Homemade Strawberry Jam

Homemade Strawberry Jam

I don't know about ya'll, but strawberries are a big favorite in our house. Every summer we get a huge crate of strawberries from a local strawberry patch. We freeze them for smoothies and we make a batch of homemade jam with the help of my mom (aka Nana).

We like to spread the jam on toast English muffins for a quick breakfast or snack, but it's so good, I could just sit and eat it with a spoon. Ha! My kids also love it in place of jelly with their peanut butter sandwiches. If you have a house full of strawberry lovers, you're definitely going to want to try this recipe out.


6 cups prepared strawberries (buy 6 pints fully ripe strawberries)

4 cups sugar, measured into a separate bowl, then divide into ¼ cup and 3-3/4 cup and set aside

1 box Sure-Jell for Less or No Sugar Needed Recipes Premium Fruit Pectin (Pink box)

½ tsp. butter or margarine (optional

8 (1-cup) jars with lids and rings

Jar Preparation Steps:

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Jam Preparation Steps:

Wash berries before cutting off stems and drain well. Stem and crush strawberries thoroughly. Measure exactly 6 cups prepared fruit into an 8-quart saucepot.

Mix ¼ cup sugar (from measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter or margarine to reduce foaming (optional). Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within ¼ inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw band tightly. Place jars on elevated rack in water-bath canner, covering jars by at least 1 inch. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


You can find our mixing bowl mini cards HERE. They're great to have on hand for when you share your homemade goodies with friends and family!