After making your first batch of homemade strawberry jam, you’ll never buy store bought again. It’s surprisingly easy and the flavor simply doesn’t compare.
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The act of canning and preserving food in jars – or “putting up” as I have heard some people call it – has become a lost art. I’ve heard stories from both my own grandmother and The Husband’s grandmother about putting up homegrown fruits and vegetables from their gardens. All the women would gather at someone’s house and get to work peeling, dicing, stewing, washing jars, and processing the finished products. They turned it into a social event.
Back then people had to preserve their own food. There was no 24-hour big box store selling canned green beans for $.88. There was no frozen foods section at the local general store. You either found a way to preserve the bounty of your harvest or do without come winter.
Preserving your own food has become a dying art
There is no need for it anymore. I can walk into my grocery store and buy a ripe tomato flown in from Florida in December (although it won’t taste nearly as good as a tomato from Smith County, MS, in June). Until recently, I would have never considered canning my own food for that exact reason. I have two major grocery stores within 1.5 miles of my house. The aisles of both stores are lined with rows and rows of food in metal cans decorated with colorful paper wrappers.
But What Exactly Is in your food?
I’ve become a lot more curious about commercial-grade preservatives and what exactly is in my food. After a little research, I’ve concluded that just about EVERYTHING bought from a store has been treated with something to extend its shelf life. I know the FDA says its fine, but is it really?
Some store-bought jams and jellys contain subpar fruit, artificial dyes, fillers (Like turnips! Yes, turnips!), and artificial preservatives. Buying organic is one route. But have you priced organic lately? I’m a mama that buys store brand whenever she can and a toddler that has recently discovered the goodness that is a peanut butter and jelly sandwich. I cannot afford a $10 jar of spreadable fruit.
This is what’s in my jar of raspberry preserves.
And yes, that is a blob of peanut butter and jelly on the label.
The Advantages of Making Homemade Strawberry Jam
One advantage is the quality and freshness of the fruit. I used Mississippi strawberries for my jam. They were grown 45 minutes away and picked the day before I purchased them. The only way they could have gotten any fresher is if I had grown them in my backyard and picked them myself.
Finally, I knew exactly what went into my jam – strawberries, sugar, lemon juice, and pectin. Pectin is a soluble fiber used as a thickening agent. It occurs naturally in fruits and vegetables, but some produce contains more pectin that others. Strawberries do not contain a lot of pectin, which is why many recipes will call for the addition of a commercial version – either liquid or powder.
There are some recipes out there that do not use the pectin, but I’ll be honest. The jam you see here is not my first batch. I tried a few other recipes without pectin and did not have much luck. I’ll be spooning the non-pectin jars over my ice cream this summer.
You Don’t Need a Lot of Expensive Equipment
This is my first successful batch of homemade jam. It was not hard and I did not need any expensive special equipment. You can purchase this complete kit that proves everything you need to water bath can your finished jars. I purchased this utensil kit for $10.99 in addition to a case of pint jars with lids for $8.
What is Water Bath Canning?
As long as you are processing foods with high acid –such as jams & jellies, tomatoes, and pickles – you can process your jars in a waterbath canner. Acid combined with the high temperature of the boiling water, is enough to kill any bacteria in the sealed jar. Everything else – vegetables, meat, and yes even homemade salsa – requires a pressure canner. Low acid foods must be cooked at a higher temperature – higher than what can be achieved from water bath canning – to kill the bacteria.
The recipe below is for a small batch, meaning it only made two 16 oz. jars. Now that I have a basic recipe nailed down, I’m looking forward to making several other flavor combinations. The strawberry season in Mississippi is coming to a close, so I purchased an entire flat at the farmers’ market and froze what I wasn’t going to use for later.
Believe me when I tell you, when you pop open a jar and take that first taste of real homemade jam made with fresh strawberries, the flavor is like nothing you can buy in a store.
Want more information on canning your own food?
I recommend starting with the Ball Book Of Canning And Preserving. Marisa McClellan’s Food in Jars: Preserving in Small Batches Year-Round is another one of my favorite canning cookbooks. Also, check out my Pinterest board on canning and preserving for some great tutorials I found. Since I’m a novice, any experts out there please feel free to leave comments below.
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Basic Homemade Strawberry Jam
Ingredients
- 2-1/2 cups crushed strawberries about 3 pints
- 1/4 cup bottled lemon juice
- 3 tablespoon pectin I used Sure Jell
- 3-1/2 cups granulated sugar
- 2 12 ounce glass preserving jars with lids and bands
Instructions
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Fill a large stockpot with enough water to completely cover the tops of your jars. Heat water over high heat until it comes to a rolling boil.
