Easy Homemade Strawberry Jam (With Pectin)

foxfarmhome

This easy strawberry homemade jam recipe has simple ingredients and is perfect for canning so you can enjoy it all year long.

5 from 7 votes

Prep Time 15

Cook Time 45

Total Time 1

1. Fill your water bath canner with water, place on stove and warm on medium-high heat while you follow steps below
2. Measure out your sugar and set this aside
3. Put 7-8 cups of fresh strawberries into a food processor and pulse them until they are pureed, make sure to leave some chunks in it
4. Measure out exactly 5 cups of pureed strawberries into a stock pot
5. Put the stock pot with the strawberries on the stove over high heat
6. Add the sure-jell packet
7. Bring to a strong boil (meaning that it continues to boil even when you stir it), make sure you constantly stir the mixture during this process
8. Add in the sugar and mix it in
9. Bring mixture to a full boil, stirring occasionally
10. Once at a full rolling boil set timer for 1 minute
11. When timer goes off remove from heat and skim off foam with a spoon
12. Remove hot jars from oven or dishwasher
13. Pour jam mixture into jars with a funnel, being cautious not to overfill (I usually try to leave at least a 1/4th inch at the top)
14. Clean off the tops of the jars to ensure a good seal and place clean, new lid along with lid ring on jar
15. Put jars into water bath canner, water should be softly boiling, and your jars should be completely covered with water when lowered into pot
16. Boil for 20 minutes
17. Remove from canner and set on counter to let jars seal and cool

Serving: 1TbspCalories: 60kcal

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