Classic Strawberry Jam
The classic strawberry jam recipe made with Sure-Jel pectin and fresh strawberries.
- Yield: 8 cups 1x
Ingredients
Units
Scale
- 5 cups crushed strawberries (about 3 lbs)
- 1/4 cup lemon juice
- 6 Tbsp Ball® Classic Pectin
- 7 cups granulated sugar
Instructions
- Prep your boiling water bath canner or stockpot (see below). Clean jars in dishwasher and keep warm, or simmer jars until ready to use. Wash canning lids in warm, soapy water and rinse well. Have bands and lids ready to cover jars.
- Place crushed strawberries and lemon juice in a 6 to 8 quart pot. Stir in pectin. Bring mixture to full boil over high heat, stirring constantly. (Make sure you get all the way to the bottom of the pot.)
- Add sugar all at once, stirring to dissolve. Return jam to a full boil, stirring constantly. Boil hard one minute. Remove from heat. Skim foam if necessary.
- Ladle jam into hot jars, leaving ¼ inch headspace. Wipe rims, place on lids and rings. Tighten to fingertip tight.
- Process jars for 10 minutes in a water bath canner. (Adjust for altitude if needed, see below.) Remove jars from canner and place on a kitchen towel on the countertop to cool.
- Check seal after 24 hours. Lids should be clamped down in center and not flex when pushed. Label and date and store in a cool, dry location out of direct sunlight.
Find it online: https://commonsensehome.com/strawberry-jam/