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In the meantime, fill another stockpot with water and bring to a simmer. Place jars and lids in the simmering water and leave them until you are ready to fill. This preheats the jars to prevent breakage when you pour your hot liquid into them later. This also prepares the sealing compound in the lids. DO NOT LET THE WATER COME TO A BOIL, or you will activate the lids and render them useless before you even get started.
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Place sliced strawberries in a 6- or 8-quart saucepan. Crush strawberries using a potato masher.
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Stir in lemon juice, then gradually add pectin.
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Bring mixture to a full rolling boil over high heat, stirring constantly.
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Add the sugar and stir to dissolve. Return mixture to a boil. Continue to boil for one minute, stirring constantly. Remove pan from heat. Skim foam if desired.
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Ladle hot jam into two hot jars leaving 1/4 inch headspace*. Wipe the rim of the jar with a clean, damp rag. Center the lid on jar. Carefully screw on the band until fit is fingertip tight.
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Process jars the pot of boiling water for 10 minutes. Remove jars and allow to cool. Once the jars cool, the vacuum seal will form and you will hear the lids “ping” once the seal is complete. Check the lids after 24 hours to make sure the lids do not flex up and down when the center is pressed.
Recipe Notes
*Headspace is the space from the top of the jar to the food or liquid in the jar. Too little headspace, and the food may boil over and prevent the lid from sealing. Too much headspace the jar may not seal properly because the processing time is not long enough to drive the air out of the jar. Food at the top of the jar may discolor.
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My husband and I have been wanting to try our hand at fruit jams. I’ll have to bookmark this so I can come back to it if we try it out. It really looks deliciious and the Bon Maman brand starts to add up!
I bought that same kit over a year ago and it has been sitting since that day deep inside a cabinet, but this seems like a great first use!!
Time to dig it out and put it to some use! It worked great for a small batch.
I used this recipe to make a batch on Thursday and we have already gone through 2 jars. Just finished making a second batch.
That’s great!! I am totally addicted to jam making now. I can’t wait for peaches to arrive!
Would you use same recipe and amounts for peaches?
I’ve never tried this recipe using peaches, so I can’t say with confidence that you would have the same results. If you do decide to try it, let me know how it turns out!
I’ve been canning for a few years. I’m 63 so I’m a late bloomer. I love your recipe. I’ve looked and looked for answers to questions that you answered in a way I understand. My canning skills will be better now and I’m making jam today. Thanks again,
Patricia, I am so glad to hear that. I have been making a conscious effort to go back and update my old recipes with more detail. I am glad to know you found it helpful. Thanks for leaving a comment!
So glad I came across this! I’ve been craving my grandmothers fig and pear preserves. I’m reading everything I can get my hands on before I start. My biggest complaint is that everything out there assumes I’m canning for the Duggars! I can’t find a book of recipes with lower amounts and I’m not a math whiz. We have been slowly eliminating all processed foods from our diet and this is the next step in my mind. With summer approaching, I look forward to spending some quality time in the kitchen with my daughter doing some canning. We already do all of our bread baking. One step at a time!
Yep, I’ve been working on my sandwich bread recipe and I think I finally got it right this weekend.
You might want to check out this book book suggestion I got from Amazon. I haven’t gotten a chance to look at it, so I can’t say if it a
good book to have or not. But it might be helpful be worth checking out.
The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round
http://www.amazon.com/dp/1554072565/ref=pe_139710_23779810_pe_vfe_dt1
The recipe looks great, but I have a large family, can this recipe woprk if its doubled? Fresh Strawberries are here in Tennessee.
Hi Jay, yes the recipe can be doubled.
Why are mine watery?
Michele,
Can you tell me a little more? Did you do anything different?
Mine too, but I followed the manufacturer’s directions instead of the recipe for the amount of sure-gel. Ice cream topping, anyone?
How long is it good for if it is unopen? And where do you have to
store it?
Hi Sue,
According to the National Center for Home Food Preservation, an opened jar of homemade jam will keep for a month or more if stored in the refrigerator.
http://nchfp.uga.edu/questions/FAQ_jellied.html
I was confused with directions number 4 & 5. In four you say to combine the lemon juice and pectin. Then in five you say to combine the strawberries and lemon juice, then stir in the pectin. Do you divide up the lemon juice and pectin? Thank you for your time.
Hi Nadine,
It looks like I typed that step in twice. I have revised the recipe. Thanks for letting me know.
I used sure jel and it didn’t jell, will certify work?
Misspelled auto correct, it’s Certo
Hi Cheryl, yes you can use Certo.
Do you use liquid or powder pectin?
I used powder, but you could use liquid. Read the instructions on the liquid, though. It may be a little different.
Tried the strawberry preserves and I doubled the recipe twice ending up with quite a few 8 oz jars , in which all sealed and is ready to eat ! We will be giving away a few to our church and local friends !! This recipe is a A + for sure. Next are the grapes peaches and apples ! So much better then store bought and processed !
