Strawberry Jam Recipe

Prepare the Strawberries

Wash the strawberries thoroughly under cold water. Remove the green tops and hull the strawberries. Cut them into quarters or smaller pieces, depending on your preference for chunkiness in the jam.

Mix Ingredients

In a large mixing bowl, combine the prepared strawberries, granulated sugar, and lemon juice. Stir well to ensure the sugar coats all the strawberries.

Cook the Mixture

Transfer the strawberry mixture to a large saucepan. Over medium heat, bring the mixture to a boil, stirring frequently to prevent sticking. Once boiling, let it cook for about 10 minutes or until the strawberries are softened and the mixture has thickened.

Add Pectin

Once the mixture has thickened, add the fruit pectin to the saucepan. Stir continuously for 2-3 minutes until the pectin is fully dissolved and the mixture is well combined.

Final Boil

Bring the mixture back to a rolling boil for an additional 1-2 minutes, ensuring the jam reaches the proper consistency.

Prepare Jars

While the jam is cooking, prepare your canning jars by sterilizing them in boiling water. Keep the jars hot until ready to fill.

Fill Jars

Carefully ladle the hot strawberry jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue.

Seal and Process

Place the lids on the jars and screw on the metal bands until they are fingertip-tight. Process the jars in a boiling water bath for about 10 minutes to ensure they are sealed properly.

Cool and Store

Remove the jars from the boiling water bath and let them cool completely on a clean kitchen towel or cooling rack. Once cooled, check the seals by pressing down in the center of the lids. Store sealed jars in a cool, dark place.