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Strawberry Jam Recipe for Canning {Best Jam Ever!!}

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Earn yourself rave reviews and become a kitchen superstar when you make this easy Strawberry Jam Recipe for Canning!

Homemade Strawberry Jam Recipe Easy

Warning: This Homemade Strawberry Jam Recipe for Canning may cause serious daydreaming!

Seriously, when you know how to make strawberry jam at home, you’ll never want to buy it at the grocery store again.  That’s because this strawberry jam recipe with pectin is so totally addicting.  You’ll find yourself making up any excuse to have another slice of toast!

The best part is, you can make around 9 jars at once, so you can stock your pantry and even have some leftovers to give as cute little Gifts in a Jar!  I gave some to all of my neighbors last year at Christmas, and they loved it!

Strawberries are my very favorite food group and this small batch strawberry jam with pectin is such a fun way to indulge.  It’s sweet, fruity, and seriously delicious!

I love the simplicity of this recipe.  Are you ready to do some more Canning and Preserving?

You only need these 4 easy ingredients to get started…

Strawberry Jam Recipe for Canning

Related: Make your homemade strawberry jam for free when you shop with Free Grocery Gift Cards!

How Do You Make Strawberry Jam?

It’s easier than you might think!  You’ll just need strawberries, sugar, pectin, and a little bit of butter!  Here’s what you’ll do…

Strawberry Jam Recipe

Strawberry Jam Recipe Pectin

Homemade Strawberry Jam with Pectin

Homemade Strawberry Jam

Homemade Strawberry Jam Recipe with Pectin

Strawberry Jam Recipe for Canning

Strawberry Jam Gift Ideas

What Your Frugal Friends Are Saying About This Recipe…

Eileen writes: “So easy and so good yummy ”

Shannon writes:  “This came out great – I’ve never made jam before but it was so easy”

Elena writes: “Best jam ever!!!  I’m obsessed!!!”

Jenn writes: “Such a simple recipe! Easy to follow and make. Tastes absolutely delicious! My go to recipe from now on!”

Denise writes: “Tastes delicious!!!”

Mitsy writes: “This is my new favorite recipe for homemade strawberry jam. It is so delicious!! I made two batches this week!”

Carole writes: “Best recipe ever! And I’ve tried loads! Tastes fresh as anything!”

Lily writes: “This recipe is definitely my jam – SOoOo delicious! Homemade/Homegrown is definitely best!”

Kathy writes: “This recipe was so easy and delicious! Won’t ever use another recipe… I handpicked fresh strawberries from a farm before making”

Homemade Strawberry Jam Recipe Easy
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Strawberry Jam Recipe for Canning

This Homemade Strawberry Jam Recipe for Canning is quick and easy to make, and will have you dreaming of breakfast all day long! You can even give your extras away as sweet little gifts in a jar!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 72 ounces 72 ounces {Nine 8 oz. jars}

Ingredients

  • 5 cups Crushed Fresh Strawberries {you’ll need approx. 8 cups Fresh Strawberries or approx. 4 sixteen oz. containers}
  • 7 cups Granulated {White} Sugar
  • 1 packet Original Sure-Jell Premium Fruit Pectin Powder {1.75 oz.}
  • 2 tbsp Lemon Juice
  • 1/2 tsp. Butter

Instructions

  • Wash jars, lids, and bands in hot soapy water to make sure they’re clean. Dry completely.
  • Set bands aside.
  • Simmer lids in hot water in saucepan over medium heat, until ready to place them on jars.
  • Sterilize jars in 20 quart stock pot or canning pot by simmering in boiling water over medium heat 10+ minutes. Keep them hot until you use them.
  • Crush strawberries in large mixing bowl or shallow pan using hand masher until nice, smooth consistency. {small chunks are okay}
  • Transfer strawberry mixture to 8 quart stock pot, add pectin, lemon juice and butter, and stir constantly with wooden spoon over high heat, while bringing to a rolling boil.
  • Once boiling, add sugar, return to rolling boil, then boil for 1 minute while stirring constantly.
  • After 1 minute, remove foam from top of jam by skimming it off with a metal spoon.
  • Then… one by one, remove a jar from hot water, transfer to a cookie sheet {this will catch any spills}, place funnel on jar, and ladle in strawberry jam mixture leaving 1/4 inch empty space at top of the jar, and wipe off rim of lid and threads.
  • Continue until all jars have been filled.
  • Remove hot lids from saucepan using magnetic lid lifter, and place one lid on each jar.
  • Then screw one band on each jar just until snug {not overly tight}.
  • Return filled jars to rack in 20 quart stock pot, then lower down into hot water. Make sure there is enough water in pot that there is at least 1 inch of water above the jars. If necessary, add more HOT water.
  • Place lid on your pot, and bring to a gentle boil.
  • Boiling time will vary depending on where you live… for altitude 0 – 1,000 feet boil 10 minutes, for 1,001 – 3,000 boil 15 minutes, for 3,001 – 6,000 boil 20 minutes, for 6,001 – 8,000 boil 25 minutes, and for 8,001+ boil 30 minutes.
  • Once jars have finished boiling, lift up rack to elevated resting position, then carefully remove one by one using jar lifter, and transfer to a towel to cool.
  • The lids on the jars will begin to ‘pop’ into the sealed position, signifying the jam has been preserved.* {see notes} If any lids do not pop, transfer those to the refrigerator and use those up first.
  • Homemade Strawberry Jam Shelf Life: Jars can be stored in your pantry, or a cool, dry cupboard for up to 1 year. Label the top of each lid with the type of jam and the date it was made. When ready to use, transfer a jar to your refrigerator, and use within 3 weeks. ENJOY!

Recipe adapted from Sure-Jell.

Supplies Needed to Make Jam:

Six 12 oz. Mason Jars or Nine 8 oz. Mason Jars + Bands and New Lids

Hand Masher

8 quart Stock Pot

Wooden Spoon

20 quart Stock Pot

Canning Rack

Jar Lifter, Magnetic Lid Lifter, and Funnel

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Nothing beats the simplicity of this Easy Freezer Jam Recipe. Strawberry Jam on your morning toast tastes even better when it’s homemade!

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More Strawberry Recipes:

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This fluffy Pancake Mix Recipe is easy to make and whips up some seriously amazing pancakes.

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Grocery Money Saving Tips and Homesteading Ideas:

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This guide to Canning and Preserving for Beginners will give you the easy step-by-step instructions you need to get started canning and preserving your own food.

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So have you tried making this easy Strawberry Jam Recipe for Canning yet?

Share with us in the comments below!

Strawberry Jam Recipe for Canning - Easy 4 Ingredient Homemade Jam

Comments

  3. Pam says

    I love this jam!! Making the second batch now. I made a batch 2 months ago and I’m already out. Gave my sister a jar and she loved it so much she ate it with a spoon right out of the jar while watching a movie. I’m pretty sure the movie lasted longer, lol.

    Reply

    • Heidi says

      Haha… I’m so glad to hear you and your sister have been loving the jam, Pam! 🙂 Eating it out of the jar with a spoon for moving night sounds like a brilliant idea to me!

      Reply

  4. Lori Grissman says

    I am definitely going to try this and cannot wait!! My only question is this:could someone use frozen strawberries? I’m all about fresh ones but I have to ask. Thank you!!!

    Reply

    • Heidi says

      Hi Lori ~ I know it’s definitely possible to use frozen berries, but I honestly haven’t ever tried it that way. I’ve also heard that if the fruit was over ripe or wet at all before freezing, it could make the jam a little runnier. If you give it a try using frozen berries, let me know how it turns out!

      Reply

  5. Pam says

    Does it matter if u use the liquid gelatin or powder? I followed ur recipe and my jelly is still runny a day later at room temp. The only difference was the liquid gel vs powdered and I had cleaned my jars in advance so they weren’t hot when I poured Jelly into them.

    Reply

    • Heidi says

      Hi Pam ~ yes… that would be the issue. I recommend powder gelatin for this recipe. If using liquid, you’ll need a different amount and to add it at a different time for best results.

      Reply

  6. Joy says

    I have not yet tried this recipe but looking forward to it once I pick some more strawberries (a thief in my family ate my freshly picked ones from 3 days ago). What is the butter for and is it necessary? Please let me know.

    Reply

    • Heidi says

      Haha… every family has a strawberry thief! 🙂 The butter is actually to help reduce foaming when you heat up the berries on the stove. It’s not absolutely necessary, but it really does cut back on the foam so there will be less to skim off later. Hope that helps… and have fun making your jam, Joy!

      Reply

  7. April says

    I just made a batch of this jam according to the recipe. It turned out delicious. I will always make it this way.

    I did not do the canning process however. I have had it in my fridge for one day and so far so good. I want to give some jars away and let people know it must be refrigerated, but I want to be able to tell them an expiration date. How long will the jam I made last in the fridge considering I did not do the canning process?

    Thank you.

    Reply

  11. Rick says

    Used your simple strawberry jam. Great jam. 18quarts of fresh strawberries yielded 27 pints. I actually ran out of sugar and still had some mashed strawberries left. O well sounds like smoothies.

    Reply

    • Heidi says

      So glad you liked the Strawberry Jam, Rick… and you’re right ~ any bits of leftover strawberries are great for smoothies, or even drizzled over pancakes or vanilla ice cream! 🙂

      Reply

    • Heidi says

      You will love it, Joanna… and it really is so much easier than you’d think! Plus, once you know how to make it, you’ll never go back to store bought jam again!

      Reply

  13. CoCo says

    This makes me want to whip up a batch of biscuits right now! This strawberry jam looks amazing. Thanks so much for the recipe. I can’t wait to try it. Hope your week is a happy one, CoCo

    Reply

    • Heidi says

      Aww… thank you so much, CoCo! And you’re right… this jam really is the perfect pair to homemade biscuits! Hope you have a lovely week, too!

      Reply

  15. Cyna says

    Reading your recipe has me excited for strawberry season! Your detailed instructions on canning are very useful, thank you for sharing, Heidi!

    Reply

    • Heidi says

      Thanks so much, Cyna… so glad you found the instructions helpful! I’m so excited for strawberry season, too… it will be here before we know it! 🙂

      Reply

    • Heidi says

      Oh you definitely need to, Tasia… you’ll love it! It really is so much easier than it sounds, and nothing beats the taste of homemade jam. 🙂

      Reply

    • Heidi says

      I’m with you, Katherine… it doesn’t get better than knowing you’ve got a pantry stocked with delicious homemade jams! 🙂

      Reply

  21. Terrie says

    I am pinning this. I have a dinner party this summer and I think this would be a great table favor for my guest. Thanks for sharing. I love strawberry jam and have never tried to make it myself, but you have inspired me with your recipe and blog tutorial. Thank you!

    Reply

    • Heidi says

      Aww… thanks, Terrie! I used to be so scared of making jam, too, but I promise… it’s easier than you think. Once you have the right equipment, it’s a cinch! And I think these would be just lovely little favors for your summer dinner party!

      Reply

    • Heidi says

      I agree, Alexandra… once I started making my own jam, I just couldn’t go back to store bought. The flavor is just SO much better! And that’s so true… homemade jams really do make the sweetest little gifts in a jar!

      Reply

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