seal, you can keep the jar in the refrigerator for up to 2 months. If sealed, they should last up to 2 years in your pantry.

July 2, 2020

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