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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!

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Comments

<span>Meisa</span> Sun, 05/24/2015 - 08:42
Help. My jam did not set good. A bit runny. Can I recook or should I pitch and start over. Thanks
<span>Sharon</span> Thu, 07/13/2023 - 19:28
My jam came out rummy what can I do?
<span>Charlie</span> Fri, 07/14/2017 - 18:01
Don't throw out your jam if it doesn't set well. It can be used over or in ice cream, over cakes etc.
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 05/27/2015 - 09:32

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.

 <span>Lori S</span> Fri, 04/17/2015 - 21:09
Is the boiling water processing bath really necessary after canning? Why?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 04/20/2015 - 13:10

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.

 <span>Tracy Flanders</span> Fri, 10/03/2014 - 17:28
I am looking forward to trying this recipe.
<span>Su Hill</span> Wed, 07/23/2014 - 18:28
Can this recipe be doubled and still be as good?
<span>Summer43211</span> Sun, 10/05/2014 - 04:06
You are not supposed to double the recipes.
<span>Charlottesmith</span> Sat, 11/16/2013 - 10:14
this recipe does not say add pectin, I always do, is this correct?