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.
In a small bowl combine the pectin, lemon juice and 1/4 cup of the sugar.
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.