Classic Strawberry Jam Recipe
Last week I went to grab some jam out of the pantry only to discover we had gone through all the preserves I had canned last year. Luckily though, we ran out just in time because berry season has officially started and all the local stands are knee deep in fresh strawberries. Yee-Haw!
With my strawberries sitting on the counter ready to go, I pulled up my canning archives page to find my favorite {full sugar} strawberry jam recipe only to find it wasn’t there. Seriously? How could I have never shared my favorite recipe for strawberry jam on the blog before? I mean I already have 6 other strawberry jam recipes on the blog…
- Low Sugar Strawberry Jam
- Strawberry Rhubarb Jam
- Strawberry Chipotle Jam
- Strawberry Kiwi Jam
- Strawberry Basil Jam
- Fast and Easy Strawberry Freezer Jam
So… here it is. 🙂
This recipe for strawberry jam is a classic. Sticky and sweet and full of sugar {just like grandma used to make}. It is hands down my favorite recipe for strawberry jam.
This recipe makes {8} half pint jars, so it’s the perfect amount jam to share with neighbors and still be able to keep a few jars on the shelf for yourself.
This recipe for classic strawberry jam rocks and is the real deal. I hope you like it as much as we do.
Happy canning,
~Mavis
Classic Strawberry Jam
Ingredients
4 cups strawberries
2 cups granulated sugar
1 box {1.75 oz} fruit pectin {I used Sure Jell}
Instructions
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Add strawberries and pectin in a 6-quart pot and bring to a full rolling boil.
Add sugar and stir until dissolved and cook for 1 minute at a rolling boil while stirring the jam to prevent scorching.
Remove from heat and skim off any foam.
Next, ladle the jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands tightly.
Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
Process jam for 10 minutes.
One recipe makes about {5} 8oz jars
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jelly is not sealed and refrigeration is necessary.
Notes
Tutorial on How to Use Weck Jars HERE.
Tutorial on How to Make Sure Your Jam Sets.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Lori says
This is the same recipe that I use for Strawberry Jam. I love putting a spoonful over vanilla ice-cream. So fresh and taste.
NanciB says
Forgive me if this is a silly question, but I’m new to canning. The recipe says to ladle into hot prepared jars. Are the jars put in the canner and brought to boil in step one? Thanks.
Mavis Butterfield says
No.
Hot prepared jars means that you have cleaned your jars and are keeping them warm until you are ready to use them {I usually run mine through the dishwasher right before canning so they’ll stay nice and warm.}
If you have never hot water bath canned before, this should help: https://www.onehundreddollarsamonth.com/tutorial-hot-water-bath-canning/
Dot K. LeClerc says
When do you add the pectin?
Mavis Butterfield says
Step 2 : Add crushed strawberries and pectin in a 6-quart pot and bring to a full rolling boil.
Tiffany Faw says
Same recipe I use as well. Got it from my grandmama. I agree;it is the best!
Katie says
We just bought a house and inherited several WELL producing tomato plants. Last weekend I made spaghetti sauce with my 4 year old daughter (she’s a hoot, but also very helpful, and it was lots of fun). I got 3 quarts out of it and realized if I didn’t want to eat spaghetti every day for the rest of the summer, I probably needed to learn to can it. I’ve been wanting to learn for years but have been scared. I finally bit the bullet and spent birthday money on canning supplies! I have another million tomatoes sitting in my kitchen so I think I will try the sauce again this weekend. I may try this strawberry jam too! We moved very near a place called the Farm Patch. It’s basically a big year round produce stand. So I’ll see what I can get there, they always have good stuff.
Debi says
I tried your strawberry jam recipe this morning. I can’t wait until tomorrow to see how it tastes! Thanks for sharing.
Tabatha says
I used this recipe my first time ever canning or making jam. I used fresh picked strawberries for this recipe last year, and my kids ate every jar within a few months. I plan to make a few batches this year, with the same fresh picked strawberries, from a local farm. Thank you so much!