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

<a title="View user profile." href="/author/editors">The Editors</a> Mon, 11/18/2013 - 10:17
Adding pectin will shorten the cooking time, but is not necessary.
<span>Donna Benson</span> Fri, 07/29/2011 - 09:58
Is there any diabete recipes to choose from?
<span>Becky Leach</span> Wed, 04/10/2013 - 12:16
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.
<span>Junette Kelly</span> Tue, 09/24/2019 - 12:18
What would the equivs be if I want to make 9 to 12 - 1/2 pt jars?
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 09/24/2019 - 14:49

Hi, Junette. For this recipe, we recommend not doubling or tripling the recipe so as to not compromise the results. If you want to make more jars, we suggest making the recipe several times.

 <span>Junette Kelly</span> Tue, 09/24/2019 - 12:21
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.
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 09/24/2019 - 14:51

In this comments section there is a recipe from reader Becky that may suit your needs. Here is what she posted:

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.

 <span>Junette Kelly</span> Tue, 09/24/2019 - 12:23
So sorry, forgot to give my email address for above request for low sugar or no sugar recipes
<span>Laura Piascik</span> Mon, 06/30/2014 - 23:31
what does the butter do for the no-sugar jam? thanks:)
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 07/01/2014 - 10:29
The butter helps control the foam that develops and controls the level of boil.