Recipe for Prize-Winning Strawberry Jam for Canning | Almanac.com

Prize-Winning Strawberry Jam for Canning

Strawberry Jam for Canning

Homemade strawberry jam. Mmmm!

Makes 3 or 4 pints
Preparation Method
Mrs. Katie Gilbert, Germanton, North Carolina
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This prizewinning Strawberry Jam recipe has won ribbons for Mrs. Gilbert at the Carolina Classic Fair. Three simple ingredients equal a mouthwatering fruit jam. If you don’t grow your own strawberries, look for fresh berries at a local farm stand or farmers’ market.

This is a delicious way to enjoy the taste of fresh strawberries, all year round!

For more great berry ideas, check out these spectacular strawberry recipes.

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
  1. Mix strawberries and sugar and cook rapidly for about 20 minutes, stirring to prevent scorching.
  2. Add lemon juice and pectin, then cook and continue stirring for about 10 minutes longer or until thick.
  3. Prepare boiling-water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.
  4. Ladle hot jam into hot jars, leaving a ¼ inch of headspace. Clean the rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in a boiling-water bath canner. Process for 10 minutes. Turn off the heat and take off the lid (Refer to our Water-Bath Canning Guide for Beginners for more information on this process).
  5. After 10 minutes, remove the jars and place them on a rack or kitchen towel on the counter.  Allow jars of jams to cool down without moving. You may hear a ping—the jars have sealed!
  6. 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.