Strawberry Jam Recipe Canning Recipe
This strawberry jam recipe is a simple yet delicious way to preserve fresh strawberries. With just a few ingredients—strawberries, sugar, and lemon juice—it creates a vibrant, sweet spread that can be stored in jars for later enjoyment, making it perfect for canning enthusiasts.
Equipment
- Wide bowl
- Potato Masher
- Heavy-bottomed saucepan
- Spatula
- Frozen plate
- Sterile canning jars with lids and rings
- Large stockpot with rack
- Cooking thermometer
Ingredients
- ¼ cup lemon juice
- 4 cups white sugar
- 2 lbs fresh strawberries hulled
Instructions
- Crush the strawberries in batches in a wide bowl until you have 4 cups of mashed fruit.
- In a heavy-bottomed saucepan, combine the mashed strawberries, sugar, and lemon juice.
- Stir the mixture over low heat until the sugar dissolves.
- Increase the heat to high and bring the mixture to a full rolling boil.
- Continue boiling, stirring often, until the jam reaches 220°F (105°C).
- To test the jam's consistency, drop a spoonful onto a frozen plate.
- After 1-2 minutes, check if it has gelled and if it hasn't, continue boiling and test again.
- Once ready, pour the jam into hot sterilized jars, leaving a 1/4-inch gap from the top.
- Secure the lids and screw on the rings tightly.
- Place a rack in the bottom of a large stockpot and fill it with water halfway.
- Bring the water to a boil, then gently lower the jars into the pot.
- Pour in more boiling water to cover the jars by at least 1 inch.
- Cover the pot and process for 10 minutes.
- Afterward, remove the jars and let them rest for 12-24 hours.
- Store in a cool, dark place.
Notes
- For best results, use ripe, fresh strawberries to get the fullest flavor.
- A candy thermometer is helpful to ensure the jam reaches the correct temperature.
- If you prefer a smoother jam, you can use a food processor to puree the strawberries before cooking.