Strawberry Jam (Pectin Method)
This traditional type of strawberry jam uses pectin to achieve the perfect texture. With a thick, spreadable consistency, this strawberry jam recipe is the perfect accompaniment to a cake, yogurt, toast, or oats. It's a great way to preserve seasonal fruit of the season and is super simple to create.
Servings: 6 jam jars
Equipment
- 6 jam jars
Ingredients
- 6 cups crushed strawberries (about 6 pints fresh strawberries)
- 4 cups granulated sugar (see notes)
- 1 box (1.75 oz) Sure-Jell less sugar pectin (see notes)
- ½ tsp unsalted butter
Instructions
- Prepare the strawberries. Chop and crush the strawberries with a chopping tool or by pulsing them in a food processor until they are broken down into ¼- to ½-inch pieces. Avoid smashing the strawberries to the point where they are puréed. Have the sugar measured out into a separate bowl so it's ready when it's time to add to the mixture.6 cups crushed strawberries (about 6 pints fresh strawberries)
- Cook the strawberries. In a heavy-bottom kettle, add the strawberries, Sure-Jell, and butter. Heat the mixture while stirring to combine. Allow the mixture to come to a rolling boil, which is a boil that does not cease when stirring, 8-12 minutes.1 box (1.75 oz) Sure-Jell less sugar pectin (see notes), ½ tsp unsalted butter
- When the strawberry mixture is at a rolling boil, add in the sugar. Allow the mixture to come back up to a rolling boil and let it boil for exactly 1 minute.4 cups granulated sugar (see notes)
- Ladle the strawberry jam into sterilized jars. Clean off the rim of each jar to ensure none of the jam will interfere with the jar's sealing. Place a prepared lid and ring on each jar. Tighten to finger-tip tightness.
- Water bath the jars. Lower the jars into a prepared water bath canner fitted with a rack. Bring to a boil and boil for 10 minutes. Then, remove the jars from the canner and set them on a cooling rack. The jars should seal quickly. Allow to cool for 12 hours before checking the seals.
Video
Notes
Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.
This recipe uses Sure-Jell for recipes with less sugar. This means that the Sure-Jell has been formulated specifically for use with recipes that require less sugar. If you want to use the original Sure-Jell, use 7 cups of white granulated sugar rather than the 4 cups listed in the ingredients.
Ensure the proper measurement for the recipe. The ratio of pectin to sugar to berries needs to be precise in order to achieve the correct consistency. This also means that the sugar in this recipe must be adjusted depending on the type of pectin used. The original and low-sugar pectin boxes use differing amounts.
The strawberries must be brought to a rolling boil. This means they will continue to boil even when stirred. Continually stirring at this point also ensures the mixture will not burn.
Removing the foam is important for safe canning practices. Adding butter will help prevent foam from forming, but if any does, skim it off the top. It can still be consumed, just not added to the jars.
Nutrition
Serving: 1tbsp | Calories: 39kcal