Easy Homemade Strawberry Jam (With Pectin)
This easy strawberry homemade jam recipe has simple ingredients and is perfect for canning so you can enjoy it all year long.
Equipment
- Regular Mouth Mason Jars 16 oz - (4 Pack) - Ball Regular Mouth Pint 16-Ounces Mason Jars With Airtight lids and Bands - For Canning, Fermenting, Pickling, Freezing, Storage + M.E.M Rubber Jar Opener Included
Ingredients
- 5 cups pureed strawberries About 8 cups fresh strawberries
- 7 cups sugar
- 1 packet Sure Jell
Instructions
- Fill your water bath canner with water, place on stove and warm on medium-high heat while you follow steps below
- Measure out your sugar and set this aside
- 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
- Measure out exactly 5 cups of pureed strawberries into a stock pot
- Put the stock pot with the strawberries on the stove over high heat
- Add the sure-jell packet
- 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
- Add in the sugar and mix it in
- Bring mixture to a full boil, stirring occasionally
- Once at a full rolling boil set timer for 1 minute
- When timer goes off remove from heat and skim off foam with a spoon
- Remove hot jars from oven or dishwasher
- 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)
- Clean off the tops of the jars to ensure a good seal and place clean, new lid along with lid ring on jar
- Put jars into water bath canner, water should be softly boiling, and your jars should be completely covered with water when lowered into pot
- Boil for 20 minutes
- Remove from canner and set on counter to let jars seal and cool
Notes
- This recipe makes 4 pints
- You can easily double the recipe, but it takes a large pot to cook it all together so we prefer to make multiple single batches
- Your jam may be liquidy when you pour it into the jars, it will set within 24 hours after canning it
- If you want less sugar buy no sugar needed pectin, however don’t reduce the amount if you use regular pectin or the jam won’t set correctly
- It is best eaten within a year, but the sugar acts as a preservative and it will be safe to eat even after that year is up if you forget about it. Once the jar is opened, keep in the refrigerator and use within a few months.
Nutrition
Serving: 1TbspCalories: 45kcalCarbohydrates: 12gProtein: 0.1gFat: 0.1gSaturated Fat: 0.001gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.004gSodium: 0.2mgPotassium: 14mgFiber: 0.2gSugar: 11gVitamin A: 1IUVitamin C: 5mgCalcium: 2mgIron: 0.04mg
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