How To Make Fresh Strawberry Jam
Jam Full of Fresh Strawberries
I've been making jam for years, and have finally figured out how to make the best-tasting jam you'll ever put in your mouth.
Best of all? It looks incredible in the jars -- big pieces of fresh strawberries suspended in a deep red jam. Yumola.
The Recipe for Fresh Strawberry Jam
7 pints fresh strawberries
Ball No Sugar pectin
2 cups sugar (optional -- more information below)
7 half-pint canning jars, lids and rings
Strawberries for Making Jam
Boiling the first strawberries
The Jam Once the Whole Berries Have Been Added
Putting The Jam Into The Jars
Jars Upturned On The Counter
Jam With Whole Strawberries
How To Make Strawberry Jam
Prepare the canning jars and lids. I put my canning jars in my dishwasher, and use the Hot Dry setting. By the time my jam is ready to be put into the jars, they're hot and ready to go from the dishwasher.
Using a paring knife, remove the stems from the strawberries, but leave them whole.
Place them in a collander so it will be easy to wash them.
Into your canning pot, put HALF of your strawberries. Use a potato masher to mash about 1/3 of these berries. Pour in the full package of No Sugar pectin.
Put onto medium heat and stir occasionally to make sure they aren't sticking to the bottom of the pot. Once the berries begin to extrude juices, increase heat to highest setting and bring mixture to a boil.
Add in the remaining strawberries.
It's important to keep the stirring to a minimum so that you'll have big pieces of strawberries in your jam.
Once the mixture comes to a full rolling boil (one that you can't stir down) then add in the two cups of sugar. Though sugar isn't necessary, I think it helps the jam to set better. I like jam to have a firm texture, with big pieces of berries.
Put a pan of water on to boil. Once it is boiling, put in 7 lids to sterilize them. I usually let them boil for about 5 minutes, then I turn off the heat.
Bring the strawberry jam mixture to a full rolling boil again. You'll know it's time when the mixture begins to roll from the outside of the pot toward the middle.
Using a funnel, ladle the jam into your hot jars. Clean the rims with a hot cloth, put the lids on, then screw the rings on tightly. Turn the jars upside down on a cloth on the counter.
I let my jars sit for about 10 minutes upside down, then I turn them right-side up.
Let the jars sit on the counter for a full 24 hours. Label the tops and include the date.
Why Not Make Some Easy Yeast Rolls To Serve With Your Fresh Strawberry Jam? See my recipe here.
- World's Best (and Easiest!) Yeast Roll Recipe
You'll love this easy recipe
If you have a little jam left over that isn't enough to fill a jar, then pour it into a small bowl, let it come to room temperature. Cover it with plastic wrap and put in the fridge. This will give you a little taste of what is to come. We try to eat this leftover jam within a week or two.
By the way, once you open one of the jars, you'll need to eat the jam within a couple of weeks.
You're going to love the incredible taste of this jam!
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