Looking for a taste of summer all year round? This Canning Strawberry Jam recipe is your answer! It’s a classic, homemade preserve bursting with fresh strawberry flavor, perfect for spreading on toast, swirling into yogurt, or gifting to friends and family. By canning it yourself, you ensure the freshest possible flavor and a shelf-stable product you can enjoy for months to come.

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What is Canning Strawberry Jam?

Canning Strawberry Jam is a method of preserving the vibrant flavors of fresh strawberries by cooking them with sugar, pectin (a natural thickening agent), and a touch of lemon juice, then sealing the mixture in sterilized jars. The canning process creates a vacuum seal, preventing spoilage and allowing you to store the jam at room temperature for an extended period.

This isn’t just any jam; it’s a homemade delight that captures the essence of summer in every spoonful. Forget store-bought brands with artificial flavors, this jam is made with love and simple ingredients.

Ready to experience the unparalleled taste of homemade strawberry jam? Grab your strawberries and let’s get canning!

Key Ingredients for Canning Strawberry Jam:

Strawberries: 4 cups, hulled and crushed of Fresh, ripe strawberries are the foundation of this recipe.
Sugar: 7 cups of granulated sugar are needed. Sugar to properly preserve the jam.
Lemon Juice: ¼ cup of freshly squeezed lemon juice helps to balance the sweetness and aids in the setting process.
Pectin: 1 package (1.75 oz) powdered pectin this is crucial for achieving the desired jam consistency.

How to Make Canning Strawberry Jam:

This classic strawberry jam recipe is surprisingly easy to make and incredibly rewarding. In less than an hour from start to finish, you’ll have jars of homemade goodness to enjoy. The vibrant color and intense strawberry flavor will make your taste buds sing. Simplicity itself, it captures the sweet and juicy essence using just a few fresh ingredients.

Preparation Time: Around 45-60 minutes.

Step-by-Step Instructions:

Prepare Your Equipment: Gather your canning supplies. You’ll need a large pot, glass jars with two-piece lids (we recommend using half-pint or pint jars), a jar lifter, a wide-mouth funnel, and a magnetic lid lifter (optional but helpful). Sterilize the jars, lids, and bands by boiling them in water for 10 minutes. Keep them hot until ready to use.
Prepare the Strawberries: Rinse the strawberries thoroughly. Hull them (remove the green tops) and crush them coarsely. You can use a potato masher or pulse them briefly in a food processor. Aim for small pieces, not a puree, to retain texture. Measure out 4 cups of crushed strawberries.
Combine Ingredients: In a large, heavy-bottomed pot (this helps prevent burning), combine the crushed strawberries, sugar, and lemon juice. Stir well to combine.
Cook the Jam: Over medium-high heat, bring the mixture to a full rolling boil that cannot be stirred down. This is crucial for proper setting. Stir frequently to prevent sticking and burning.
Add Pectin: Once the mixture reaches a full rolling boil, quickly stir in the powdered pectin. Incorporate it completely.
Boil Again: Return the mixture to a full rolling boil, stirring constantly. Boil for exactly 1 minute. Set a timer to ensure accurate timing. This crucial step activates the pectin and helps the jam set properly. Remove the pot from the heat.
Remove Foam: If foam forms on the surface of the jam, skim it off with a spoon. This helps create a clearer, more visually appealing jam.
Fill the Jars: Using a wide-mouth funnel, carefully ladle the hot jam into the sterilized jars, leaving ¼ inch of headspace (the space between the top of the jam and the lid).
Remove Air Bubbles: Gently tap the filled jars on the counter to release any trapped air bubbles. You can also use a small spatula or bubble remover tool to release any stubborn bubbles.
Wipe Jar Rims: Wipe the jar rims with a clean, damp cloth to ensure a good seal. Any jam residue on the rim can prevent proper sealing.
Apply Lids and Bands: Place a sterilized lid on each jar and screw on the band until finger-tight. Do not overtighten, as this can prevent proper sealing.
Process in a Boiling Water Bath: Lower the filled jars into a boiling water bath canner. Ensure the water covers the jars by at least 1 inch. Bring the water to a rolling boil and process the jars for 10 minutes for half-pint jars or 15 minutes for pint jars. Adjust processing time for altitude; add 1 minute for every 1,000 feet above sea level.
Cool and Check Seals: Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface. Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you may hear a “pop” sound as the lids seal.
Check for Seals: After the jars have cooled, check the seals. The lids should be concave (curved slightly inward). Press down on the center of each lid. If the lid doesn’t flex or make a popping sound, it’s properly sealed. If a lid pops up and down when pressed, it’s not sealed and should be refrigerated immediately and used within a few weeks.
Store Properly: Remove the bands from the sealed jars (this prevents rust). Wipe the jars clean and label them with the date. Store the jars in a cool, dark, and dry place for up to 1 year.

