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How to Make Strawberry Jam from Scratch

Updated on June 30, 2012
Fresh Farm Strawberries sold as a "jam flat" will save $'s on berries.
Fresh Farm Strawberries sold as a "jam flat" will save $'s on berries. | Source
Sterilize jars in boiling water for 5 minutes
Sterilize jars in boiling water for 5 minutes
Crush berries with a masher one layer at a time in the pan you will use to cook them
Crush berries with a masher one layer at a time in the pan you will use to cook them
Cut wax paper circles for the top of the jam
Cut wax paper circles for the top of the jam
Adding a friend to help with wine is optional!
Adding a friend to help with wine is optional!
Add sugar and stir
Add sugar and stir
Bring berries to a rolling boil and leave for one minute
Bring berries to a rolling boil and leave for one minute
Completed jam - ready for labelling and storing or gifting.
Completed jam - ready for labelling and storing or gifting.

Preparation and Method for Jam Making

Making jam is not complicated but it can be time consuming and a little messy. You can create jam from most berries and other fruits. The method I have used here works for strawberries, raspberries, blackberries and loganberries.

Adding in a friend with wine to help is optional but sure makes the process a lot more fun!

Cost wise the outlay is upfront but you save about $2.00 to $3,00 for every jar you make if you buy everyhing and a lot more if you have free berries or re-use the jars.

You will need:

  • used or new sterilized jam storage jars.
  • Berries - purchasing a "jam flat" from a local farm will save you $'s. Or ask at your local supermarket if you live in the city if they have "jam berries".
  • Sugar
  • Certo or another setting agent
  • Lemon Juice
  • Large pan or pans for sterilizing and making jam
  1. Decide how much Jam you plan to make - one flat of strawberries is about 22 cups of crushed berries. That should yield 38 cups of jam.
  2. Sterilize jars in pans of boiling water for 5 minutes
  3. Wash and clean lids
  4. Cut rounds of wax paper for tops of the jam when made
  5. Hull strawberries and crush, one layer at a time, in a large pan.
  6. Add 1/2 cup lemon juice to every six cups of berries
  7. When all the berries are crushed - do not fill pan higher than 1/2 - add 8-10 cups of sugar depending on sweetness desired and stir well.
  8. Place on high heat and alllow jam to boil without stirring - to a rolling boil - for one minute.
  9. Remove jam from heat and add Certo or other pectin setting agent. Use 2 1/2 pouches for every 12 cups of berries.
  10. Stir jam for at least 5 minutes and ensure pectin has dissolved. Stirring helps prevent "floating fruit". Skim foam as you stir (use a wooden or slatter spoon) and dispose.
  11. Pour jam into sterilized warm jars and cover top with a piece of pre-cut wax paper.
  12. Seal jars and label with date. Jam should be consumed within 12 months.

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    • teaches12345 profile image

      Dianna Mendez 5 years ago

      The cost savings alone is a plus in making this jam recipe Good post and so yummy!

    • Lizam1 profile image
      Author

      Lizam1 5 years ago from Victoria BC

      Thanks teaches 12345 - the certo recipe calls for double the sugar which would be way too sweet - the jam works and as you say the savings are worth it!

    • profile image

      kelleyward 5 years ago

      Wow this looks delicious. I look forward to trying this soon. Thanks for sharing! Kelley

    • Lizam1 profile image
      Author

      Lizam1 5 years ago from Victoria BC

      Thanks for commenting KELLEYWARD. Enjoy and don't forget the "optional friend" to help out!

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