Get Almanac's Daily Updates Extended Forecasts Where to Buy Contact Us

Prizewinning Strawberry Jam for Canning

Strawberry Jam for Canning

Homemade strawberry jam. Mmmm!

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 3 or 4 pints
Category
Fruit
Pickles and Preserves
Course
Other
Preparation Method
Boil
Credit
Mrs. Katie Gilbert, Germanton, North Carolina
Sources
Old Farmer's Almanac

This prizewinning Strawberry Jam recipe—with three ingredients—has won ribbons for Mrs. Gilbert at the Carolina Classic Fair. Enjoy the mouthwatering taste of fresh strawberries all year round!

For more great berry ideas, check out these spectacular strawberry recipes.

Ingredients
5 cups of slightly crushed strawberries (about 5 pounds)
6 cups sugar
1/2 cup lemon juice
Optional: If using fruit that is not all ripe, use 6 tablespoons of Ball® Real Fruit Classic Pectin

Instructions

  1. Mix strawberries and sugar and cook rapidly for about 20 minutes, stirring to prevent scorching.
  2. Add lemon juice and pectin, then cook and continue stirring for about 10 minutes longer or until thick.
  3. Prepare boiling-water canner and heat jars in simmering water until ready to use. Wash lids in warm, soapy water and set aside.
  4. Ladle hot jam into hot jars, leaving a ¼ inch of headspace. Clean the rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in a boiling-water bath canner. Process for 10 minutes. Turn off the heat and take off the lid (Refer to our Water-Bath Canning Guide for Beginners for more information on this process).
  5. After 10 minutes, remove the jars and place them on a rack or kitchen towel on the counter.  Allow jars of jams to cool down without moving. You may hear a ping—the jars have sealed!
  6. After 24 hours, remove the screw bands and test seal by pressing gently on the lid. Store for up to a year in a cool, dry place.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors
Guides

What's cooking in The Old Farmer's Store?

More Like This

Comments

<span>Cissy</span> Fri, 07/12/2024 - 11:48
Tired Of NOT BEING Able To save the recipes To MY PINTEREST SITE - WHY ???
<span>Brad</span> Fri, 05/12/2023 - 04:47
What is a screw band? Recipe says remove screw band. That's not the screw on top is it?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 05/15/2023 - 09:37

On mason jars and canning jars, there is often bands used to properly align the lids onto the jar, and to hold the lid in place during processing.

 <span>Linda</span> Mon, 05/08/2023 - 06:45
Hello....how to avoid and rid jam of foam that forms during cooking. Thanks
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 05/09/2023 - 10:49

Before filling jars, skim off foam that forms from the boiling process. The addition of ¼ teaspoon butter or margarine during cooking helps cut down on the foam formed.

 <span>Sandy Metzler</span> Fri, 05/03/2024 - 15:45
Use veg. Oil so those with dairy allergy are not surprised.
<span>Mary B</span> Thu, 10/20/2022 - 19:47
Best jam ever! The lemon juice makes the flavor pop. I’m making more!
<span>Betsy</span> Thu, 06/17/2021 - 22:40
I made one batch of jam using this recipe. Usually, I'm not outspoken but this is an exception. I've lost precious resources: time, money, gasoline and personal energy. The jam is of perfect consistency, however the taste is medicinal (not in a good way). So I researched many, many other recipes and every recipe which calls for adding lemon juice requires only 4-5 Tbs. If you love the natural sweetness of strawberries...I recommend not using this recipe.
<span>Nicola Design …</span> Mon, 06/17/2019 - 10:13
Can you help please,I'm from England, can you explain what process in boiling g water is. Here were sterilize the jars ,fill with jam and place lid on and make sure the middle button pops. This means the jar is sealed and can be stored. Is this process your form of sealing the jar .if so do I still need to use it after doing it my way?
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 09/24/2019 - 14:46

In a boiling-water bath, jars of food (in this case, jam) are completely covered with boiling water and heated for a specific amount of time. This method is used to safely can tomatoes, fruit, jams, jellies, and pickles with high acid content.