Why You’ll Love This Canning Strawberry Jam:

This Homemade Canning Strawberry Jam is more than just a spread; it’s a taste of summer captured in a jar. The main highlight is undoubtedly the intense, pure strawberry flavor, far surpassing anything you can buy in a store. Imagine the taste of sweet, sun-ripened berries bursting in your mouth with every bite – that’s what this jam delivers.

Making this jam at home is also a significant cost-saver. A few pounds of fresh strawberries and some basic pantry staples yield several jars of delicious jam, costing much less than purchasing commercially-produced brands. Plus, you control the ingredients, avoiding artificial flavors, colors, and preservatives.

What makes this jam even more special are the endless possibilities for using it, or even adding a little twist. Consider adding a splash of vanilla extract or a pinch of balsamic vinegar to the strawberry mixture while cooking for an extra layer of complexity.

Why not try our Easy Raspberry Jam Recipe if you also love to eat raspberries ?

Ready to create your own jars of sunshine? Make it today!

What to Serve Canning Strawberry Jam With

Canning Strawberry Jam is incredibly versatile and pairs well with a variety of foods.

Breakfast Staples: Spread it on toast, bagels, English muffins, or croissants.
Baked Goods: Use it as a filling for thumbprint cookies, scones, or pastries.
Dairy Delights: Swirl it into yogurt, oatmeal, or cottage cheese.
Savory Pairings: Enjoy it with cheeses like brie or goat cheese on crackers.
PB&J: Elevate your classic peanut butter and jelly sandwich.

Top Tips for Perfecting Canning Strawberry Jam:

Use Ripe Strawberries: The flavor of your jam depends heavily on the quality of your strawberries. Choose ripe, fragrant berries for the best taste.
Don’t Overcook: Overcooking the jam can result in a thick, sticky consistency. Follow the boiling time carefully.
Adjust Sugar to Taste: Taste the strawberry mixture before adding the sugar and adjust the amount to your preference. Keep in mind that sugar is necessary for preservation.
Test for Setting: If you’re unsure if the jam has set properly during cooking, place a small spoonful on a chilled plate. Let it cool for a minute. If it wrinkles when you push it with your finger, it’s ready.
Altitude Adjustments: Remember to adjust processing times in a boiling water bath based on your altitude.
No Pectin?: If you don’t like pectin in your recipe, you can try cooking it longer with more sugar. This will require more trial and error and is not recommended for beginners.

5 Facts about Canning Strawberry Jam:

Historical Roots: Jam making has been around for centuries, with early recipes dating back to ancient Rome.
Pectin Power: Pectin, a naturally occurring substance in fruits, is essential for thickening jam. Strawberries are naturally low in pectin, which is why we need to add it.
Safety First: Proper canning techniques are crucial for preventing spoilage and ensuring the safety of your homemade jam.
Flavor Variations: You can customize your strawberry jam with other fruits like rhubarb or spices like cinnamon or ginger.
Gifting Gem: Homemade strawberry jam makes a thoughtful and appreciated gift for any occasion.

Storing and Reheating Tips:

Unopened Jars: Store sealed jars of strawberry jam in a cool, dark, and dry place, such as a pantry or cellar, for up to 1 year.
Opened Jars: Once opened, refrigerate the jam and use it within 2-3 weeks.
Freezing: While not ideal, you can freeze strawberry jam in freezer-safe containers for up to 3 months. Freezing may slightly alter the texture of the jam, making it a bit more runny.
Reheating: There is no need to reheat strawberry jam; it is best served as a spread.

Final Thoughts:

Making your own Canning Strawberry Jam is a rewarding experience that brings the taste of summer to your table year-round. With simple ingredients and easy-to-follow instructions, you can create a delicious and homemade treat that will impress your family and friends.

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Canning Strawberry Jam Faqs :

Q: Can I Use Frozen Strawberries

A: Yes, frozen strawberries can use it. Thaw it well and eliminate the extra liquid before using it.

Q: Do i really need to use Pectin ?

A: Pectin is essential for achieving the desired texture. However, you can use other jams as substitutes, but the cooking time needs to be looked at.

Q: How do I know if my jam has set properly?

A: The “plate test” ensures the jam’s readiness. Place a small amount of jam on a cold plate; if it wrinkles when nudged, it’s set. If it remains runny, continue cooking and retest.

Q: Why did my jam not set?

A: Several factors can affect setting due to insufficient pectin, sugar balance, or undercooking. Ensure precise measurement, and follow the recipe to achieve optimal thickening.

Q: Can I reuse the lids

A: No, the lids are designed for single use to ensure that the the seal is of high quality.