Daniel, I’m so glad you enjoyed the recipe! Thank you for coming back and leaving a comment.
Wow I made this recipe and had so much fun and my family and friends love it. I have to go back to the strawberry patch and get more strawberries.
That’s great, Kirstie! I’m glad you had such a good time making it. Thanks for coming back and leaving a comment.
What is the shelf life for the jam? Do I need to add an extra preservative if I’d like to store in the cabinet?
Lily, if you are not going to can it, you will need to store it in the fridge. It will last for about 3 months. If you are going to can it, you can store it on a shelf without any preservatives for up to a year.
I made my second batch of strawberry jam using this recipe. Very easy, straight -forward and delicious recipe.
I made this jam and doubled the recipe – I even added an extra cup of berry since there was a little left. All the fruit is to the top and the bottom all jell – I did cut up and crush the fruit. There is litterally no fruit in bottom half… I am disappointed to say the least. What went wrong?
You didn’t do anything wrong. Sometimes this can happen with jam. There is air still trapped in your strawberries which caused them to rise to the top. When you get ready to use a jar, just give it a good stir. It should redistribute the fruit.
can you use real lemon juice instead of bottled
Hi Melissa, if you are planning to can the jam it is recommended that you use bottled. It has a consistent acid level you need to keep the jam from spoiling.
I was just curious if you could replace the strawberries for raspberries or blueberries, etc? Without having to change the whole recipe? If not, do you have any recipes for raspberry or blueberry jam?
Love your recipes btw! It’s such a cute and extremely helpful website. I especially like your tips, tricks and notes that you throw in, it makes things easier to understand and steps easier to follow when I know what to look out for, how to know when I am doing something right, if the recipe is really what I am looking for and what not to do, etc! You’re doing an amazing job! 🙂
Hanna, thank you so much! You’ve made my day.
I think you could swap the berries for blueberries or raspberries. They are all low pectin fruit, so the ratios should stay the same. If you decide to give it a try, let me know how it turns out!
I have tried it with, blueberries, raspberries, blackberries and grapes! So far the one I have had the most luck with is the strawberries. I made a mixed berry jam that turned out okay, I used about the same measurements as listed above in your recipe, the only thing I would’ve done differently is to add a some more pectin and a little more sugar! The grape on the other hand, not much luck. I tried it at first with your recipe, it turned out pretty liquidity and like syrup than jam or jelly. So today (August 5th 2018) I have added more pectin, a little more lemon juice and sugar in hopes of saving the batch! I will definitely keep you posted on how it goes with that one though! Today I also made a blueberry jam batch, the recipe is listed below in case you or anyone else are interested!
4 tablespoons of powdered pectin (Sure-Jell Original)
3 1/2 cups of granulated sugar
2 tablespoons (1/8 of a cup) of lemon juice
2.25 cups of blueberries
about 32 ounces
I think it went well, you can probably use 3 tablespoons of pectin instead of 4 tablespoons because mine came out very jellied! But that’s okay for my first time making a batch of it! The recipe is easily doubled too if someone wants to make more.
Do you think you can try to make a lemon jelly or meringue? I have been looking for a good recipe and have yet to find one that I can understand as easily as your recipies!
Hanna, thanks for the update! I’m so glad you have found my posts helpful.
Are you looking for meringue like what you would put on top of a pie? I do have a recipe for that here: https://cookingbride.com/skill-level/beginner/making-meringue/
I’ve made strawberry jam for four years now using the same recipe with varied results. Last years batch was a disaster so I decided to try your recipe instead this year. I’m so glad I did. It was so simple compared to the previous recipe I had and I made separate two batches that were perfectly set. Thank you for posting this! You are bookmarked for next year!
Moe, I am so glad to hear this! Thank you for coming back and leaving a comment.
My jam thickened up some. Still a bit runny. Will it continue to thicken as it sits on shelf? My apple butter did.
Hi Heather, yes it will continue to thicken as it cools.
Hi Lisa, I was wondering if this recipe can be made with frozen strawberries? Thanks so much!!
Lisa, yes it can!
This recipe was easy and my family loved it! I even used this for cake filling and the texture and consistency were amazing!!
Hello. I have searched numerous websites for a simple jam recipe and have decided to try yours (being a blonde, it’s short, sweet, and to the point). But I was wondering if bourbon could be added to the recipe? And if so, how much would you recommend?
Hi Sarah, I have heard of people adding bourbon to their jam. I have never tried it, so I can’t guarantee the results will be the same. I would start with just an ounce or two. You may have to adjust the pectin to ensure it thickens properly. Let me know how it turns out!
Can you use a pressure canned instead of a water bath canner? Thanks in advance.
Hi Brenna, I would not recommend it. Using a pressure canner could cause your gel to break and your jam to come out runny.