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I absolutely LOVE Strawberries!! It was inherited from my dad who is also a huge strawberry lover. I have now passed down the love to my kiddos! Every year we go strawberry picking and make a TON of stuff with them including oatmeal bars, ice cream, smoothies, bread, muffins etc... First on the list is always Strawberry Jam! It is my kids' favorite! Plus, did you know that it is pretty simple to can! I will also include Canning Instructions in this how to post. This is a great recipe to start with if you are a newbie to canning. Lets get to it shall we?!?!
Homemade Strawberry Jam
10-8oz jars with lids and bands (or a combo of 8oz and 16oz jars not to exceed 80oz)
6-⅔ cups strawberries, hulled and mashed (Get the hubby and kids to help with this! There is a lot of Strawberries!)
7-½ tablespoons Ball Classic Pectin (I only ever use Ball brand pectin. I have not had much luck with other brands, but feel free to use what you like!)
5 cups white sugar
Pot, Steamer, Ladle, Funnel, Jar Tongs
1. First step is to prepare your jars. You can wash, rinse and then soak them in very hot (almost boiling) water or run them through a dishwasher cycle. I always just soak them.
2. In a LARGE pot, add fruit and slowly stir in pectin. Bring to a rolling boil.
3. Once at a boil, add sugar. Bring to a hard boil (a boil that can not be stirred down).
4. Once at a hard boil, stir for one minute. Remove from heat. Skim off foam if desired. I leave it on, my kids like the bubbles it creates!
5. Ladle into prepared jars leaving a ½ inch head-space. Wipe any spills or messes off with a clean damp towel. Place lids and bands on jars but do not tighten bands too tight, just finger tight.
6. Place jars into your stove-top steamer or boiling water bath. I use the steamer, way easier than boiling water. Place lid over steamer and turn heat to medium-high. Once steam is releasing out the steam hole, set timer for 20 mins.
7. After 20 minutes, place hot jars on towels on counter and let cool for 24 hours.
8. Store in a cool, dry place.
Now that you have mastered the canning of Strawberry Jam, what should you do with the rest of the Strawberries? I usually just freeze them and then use them for lots of recipes throughout the fall and winter. To freeze: Place the clean and hulled strawberries on either a towel or greased sheet pan in a single layer. Freeze for at least 30 minutes. Then throw them in a ziploc bag and place back in freezer. Doing this allows them to freeze individually and eliminates the risk of them creating a clumped up frozen mess!
Homemade Strawberry Jam with Canning Instructions
- 10 - 8 oz jars with lids and bands
- Steam or water bath canner
- 6⅔ cups strawberries, hulled and mashed
- 7½ Tablespoons classic pectin
- 5 cups sugar
Prepare your jars
- Wash, rinse and then soak them in very hot (almost boiling) water or run them through a dishwasher cycle.
- Leave the jars soaking in the hot water until ready use, or leave them in the closed dishwasher until ready to use, so the jars stay hot.
- In a large pot, add fruit and slowly stir in pectin. Bring to a rolling boil.
- Once at a boil, add sugar. Bring to a hard boil (a boil you can not stir down).
- Once at a hard boil, stir constantly for 1 minute.
- Remove heat. Skim off foam if desired.
- Ladle jam into prepared jars, leaving a ½ inch head-space. Wipe any spills off with a clean damp towel.
- Place lids and bands on jars and only tighten finger tight.
Stove top Steamer Method
- Place jars into stove top steamer.
- Place lid over steamer and turn heat to medium-high. Once steam is releasing out the steam hole, set timer for 20 minutes.
- After 20 minutes, turn off heat and carefully open the lid away from your face. Place hot jars on towels on counter and let cool for 24 hours.
Water Bath Method
- Fill the pot half full with water and place the rack in elevated.
- Bring water to a boil.
- Once boiling, place jars on the rack and lower into the water. Water should cover the jars by at least an inch. Add more boiling water if needed.
- Place lid on pot and bring to a rolling boil.
- Start the timer for 10 minutes once the water is at a rolling boil.
- Remove from heat and carefully remove lid after 10 minutes.
- Let jars sit in water for 5 minutes.
- Remove jars and place on towels on counter and let cool for 24 hours.
Checking Process and Storing
- After 24 hours, check to make sure all the lids sealed.
- If some did not seal you can re-steam or boil again. Or you can place in the fridge and eat right away!
- Place sealed jars of jam in a cool dry place.