Easy strawberry preserves recipe with pectin! Learn how to make and store by canning homemade strawberry jam in jars. It's a fabulous water bath method to use and enjoy fresh strawberries all year long!
This is a sponsored post by Ball® Fresh Preserving. All opinions and words are written by me. If you enjoy canning produce, be sure to also try our plum habanero salsa, and dill pickle recipe!
Strawberries mean summertime! We get to enjoy strawberry shortcakes, popsicles, red white and blue platters and events, strawberry pie, fresh berry mixtures, barbecues, Fourth of July, beach days, and all the juiciness summer has to offer! And when the season ends - you learn how to make strawberry jam to enjoy strawberries year round!
Watch a video on how to make strawberry jam with a canning method!Why canning strawberries is awesome
Easy to make homemade fruit jam with a canning method - Once you learn how to make strawberry jam, you'll be able to use the same method for other fruits as well! Making strawberry jam is simple to do, especially with these easy water bath cooking techniques that preserve summers delicious red berry for months!
Fresh is best! If you have loads of fresh fruit on your hands, making fresh homemade jams and jellies is the best way to make them last. And canning and preserving produce turns them into great gifts to yourself and others that warms everyone’s heart!You will love this homemade strawberry jam recipe way better than any store-bought strawberry jelly recipe! Make and serve it right away or can it in jars to preserve it for use months later.
Great way to use fresh strawberries that would go to waste - Seasonal strawberries make this strawberry jam taste rich and flavor. Gather fresh berries and if you have too many just use it for jam or compote so the fruit does not spoil.
So many uses for this canned strawberry jam recipe - Spread the strawberry jelly on sandwiches, top it on shortcakes and pancakes, layer it in strawberry bars and strawberry filled breakfast bars, swirl into yogurt bowls and oatmeal, baked oats, and cheesecake!
Ingredients for homemade strawberry preserve with pectin
- 4 (8 ounce) half pints jars for canning
- 5 cups crushed strawberries (about 3 pounds)
- ¼ cup lemon juice
- 6 tablespoons Ball® RealFruit™ Classic Pectin
- 6 cups granulated sugar (I use Xylitol or Monk fruit, a natural sugar)
- A Ball® Utensil Kit is helpful
How to make strawberry jam
First, rinse 3 pounds of strawberries and remove the green stems. Crush them (use a mashed potato masher to mash the strawberries) then add them to an 8-quart saucepan. Add the lemon juice and gradually stir in the pectin. Bring the mixture to a full rolling boil that can not be stirred down, heating over high heat, and stirring constantly.
Next, stir in the sugar and mix to dissolve. Bring the mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from the heat and skim off any foam from the top.
Transfer to a glass jar with a lid and store in the refrigerator or use the Water Bath Canning method (also in the printable recipe).
How to make a water bath canning method
Before making the jam, bring water to a simmer in your water canner. You can also use a large pot with a rack on the bottom that holds the jars in place as they heat in the water. It allows the jars to not touch the base of the pot directly or bump into other jars.
Heat your jars in the simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set bands aside. Adding the jars to the heated water before the canning process helps the jars not to crack when the hot jam is poured inside them. Wash lids and bands in warm soapy water and set aside.
When the jam finishes cooking, use a jar lifter to grab one canning jar, place it on a towel or wooden cutting board, then ladle the hot jam into the hot jars leaving ¼ inch headspace ( using a headspace tool makes this easy!). Wipe the rim. Center lid on jar. Then, place the jar back into the simmering water and repeat until all jars have been filled.
Bring your water to a boil and process for 10 minutes (adjusting for altitude). After 10 minutes remove the lid of the canner or pot and let the jars remain in the water for 5 minutes. This helps them adjust to the outside air temperature. Remove the jars and place on a flat towel on the counter. The towel also helps the jars adjust to the air to prevent any cracking. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Jam flavor variations
Vanilla Strawberry Jam:
Add half a vanilla bean, split in half lengthwise, to the crushed strawberries. Cook as directed and remove vanilla bean before ladling jam into jars. The resulting jam will be enhanced with subtle yet distinct vanilla overtones.
