Just like the grape jelly recipe I shared the other day, strawberry jam is a great way to get started in preserving and stocking your pantry. This can be made at any time of year, even when fresh strawberries aren’t in season or are too pricey. I use frozen strawberries and always have had great results.
All you need is sugar, strawberries, and pectin. You follow the same steps and method that I shared in the grape jelly recipe. This is a great first jam recipe for you or your kids to make.
Here’s the recipe:
7 cups of strawberries, frozen or fresh
4 tablespoons of lemon juice
6 tablespoons of bulk pectin
6 cups of sugar
Combine strawberries, pectin, and lemon juice in 6 or 8 quart saucepan. (If using frozen strawberries, no need to thaw them, it will just add to your cooking time.) Bring to a full rolling boil, stirring frequently to prevent sticking and burning. I like to mash the strawberries until they are in small chunks.
Add sugar, stirring to dissolve. Return to a full rolling boil that can’t be stirred down. Boil hard for one minute. Remove from heat and skim foam if necessary.
Ladle into warm jars, place lids on and tighten rings to fingertip tight. Turn upside down and let set for a few minutes before flipping right side up.
Listen for the happy pops to let you know your jars have sealed.
Yield: 4 pints of jam
***I am very aware that the standard, approved method for jelly includes a hot water bath instead of what I wrote above. This is the way we have made jelly and jam for decades and it works for us. We are pleased and comfortable with the results, but do your research and proceed with whatever method works for you. Please refer to the Ball Canning website for all USDA recommended canning practices ***
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