How to make strawberry jam

6 STEPS

This easy preserve adds a touch of sweetness to toast or dessert.​

WHAT YOU'LL NEED

  • 5 cups crushed strawberries
  • ½ tsp butter or margarine
  • 7 cups granulated sugar
  • 4 tbsp lemon juice
  • 1 pkg fruit pectin

Step

Can preparation process

Place three clean 500 ml mason jars on the rack in a boiling water canner. Cover the jars with water and heat to a simmer. Heat sealing discs in hot, not boiling, water. Keep jars and sealing discs hot until ready to use.

Step

Ingredients preparation process

Wash, hull, and crush strawberries by hand with a potato masher. Using a food processor will destroy the natural pectin in the berries. Combine the strawberries and lemon juice in a large saucepan. Add butter or margarine and whisk in fruit pectin until dissolved. Over high heat, bring the mixture to a rolling boil and add the sugar. Stirring constantly, return the mixture to a rolling boil that cannot be stirred down. Boil for 1 minute, stirring constantly. Remove from heat and skim off foam.

Step

Packing process

Quickly ladle jam into a hot jar, leaving .5 cm of headspace. Using a spatula, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe the jar rim clean to remove any food residue. Place lids and bands on jars and screw tight until resistance is met. Do not over tighten. Return the filled jar to the rack in canner and repeat for remaining jars.

Step

Boiling process

Cover the jars with water. Cover canner and bring water to full rolling boil before starting to count processing time. Boil filled jars for 10 minutes.

Step

Cooling process

Remove canner lid, wait 5 minutes, then remove jars without tilting and place on a protected work surface. Cool undisturbed for 24 hours. Do not retighten screw bands.

Step

Storage process

After cooling, check jar seals by pressing the top of each seal. If they do not bounce back it means the seals have taken. Remove screw bands and wipe and dry bands and jars. Store screw bands separately or replace loosely on jars. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year