For daily wit & wisdom, get the Almanac newsletter.

Prizewinning Strawberry Jam for Canning

Strawberry Jam for Canning

Homemade strawberry jam. Mmmm!

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 3 or 4 pints
Category
Fruit
Pickles and Preserves
Course
Other
Preparation Method
Boil
Credit
Mrs. Katie Gilbert, Germanton, North Carolina
Sources
Old Farmer's Almanac

This prizewinning Strawberry Jam recipe—with three ingredients—has won ribbons for Mrs. Gilbert at the Carolina Classic Fair. Enjoy the mouthwatering taste of fresh strawberries all year round!

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

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

  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.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

Read more from The Old Farmer’s Almanac Editors
Guides

What's cooking in The Old Farmer's Store?

More Like This

Comments

<span>Patsy Hairell</span> Thu, 05/30/2019 - 06:28
can you leave out the lemon juice? and use fruit fresh instead.
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 05/31/2019 - 12:09

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

 <span>Shahla</span> Thu, 08/23/2018 - 05:02
6 cups of sugar?cook for 30 minutes? Are you serious?
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 08/23/2018 - 09:39

In short, yes, we are serious.

 <span>Jill Allen</span> Mon, 01/16/2017 - 19:26
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.
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 01/24/2017 - 12:50

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.

 <span>Hardi</span> Sat, 09/17/2016 - 23:21
How long can it still safe to consume after i open the jar?
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 09/21/2016 - 16:44

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.

 <span>Ann</span> Mon, 06/20/2016 - 16:47
By processing this in the boiling water will it be safe to store at room temperature? If so for how long?
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 06/21/2016 - 15:28

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