Table of Contents
  1. Watch how to can strawberry jam
  2. How to Can Strawberry Jam Recipe

Jam making may be the easiest way to preserve. Other than the fruit, all you need are two ingredients. Yes, there’s sugar, which is one of the most important ingredients in jam. Eaten as a treat on plain yogurt, a slice of good bread, or oatmeal, you only need a small amount to go a long way.

Top down view of frozen strawberries in copper kettle sitting one white countertop

Watch how to can strawberry jam

Glass canning jar sitting on white countertop with white bowl filled with strawberries with copper kettle in the background

How to Can Strawberry Jam

4.28 from 11 votes
Three ingredients come together perfectly to create a delicious and sweet strawberry jam! Whether it's for yogurt, a sandwich, or anything else you may want, this is the jam to make!
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 5 cups

Ingredients

  • 3 lb fresh or frozen strawberries hulled and washed
  • 3 cups white granulated sugar
  • 2 tbsp fresh lemon juice

Instructions
 

  • In a large heavy-bottomed kettle, combine the strawberries, sugar, and lemon juice. Bring to a rolling boil on the stove. Remove from the heat and strain the liquid from the strawberries. Return the liquid to the heat and gently boil until the liquid reaches 221°F. Add in reserved strawberries and continue to boil for 5 minutes.
  • Prepare boiling water in a large pot for canning.
  • Remove the foam from the strawberries, if desired. Remove from heat and mash or blend strawberries to desired consistency.
  • Pour in sterilized jars leaving ¼-inch headspace. Wipe off the rim of the jar with hot water.
  • Prepare lids to the manufacturer's instructions on the package and place them on each jar with a ring, turned finger tight.
  • Boil in a water bath for 10 minutes, making sure to adjust for your location's altitude.
  • Remove from the water bath and cool at room temperature for 24 hours. Make sure the jars are sealed. When you press down on the center, there should be no flex. 

Nutrition

Serving: 1tbsp | Calories: 35kcal | Carbohydrates: 8.8g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0.2mg | Potassium: 26.6mg | Fiber: 0.3g | Sugar: 8.3g | Vitamin A: 0.2IU | Vitamin C: 10.1mg | Calcium: 2.8mg | Iron: 0.1mg
Course Spreads
Cuisine American
Difficulty Intermediate
Method Canning

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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18 Comments

  1. 5 stars
    Love watching your videos. Just watched the strawberry jam video. I wrote down the recipe, then discovered you have the recipe on line. Please continue to make these videos. It came at a very difficult time in my life. I’ve just lost my job and feeling really depressed with little motivation to do anything. Started scrolling on FB and saw your video….now I’m off to make some jam. Have never made it before, so should be fun. Thank you for being an inspiration. Just love you.

  2. Well Hello! 😂😉,
    I was just wondering and as a long time supporter.. you mentioned while canning strawberries that you were thinking about maybe zoom classes on cooking, canning.. etc. . What do you think.. already ( tho I have been fateful) some have asked or even left your support group..😢. If you did a limited zoom of course you couldn’t just always include your support group.. would you stop it or ?? I appreciate all that you give to us.. I’m afraid as it is now.. they may feel paying both.. isn’t? I love the idea of a zoom class! Just 🙏 even if I cannot be selected for all of course.. somehow I could access the post?
    Again praying for both you and Mr. Kip ❤️. 🙏🙏🙏❤️❤️

  3. Thanks for this – so fun! Wondering where you bought the flat canning insert to keep the jars off the bottom of the pan?

  4. 5 stars
    Thank you for the great video. I’ve been itching to make strawberry jam for awhile. Thanks to this great video I feel ready to tackle it.

    1. Fruit has pectin in it naturally. You can add store bought pectin to speed up the cooking process but it’s not necessary.

  5. Making this for the first time. Can I refrigerate and skip the canning process? We will eat pretty fast.

  6. Hi does anyone remember a video he had making jam or when he picked blackberries, he said that he soaked his berries in salt water to draw out an little tiny bugs. What is the salt to water ratio?

  7. 3 stars
    Hi Kaleb. I love your shows and recipes. They are great. I had a problem with the canned strawberry jam setting. I followed your directions exactly and the result was very liquidy. Good for topping ice cream but not so good for toast. I did a second batch and kept the strawberry jam at a rolling boil for about 8 minutes. This was soft set but still not really jelled. I noticed that the cooking directions for canned blueberry jam calls for keeping the rolling boil going for 12minutes. I haven’t tried the blueberry recipe but I am wondering if the cooking directions for the strawberry should be a 12 minute boil also? Can you get back to me bbn on this? Strawberries are
    expensive. I want my jam to set! Thanks very much!

    1. Hello!! Sorry the jam isn’t turning out well. This jam does not use packaged pectin (like the sure-jel brand) and instead uses the fruit syrup cooked to 221 degrees F which is the key to thicken. This is a French method for making jam but will never be the same consistency as a more solid sure-jel type from packaged pectin. The cooking time once the fruit is added back of 5 minutes after at a rolling boil is the time I use. Strawberries break down quickly and with too much cooking can lose flavor. Cooking them longer can condense the liquid more but will lose flavor. I tried to explain in the video the consistency. In the jar this jam will be thinner than ones with pectin added but I have always found it spreads also. I am sure you checked the consistency by dipping some of the jam on a frozen plate while cooking. As the hot jam hits the cold plate it will show the consistency once cooled down. Hope this helps!

  8. How long should it take for the strawberry jam to gel? It’s only been a couple of hours since I made mine but it is still very watery inside the jars.

    Thank you in advance for your help. I have another 10lbs of strawberries to go but I don’t want it all to be for nothing.

    Colleen