Homemade Strawberry Jam Recipe

My husband looks forward to this strawberry jam all year. Harvest four cups of fresh strawberries and you are ready to get started. Foregoing the pectin results in a delicious strawberry syrup to be enjoyed over pancakes and waffles. 

Related Post: Growing Strawberries In Zone 10

Recommended Reading 

• Using Boiling Water Canners 

• Principles of Home Canning

Makes

Eight, 8 oz jars

Tools

Stainless steel pot

8 oz canning jars with new lids

Jar bands

Jar lifter

Headspace tool

1/4 cup white distilled vinegar
2 kitchen towels

Ingredients

• 4 cups strawberries, crushed
• 4 Tbs lemon juice
• 7 cups sugar (or Splenda)
• 3 oz liquid pectin

Make It

1. Wash pot, and sterilize jars, and lids. 
2. Cook strawberries, lemon juice, and sugar over high heat while stirring constantly.
3. Bring to full rolling boil that cannot be stirred down and stir in the liquid pectin.
4. Continue to boil for at least one minute while stirring.
5. Turn heat off, skim foam from the top.

Canning

1. Pour jam into the jars, leave a 1/4 inch headspace.
2. Use headspace tool to remove air bubbles.
3. Wipe rims of jars with a kitchen towel dipped in white vinegar to ensure vacuum seals.
4. Cover the jars with lids and screw on bands “fingertip-tight.”
5. Place jars in 6-quart pot full of water.
6. Cover pot and bring water to a boil, boil for for 10 minutes.
7. Turn off heat, uncover pot and allow jars to sit in water for 5 minutes. 
8. Remove hot jars from pot with jar lifter and place over a kitchen towel.
9. Allow jars to cool and seal for 24 hours. You should hear clicking sounds as the jars seal.
10. After 24 hours check seal: Press the center of each lid, if it doesn’t move the jar is sealed. 

Label lids with made on date and store in a cool dark space for up to 1-year, and up to 3-months in fridge after opening.

Buen provecho!

Plum Jam Recipe

Apricot Jam Recipe