This delicious homemade strawberry jam takes a few minutes to make and gives you plenty of jam for days to come!
Whether you like French toast with jam, toast with peanut butter and jam, or simply a good biscuit with jam, this is the perfect treat for you. If a jam isn’t your favorite, don’t rule it out just yet, as this recipe is very versatile and you can have it as a snack too.
Make This Homemade Strawberry Jam As A Treat For Every Morning
Gather your ingredients and let’s get cooking!
You will not need too many things for this process, simply pick out your fresh strawberries, lemon juice, and sugar. Don’t forget about the pectin, as it is essential for your jam to look and feel like it should! That is it, and the cooking process isn’t much harder either.
Before you begin cooking, however, you need to prepare the water canner. Canning can be nerve-racking, but if you prepare, it should go by easily. Place your glass jars in a big stockpot or water canner, let the water simmer, and allow the jars to get warm as you begin to cook.
In terms of the actual preparation, all you need to do is combine strawberries with lemon juice and sugar. Adding the pectin as the mixture is boiling is what gives jam its signature texture. You can add as much sugar as you want, but make sure it dissolves entirely.
The good thing about this simple method is that you can truly manage what ingredients go into the jam and how much sugar you put in, which is something that commercial jams have in excess.
Once cooked, your jars are ready to be used. Keep about ¼ inch as headspace in the jars because this is what allows the jam to cool down and air to escape. Overfilling your jars can cause the product to go bad quickly.
To finish, let the jars process for an additional 15 minutes or so, and then let them cool down. You can store this jam in a cool and dark place or the fridge, but make sure to check on it every so often.
Homemade Strawberry Jam
48 oz (240 ml) jars
5 cups (640 g) crushed strawberries
1/4 cup (60 ml) lemon juice
6 tbsp fruit pectin
6 cups (768 g) white sugar
- Mix strawberries with the lemon juice in a medium-sized saucepan.
- Slowly stir in the fruit pectin then bring it to a full rolling boil.
- Boil hard while you stir continuously for 1 minute.
- Remove from heat and skim any foam that rises on the surface.
- Prepare water-bath canner.
- Simmer glass jars until ready for use.
- Wash lids and rings with warm soapy water then set aside.
- Transfer jam into hot jars but make sure to leave 1/4 inch (6 mm) of headspace.
- Wipe jar rim then apply lid and ring. Adjust to fingertip-tightness.
- Process for 10 minutes (Adjust for altitude).
- Turn heat off then let jars to sit for 5 minutes to settle.
- Remove jars and cool for 24 hours.
- After 24 hours, Check lids for a proper seal by pressing down the center, the lid shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.