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Strawberry Jam Recipe for Canning

Enjoy the taste of summer all year round with our easy strawberry jam recipe.

With just a few simple ingredients and our strawberry jam recipe, you can enjoy your own homemade strawberry jam. You can find all your canning supplies at Blain’s Farm & Fleet. If you’re just getting started, you might want a canning kit. The canning kits include the basic tools you’ll need for canning: a jar lifter, canning funnel and lid lifter/bubble remover.

Strawberry Jam Recipe for Canning
Eat like it’s summer all year long with our easy strawberry jam recipe. Blain’s Farm & Fleet has all the canning supplies you need to make strawberry jam.

Strawberry Jam Recipe Ingredients:

  • 7 C Granulated Sugar
  • 8 C Whole Strawberries
  • 4 tbsp. Lemon Juice
  • Pectin

Strawberry Jam Recipe Directions:

1. Place eight regular mouth jelly canning jars on a rack in a boiling water bath canner. Fill the jars and canner with cool water. Make sure the water covers the top of the jars. Cover and bring water to a simmer over medium heat. Do not boil.

2. Prepare the lids and bands. Place lids in a small sauce pan and cover with water, then heat to a simmer over medium heat, again not letting the water boil. Keep the lids warm until ready to use. The bands do not need to be heated.

3. Measure sugar into a large mixing bowl and set aside.

4. Wash all strawberries thoroughly and remove the top hulls from the fruit. Put the strawberries into another bowl and crush them; a potato masher works well for this. It’s best to do this in batches and then add each batch to a saucepan.

5. Once all the strawberries are in the saucepan, add the lemon juice to the strawberries. Next, whisk in pectin until fully dissolved. Bring to a full boil, stirring frequently.

6. Add in the sugar and return to a full boil, stirring constantly. Do this for about one minute. Remove from heat and skim off the foam.

7. Now you’re ready to fill the jars. Do this one jar at a time. Remove one jar from the canner with a jar lifter and empty the hot water back into the canner. Place jar on a towel-covered counter, but don’t dry it. Place a canning funnel in the hot jar and ladle hot jam into it. Leave about 1/4 inch of headspace.

8. Remove air bubbles by sliding a bubble remover down between the jam and the inside of the jar. Add more jam if required after bubbles have been removed. Wipe the jar rim with a clean, damp paper towel or cloth. Make sure there’s no residue on the rim. Otherwise, the jar won’t seal properly.

9. Using a lid lifter, lift a hot lid from the water and place it on the jar. Put a screw band on the jar and finger tighten. Return jar to canner rack with the jar lifter and repeat steps 7,8 and 9 for each jar.

10. When all jars are filled and placed back in the canner, make sure the water is at least 1 inch above the top of the jars. Cover canner and bring the water to a full boil. You will want to process for 10 minutes.

11. After 10 minutes, turn off the heat and remove the canner lid. Let set for five minutes and remove the jars with jar lifter, placing them on a towel. Store the jars in a dry, cool place for 24 hours.

12. After 24 hours, you will have your very own strawberry jam to enjoy all year round!

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