• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Savoring The Good®
  • Recipe Index
    • Appetizer Recipes
      • Dip & Salsa Recipes
    • Bread Recipes
    • Beef Recipes
      • Ground Beef Recipes
    • Breakfast Recipes
    • Canning Recipes
      • Pickling Recipes
    • Chicken Recipes
    • Cocktails
    • Cookie Recipes
    • Copycat Recipes
    • Crock-Pot Recipes
    • Dessert Recipes
    • Beverages
    • Food Tips
    • How To
    • Low Carb Recipes
    • Pork Recipes
    • Poultry Recipes
    • Recipe Collection
    • Seafood Recipes
    • Side Dishes
    • Snacks
    • Soups
    • Turkey Recipes
    • Vegetarian Recipes
  • Sous Vide
    • Sous Vide Dessert
  • Family
    • Technology
    • Crafts
  • Travel
    • Disney
    • Hershey, Pa
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipe Index
  • About Me
  • Newsletter
  • Amazon Shop
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Newsletter
    • Amazon Shop
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home | Canning Recipes

    How To Make Jam: Strawberry

    Dated: May 7, 2017 Last Modified: April 14, 2022 by Sarah Mock 14 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

    18334 shares
    • Facebook484
    • Twitter
    Strawberry jam made with sure jell is my favorite ways to preserve fresh strawberries. Homemade strawberry jam a great canning recipe for beginners.
    Toggle to green to prevent your screen from going dark
    Jump to Recipe Pin Recipe
    strawberry jam jars stacked.

    Homemade strawberry jam made with sure jell is one of my favorite ways to preserve fresh strawberries. The hot water bath canning method is super simple and a great recipe for canning beginners.

    strawberry jam jars stacked.

    If you are new to making jam you are going to want to start with my canning 101 guide if you are new to water bath canning. Once you are hooked on canning you are going to want to add canned diced tomatoes, bread and butter pickles, pickled bannana peppers and small batch fig preserves.

    Jump to:
    • 🍓 Strawberry jam ingredients:
    • 🥣 How To Make Strawberry Jam:
    • 💧 Hot Water Bath Canning Instructions
    • more sure jell recipes:
    • 📝 Frequently asked questions, answers and tips:
    • Strawberry Jam Made With Sure Jell.
    • Hot Water Bath Canning Instructions
    • Comments

    🍓 Strawberry jam ingredients:

    fresh strawberries, green tops, stems on
    • strawberries - fresh or frozen strawberries
    • sugar - granular sugar
    • butter
    • Sure-Jell Original
    • Rhind of a lemon peel - optional see note below.

    🥣 How To Make Strawberry Jam:

    1. Wash strawberries and remove the stems.
    2. Puree the strawberries in a food processor, crush them with a potato masher OR use an emersion blender.
    3. Measure out 5 cups of crushed strawberries and place them in a large saucepan.
    4. Stir in 1 package of Sure-Jell original and ½ 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 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.  (See waterbath instructions below to make the jam shelf stable.)
    11. Allow the jam to come to room temperature before storing in the refrigerator

    💧 Hot Water Bath Canning Instructions

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

    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 ¼ 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 boiling 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.

    more sure jell recipes:

    • Strawberry Rhubarb Jam
    • Seedless Black Raspberry Jam 
    • Blueberry Jam
    • Peach Jam
    • Hot Pepper Jelly

    📝 Frequently asked questions, answers and tips:

    What is the secret to thick strawberry jam?

    Here is my secret to getting thick strawberry jam. If you are searching for an easy strawberry jam recipe this is one you will be coming back to time and time again. This is not a runny recipe but has the thick strawberry jam consistency that is beautiful for spreading on biscuits and bread.

    Why is there lemon rind in this recipe?

    Because the rind of a lemon is chock full of pectin. Lemon juice does have pectin in it but the white pith of the lemon rind has more! Pectin, along with the reduced sugars, is what helps thicken the jam.
    I quartered a freshly scrubbed lemon and removed the flesh. If you consider buying organic, THIS is a perfect use for an organic lemon. Save the fruit of the lemon for lemon aid or another recipe.

    When is strawberry season?

    Depending on your location, the 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.

    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. 

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
    strawberry jam jars stacked.

