Strawberry Jam Canning Recipe

Strawberry jam canning has been a beloved tradition in many households for generations. The process of preserving strawberries in a sweet, spreadable form dates back centuries and remains a popular practice today. Making strawberry jam at home allows you to enjoy the fresh, vibrant flavors of strawberries year-round, whether spread on toast, mixed into yogurt, or used in baking. I’ll guide you through the process of making homemade strawberry jam through canning, ensuring you have delicious jam to enjoy whenever you please.

Strawberry Jam Ingredients

To make this strawberry jam recipe, you’ll need the following ingredients:

• 8 cups (2L) whole strawberries (approximately)
• 7 cups (1.75 L) granulated sugar
• 4 tbsp (60 mL) Bottled Lemon Juice
• 1 package (1.75 oz/49 to 57 g) regular powdered fruit pectin

Equipment

This recipe will make approximately 8 half-pint jars of strawberry jam. To can strawberry jam, you’ll need the following equipment:

• Strawberry Huller
• Colaner
• Large Stainless Steel Pot
• Potato Masher
• Pie Plate
• Liquid Measuring Cups
• Measuring Cups
• Food Processor (Optional)
• Water Bath Canner or Steam Canner
• Half-Pint Sized Canning Jars
• Lids
• Rings
• 1/2 pint Canning Ladle
• De-bubbler/Headspace Measurer
• Jar Lifter
• Funnel

Instructions for Making Strawberry Jam

Prepare Jars

Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.

Prepare Canner

Using Water Bath Canner: 

Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your 1/2 pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.

Using a Steam Canner: 

Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your 1/2 pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.

Prepare Ingredients for Strawberry Jam

Measure sugar into a bowl and set aside. The sugar is added all at once so make sure to measure it ahead of time.

In a colander placed over a sink, wash the strawberries in cool running water. Drain thoroughly and using a strawberry huller, remove the hulls.

With a Potato Masher:

In a glass pie plate or flat-bottomed bowl, place a single layer of strawberries. Using a potato masher, crush berries and transfer them to a 1-cup (250 mL) liquid measuring cup.

As you accumulate each cup (250 mL), transfer crushed berries to a large, deep stainless steel pot. Repeat until you have 5 cups (1.25 L) of crushed strawberries.

With a Food Processor:

I tried the potato masher process but felt it took too long. If you have a food processor you can pulse the strawberries to get smaller pieces of berries. Transfer them and their liquid to a 1-cup (250mL) liquid measuring cup.

As you accumulate each cup (250 mL), transfer crushed berries to a large, deep stainless steel pot. Repeat until you have 5 cups (1.25 L) of crushed strawberries.

Cook Ingredients

Add bottled lemon juice to crushed strawberries in the pot.

Whisk in pectin until dissolved.

Over high heat, stirring frequently, bring the contents to a full rolling boil.

Add sugar all at once and, stirring constantly. Return to a full rolling boil that cannot be stirred down. Boiling hard, stirring constantly, for 1 minute.

Remove from the heat and skim off foam from the top of the jam.

Fill Jars

Once you have hot jars and hot jam.

Water Bath Canner:

Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.

Steam Canner:

Remove the steam canner lid and remove your jars one at a time using your jar lifter.

Ladle hot jam into hot jars, leaving 1/4 inch (.5 cm) headspace (Check with headspace measurer). Remove air bubbles with a de-bubbler and adjust the headspace by adding more hot jam if necessary.

Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.

Process Jars of Strawberry Jam

Water Bath Canner:

Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.

If your water is not boiling start your processing time when the water is boiling. Process 1/2 pint jars for 10 minutes. Make sure to adjust your time for altitude.

Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.

Leave the jars in the water for 5 minutes.

Steam Canner:

Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct “Zone” per your altitude. 

Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your “Zone”.

Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.

The processing times for steam canning are the same as for water bath canning. Process 1/2 pint jars for 10 minutes.

Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.

When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.

Carefully remove the lid by tilting it away from you to avoid steam burns.

Cooling Jars

Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.

Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

Homemade strawberry jam is a delicious treat that captures the essence of fresh strawberries. By following this canning recipe, you can enjoy the flavors of summer all year long. Whether you’re spreading it on toast or using it in recipes, homemade strawberry jam is sure to delight your taste buds.

Frequently Asked Questions when Making Strawberry Jam

1. Can I use frozen strawberries to make jam?
   • Yes, you can use frozen strawberries to make jam. Thaw them in the refrigerator just until they are soft enough to crush. Some ice crystals should remain.
2. How long does canned strawberry jam last?
   • Properly canned strawberry jam can last many years in a cool, dark place.
3. Can I reduce the amount of sugar in the recipe?
   • The sugar in the recipe acts as a preservative and helps the jam set. It’s best not to reduce the amount.
4. What if my jars don’t seal?
   • If your jars don’t seal, you can reprocess them within 24 hours with new lids or store the jam in the refrigerator.
5. How can I reduce the foam on top of the jam when cooking?
   • Foam accumulates on the surface of soft spreads as air is released from the fruit during cooking. To reduce foaming, add up to 1/2 tsp (2 mL) of butter or margarine to the recipe before cooking. This will reduce the surface tension and reduce the buildup of air bubbles or foam.

Additional Jam Recipes

Here are some other Jam Recipes you will love:

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