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How to Can Strawberry Jam

Updated: Oct 25, 2023



There is nothing like homemade strawberry jam. I really like freezer jam but it is so nice to not take up freezer space and have a longer time to use it in a jar. The canning process takes a bit longer to make the jam, but it really isn’t that many more steps. Strawberry jam is a favorite of ours. We seldom have enough put up to last until the next strawberry season. (Maybe I should start making more.)

Start by preparing your boiling water bath with enough water to cover the jars with 1-2 inches of water. Place this on the stove on medium heat. Place your pint-sized jars in the oven at 250 degrees Fahrenheit. Place your lids in a small pan of water and bring it to a boil, then leave it at a simmer. Now that your equipment is ready it is time to start making jam.


INGREDIENTS

5 ¾ cups crushed strawberries ¼ cup lemon juice 8 ½ cups sugar 2 ounces Mcp fruit pectin ½ teaspoon butter (optional)


Steps:

1. Remove all the green stems from the strawberries and wash them.

2. Blend 5 ¾ cups crushed strawberries. (You can just mash them up but this is so easy.)

3. Add ¼ cup lemon juice and 2 ounces MCP fruit pectin. Blend 20-30 seconds. (or stir for 3 minutes if doing it by hand.)


4. Measure 8 ½ cups of sugar into a bowl and set aside for later.

5. Place blended berry mixture into a deep pot. Add ½ tsp butter if desired to reduce foaming. Bring to a full rolling boil on high heat. Stir constantly.

6. Once at a full boil, add sugar quickly and bring it back to a boil. Maintain a rolling boil for 4 minutes. 7Place in clean hot pint-sized jars leaving ¼ inch headspace. Place the lids and rings on and process for 10 minutes in a boiling water bath at sea level or adjust for your elevation.

7. Remove the jars from the water bath. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.

8. Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.

Not so difficult and such a joy to know you made this well-loved product. I love to make fresh bread to eat with my fresh jam. Sally Lunn Bread is one of my favorites. We’ve shared that recipe with you as well if you are interested.


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