    Strawberry Jam Made With Sure Jell.

    Sarah Mock
    Strawberry jam made with sure jell is my favorite ways to preserve fresh strawberries. Homemade strawberry jam a great canning recipe for beginners.
    4.59 from 55 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    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

    EQUIPMENT

    Canning Jar Lifter
    Canning Funnel
    Canning Popper
    Ball Preserving Starter Kit
    4 ounce ball jars

    Ingredients
      

    • 8 cups strawberries
    • 7 cups sugardomino sugar.
    • ½ 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 ½ a teaspoon butter. The butter will help reduce the foam.
    • If using lemon rinds for thicker jam, now is the time to toss in the lemon rinds and stir to dissolve the powdered pectin.
    • 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. 
    • Add a NEW, clean lid and a ring to the jar. Finger tighten.
    • Process in a hot water bath for 15 minutes. Remove from the water and allow to cool completely.
    • 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 ¼ 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

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    published in May 2017.

    More Your Ultimate Guide To Water Bath Canning and Canning Recipes

    • Canning Cranberry Juice
    • Canning Pizza Sauce (Fresh Tomatoes)
    • Preserved Figs In Syrup With Bourbon
    • Fig Preserves Recipe {No Pectin}
    18334 shares
    • Facebook484
    • Twitter

    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jean

      July 22, 2022 at 1:02 pm

      This was my first time ever making strawberry jam. It came out perfect! Sooo good! Thanks for sharing!

    2. Sarah Mock

      July 11, 2022 at 11:14 am

      Be sure to let it sit 12-24 hours for it to set properly. I guess I need to update the questions and answers portion on this post. Thanks, Mike!

    3. Sarah Mock

      July 11, 2022 at 11:13 am

      Yup! Give it at least 12 hours to set.

    4. Mike

      July 10, 2022 at 2:00 pm

      Mine came out runny will it thiken as it cools? I followed your directions too a t

    5. Mike

      July 10, 2022 at 1:54 pm

      Mine came out runny will it thicken ? followed your directions to a t

    6. Kathy Utz

      August 29, 2021 at 1:32 pm

      Thank you for the reply about the lemon rind…..the only reason I asked is that one of the picture of jam looked like it has a lemon rind in it. Lol ….I suspected they were removed!

    7. Sarah Mock

      August 24, 2021 at 12:05 pm

      Kathy,
      Thank you for your question.
      Yes, remove the lemon rinds before putting the jam into the jars. I will see how I can make this a bit more clear in the instructions. I appreciate you letting me know I needed to be more clear.

      Sarah

    8. Kathy

      August 24, 2021 at 11:45 am

      5 stars
      Do u take the lemon rinds out before putting the jam in the jars?

    9. Sarah Mock

      June 22, 2021 at 11:40 am

      Yes! It will still thicken. My family just likes their jam THICK. But there are years where I skip the lemon rind and see if they notice.... they notice.

    10. Sharon caves

      June 21, 2021 at 7:07 pm

      If I don't use the lemon rind will the jam be runny or will it still thicken

    11. Becky

      June 20, 2021 at 1:23 pm

      5 stars
      Came out perfect! thanks!!

    12. Sarah Mock

      June 15, 2021 at 6:01 pm

      Most definitely! I freeze them just for this recipe!

    13. Nita

      June 14, 2021 at 4:01 pm

      Can I use frozen strawberry’s for this recipe?

    14. Candy L

      June 03, 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

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
    Learn More about me!

    Popular Posts

    • Hershey Kiss Cookie
    • Sous Vide Filet Mignon
    • Smoked Pineapple Recipe (5 Flavor Options)
    • Easy Chipped Beef Dip Recipe

    Most Recent

    • Air Fryer Breakfast Potatoes
    • 36 Easy Moonshine Recipes
    • Lavender Drinks {Coffee & Cocktails}
    • 38 Easy Canned Corn Recipes

    Seasonal Favorites

    • Rhodes Rolls Recipe (Secrets for Success)
    • Turkey Brine (Dry Mix)
    • How To Carve A Turkey Breast {Picture Instructions}
    • Smoked Turkey Recipe
    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.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy
    • Amazon Shop

    Newsletter

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Savoring The Good®