Strawberry Jam Recipe

strawberry jam on counter with bowl of jam and berries

Strawberry Jam takes just 3 ingredients to make. You can make this into freezer jam, or can it to preserve the fruit jam. A simple and tasty strawberry jam recipe.

Course Desserts

Cuisine American

Keyword canning jam, easy strawberry jam, fruit jam, homemade strawberry jam, how to make strawberry jam, jam recipes, making jam, strawberry freezer jam, strawberry jam, strawberry jam for canning, strawberry jam recipe, strawberry jam with pectin, strawberry jelly, strawberry mint jam, strawberry recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings jars

Calories 101kcal

Author Kelsey

Equipment

Ingredients

6 cups strawberries crushed
4 cups granulated sugar
1 box Powder Pectin - low sugar
1 teaspoon mint optional

Instructions

In a sturdy pot you will add in your crushed strawberries, and mint if you choose to add it. Start warming up the canning pot with water, if you plan to can the jam.
Then stir in 1/4 cup of sugar, and your box of pectin. Bring the mixture to a boil, stirring continuously.
Once it boils add in the remaining sugar, and stir once again allowing it to boil for 1 full minute.
Remove from heat and pour into your sterilized hot jars. Leave room of the top of the jar for the jelly to expand (1/4 inch) Wipe away any spiage around the edge.
Place the disc on the top of mason jar, and screw the ring on. Don't make it super tight just enough to have it screwed on.
Place your mason jars in your canning pot that is filled with hot water. Make sure there is 1-2 inches of water covering the jars. Bring to a boil for 10 minutes.
Carefully remove the jars, and place on a towel lined cooling rack and allow the jars to sit overnight. The seals will pop once they are sealed tight. You can push down on the center of the jam jars, and not hear a pop.

Notes

How to Sterilize Jars

You will want to use sterilized jars, when you can. Place the jars and lids in a canning pot, with the rack on the bottom. If you don't own a rack place a cake pan under, if the jars touch bottom of pot they will break.
Then cover the jars with water, and bring to a simmer and heat for 10-15 minutes.
Once done, remove jars and then fill with the hot jelly. I tend to sterilize jars while I am making the jam or jelly, that way the jars are warm when I pour in the jam.

You need warm jars to pour jam in, or if the jars are too cool they will break from the hot jam.

Store jam in the fridge if you do not can, or freeze the jam.

I used pint size jars, but any size jar you have or want will work.

Nutrition