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Strawberry Jam

Learn how to make this easy strawberry jam recipe with fresh strawberries and simple ingredients. Whether you're new to canning or have been preserving for years, this sweet, flavorful jam is perfect for homemade bread, biscuits, toast, and gifting. A classic pantry staple you'll make again and again.
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Prep Time 1 hour
Cook Time 10 minutes
Servings: 8 half pints
Course: Preserves
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 5 cups crushed strawberries
  • 1/4 cup bottles lemon juice must be bottled, not fresh squeezed
  • 6 TBSP Ball real fruit classic pectin
  • 7 cups sugar

Equipment

  • 1 Water bath canner
  • 8 half pint jars
  • 8 Lids with rims

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Ladle hot jam into a hot jar leaving a ΒΌ 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.
  5. 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.