Fresh Strawberry Jam
Homemade fresh strawberry jam is easy to make it has an intense strawberry flavor and is a delicious spread for your morning toast or a warm scone.
Servings: 8 cups
Ingredients
- 2 ¼ pounds fresh strawberries
- ¼ cup fresh lemon juice
- 1 box Sure-Jell (1.75-ounce size, in the yellow box)
- 7 cups granulated sugar
Instructions
Jar & Canner Prep Instructions
- Wash your jars, lids, and rings in hot, soapy water. Rinse well. Place the jars upright on a baking sheet and keep them warm in a 225°F oven until ready to use. You will need either 8 half-pint jars or 4 pint jars.
- Place the flat lids in a small saucepan, cover with water, and keep them warm (not boiling) on the stove (this softens the sealing compound).
- Fill your water bath canner with enough water to cover the jars by at least 1 inch, place the rack inside, and bring the water to a simmer while you prepare the jam.
To Make the Jam
- Wash the strawberries in cold water, remove the hulls and slice them into a bowl. Using a potato masher or your hands, mash the strawberries to release some of their juices.
- Measure exactly 5 cups of the crushed strawberries into a large heavy-bottomed pan. Add ¼ cup of lemon juice, the bottled stuff is fine.
- Stir in the contents of one package of Sure-Jell (the yellow box) and mix thoroughly with the prepared fruit. Some recipes suggest adding a bit of butter to reduce foaming, but I skip it. While it does help control foam, it also mutes the flavor. Instead, I leave the butter out and simply skim off any foam at the end of cooking.
- Place the strawberry mixture over high heat and bring it to a full rolling boil (one that doesn’t stop bubbling when you stir). Stir constantly. Once it reaches that point, add the 7 cups of sugar and stir until fully combined.Bring the mixture back to a full rolling boil, then boil it for exactly one minute, still stirring constantly. Don’t go over. Overcooking can break down the pectin and keep the jam from setting properly. That one-minute mark really matters!
- After one minute, remove the pot from the heat and with a large spoon or ladle, skim off and discard the foam from the top.
To Fill the Jars
- Using hot pads or tongs, carefully remove one jar from the oven and place it on a plate or towel at your workspace. Working one jar at a time, place the funnel over the jar and ladle in the hot jam, filling it to about ¼ inch from the top.
- Wipe the rim and threads of the jar with a damp paper towel to remove any spills, then place a hot lid on top and screw on a lid band—just until it's fingertip-tight. Don’t over-tighten. Place the filled jar in the canning rack and repeat the process with the remaining jars.
Processing & Storing
- When all the jars have been filled, carefully lower the rack with the jam jars into the boiling water in the canner. Add more boiling water to ensure the jars are covered with at least one-inch of water. Process the jars for ten minutes in the boiling water, or according to the altitude chart listed in the Sure Jell instructions.
- Remove the jars and place them on a towel in a draft-free area and allow to cool for 24 hours. Check the lids by pressing the center of each one. If it springs back it is not sealed and should be refrigerated. Tighten the rings on the sealed jar and store in a cool, dry space for up to one year.
Notes
The pectin you buy is made from natural apple pectin, but it is more concentrated. Using pectin dramatically reduces the cooking time. Pectin enables you to achieve a perfectly set jam every time.
It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Nutrition
Serving: 1tablespoon | Calories: 47kcal | Carbohydrates: 12g | Sugar: 12g
