Strawberry Jam (+ Optional Canning Instructions) – Delicious homemade jam made with just 4 simple ingredients. This classic recipe can either be canned or immediately used!

Strawberry Jam

Something about homemade jam is just so perfect.  Whether it is blueberry, plum, raspberry, blackberry, or peach, it always tastes so much better than anything that you can get at the store.  Making strawberry jam is also a great way to use up strawberries from your garden or farmers market that are perfectly in season.

Now this recipe has instructions on how to can the jam but you do not have to do that if you don’t want to.  If you choose to skip that step, you can simply start using it but keep in mind that it will not be shelf stable and has to stay in the refrigerator between uses.  The choice is up to you and when you want to use it.

Common Questions About Making Strawberry Jam

How do you make strawberry jam from scratch?

Making strawberry jam from scratch is easy.  To make it, simply dice up strawberries and then place them in a saucepan over medium heat with lemon juice, sugar, and pectin.  As the strawberries release juice, smash them using a potato smasher until the jam is as chunky or as smooth as you want.  Continue to cook for 8-10 more minutes, the jam should thicken up.  Remove from heat and transfer to a jar.

What is pectin?

Pectin a naturally occurring starch which is used to thicken up jams and jellies.  Store bought pectin is typically made from citrus rinds and can be bought powdered or liquid.

Why do you put lemon juice in strawberry jam?

Lemon juice is used in jam to set it.

What can strawberry jam be used for?

Strawberry jam can used for so many things such as toast, english muffins, baking, etc.

What is the ratio of fruit to sugar in jam?

The general ratio is 2 cups fruit to 1 cup of sugar.  That can vary a bit fruit to fruit depending on how sour the fruit is (like an orange) or if the fruit is very sweet.

How long does homemade strawberry jam last?

Strawberry jam can last up to two years in a cool, dry place (such a cupboard) if it is canned or once opened (or if it was never canned), up to three months in the refrigerator.

Love this strawberry jam recipe? Check out these other jam recipes!

• Raspberry Jam
• Peach Jam
• Blueberry Jam
• Plum Jam
• Blackberry Jam

Canning Guidelines

The National Center for Home Food Preservation has a detailed guide to home canning available on the internet to answer any canning questions how cooks could have.  Click HERE to read more specific details about what you plan to can.

Some other interesting points about canning include –

Can food be re-canned if the lid does not seal?

If discovered within 24 hours, it can be re-canned.  Remove lid, check that isn’t anything wrong with the jar, and then find the lid manufacturer’s instructions of re-canning using their lids.

If canned foods have been frozen during storage, are they safe to eat?

Freezing will be fine for the food in side the jar but it can break the jar or seal.  You are better off putting the canned goods in a pantry.

Is it safe to process food in the oven?

No, please do not process in the oven.  There is a higher chance of jars exploding in the oven and the temperature can vary too muc.

Is it all right to reuse jar lids and bands?

No, do not use lids a second time but bands can be reused unless they are heavily rusted or bent.

When In Doubt, Throw It Out

Remember, when in doubt, throw it out.  If you canned your jam and you think something is wrong, chances are it is.  For your safety, don’t eat it.  These problems can include –

• The container is leaking, bulging, or swollen
• The container looks damaged, cracked, or abnormal
• The container spurts liquid or foam when opened
• The food is discolored, moldy, or smells bad

Trust your gut and play it safe when it comes to canning goods at home.

Strawberry Jam

Yield: 1 Pint

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Strawberry Jam (+ Optional Canning Instructions) - Delicious homemade jam made with just 4 simple ingredients. This classic recipe can either be canned or immediately used!

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Ingredients

• 1 1/2 pints fresh strawberries (diced)
• 2 cups sugar
• 1 tablespoon lemon juice
• 2 tablespoons pectin

Instructions

1. In a large saucepan over medium-high heat, combine all ingredients. Once the strawberries start to soften and give off juice, use a potato smasher to break apart the strawberries to the chunkiness you want the jam to be. Bring the heat down to medium heat and cook for about 10 more minutes, stirring regularly.
2. Remove from heat and then skim off foam.
3. If you aren't canning the recipe, transfer the jam to a clean mason jar and let cool to room temperature before placing in the refrigerator for storage.

Canning Instructions (Optional)

1. Sterilize jars - Rinse mason jars, rims, and lids with hot, soapy water. In a large saucepan, bring enough water to a boil to cover the mason jars, lids, and tongs. Boil for 15 minutes.
2. Remove mason jars from the saucepan and carefully ladle in hot jam, leaving about 1/4" space at the top. Remove air bubbles and then place on the rims and lids.
3. Bring the saucepan full of water back to a boil and transfer the cans into the pan. Let boil for 10 minutes before removing them from the water using the tongs.
4. If you want to check to make sure that the seal on the jar has set, let the jars cool to room temperature, remove the bands, and make sure that the lid's seal is firm.