Strawberry Jam Recipe
Nothing brightens a weekend like a batch of homemade preserves, and this easy Strawberry Jam Recipe brings the sweet tang of fresh strawberries to your breakfast table with an old-fashioned canning twist. In under an hour, you'll have a spread that's perfect for toast, desserts, and gift boxes, plus you'll savor the taste of sunshine in every jar.
Ingredients
- 2 pounds fresh strawberries hulled and mashed; choose firm, ripe berries
- 4 cups granulated sugar organic cane sugar or turbinado sugar for richer flavor
- ¼ cup fresh lemon juice strained; boosts acidity and brightness
- 2 tablespoons powdered pectin Ball Classic Fruit Pectin; or 4 ounces liquid pectin
Instructions
- Wash and hull strawberries, then crush gently with a potato masher or pulse in a food processor until you reach your desired chunkiness.
- In a large, heavy-bottomed saucepan, stir together mashed berries and powdered pectin—this helps prevent clumps.
- Gradually stir in sugar over medium heat, ensuring each addition dissolves before adding more. Aim for a clear, fluid mixture.
- Turn heat to high and let the jam reach a full rolling boil—bubbles that don't subside when stirred. Stir constantly for about 1–2 minutes.
- Drop a teaspoon of jam on a chilled plate. If it wrinkles when nudged, it's ready; if not, boil 1–2 minutes longer.
- Remove from heat, stir in fresh lemon juice, and skim any foam for a clear, jewel-toned color.
- Ladle hot jam into sterilized half-pint jars, leaving ¼″ headspace. Wipe rims, seal with lids, and process in a boiling-water canner for 10 minutes (adjust for altitude).
- Let jars rest upright until room temperature (12–24 hours), then check seals, add dates, and store.
Notes
If jam is too runny, return to a rolling boil for an extra minute and re-test on a chilled plate. To reduce foam naturally, add a small pat of butter before jarring. Always cool jars on a folded towel to prevent cracking. Adjust sugar based on berry sweetness; extra-ripe berries may need less sugar. Testing pH with strips ensures acidity stays below 4.6 for safe preservation.
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