There is something so special about a jar of homemade strawberry jam. Whether you make it yourself or someone gifts you a jar, it’s never just jam. It’s the time, love, and hard work that went into every single spoonful that makes it so meaningful.
I grew up hearing stories about my Grandma Walter and the jams and jellies she made. My dad’s favorite was always her elderberry jelly, and I still have yet to try my hand at making it. Maybe one day.
I think there are some things about canning—and food in general—that carry so much more than flavor. They carry memories. There have been times I’ve made something for my dad, and he’ll close his eyes for just a second before saying, “This tastes just like my mom’s.” Those words mean more than he probably realizes.
My Grandma Walter was incredibly special to my dad, and I know he misses her deeply. So when a simple bite of homemade food reminds him of her, even if it’s only for a moment, I know it’s about so much more than the recipe. It’s about home. It’s about love. It’s about the people who taught us these traditions and the memories they left behind.
I truly believe God works through the hands of ordinary people, giving each of us gifts to share with others. I can’t do everything, but I can share a meal, bake a loaf of bread, or gift someone a jar of homemade jam. Sometimes the simplest things have the greatest way of reminding people they are loved.
Now, let’s make some strawberry jam.
I follow the Ball Blue Canning book for a good number of my canning recipes, I like to stick with the strawberry jam recipe with pectin. You are more than welcome to use the classic recipe as well! I will add both of them.
Strawberry Jam
Ingredients
Equipment
Method
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Combine strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary, it should have a thicker consistency.
- Ladle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim, I use vinegar on a clean rag to wipe my jar rims. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Classic Strawberry Jam without Pectin
Ingredients
Equipment
Method
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Combine strawberries and sugar in a 6- or 8-quart saucepan. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly until it thickens to your desired gel point.
- Ladle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim, I use a clean rag with vinegar. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed