Homemade Strawberry Jam Recipe Easy
Print Recipe

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}


  • 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 {1.75 oz.}
  • 1/2 tsp. Butter


  • 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 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!