Description
A simple yet profoundly satisfying recipe to capture the essence of summer with vibrant homemade strawberry jam.
Ingredients
Scale
- 5 cups crushed strawberries (about 5 lbs of fresh berries)
- 7 cups granulated sugar
- 1/4 cup lemon juice
- 1 box (1.75 oz) powdered fruit pectin
- 1/2 tsp butter (optional, to reduce foaming)
Instructions
- Prepare your canning equipment by washing jars, lids, and rings in hot, soapy water. Keep the jars warm in a large pot of simmering water until ready to use.
- Wash, hull, and crush the strawberries one layer at a time using a potato masher until you have exactly 5 cups of crushed fruit.
- Combine the crushed strawberries, lemon juice, and powdered pectin in a large, heavy-bottomed pot. Stir well until the pectin is fully dissolved.
- Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent burning.
- Stir in the sugar all at once. Add the butter if using to minimize foam. Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
- Remove the pot from the heat and skim off any remaining foam with a metal spoon.
- Quickly ladle the hot jam into the warm jars, leaving 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth. Center the lids on the jars and screw the bands on until fingertip tight. Process in a boiling water canner for 10 minutes (adjust for altitude).
- Remove jars from the canner and place them on a towel-lined counter to cool for 24 hours without moving. Check the seals by pressing the center of the lid; it should not pop back.
Notes
For a sugar-free version, consider using alternatives like stevia or monk fruit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiments
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg