Earn yourself rave reviews and become a kitchen superstar when you make this easy Strawberry Jam Recipe for Canning!
Warning: This Homemade Strawberry Jam Recipe for Canning may cause serious daydreaming!
Carole writes: “Best recipe ever! And I’ve tried loads! Tastes fresh as anything!”
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
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Can Strawberry Jam Be Canned?
Well yes… it sure can! And once you can it, you’ll have shelf stable jam that won’t take up any space in your refrigerator or freezer!
Do You Have to Water Bath Strawberry Jam?
If you want shelf stable jam, then yes… you’ll need to process your strawberry jam in a water bath. However, if you’re looking for a jam you can store in your freezer, be sure to check out this Easy Freezer Jam Recipe!
Strawberry Jam Ingredients:
It takes just 5 easy ingredients to make the BEST Strawberry Jam from scratch!
- Fresh Strawberries
- Sugar
- Pectin
- Lemon Juice
- Butter
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…
What Your Frugal Friends Are Saying About This Recipe…
Leigh writes: “First time canning and this was very easy and delicious!”
Eileen writes: “So easy and so good yummy ”
Eric writes: “First time to make jam. It came out very good. I made it not my wife, it surprised her. Thanks for the recipe.”
Roslyn writes: “Very easy directions 👌”
Malina writes: “The flavor is one of the best I’ve had. Secret’s in the butter. Thanks for sharing!”
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!”
Leighanne writes: “Love this recipe! Tastes great and super easy!!!”
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!”
Cheryl writes: “This was by far the best Strawberry Jam I’ve made.”
Debbie writes: “Such an easy recipe. Absolutely delicious.”
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”
Strawberry Jam Recipe for Canning
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, dry completely, and set bands aside.
- Simmer lids in warm water in saucepan until ready to place them on jars.
- Keep jars warm by simmering in hot water until ready to use. Do not boil.
- Fill 20 quart stock pot or water bath canner with hot water, and place on stove over medium-high heat. {you'll need enough water to later cover your jars with at least 1 inch of water}
- Crush strawberries in large mixing bowl or shallow glass baking dish using hand masher until nice, smooth consistency. {small chunks are okay}
- Transfer crushed strawberries to 8 quart stock pot. Add pectin, lemon juice and butter to pot, 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 regular mouth canning funnel on jar, and ladle in strawberry jam mixture leaving 1/4 inch empty head space at top of the jar. Then wipe off rim of lid and threads of jar with damp cloth.
- Continue until all jars have been filled.
- Remove warm lids from saucepan {a magnetic lid lifter works like a charm}, and place one lid on each jar.
- Then screw one band on each jar just until snug {not overly tight}.
- Place filled jars on rack in 20 quart stock pot or water bath canner, 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.
- Once water is boiling, set your timer for processing. 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, turn off heat, remove the lid from the pot and let jars sit for 5 minutes before removing. After 5 minutes, lift up rack to elevated resting position, then carefully remove jars one by one using a jar lifter, and transfer to a folded towel to cool.
- The lids on the jars will begin to ‘pop’ into the sealed position, signifying the jam has been preserved. If any lids do not pop within the first 12 - 24 hours, transfer those to the refrigerator and use those up first.
- It may take jam up to 24 - 48 hours to finish setting.
- 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. Remove bands when storing, and be sure to never stack jars on top of each other. Always inspect lids to ensure the seals are good before using. When ready to use, transfer a jar to your refrigerator, and use within 1 month. ENJOY!
Recipe adapted from Sure-Jell.
Supplies Needed for Canning Strawberry Jam:
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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So have you tried making this easy Strawberry Jam Recipe for Canning yet?
Share with us in the comments below!
Andrea says
I used my food processor to crush the strawberries. I hope that was ok. Recipe yielded 12 8-oz jars. Hoping it will set ok. Looks delicious.
Heidi says
I honestly haven’t tried that method before Andrea, but let me know how it turns out. I’d love to hear!
Leslie says
This recipe looks great for a first timer. I’m excited to try it. I would like to do this with 4 oz jars. How exactly do I adjust the cook/boil time?
Kara says
I see the recipe calls for the pectin packets- 1.75 Oz. How many T or t would they be equivalent to if using the ball brand pectin that comes in a 5.4 Oz container (powder) vs packet form?
Angie says
This was my first hand at making jelly and I must say it is perfect! It was much easier than I imagined and the taste is outstanding. Sent my first jar to my Daddy and it looks as if I will be making a batch just for him. That is the best review ever.
Thank you so much for this recipe. It is most definitely a winner.
Angie
Heidi says
Oh I’m so glad you love it, Angie!! That’s so sweet that you’ll be sending your Daddy an entire batch! He’s one lucky guy!
Dave says
Hi Heidi,
I just made this today,there setting now and I can’t wait.
Iv been going through the internet and reading different recipes..So I added 1 apple shredded and 1 jalapeno pepper.
I’ll let ya no tomorrow how it came out.Thanks so much for the receipt.
Connie says
It don’t say what size jar that I read, but by the looks of the picture it may be 1/2 pint jar. 25 minutes seems like a long time for canning that small of a jar no matter what altitude. I just want to make sure it a 1/2 punt for this recipe. Thanks
Heidi says
Hi Connie,
You’ll need approx. Nine 8 oz. jars.
As far as processing times go, the times will vary depending on your altitude. Once water is boiling, 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, turn off heat, remove the lid from the pot and let jars sit for 5 minutes before removing. Hope that helps!
Jennifer says
Looks great – what is the yield for this recipe? (2lbs of strawberries)
Heidi says
Hi Jennifer ~ This recipe yields about 72 ounces {Nine 8 oz. jars} when using 5 cups Crushed Fresh Strawberries {you’ll need approx. 8 cups Fresh Strawberries or approx. 4 sixteen oz. containers}
Suzanne says
Can you make this with sugar substitute?
Jill says
Can you place the jars in the hot water without a canning rack? I assume getting them out might be a pain but I don’t own a rack.
Heidi says
Hi Jill ~ for safe and proper canning procedures, you will need to use a rack to keep the jars off of the direct heat source and ensure the water can get around to all sides of the jars during the water bath process. Hope that helps!
Stephanie says
I have used silverware scattered in the bottom of the pot to keep the jars off the surface.
M. Gerra says
Hi, You can always fold a dish towel and place it on the bottom of the pot. I do canning for a living and sometimes have more than one large pot going and only ONE rack. The towel works perfectly. The reason for a rack/towel/silverware is to keep the jars from cracking because they will come into direct contact with your heat source.
Kristi says
Do you have to remove the bands before storing? Sorry if that sounds like a stupid question but I usually don’t on other things.
Heidi says
Hi Kristi ~ that’s a great question. You don’t technically have to, but for best practice I always choose to remove the canning bands before storing. This will help prevent rust and mold. It’s also easier to make sure you’ve got a proper seal without the band holding the lid down tightly. Hope that helps! 🙂
Kendra says
Hello,
Is it safe to double this recipe or is it better to do two separate batches?
Heidi says
Hi Kendra ~ if doubling the recipe, you’ll want to do 2 separate batches. 🙂
Sarah says
Have you ever used pint jars for these? Would you know the processing times for those?
Victoria Peeples says
Do you use salted or unsalted butter? Thank you.
Heidi says
Hi Victoria… it’s such a small amount that either will work. 🙂
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.
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!
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!!!
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!
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.
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.
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.
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!
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.
Anne says
At the bottom of recipe it says 1 month in refrigerator.
Heather says
Hi! Would the inversion method work with this recipe?
Heidi says
Hi Heather ~ I actually don’t use the inversion canning method, but if you’d like an easier jam that doesn’t require the water bath process, this Strawberry Freezer Jam is amazing…
https://thefrugalgirls.com/2010/05/easy-freezer-jam-recipe.html
Maureen says
Do you ever add strawberry jello to this recipe? I’ve seen so many that call for that
Heidi says
Hi Maureen… no strawberry jello is needed for this recipe. 🙂
Letscurry says
Heidi
This jam looks more luscious than the store bought ones. With your recipe, I’m not going back t buy from store again. Thanks.
Heidi says
Aww… thank you ~ I’m so glad you to hear that! 🙂
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.
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! 🙂
Joanna Stephens says
I have always wanted to make homemade strawberry jam. This recipe looks so easy, can’t wait to try!!
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!
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
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!
Dawn - Girl Heart Food says
Homemade is always best and this strawberry jam looks delicious! Just what my morning toast needs 🙂
Heidi says
Thanks so much, Dawn! And you’re right… nothing beats homemade! 🙂
Cyna says
Reading your recipe has me excited for strawberry season! Your detailed instructions on canning are very useful, thank you for sharing, Heidi!
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! 🙂
Tasia ~ two sugar bugs says
I’ve never canned my own jam, but you’ve inspired me Heidi! Definitely going to give this one a try!
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. 🙂
Katherine | Love In My Oven says
Totally going to try this one!!! I love making my own jam! It would be so convenient to have a few of these in the pantry for later! 🙂
Heidi says
I’m with you, Katherine… it doesn’t get better than knowing you’ve got a pantry stocked with delicious homemade jams! 🙂
Denise Browning says
I am the jam lover at my household. I have to try to make this one on a weekend,
Heidi says
Oh you will love this one, Denise. And yes… stocking the pantry is definitely the perfect weekend project. 🙂
Christie says
This easy Strawberry Jam Recipe for Canning sounds sooo good! I gotta try this Heidi!
Heidi says
Thank you so much… you’re going to LOVE it, Christie!
Rebecca Dillon says
This looks absolutely delicious! I’m saving this recipe on Pinterest for the start of strawberry season!
Heidi says
Thanks, Rebecca! This jam definitely takes strawberry season to the next level! 🙂
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!
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!
Alexandra @ It's Not Complicated Recipes says
Nothing beats homemade – delicious! And what a great gift for loved ones!
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!
Josiah - DIY Thrill says
This strawberry jam looks seriously delicious!
Heidi says
Aww… thank you so much! It really is SO tasty! 🙂