Strawberry Jam Recipe for Canning (Best Jam Ever!!) Recipe

If you’ve ever dreamed of capturing the vibrant sweetness of summer strawberries in a jar, this Strawberry Jam Recipe for Canning (Best Jam Ever!!) will make your wish come true! Every spoonful bursts with sunny flavor and pure nostalgia, reminding you of berry-picking afternoons and warm slices of toast. The beauty of this jam isn’t just in its gorgeous ruby hue—but in how simple and joyful the process is. Whether you’re a canning pro or a first-timer eager to stock your pantry with love, this recipe promises luscious, perfectly set jam you’ll be proud to share or savor all on your own.

Ingredients You’ll Need

The magic in this jam comes from just a handful of honest, time-honored ingredients. Each plays a crucial role—whether lending that signature strawberry punch, achieving the perfect set, or keeping each jar gleaming and fresh for months.

• Crushed Fresh Strawberries: The heart of the recipe—choose ripe, fragrant berries for the brightest color and flavor. About 8 cups whole fruit yields 5 cups crushed.
• Granulated (White) Sugar: More than just sweetness, sugar preserves the fruit and helps create the jam’s glossy, spoonable texture.
• Original Sure-Jell Premium Fruit Pectin Powder: This natural fruit pectin ensures your jam sets up beautifully—no runny spreads here!
• Lemon Juice: Brightens the flavor and boosts the acidity, ensuring food safety for canning.
• Butter: Just a dab melts away pesky foam for picture-perfect jars with a gorgeous finish.

How to Make Strawberry Jam Recipe for Canning (Best Jam Ever!!)

Step 1: Prep Your Equipment

Start off on the right foot by making sure your jars, lids, and bands are squeaky clean. Wash everything in hot, soapy water, dry thoroughly, and simmer the lids in warm water to keep them ready. Simmer the jars in hot water while you work—this keeps them hot and prevents cracking when filled with your bubbling jam later. A little prep now guarantees safe, smoothly sealed jam.

Step 2: Create the Water Bath

Fill your large stockpot or water bath canner with hot water, making sure you’ll have enough to cover your jars by at least 1 inch. Set it over medium-high heat—it’ll take some time to reach the right temperature, and you want it ready when your jam is!

Step 3: Crush the Strawberries

Grab those gleaming strawberries and crush them by hand in a big mixing bowl or a shallow baking dish. A potato masher does wonders here—aim for a nice, smooth mixture but leave in some small, juicy chunks for irresistible texture. You should end up with about 5 cups of vibrant, fresh fruit mash.

Step 4: Start the Jam

Transfer your crushed strawberries into an 8-quart stockpot. Sprinkle in the pectin, pour in the lemon juice, and add the butter. Stir everything together with a wooden spoon and crank up the heat. Keep stirring while you bring the mixture to a rolling boil—this is where the transformation begins!

Step 5: Sweeten and Boil

Once your berry mix is bubbling fiercely, it’s time for the sugar. Pour in all the granulated sugar, stir to dissolve, and bring the pot back to a boil that can’t be stirred down. Keep it at a rolling boil, stirring constantly, for exactly one minute. Precision here means perfect jam set every time.

Step 6: Skim and Fill Jars

Take the pot off the heat and skim any foam from the top with a metal spoon. Now, working with one jar at a time, remove from the hot water and set it on a cookie sheet. Place a canning funnel inside and carefully ladle in the hot jam, leaving 1/4 inch of space at the top for safe sealing. Wipe the rim and threads clean—no stickiness allowed!

Step 7: Lid and Ring Time

Lift a warm lid from your saucepan (a magnetic lifter makes it easy), set it on the jar, then screw a band on just until snug—don’t over-tighten. Repeat with all your filled jars, working efficiently so the jam doesn’t set before you’re done.

Step 8: Water Bath Processing

Place the packed jars onto the rack of your canner or stockpot and lower them gently into the hot water. Ensure there’s at least one inch of water above the jars—add more hot water if needed. Put the lid on and bring everything to a gentle boil. Adjust your processing time according to your altitude: 10 minutes for sea level up to 1,000 ft, increasing by 5 minutes for each higher altitude tier as described in the recipe. This step seals in freshness and food safety!

Step 9: Cool and Store

After boiling, turn off the heat and remove the pot’s lid. Let the jars rest undisturbed for five minutes, then carefully lift them out using a jar lifter and place on a towel to cool. Listen for the magical “pop” as the lids seal—this is pantry-preserving success! Any jars that don’t seal within 24 hours should be refrigerated and enjoyed first.

How to Serve Strawberry Jam Recipe for Canning (Best Jam Ever!!)

Garnishes

There’s nothing quite as dazzling as a glossy, jewel-toned spoonful of homemade strawberry jam! Elevate each serving with a sprig of fresh mint or a few extra slices of strawberries on top. For morning toast or yogurt bowls, a light dusting of lemon zest adds both color and zing that beautifully complements the sweet intensity of the berries.

Side Dishes

This jam is a star at breakfast tables! Spread lavishly over warm, buttery scones, flaky croissants, or thick slices of freshly baked bread. For a delightful brunch, serve alongside pancakes, waffles, or even stirred into oatmeal. You’ll find that its vibrant flavor also shines as a dreamy partner to soft cheeses like brie or goat cheese.

Creative Ways to Present

Gift a jar tied with twine and a handwritten label for holidays or hostess gifts—homemade touches always steal the show. At summer picnics, serve the jam in little ramekins with crisp crackers, or swirl it through vanilla ice cream for a simple yet unforgettable dessert. You might even spoon a bit over cheesecake, thumbprint cookies, or in jam bars for a sweet, berry-infused twist.

Make Ahead and Storage

Storing Leftovers

Once your Strawberry Jam Recipe for Canning (Best Jam Ever!!) is ready, store sealed jars in a cool, dry cupboard or pantry. For best quality, enjoy within one year. After opening a jar, transfer to the refrigerator and use within a month. Always check the seal before using, and never stack jars to avoid damaging the lids.

Freezing

Although this jam is designed for canning, it also freezes beautifully. If you prefer freezer jam or have any jars that didn’t seal, allow them to cool completely, then transfer to a freezer-safe container. Store in the freezer for up to a year and thaw overnight in the fridge before enjoying.

Reheating

If your jam is a little too firm after chilling, simply allow the jar to sit at room temperature for 15 to 20 minutes before spreading. For quick applications like desserts, you can gently warm a few spoonfuls in the microwave in short bursts, stirring until it’s just soft and glossy.

FAQs

Can I use less sugar in this jam?

Reducing sugar can prevent your jam from setting properly because sugar is key for preserving and texture. If you prefer a low-sugar option, seek out a low or no-sugar pectin designed specifically for less sweetness, and always follow those package instructions.

Do I have to use Sure-Jell, or can I use another brand of pectin?

Sure-Jell is recommended for this Strawberry Jam Recipe for Canning (Best Jam Ever!!), but you can substitute with other powdered fruit pectins—just ensure they are for regular sugar recipes and adjust the process if your package suggests any different timing or method.

How do I know if my jars are properly sealed?

You’ll hear a satisfying “pop” as jars cool, signaling the lid has sealed. Press down on the center of each lid once cooled—if it doesn’t flex or make a noise, you’re good to go! Any jars that don’t seal should go into the fridge and be used first.

Can I double this recipe?

It’s best to make strawberry jam in single batches. Doubling the ingredients may affect the cooking time and how well your jam sets, so for consistent results, prepare multiple smaller batches instead of one large pot.

What if my jam doesn’t set?

Sometimes jam can take up to 48 hours to achieve the perfect set. If, after waiting, the jam is still runny, you can remake it by reheating with a bit more pectin and lemon juice. Alternatively, enjoy it as a delicious strawberry sauce over desserts!

Final Thoughts

There’s a certain magic in filling your home with the scent of simmering strawberries and sealing away sunshine for rainy days. This Strawberry Jam Recipe for Canning (Best Jam Ever!!) is the perfect project whether you’re eager to share homemade gifts or simply crave a spoonful of summer on your toast. Give it a try, and be ready for rave reviews—and maybe a few sticky fingers!

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