Canning strawberry jam yourself has a far better result than any store bought brand. Nothing beats a fresh strawberry from the garden at the peak of the season. Learn how to make strawberry jam and you can preserve that sweet summer taste all winter long.
Use this easy hot water bath canning recipe for this years strawberry harvest or when fresh strawberries are priced low at the grocery store!
This has to be the best strawberry jam recipe I’ve used over my years of canning. Fresh strawberries can be picked in your backyard, local orchard or you pick farm and perfect for making strawberry jam at the start of the season.
Do you grow your own strawberries? They are in fact really easy to grow and do well in containers to stay away from slugs and other creatures that also love them.
Learn how to grow strawberries in containers in this post, and soon you’ll be triple batching this recipe with your abundance of fresh strawberries.
( I don’t advise doubling or tripling while canning ……
but cookies are another story…)
In fact strawberry jam is always my first canning recipe of the season!The jam is spreadable, delicious and vibrant in colour.
HOT WATER BATH CANNING SUPPLIES
This strawberry jam recipe will make 7 pints of jam. These smooth sided jars above are perfect for showing off the beautiful colour of strawberry jam! Easily attach a sticker label on the smooth sided jar and you’ve got a perfect handmade gift everyone loves!
JAR LIFTER & CANNING SUPPLY SET
Everything you need except for the hot water bath. This set of canning supplies makes canning much easier. Make sure to wash equipment with hot soapy water first.
Potato mashers like this one are the easiest tool to use when mashing layers of strawberries for making strawberry jam.
This is my new favourite kitchen gadget! Quick and easily hull strawberries for eating and preserving!
If you’re new to hot water bath canning I highly recommend you read this guide. Quickstart Guide to Water Bath Canning.
One hack that saves tons of time is running it all through the dishwasher on extra hot and timing the end of the cycle for when your jam is ready to fill the jars. Hot jam, hot jars, hot water… the trifecta of canning success!
Yippee! As promised, here’s my favourite strawberry jam recipe.
CANNING STRAWBERRY JAM RECIPE
This is the easiest and best strawberry jam out there.Spread on fresh bread and serve with coffee and you’ve got yourself the perfect breakfast!
STEP ONE: MASHED STRAWBERRIES
Start by picking enough or using store bought strawberries to make 3 and 3/4 Cups worth of hulled and mashed strawberries. If using frozen hulled strawberries let them fully defrost then mash.
STEP TWO: GATHER MASON JARS
This recipe will make 7 pint jars. Prepare the jars and lids for canning according to our hot water bath canning for beginners tutorial.
STEP THREE: PREPARE STRAWBERRY JAM IN STOCK POT
In large, deep stainless steel saucepan bring fruit, lemon juice, sugar and 1/2 tsp butter to a boil on high heat once the sugar has dissolved over low heat.
The butter is the perfect trick to keeping the amount of foam created to a minimum.
TIP: Stir over low heat until the sugar is dissolved. If jam is made without waiting for the sugar to dissolve the result will be grainy jam. Not good.
STEP FOUR: STRAWBERRY JAM WITH PECTIN
Once the sugar has dissolved, bring the jam to a rolling boil over high heat. Bring the jam mixture to a full rolling boil that cannot be stirred down, then add the complete pouch of liquid pectin to the hot jam.
Boil the jam quite hard for 1 minute stirring consistently.
STEP FIVE: PROCESS STRAWBERRY JAM
Remove from heat and skim off any foam using a spatula or spoon. Carefully fill the hot sterilized jars using a ladle and funnel.
Wipe the top seal with a hot sterile cloth, add the seal and screw on the band 3/4 tight.
Process jars for 10 minutes in the hot water bath then set jars to cool.
MY OTHER FAVOURITE CANNING RECIPE…
This Apple Butter is a super tasty fall treat, to enjoy all year long! Use this simple crockpot recipe to take advantage of the endless apples in the autumn.
SPREAD ON ENGLISH SCONES OR FRESH BAKED BREAD!
Summer Sweet Strawberry Jam
- Hot Water Bath
- 7x 250ml Jars, seals and screw lids
- Canning Funnel
- Large stainless steel saucepan
- Strawberry huller
- Potato Masher
- 3 3/4 Cups hulled and crushed strawberries
- 1/4 Cup Lime Juice
- 7 Cups White Sugar
- 1 pouch Liquid Pectin
- Pick, wash and prepare strawberries by removing stems and hulling them. Crush one layer at a time using a masher.
- Prepare canner, jars and lids
- In large, deep stainless steel saucepan bring fruit, lime juice, sugar and 1/2 tsp butter
- Over high heat bring the jam mixture to a full rolling boil that cannot be stirred down
- Add the complete pouch of liquid pectin to the hot jam
- Boil the jam quite hard for 1 minute stirring consistently
- Remove from heat and skim off any foam using a spatula or spoon
- Fill the jars using a ladle and funnel
- Wipe the top seal with a hot sterile cloth
- Add the seal and screw on the band 3/4 tight
- Process jars for 10 minutes in the hot water bath