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.
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.
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:
- Wash strawberries and remove the stems.
- 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 them in a large saucepan.
- 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 the jam to come to room temperature before storing in the refrigerator
Hot Water Bath Canning Instructions
Sterilize the jars and lids in simmering water for at least 10 minutes while you prepare your strawberry jelly.
- Ladle the hot jelly into hot jars, filling each jar to within 1/4 inch of the top.
- Wipe the jar rims of any jelly.
- Cover with a fresh, new lid and screw on a ring. Be CAREFUL! It is going to be hot.
- Using jar tongs, lower the jars into the simmering water. Make sure the jars are covered by 1-2 inches of water.
- Simmer for 10 minutes.
- Remove from the hot water bath and allow to cool completely. Listen to the ‘ping’ of the lids setting.
- Once cooled, check for seals by pressing on the centers of the lids. If there is NOT spring back the jar is sealed! Congratulations!
- If not sealed, refrigerate the jelly and use it within 3 weeks.
- If sealed the jars should be stored in a cool, dry, dark place for up to a year.
Strawberry Jam Made With Sure Jell.
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.
Ingredients
- 8 cups strawberries
- 7 cups sugar
- 1/2 teaspoon butter
- 1 package Sure Jell Original
Instructions
- Wash strawberries and remove the stems.
- 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
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.
- Ladle the hot jelly into hot jars, filling each jar to within 1/4 inch of the top.
- Wipe the jar rims of any jelly.
- Cover with a fresh, new lid and screw on a ring. Be CAREFUL! It is going to be hot.
- Using jar tongs, lower the jars into the simmering water. Make sure the jars are covered by 1-2 inches of water.
- Simmer for 10 minutes.
- Remove from the hot water bath and allow to cool completely. Listen for the 'ping' of the lids setting.
- 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!
- If not sealed, refrigerate the jelly and use within 3 weeks.
- If sealed the jars should be stored in a cool, dry, dark place for up to a year.
Recommended Products
As an Amazon Associate and member of other affiliate programs, Savoring The Good, LLC may earn from qualifying purchases.
Nutrition Information:
Yield:
16Serving Size:
1/4 cupAmount Per Serving:Calories: 367Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 94gFiber: 2gSugar: 92gProtein: 1g
Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Candy L says
We just picked TOO many straw berries at the farm. Now I am am going to have SO MUCH jam. Love this recipe.