Recipe Card
The Classic Strawberry Jam I Make Every Summer
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 8
- Calories
- 150 kcal
- Carbs
- 38.00 g
Ingredients
- 2 quartsstrawberries, washed, stems removed, cut and crushed to yield 5 cups crushed berries
- 7 cupssugar
- ½ teaspoonbutter (reduced foaming)
- 1 boxfruit pectin (I use Sure-Jell)
Instructions
- 1
Pour the crushed strawberries with all the juices into a large pot. Measure the sugar into a separate bowl and set aside. Stir the package of pectin into the strawberries and add the butter.
- 2
Stirring frequently, bring the strawberry mixture to a full rolling boil, and then add the sugar. Stir to fully incorporate.
- 3
Return the mixture to a full, rolling boil and boil for exactly 1 minute, stirring constantly.
- 4
Remove the pot from the heat. Skim any foam from the surface.
- 5
Ladle quickly into clean jars. Wipe the rims of the jars with a clean cloth.
- 6
Place the lids on the jars and tighten the bands to 'fingertip tight,' meaning snug but not too tight.
- 7
Place the jars in a canner and process for 10 minutes. The water should cover the jars by an inch or two. Carefully remove the jars from the canner.
- 8
Cool completely before storing. Make sure all lids have sealed properly before storing.