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Easy Strawberry Jam: Recipe with Step-by-Step Photos

Updated on June 11, 2015

Easy Strawberry Jam Tutorial

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Make your own strawberry jam that tastes better than storebought!

My family has been making this jam for a long time, and it never seems to go out of style. When the strawberry jam was all gone, even though several other varieties of jam and jelly still graced the pantry and refrigerator shelves, my dad would exclaim, "Don't we have any real jam around here?"

My husband is the same way. Recently we used up the last of the homemade jam I had made some time ago, but we still had some sandhill plum jelly (which is supposed to be a real delicacy). He thought we could just use that up first. A few days later, however, he was asking me if we could get some strawberry jam....It just tastes better!

This jam is simple to make since it does not require canning. It needs to be stored in the refrigerator or freezer. I usually keep one jar in the fridge and freeze the rest, since we don't use it really fast, but when I was still living with my parents, we kept it all in the fridge, since it went pretty rapidly with seven kids in the house!

Ingredients:

4 cups strawberries, fresh or frozen (I use a 32-ounce bag of frozen berries)

6 cups sugar

6 tablespoons pectin (or 1 6-ounce box)

1 tablespoon butter

All the ingredients needed for jam: strawberries, sugar, pectin, and butter.
All the ingredients needed for jam: strawberries, sugar, pectin, and butter. | Source

First, mash the berries to the desired consistency for the jam. I use a pastry blender to chop up my strawberries, but you can use a biscuit cutter or something similar.

I use a pastry blender to chop up the strawberries for jam.
I use a pastry blender to chop up the strawberries for jam. | Source

In a large kettle, combine the strawberries, pectin, and butter. Bring to a boil over medium heat, stirring occasionally.

Add the pectin and butter to the strawberries and stir in.
Add the pectin and butter to the strawberries and stir in. | Source

As soon as the strawberry mixture is boiling, add the sugar all at once, stirring constantly.

Adding the sugar.
Adding the sugar. | Source

Stir the mixture well to dissolve all the sugar. Continue to stir constantly as you bring it back to a boil. It takes a while to get the jam to boiling point again, so be patient and resist the urge to crank up the heat. You don't want to scorch this precious jam!

I like to use a big kettle and a wooden spoon to stir the jam.
I like to use a big kettle and a wooden spoon to stir the jam. | Source

When the jam reaches a rolling boil (the bubbling does not stop while you are stirring), set the timer or watch the clock for one minute. Continue to stir the jam briskly. As soon as the minute is up, turn off the heat and remove the jam pot from the burner. If you cook the jam longer than a minute on a rolling boil, it will get too thick and not spread nicely on the bread.

You should have clean, pint or half-pint jars or containers ready to fill with the jam. A canning funnel is a big help to keep from making a great sticky mess.

Clean jars and a canning funnel for filling the jars with jam.
Clean jars and a canning funnel for filling the jars with jam. | Source

Ladle the hot jam into the jars. Make sure the jars are sitting on a heat-proof surface, such as a wooden cutting board. Fill the jars to within about a half inch to an inch of the top.

Filling the jars with jam.
Filling the jars with jam. | Source

Allow the jam to cool to room temperature before capping and storing. The jam needs to be refrigerated or frozen because you got to skip the canning process! This jam recipe makes about four pints of delicious jam.

My dear little jars of jam!
My dear little jars of jam! | Source

Be sure to reward yourself with a slice of homemade bread and butter, topped with a thick layer of fresh strawberry jam. Mmmm!

Just-baked homemade bread and fresh strawberry jam: the perfect combination!
Just-baked homemade bread and fresh strawberry jam: the perfect combination! | Source

What's Your Jam Expertise?

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    • Shesabutterfly profile image

      Cholee Clay 5 years ago from Wisconsin

      Love the step by step pictures. Another great homemade recipe! My fiancé also loves strawberry jam, it will be great to make it homemade for him:)

    • katedonavon profile image
      Author

      katedonavon 5 years ago

      Thanks, Shesabutterfly! I never tried the step-by-step photos before so I'm glad someone likes them. :)

    • alissaroberts profile image

      Alissa Roberts 5 years ago from Normandy, TN

      My husband is now super excited that I found this hub. He loves homemade strawberry jam. My aunt usually makes us a couple of jars each year which we inhale in like 5 days flat :) Definitely going to have to try this one out! Thanks so much for sharing this hub!

    • LoriSoard profile image

      LoriSoard 5 years ago from Henryville, Indiana

      Yummo. I want to try to make some of this, too. My kids love it.

    • katedonavon profile image
      Author

      katedonavon 5 years ago

      Great! Glad y'all are trying it out! Thanks for reading and commenting, alissaroberts and LoriSoard.

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      This is a very nice hub with the step-by-step instructions and your own photos, too. I saw some strawberries at the market today. If the price is right, I'm going to give this one a go!

    • katedonavon profile image
      Author

      katedonavon 5 years ago

      Thanks vespawoolf! We just polished off another jar of it at my house. :)

    • profile image

      Tracy 3 years ago

      How long will the jam be good for in the fridge and the freezer?

    • katedonavon profile image
      Author

      katedonavon 3 years ago

      I would say at least 3 months in the freezer and at least 1 month in the fridge. At least that's my best estimate. :)

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