Strawberry Balsamic Jam:
Reduce the lemon juice to 1 tablespoon and add 3 tablespoons good-quality balsamic vinegar. Balsamic vinegar accents the strawberry flavor and gives the jam a robust taste.
Lemony Strawberry Jam:
Add the grated zest of 1 large lemon to the crushed strawberries.
Peppered Strawberry Jam:
Stir ½ teaspoon freshly ground black pepper into the cooked jam just before ladling it into the jars. Pepper accents and compliments strawberries' sweet flavor. Be sure to use freshly ground pepper, which delivers a fresher-quality flavor.
Jars for canning jam
How adorable are these beautiful Aqua Vintage Jars from Ball®? After canning or storing my homemade foods, I just love to use them to decorate my home with flowers. It adds stunning pops of color with a sensation so tranquil.
There are a variety of canning jars you can find on Amazon that come in 4 ounces, 8 ounces, 12 ounces, and 32 ounce sizes. For this homemade strawberry jam recipe I store them in small batches of 8 ounce jars (affiliate link).
Frequently Asked Questions
Some jam recipes require boiling for an hour or less depending on the amount of fluid needed to evaporate. This strawberry jam recipe boils until it comes to a rolling boil then the sugar and pectin is added which speeds up the thickening process. For our blueberry jam with no added pectin, it simmers for only about 10 minutes.
This homemade strawberry jam lasts in the refrigerator for up to 3 months once opened. For homemade jam processed by canning it lasts two years of shelf life when stored in a cool, dry place.
Process jam in a water bath for 10 minutes in a covered pot of boiling water. After 10 minutes remove the pot cover and let it set for 5 minutes with the heat off. This helps the jars adjust to the outside temperature so that they do not crack.
Check lids for seal after 24 hours after the heat bath. The lid should not flex up and down when the center is pressed.
Jar up the freshness of summer with Ball®’s Homemade Strawberry Jam. This timeless treat is delicious as a spread on a freshly baked biscuit, paired with peanut butter, or spooned into some yogurt! You can even spread some of your jam into a grilled cheese for a sweet surprise for the kids!
Now that you are all ready to proudly create homemade strawberry jam, order canning jars and also visit Ball® at Fresh Preserving for additional recipes and promotional offers for canning.
Related Recipes
I hope you enjoy this homemade strawberry jam recipe for canning! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below.
How To Make Strawberry Jam (Canning With Pectin)
Ingredients
- 4 (8 ounce) half pints jars for canning
- 5 cups crushed strawberries (about 3 pounds)
- ¼ cup lemon juice
- 6 tablespoons Ball® RealFruit™ Classic Pectin
- 6 cups sugar (I use Xylitol or Monk fruit, a natural sugar)
- A Ball® Utensil Kit is helpful
Instructions
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Combine strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
- Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jam into hot jars leaving ¼ inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
- Vanilla Strawberry Jam:Add half a vanilla bean, split in half lengthwise, to the crushed strawberries. Cook as directed and remove vanilla bean before ladling jam into jars. The resulting jam will be enhanced with subtle yet distinct vanilla overtones.Strawberry Balsamic Jam:Reduce the lemon juice to 1 tbsp. and add 3 tbsp. good-quality balsamic vinegar. Balsamic vinegar accents the strawberry flavor and gives the jam a robust taste.Lemony Strawberry Jam:Add the grated zest of 1 large lemon to the crushed strawberries.Peppered Strawberry Jam:Stir ½ teaspoon freshly ground black pepper into the cooked jam just before ladling it into the jars. Pepper accents and compliments strawberries' sweet flavor. Be sure to use freshly ground pepper, which delivers a fresher-quality flavor.
Notes
- Makes about 4 (8 ounce) half pints.
- This homemade strawberry jam lasts in the refrigerator for up to 3 months once opened. For homemade jam processed by canning it lasts two years of shelf life when stored in a cool, dry place.
Nutrition
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This post was originally published in 2019 and republished.
Michelle says
is this a freezer jam or can you just put it on the shelf and into the fridge after opening?
Danielle Fahrenkrug says
You can put it on the shelf and into the fridge after opening. Just make sure it is securely and properly canned and suctioned.