Prize-Winning Strawberry Jam

Name: Prize-Winning Strawberry Jam
Yield: Makes 3 or 4 pints.
Cuisine: Pickles and Preserves
Ingredients: 5 cups of slightly crushed strawberries (about 5 pounds); 6 cups sugar; 1/2 cup lemon juice; Optional: If using fruit that is not all ripe, use 6 tablespoons of Ball® Real Fruit Classic Pectin

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This Prize-Winning Strawberry Jam recipe has won ribbons for Mrs. Gilbert at the Dixie Classic Fair and the Stokes Fair. Three simple ingredients equals a mouth-watering fruit jam. If you don’t grow your own strawberries, look for fresh berries at a local farm stand or farmers’ market.

Photo Credit:

Zigzag Mountain Art/Shutterstock

Ingredients

5 cups of slightly crushed strawberries (about 5 pounds)

6 cups sugar

1/2 cup lemon juice

Optional: If using fruit that is not all ripe, use 6 tablespoons of Ball® Real Fruit Classic Pectin

Instructions

Mix strawberries and sugar and cook rapidly for about 20 minutes, stirring to prevent scorching.
Add lemon juice and pectin, cook and continue stirring about 10 minutes longer, or until thick.
Prepare boiling-water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.
Ladle hot jam into hot jars leaving a ¼ inch of headspace. Clean rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in boiling-water bath canner. Process for 10 minutes. Turn off heat and take off lid.
After 10 minutes, remove jars and place on a rack or kitchen towel on the counter. Allow jars of jams to cool down without moving. You may hear pinging…the jars have sealed!
After 24 hours remove the screw bands and test seal by pressing gently on the lid. Store for up to a year in a cool, dry place.

Yield:

Makes 3 or 4 pints.

Course

Other

Credit:

Mrs. Katie Gilbert, Germanton, North Carolina

Source

Old Farmer's Almanac

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Reader Comments

astringent taste...too much lemon juice

I made one batch of jam using this recipe. Usually, I'm not outspoken but this is an exception.
I've lost precious resources: time, money, gasoline and personal energy. The jam is of perfect consistency, however the taste is medicinal (not in a good way). So I researched many, many other recipes and every recipe which calls for adding lemon juice requires only 4-5 Tbs. If you love the natural sweetness of strawberries...I recommend not using this recipe.

Process in boiling water

Can you help please,I'm from England, can you explain what process in boiling g water is. Here were sterilize the jars ,fill with jam and place lid on and make sure the middle button pops. This means the jar is sealed and can be stored. Is this process your form of sealing the jar .if so do I still need to use it after doing it my way?

processing jam

In a boiling-water bath, jars of food (in this case, jam) are completely covered with boiling water and heated for a specific amount of time. This method is used to safely can tomatoes, fruit, jams, jellies, and pickles with high acid content.

prize winning strawberry jam

can you leave out the lemon juice? and use fruit fresh instead.

strawberry jam recipe

Lemon juice is high in pectin and will help the jam to set.

6 cups of sugar?cook for 30

6 cups of sugar?cook for 30 minutes?
Are you serious?

how long to cook strawberry jam

In short, yes, we are serious.

Can I use this same recipie

Can I use this same recipe for different fruits? I am assuming you would have to do something different for the raspberry and blackberries.

Many thanks!

Jill

Thank you.

Keep in mind that fruits vary

Keep in mind that fruits vary in sweetness. Six cups of sugar may be too much in some cases and not enough in others, and vice versa for lemon juice. Fruits like blackberries would need to be put through a food mill.

How long can it still safe to

How long can it still safe to consume after i open the jar?

safe strawberries

Oh, my, Hardi, we hope you have not yet discarded your strawberry jam. Sorry it has taken so long to respond.

Short answer: if refrigerated, your jam should last for several weeks or more. If you have any doubts, take a tiny taste…although you should not have problems: the fruit is cooked so it really may last quite a while.

Shelf Life

By processing this in the boiling water will it be safe to store at room temperature? If so for how long?

Store the jam in a cool, dark

Store the jam in a cool, dark, dry place, between 50-70°F. Stored properly, it should be good for up to 1 year.

Help. My jam did not set

Help. My jam did not set good. A bit runny. Can I recook or should I pitch and start over.

Thanks

You can try to reboil the

You can try to reboil the jam. Just boil it until a quick test (put a few drops of the jam on a plate to cool to see if it thickens) comes out OK.

Don't throw out your jam if

Don't throw out your jam if it doesn't set well.
It can be used over or in ice cream, over cakes etc.

Is the boiling water

Is the boiling water processing bath really necessary after canning? Why?

In a boiling-water bath, jars

I am looking forward to

I am looking forward to trying this recipe.

Can this recipe be doubled

Can this recipe be doubled and still be as good?

You are not supposed to

You are not supposed to double the recipes.

this recipe does not say add

this recipe does not say add pectin, I always do, is this correct?

Adding pectin will shorten

Adding pectin will shorten the cooking time, but is not necessary.

Is there any diabete recipes

Is there any diabete recipes to choose from?

I make no sugar added

I make no sugar added strawberry preserves in small batches ( for myself) 3 1/2 c. mashed strawberries, 1 cup Truvia sweetener, 1 box SURE JELL ( in the pink box) - no sugar added Fruit Pectin. 1/2 tbspn. butter. Cook over high heat, 22 mns, stirring constantly. ladel into recently boiled jars, lids fingertip snug on top, place jars in boiling water bath for 10 mns.

I have never made jam in my

I have never made jam in my life or even known someone who made it. I decided to try this sugar free stuff last night. I added the stuff and cooked it on high as instructed but 20 mind in I had cooked it down to 1/2 a 10oz jar. So I just added water to the mixture and filled two 10oz. Jars. I used coconut oil in place of butter, and 50% sugar. It was good :)

what does the butter do for

what does the butter do for the no-sugar jam? thanks:)

The butter helps control the

The butter helps control the foam that develops and controls the level of boil.

more jars

What would the equivs be if I want to make 9 to 12 - 1/2 pt jars?

more jars than one or two

I live in a Senior apt complex and people are looking for low sugar or no sugar jams and marmalades. Could sweet cooks out there email me their recipes? I make like 9 to 12 jars at a time, not just one or two. Thank you for any help available.

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