• Home
  • Meet Sarah Mock & Savoring The Good
  • Media Kit
  • Privacy Policy
  • Accessibility
  • Nav Social Menu

    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Savoring The Good

Savoring The Good

  • Recipe Index
    • Easter Recipes
    • Appetizer Recipes
      • Dip & Salsa Recipes
    • Bread Recipes
    • Beef Recipes
    • Breakfast Recipes
    • Canning Recipes
      • Pickling Recipes
    • Chicken Recipes
    • Cocktails
    • Cookie Recipes
    • Copycat Recipes
    • Crock-Pot Recipes
    • Dessert Recipes
    • Drinks – Non Alcoholic
    • Food Tips
    • Low Carb Recipes
    • Pork Recipes
    • Poultry Recipes
    • Seafood Recipes
    • Side Dishes
    • Snacks
    • Soups
    • Turkey Recipes
  • Sous Vide
    • Sous Vide Dessert
  • Family
    • Technology
    • Crafts
  • Travel
    • Disney
    • Hershey, Pa
  • Movies
Home » All Recipes » Canning Recipes » Strawberry Jam Recipe Made With Sure Jell

May 7, 2017 · Last Modified: February 9, 2021

Strawberry Jam Recipe Made With Sure Jell

Canning Recipes

9695shares
  • Facebook
Skip To Recipe Jump to Video Print Recipe Pin Recipe

One of my favorite ways to preserve fresh strawberries is to make this homemade strawberry jam recipe with sure jell. This is the hot water bath canning method. The canning process is super simple and a great way to try your hand at canning.

Strawberry Jam Made With Sure Jell

Be sure to add seedless black raspberry jam, salsa verde, homemade tomato paste and rhubarb orange chutney to your canning recipe box. Once you start canning you aren’t going to want to stop. My latest love is strawberry rhubarb jam! Currently eating it off a spoon as I type.

What is sure Jell made of?

Sure jell is a commercially produced combination of dextrose, citric acid, fruit pectin. It is extracted commercially from left-over orange peels. That tart, sour white part of the orange will help make your jelly gel. This is why I will also use a lemon rind from time to time to increase the firmness of a jam. 

fresh strawberries, green tops, stems on

When is strawberry season?

Depending on your location, strawberry season will run from January to July! I am super envious of my Florida friends who are picking strawberries in January while we are freezing here in Pennsylvania.

Regardless of when your strawberry season is, take advantage of the fresh sweet berries and make some strawberry jam. This is the recipe that my mom made for my sister and I while we were growing up. I took a peanut butter and jelly sandwich to school EVERY DAY. We went through a LOT of jam.

Strawberry jam ingredients:

  • strawberries
  • sugar
  • butter
  • Sure-Jell Original

How to make strawberry jam:

  1. Wash strawberries and remove the stems.
  2. Puree the strawberries in a food processor, crush with a potato masher OR use an emersion blender.
  3. Measure out 5 cups crushed strawberries and place them in a large saucepan.
  4. Stir in 1 package of Sure-Jell original and 1/2 a teaspoon butter. The butter will help reduce the foam.
  5. Bring the mixture to a full rolling boil that will not stop when stirred.
  6. Boil for 1 minute.
  7. Add 7 cups of sugar and return to the rolling boil.
  8. Boil for exactly 1 minute, stirring the entire time.
  9. Remove from heat and skim off any foam with a metal or wooden spoon.
  10. Ladle jam into containers. 
  11. Allow the jam to come to room temperature before storing in the refrigerator

6 jars of strawberry jam stacked in two rows of three on a picnic table

Hot Water Bath Canning Instructions

Sterilize the jars and lids in simmering water for at least 10 minutes while you prepare your strawberry jelly.

