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How To Make Fresh Strawberry Jam

Updated on March 14, 2014
Buster Bucks profile image

Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing—and writing about—food.

Jam Full of Fresh Strawberries

Gorgeous 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.

Final Thoughts

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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    • Buster Bucks profile imageAUTHOR

      Buster Bucks 

      5 years ago from Sonoma County, California

      Hi Michele,

      Of course! I hope this helps you with your strawberries next year. This recipe captures all that incredible flavor in a jar.

      :)

      Best regards,

      Buster

    • Michele Travis profile image

      Michele Travis 

      5 years ago from U.S.A. Ohio

      Thanks for writing this hub. We have a pretty big garden and strawberries are a large part of it. I have tried to can strawberries using instructions from a book. That did not work out very well. They tasted horrible, and were too hard.

      Our strawberries are gone now, but if you do not mind, may I print your recipe out and keep it for next year? That way I can make fresh strawberry jam. I will never print our another person's writing material without their permission.

      Thanks again:)

    • mkvealsh profile image

      mkvealsh 

      7 years ago

      This looks great--I can never keep the strawberries from rising to the top of the jar. Maybe the upside down thing would help. Got a recipe for blueberry--or peach?

    • Buster Bucks profile imageAUTHOR

      Buster Bucks 

      7 years ago from Sonoma County, California

      Hi Chabias,

      Wow, 2 dozen quarts! That's fantastic. I still have about 9 pints left of the tomatoes I canned last year. I'm rationing them until I'm able to can more this season.

      So glad you'r enjoying your tomatoes.

      Best regards,

      Buster

    • chabias profile image

      chabias 

      7 years ago

      Hi Buster!

      I had my first garden in about 40 years, last year. I canned about 2 dozen quarts of tomatoes using your method. They came out fabulous!! Thanks!

    • Buster Bucks profile imageAUTHOR

      Buster Bucks 

      7 years ago from Sonoma County, California

      Hi Chabias,

      Good luck with making your strawberry jam! If you get a chance to can tomotoes, I hope those turn out great for you, too.

      Thanks so much for taking the time to write.

      Best regards,

      Buster

    • chabias profile image

      chabias 

      7 years ago

      It's almost strawberry season. I can't wait to try this recipe. Your 'how-to' for canning tomatoes was a winner, I'm betting this will be too.

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