Easy Homemade Strawberry Jam

Making homemade jellies and jams is one of my favorite thing to do when fresh fruit comes into season. Strawberries wild and cultivated are in season here and I just could not resist a large sale that featured strawberries at a local market. Strawberry Jam is one of the easiest jams to make and is almost fool-proof.

Homemade strawberry jam

Homemade strawberry jam

I would love to have a strawberry bed in the near future but for now I have bought mine. So in about 1 hour 30 minutes, I made enough jam to feed my family for the rest of the year. The total cost for making Strawberry Jam was about 8$ compared to 17$ dollars if you pay 3 dollars a jar for store-bought Jam.I am hoping that next time I can drop the cost to 3$ dollars when I can raise my own berries.

Ingredients :

Following the Ball Blue Book canning guide you will need 2 quarts or 8 cups crushed clean fresh strawberries. I bought 5 pounds of strawberries and used about 3 pounds to get 8 cups of crushed strawberries. 7 cups of sugar, 1/4 cup lemon juice and 6 Tablespoons Ball Classic Pectin. This is one whole jar of powdered pectin. 1 to 2 tablespoons butter if needed to reduce foaming.

Supplies:

You will need 8 half pint jars ( we call them jelly jars) with lids and rings I always get two extra ready also. A boiling water canner with enough boiling water to cover the tops of you jars with 1 to 2 inches of water.You will need a potato masher to make the crushed fruit, a jar lifter, funnel and a ladle. One large dutch oven or stock pot for cooking the jam in. I like to wear rubber gloves to protect my hands from the boiling hot jam but you can skip it if you are careful.

After washing jars lids and rings, sterilize the jars either in the microwave or in the boiling water of the canner. I boil my lids and rings separately in a small sauce pan that I keep very hot until ready to us. Remove from sterile jars from canner or microwave and place on a towel to cool and dry.

ready to crush 2 cups of strawberries at a time in dutch oven

ready to crush 2 cups of strawberries at a time in dutch oven

In large stock pot add the 2 quarts of smashed berries, lemon juice and classic pectin mix together well. Bring to a boil, stirring to keep from scorching. Add sugar to pot and stir until sugar dissolved. Return to a rolling boil, one that will not stop when stirred.  Boil one minute stirring constantly. Remove from heat add one teaspoon of butter if jam is foamy on top. Mix in well and skim top of Jam to remove foamy skin. Ladle hot jam into clean jars leaving about 1/4 of inch of headspace.Be careful to not to burn yourself on hot syrup. Clean top rim of jar to remove any leftover fruit or juice adding lid and adjust ring. Process 10 minutes in boiling water canner. Remove from hot water and let completely cool check rings and tighten if needed and store for up to one year.

8 cups mashed strawberries, lemon juice, pectin ready to boil

8 cups mashed strawberries, lemon juice, pectin and sugar ready to return to a boil

jars loaded into canner to process 10 minutes.. no pressure needed

Jars loaded into canner to process 10 minutes. No pressure needed.

In the end I finished the morning with 9 half pint jars of jam and still had a few strawberries left over for strawberry rhubarb jam also. I grow rhubarb so I made a small batch of Jam with the leftover berries and three stalks of rhubarb.They all tasted great and will keep us thinking of summer all winter long.

Ball Classic Pectin

Ball Classic Pectin

 

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Categories: canning, country cooking, strawberries | Tags: , , , , , | 7 Comments

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7 thoughts on “Easy Homemade Strawberry Jam

  1. A beautiful batch of jam!

    Liked by 1 person

  2. Yay! Thanks for good descriptions and ingredients. Strawberries are at their peak here, and this will come in handy!

    Liked by 1 person

  3. Paul Loar

    If you are lucky enough to grow your own strawberries, you won’t need nearly 7 cups!!! of sugar. Wild Strawberries wouldn’t require any. I currently live 30 miles from the heart of Florida strawberry country ( Plant City). Those berries are mostly chemicals and water with weak flavor. None the less, they are cheap and one can make decent chocolate dipped treats with them…as long as one uses good chocolate. Fist-sized strawberries will carry a lot of chocolate. Paul Loar.

    Sent from my iPad

    >

    Liked by 1 person

    • Paul the reason for the sugar amount is not really for the flavor but about the sugar to pectin ratio… you really should not need to add the lemon juice to a strawberry jam but again it is about the chemical reaction in the jam with the pectin… sour under ripe fruit setts up better then fully ripe sweet fruit…. so you add lemon juice to raise the ph so you get the correct amount of acid. The sugar amount is needed to produce the correct amount of fruit syrup for the pectin to blend into… You can use low sugar pectin if you chose or you can do freezer Jam recipes that have less sugar but in the case of traditional Jam and Jelly you need the sugar to help as a preservative and for correct jelling.

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  4. Looking oh so good 🙂

    Liked by 1 person

  5. We love homemade strawberry jam here! It’s so good on hot biscuits and even on the humble PB&J!

    Liked by 1 person

  6. You might be able to make it even cheaper if you have a bulk food store nearby (usually around here they are run by Mennonites). We buy pectin there (I think brand name is Dutch Jell); one $2.38 container had enough for 3 turns of jam. Around here, that’s way cheaper than the container you showed.

    I remember when I was in high school traveling to the Strawberry Festival to march in the parade for band. 🙂

    Like

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