  1. Ladle the hot jelly into hot jars, filling each jar to within 1/4 inch of the top.
  2. Wipe the jar rims of any jelly.
  3. Cover with a fresh, new lid and screw on a ring. Be CAREFUL! It is going to be hot.
  4. Using jar tongs, lower the jars into the simmering water. Make sure the jars are covered by 1-2 inches of water.
  5. Simmer for 10 minutes.
  6. Remove from the hot water bath and allow to cool completely. Listen to the ‘ping’ of the lids setting.
  7. Once cooled, check for seals by pressing on the centers of the lids. If there is NOT spring back the jar is sealed! Congratulations!
  8. If not sealed, refrigerate the jelly and use it within 3 weeks.
  9. If sealed the jars should be stored in a cool, dry, dark place for up to a year.

Strawberry Jam Made With Sure Jell.

Savoring The Good, LLC
One of my favorite ways to preserve fresh strawberries is to make this homemade strawberry jam recipe with sure jell. This is the hot water bath canning method. I use this method because I have more shelf space than freezer space! The canning process is super simple and a great way to try your hand at canning.
4.5 from 40 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 8 mins
Additional Time 10 mins
Total Time 33 mins
Prevent your screen from going dark, toggle to button to the right to turn GREEN
Course Canning Recipes
Cuisine American
Servings 6 half pints
Calories 367 kcal

Ingredients
  

_empty_

  • 8 cups strawberries
  • 7 cups sugar
  • 1/2 teaspoon butter
  • 1 package Sure Jell Original

Instructions
 

  • Wash strawberries and remove the stems.strawberry with out a stem
    strawberry with out a stem
  • Puree the strawberries in a food processor, crush with a potato masher OR use an emersion blender.
  • Measure out 5 cups crushed strawberries and place in a large sauce pan.
  • Stir in 1 package of Sure Jell original and 1/2 a teaspoon butter. The butter will help reduce the foam.
  • Bring the mixture to a full rolling boil that will not stop when stirred.
  • Boil for 1 minute.
  • Add 7 cups of sugar and return to the rolling boil.
  • Boil for exactly 1 minute, stirring the entire time.
  • Remove from heat and skim off any foam with a metal or wooden spoon.
  • Ladle jam into containers. 
  • Allow to come to room temperature before storing in the refrigerator

Video

Notes

Hot Water Bath Canning Instructions

Sterilize the jars and lids in simmering water for at least 10 minutes while you prepare your strawberry jelly.
  1. Ladle the hot jelly into hot jars, filling each jar to within 1/4 inch of the top.
  2. Wipe the jar rims of any jelly.
  3. Cover with a fresh, new lid and screw on a ring. Be CAREFUL! It is going to be hot.
  4. Using jar tongs, lower the jars into the simmering water. Make sure the jars are covered by 1-2 inches of water.
  5. Simmer for 10 minutes.
  6. Remove from the hot water bath and allow to cool completely. Listen for the 'ping' of the lids setting.
  7. Once cooled, check for seals by pressing on the centers of the lids. If there is NOT a spring back the jar is sealed! Congratulations!
  8. If not sealed, refrigerate the jelly and use within 3 weeks.
  9. If sealed the jars should be stored in a cool, dry, dark place for up to a year.

Nutrition

Serving: 1/4 cupCalories: 367kcalCarbohydrates: 94gProtein: 1gSodium: 3mgFiber: 2gSugar: 92g
Tried this recipe?Let us know how it was!
published in May 2017.

About Sarah Mock

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

Previous Post: « Rhubarb Curd Recipe
Next Post: Hersheypark Tips, Secrets and Must Do’s »

Reader Interactions

Comments

  1. Candy L says

    June 3, 2019 at 2:13 am

    We just picked TOO many straw berries at the farm. Now I am am going to have SO MUCH jam. Love this recipe.

Primary Sidebar

Sarah Mock of savoringthegood.com headshot 2018

Meet Sarah

A classically trained chef, a grad of JWU, 11-year culinary blogger Sarah Mock helps the home cook prepare her recipes with professional results. More on Sarah…

[email protected]

Search here…

Footer

Savor The Good in your life: Food. Family. Fun.

Savoring The Good, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.Savoring The Good, LLC makes no claims of expert status and the owner will not be liable for any losses, injuries, or damages from the use of the information found on this website.
Copyright Savoring The Good, LLC © 2021