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Basic Homemade Strawberry Jam
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.
Course
Sauces and Seasonings
Cuisine
American
Cook Time
11
minutes
Servings
2
pints
Calories
56
kcal
Author
Lisa B.
Ingredients
3
pints
whole strawberries
(about six cups sliced)
1/4
cup
BOTTLED lemon juice
3
tablespoons
pectin
1
teaspoon
butter
3-1/2
cups
granulated sugar*
Glass Mason jars with lids and bands
Instructions
Place sliced strawberries in a 6 or 8-quart saucepan. Crush strawberries using a potato masher.
Stir in lemon juice, then gradually add pectin.
Add the butter to the top of the jam.
Bring mixture to a full rolling boil over high heat, stirring constantly.
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 any has accumulated.
Water bath canning:
Fill clean glass jars, leaving 1/4-inch of headspace.
Process jars for 10 minutes.
Notes
*If using no-or-low-sugar pectin, reduce the amount of sugar to 1 1/2 cups.
Nutrition
Serving:
1
tbsp
|
Calories:
56
kcal
|
Carbohydrates:
14
g
|
Sodium:
6.4
mg
|
Potassium:
15
mg
|
Sugar:
9.7
g
|
Vitamin C:
2.4
mg