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