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.
Servings 2 pints
Calories 56kcal
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: 1tbsp | Calories: 56kcal | Carbohydrates: 14g | Sodium: 6.4mg | Potassium: 15mg | Sugar: 9.7g | Vitamin C: 2.4mg