Strawberry Peppermint Jam

Marie Overton
1 day ago
2 min read

Strawberry and peppermint are surprisingly good together. The first time I tried Strawberry peppermint Jam I was pleasantly impressed with the fresh, sweet taste. That makes sense because strawberry mixed with just about anything tastes good.

Preparing Your Canning Equipment

Start by preparing your boiling water bath canner with enough water to cover 6 half-pint jars with 1-2 inches of water. Place the filled water bath canner on the stove on medium heat. Now that your equipment is ready it is time to start making jam.

INGREDIENTs

6 half-pints 6 cups blended strawberries 1 cup fresh peppermint leaves 6 tablespoons pectin 1/2 teaspoon butter (optional) 7 cups sugar

How to Can Strawberry peppermint Jam

Hands hulling a strawberry over a wooden cutting board, blender cup on the side. Kitchen countertop with a mix of brown and gray tones.

Wash the strawberries and remove all the green stems with a strawberry huller or a paring knife.

Hands chopping green mint leaves on a wooden board, placed on a speckled countertop. A ring is visible on one hand.

Slice, and dice the peppermint leaves.

Blend 6 cups of crushed strawberries. (You can just mash them up but the blender is so easy.)

Mix the strawberries and peppermint together with 6 tablespoons of pectin in a large pot.

Pot with red sauce, white powder, herbs, and a butter piece. Granite countertop background. Hand holding pot handle. Cooking scene.

Add 1/2 teaspoon of butter if desired to reduce foaming. Bring to a full rolling boil on medium-high heat. Stir constantly.

Wooden spoon stirring white sugar into red sauce in a metal pot on a black stovetop.

Add 7 cups of sugar and bring back to a full boil for 1 minute.

Ladle pouring dark red liquid into jars on a speckled countertop. Hands holding pot and ladle. Preparing homemade preserves.

Using a jar funnel, place in clean, hot, half pint-sized jars leaving ¼ inch headspace. Place the lids and rings on and process for 10 minutes in a boiling water bath canner at sea level or adjust for your elevation.

After the processing time, remove the lid, turn off the heat and let the jars cool for 5 minutes.

Hands use tongs to lift sealed jars of red jam on a checkered cloth. Kitchen setting, neutral tones, with a focused, careful mood.

Remove the jars from the water bath. Place them on a heat-resistant surface about 1-2 inches apart. 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.