How to make easy homemade strawberry jam for canning

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This post may contain one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! As an Amazon Associate, I earn from qualifying purchases. See my full disclaimer here.

Homemade strawberry jam is a delicious substitute for many dishes. You can add it to your sandwich (hello peanut butter jam sandwich!), yogurt, smoothie, ice cream, and so on. Because the strawberry season is now I thought let’s share a simple recipe to make homemade strawberry jam, and how to can-it for later use!

Grow your own strawberries!

If you want to make this recipe for homemade jam from scratch you should grow your own strawberries. I’ve written a beginner’s guide on how to grow strawberries in your vegetable garden, so if you want to grow strawberries in your garden (please do, they are so good!) you can read all about it on my blog under the gardening section. 

Don’t worry if you haven’t started your seeds in time or have any space in your garden for strawberry plants! Although I love fresh strawberries from the garden, the grocery store sells strawberries as well so you can always buy fresh or frozen strawberries there.

Jam or jelly?

The difference between jam and jelly is that jelly is made from fruit juice while jam is made from the whole fruit. As I just wrote a how-to-grow strawberries guide I’m focussing on how to make delicious strawberry jam now. If you want to make homemade strawberry jelly or seedless strawberry jam, you should only use strawberry juice instead of the whole strawberry.

You can still use this recipe! Strain the strawberry mixture after you mash them in the food processor and then follow the rest of the recipe to make a delicious jelly.

Fruit pectin

Pectin is a substance that will help make your jam gel. Fortunately, it is a substance that is present in fruits like strawberries! By heating fruit with sugar and an acid (like lemon juice), your jam will get a gel-like consistency that will make it easy to spread on your sandwich!

If the fruit you use is partly ripe strawberries and partly a little under-ripe strawberries you will have more natural pectin in your jam. If you want a firmer jam you can always choose to add a little bit more pectin.

The amount of sugar

If you don’t like the amount of sugar added you can use less sugar. Do note though, that the sugar content is partly to make your jam last longer. High sugar content will lengthen the shelf life of your delicious homemade jam because it reduces the moisture in the jam that microbes need for growing mold.

If you reduce the sugar content you can put them longer in the hot water bath of the canner to kill more micro-organisms. This way the mold will have a harder time growing on your precious jam. I’ll link an article about the role of sugar in jam and jellies that goes into depth on how and why.

I don’t mind a bit of sugar so I added about 55% in this recipe. The trick to keep your sugar intake low is, to try not to eat this jam daily!

Ingredients

• About 4 cups of fresh strawberries (or about 900 grams)
• 4 cups of sugar (or 800 grams)
• 1 lemon or 1/4 cup fresh lemon juice
• Optional: 1 packet of powdered pectin, like sure jell (for a firmer set)

Equipment

Before you start, make sure you have the following equipment:

• Large saucepan and large pot
• Canning jars with lids and bands (like these)
• Jar lifter or tongs
• Stainless steel funnel (because I don’t like plastic ones, especially with hot liquids)
• Ladle
• Clean cloth or paper towels
• Optional: Potato masher or food processor (for mashing strawberries)

Step-by-step instructions

1. Prepare the strawberries

Start by washing the strawberries thoroughly. Remove the stems and hulls, and then mash the strawberries using a potato masher or food processor if you want a smooth jam. You can leave some chunks if you prefer a chunkier jam, mash them finely for a smoother texture, or don’t smash them for a very chunky jam.

2. Cook the jam

In a large pot, combine the mashed strawberries, sugar, and lemon juice. If you’re using powdered pectin, add it now. Stir the mixture over medium heat until the sugar dissolves completely. 

Put a small plate in the fridge so you can test the consistency of the jam. 

Lower the heat to simmer the mixture, stirring frequently to prevent sticking.

Once the mixture is boiling, let it cook for about half an hour, or until it reaches the desired consistency. 

To test the consistency, place a small spoonful of jam on the cold plate. Let it run a bit and then run your finger through the jam, if it leaves a clean line, it’s ready.

3. Sterilize the jars

While the jam is cooking, sterilize your already-cleaned canning jars and lids.

Put a large pot on medium-high heat, place jars in the boiling water (a full rolling boil), and let them boil for at least 10 minutes. Carefully remove the hot jars using a jar lifter or tongs and place them on a clean cloth or paper towel to dry.

4. Fill the jars

Using a canning funnel, ladle the hot jam into the sterilized jars, leaving about 1/4 inch (0.6 cm) of headspace at the top. 

Wipe the rims of the jars with a clean cloth or paper towel to ensure a good seal. Place the lids on the jars and screw on the bands until they are fingertip-tight.

5. Process the jars

Place the filled jars back into the pot of boiling water, ensuring that they are fully submerged. Process the jars for 10 minutes in the boiling water bath to ensure they are sealed properly and safe for long-term storage.

6. Cool and store

Carefully remove the jars from the boiling water and place them on a clean towel to cool. As the jars cool, you should hear the satisfying “pop” of the lid’s sealing. 

Once the jars are completely cool, check the seals by pressing down on the center of each lid. If it doesn’t move, the jar is sealed properly and you’ll have an airtight container.

Label the jars with the date and store them in a dark place at room temperature or a bit cooler. Your homemade strawberry jam should last for up to a year!

Notes

• Make sure your saucepan is big enough. When the strawberry/sugar mixture is boiling it will foam a bit.
• The quality of your jam depends on the quality of your strawberries. Choose ripe, sweet strawberries for the best flavor but be sure to mix a few unripe strawberries if you don’t want to use powdered pectin.
• If you prefer a less sweet jam, you can reduce the amount of sugar. Just keep in mind that sugar helps with the preservation process so this will reduce the shelf life of your jam.
• If you don’t want to can your jam you can just put the jars upside down after you fill them with the jam. This uncanned jam will have a shelf life of about half a year.
• I found this strawberry freezer jam recipe that you can use if you don’t want to boil the fruit. It is an easy recipe that only requires the same simple ingredients but is a lot less work!

Making homemade strawberry jam is a great way of using your homegrown summer strawberries. With this easy recipe, you’ll be able to enjoy the sweet, fruity flavor of strawberries long after the season has ended.

This post may contain one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! As an Amazon Associate, I earn from qualifying purchases. See my full disclaimer here.

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