• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Stone Family Farmstead

Home | Garden | Crafting

  • HOME & HOMESTEAD
    • HOME
    • HOMESTEAD
    • GARDENING
    • PRESERVING FOOD
    • RAISING PETS AND LIVESTOCK
    • HOME REMEDIES
  • HANDMADE
    • CREATE A HANDMADE HOLIDAY
    • HANDMADE HOLIDAYS
    • ALL CRAFTING
  • SEASONAL
    • WINTER
    • SPRING
    • SUMMER
    • FALL
  • RECIPES
  • Our Products
  • Your Links
    • VIP Resource Library

How to Make Homemade Strawberry Jam {Safe and Easy}

Stone Family Farmstead is an Amazon Associate and uses Amazon and other affiliate links to earn from qualifying purchases. Learn more.

August 6, 2020 by Kristi Stone Leave a Comment

homemade strawberry jam in a jar with a gift tag
various open jars of strawberry jam

It’s strawberry season and the fruit is fresh, sweet, and delicious! Making wine, syrup or just eaten raw, they are a wonderful summer treat! But don’t forget to bring summer to the table with homemade strawberry jam–fill your shelves for the year!

Photo courtesy of Canva.com

Homemade Strawberry Jam is Super Easy

Making jam is a great place to start if you are new to canning. It’s quick and easy, and even if you mess it up, you can still use it on pancakes or cheesecake!

But seriously, if you follow the instructions, you will be able to make a nice jam to gift or eat.

The Tools

Here is the list of the basic items you would need to can a batch of jam. I am adding a water bath canner to this list just in case you aren’t yet ready for pressure canning and don’t want to spend the extra money for one at this time.

  • water bath canner
  • 8 oz. mason jars
  • lids and rings to fit jars
  • jar lifter
  • lid lifter and bubble remover
  • headspace tool
  • canning funnel for regular or wide mouth jars
  • kitchen timer
  • clean kitchen towels (I love these flour sack towels, but any clean kitchen towels will do)

The Recipes

There are a couple of ways you can make this jam–regular or low sugar. We prefer lower sugar but I’ll be including both recipes for you to print.

While I prefer a lower sugar jam for myself, I will be making a regular version for those on my holiday gift list. I’ve included recipes for both, so that you can make the choice of recipe that fits your needs best.

Regular Homemade Strawberry Jam

When making a regular sugar jam, you just want to make sure to follow directions as written, being careful not to overcook it past its set point.

Here’s a great resource that will help you determine the problem if your jam doesn’t set up right.

homemade strawberry jam in a jar with a gift tag

Homemade Strawberry Jam {Regular Sugar}

Sure Jell
Fresh strawberries, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.
Print Recipe Pin Recipe
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 cups

Ingredients
  

  • 5 cups prepared fruit buy about 2 qt. fully ripe strawberries
  • 1 box SURE-JELL Fruit Pectin
  • 1/2 tsp. butter or margarine
  • 7 cups sugar measured into separate bowl

Instructions
 

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
  • Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 10 minutes (adjust for altitude*).
  • Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
  • Let prepared jars stand at room temperature for 24 hours. Store unopened jams and jellies in a cool, dry, dark place for up to 1 year. Refrigerate open jam.

Notes

*You can find altitude chart here: https://www.whatismyelevation.com/
ALTITUDE ADJUSTMENTS:
Water bath method adjustments:
for 1,001 – 3,000 altitude in feet, increase processing time 5 minutes
for 3,001 – 6,000 altitude in feet, increase processing time 10 minutes
for 6,001 – 8,000 altitude in feet, increase processing time 15 minutes
for 8,001 – 10,000 altitude in feet, increase processing time 20 minutes
Keyword homemade strawberry jam

Low Sugar Homemade Strawberry Jam

Making a low sugar jam is a little more tricky, but it definitely can be done! You’ll need to use a pectin product that is made to use with low sugar jams, and you’ll also want to make sure that you make no adjustments and follow directions completely.

homemade strawberry jam in a jar with a gift tag

Homemade Strawberry Jam {Low Sugar}

Sure Jell (Adapted from Cooked Jam instructions on Sure Jell Less or No Sugar Pectin insert)
Print Recipe Pin Recipe
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 cups

Ingredients
  

  • 6 cups strawberries crushed
  • 4 cups sugar
  • 1 box box SURE-JELL Fruit Pectin for Less or No Sugar Jam (pink box)

Instructions
 

  • Prepare fruit by removing and discarding strawberry stems. Crush fruit.
  • Use dry measuring cup to measure exact amount of prepared fruit into the sauce pan.
  • Measure the exact amount of sugar into large bowl. (Do not reduce sugar in recipe since that will result in set failures.)
  • Combine 1/4 cup sugar from measured about and 1 package Sure Jell for Less or No Sugar Needed Premium Fruit Pectin in small bowl. Stir into fruit. Add 1/2 tsp butter to reduce foaming, if desired.
  • Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in remaining sugar. Return to full rolling boil and boil exactly 1 minute, stirring contantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
  • Place jars on eleveated rack in canner. Lower rack into canner. "Water must cover jars by 1-2 inches. Add boiling wter, if needed.) Cover; bring water to gentle boil. Process for 10 minutes, adjusting processing time for altitude, if necessary.*
  • Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
  • Let prepared jars stand at room temperature for 24 hours. Store unopened jams and jellies in a cool, dry, dark place for up to 1 year. Refrigerate open jams and jellies for up to 3 weeks.

Notes

*You can find altitude chart here: https://www.whatismyelevation.com/
ALTITUDE ADJUSTMENTS:
Water bath method adjustments:
for 1,001 – 3,000 altitude in feet, increase processing time 5 minutes
for 3,001 – 6,000 altitude in feet, increase processing time 10 minutes
for 6,001 – 8,000 altitude in feet, increase processing time 15 minutes
for 8,001 – 10,000 altitude in feet, increase processing time 20 minutes
Keyword homemade strawberry jam, low sugar jam

Don’t throw away those strawberry tops!

You can make some wonderful strawberry syrup for your lemonade, kombucha, pancakes, or whatever you like to use it for–or freeze for later!

homemade strawberry jam in a jar with a gift tag

Filed Under: HANDMADE, HOME & HOMESTEAD, RECIPES, SEASONAL, uncategorizedTagged With: HANDMADE HOLIDAYS, PRESERVING FOOD, SUMMER

Previous Post: « How to Make Bone Broth in Your Crock Pot Express
Next Post: How to Make Fruit Wine at Home: 3rd Ferment or Sediment Removal »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search This Website

Image Title

Hi, I’m Kristi!

A little about me….For the past 6 years, we have lived on a scant acre in Southern California. I am the wife of the greatest guy ever….also a veteran ex-homeschooling mom of 3, grandma of 1, and fur mom of many!

Besides writing, my hobbies are gardening, herbs, crafting, scratch cooking, food preservation, goat breeding, and teaching all of these things here, to you, on Stone Family Farmstead’s website.


Learn more here.

  • Home
  • Work With Me
  • Privacy
  • disclosures
  • Let Me In

Copyright © 2023 · Midnight theme

Copyright © 2023 · Midnight Theme On Genesis Framework · WordPress · Log in