Homemade Strawberry Jam Recipe
Spring is such an exciting time of year. The trees have leaves again, wild flowers start blooming, early produce starts coming out of the garden and – strawberries! The first fruit of the year.
About a week ago, we made this season’s first batch of homemade strawberry jam and – wow! We had some of it on biscuits for a late breakfast, and it was amazing! I’m sure you don’t need a description of the mild, but powerful flavors that homemade jam from fresh strawberries brings to the table (pardon the pun), so I’ll just leave it at that.
If you’re like me, and trying to eat as healthily as you can, the shear volume of sugar in jam recipes my put you in a state of shock. The good news is, you can use any kind of sugar you want, so feel free to substitute raw sugar, or turbinado for regular white sugar. The resulting jam will be slightly darker, but just as delicious!
Homemade Strawberry Jam Recipe
What You Need:
- 2 quarts fresh strawberries
- 1/3 cup of fruit pectin
- 7 cups of sugar
- 4 Tablespoons lemon juice
- 1 teaspoon butter (optional)
Before you start: I’m sure you’re familiar with the term mise en place, which is simply French for “putting in place”. Jam making is one instance when you definitely want to have all your ingredients and tools in place before you start. Once the jam begins to boil, everything starts going really fast, and you won’t have time to go gather up another jar, or open another bag of sugar. So get your jars lined up, lids, ladle, canning funnel, and hand towels at the ready, and sugar measured out before you start.
Wash and de-stem strawberries. Crush with a potato masher, or pulse quickly in a food processor. You can crush them as fine or as coarsely as you prefer. I like a lot of nice, big chunks in my jam.
Measure 5 level cups of the crushed fruit into a six quart capacity pan.
Stir in pectin and butter and lemon juice.
(Butter is an optional ingredient to help reduce the foam. I have found that the addition of butter has helped tremendously. I went from skimming nearly a cereal bowlful per batch, to just a few tablespoons!)
Bring to a boil over medium-high heat, while stirring to prevent scorching.
Stir in pre-measured sugar, and continue stirring until dissolved.
Bring back up to a boil that cannot be stirred down.
Boil for two minutes.
Take off of heat and quickly skim the foam.
Ladle into sterilized jars, placing lid and ring on each jar as you go to prevent contaminants from entering.
Seal in a boiling bath canner for 10 minutes.
Remove from the canner, and let cool. Jars should seal themselves over the next few hours as they cool.
What to do if your jars don’t seal: Remove lids and carefully clean around the rims of the jars with a damp cloth. Recap with new lids, and seal in a boiling bath canner for 10 minutes.
Make sure you check out all the free Canning and Preserving Recipes we have on Little House Living! And don’t forget to check out The Canner’s Cookbook, it has recipes on how to use all your home canned goods!
What is your favorite jam recipe to can?