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.
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 rind of a lemon 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.
For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!
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 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
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.
More Canning Recipes
Blueberry Syrup
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Pear Sauce Recipe
Homemade Pear Sauce is just like applesauce but made with fresh pears! Add additional layers of flavor with cinnamon, nutmeg, cardamon and vanilla to personalize your sauce.
Corn Relish Recipe
This corn relish recipe is a delicious combination of corn kernels, red and green bell peppers, celery, onions, vinegar, sugar and spices simmered to marry these fresh flavors together.
Pickled Red Beets
If you are a fan of pickled vegetables, you have to try out my family recipe for homemade pickled beets. With just six ingredients, this simple recipe comes together in less than an hour and is ready for it first tasting in 24 hours. These red beets are perfect for topping on a salad, serving as a side dish or taking to a summer picnic.
Sour Cherry Pie Filling
My easy sour cherry pie filling recipe will have your cooking like your grandma. If you are looking for a homemade cherry pie filling with no cornstarch this is the cherry pie filling for you! This homemade sour cherry pie filling is perfect for cherry pies, cherry tarts, cherry bars and even sneaking a spoonful out of the fridge in the middle of the night.
Seedless Black Raspberry Jam Recipe
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Orange Rhubarb Chutney Recipe
Try this rhubarb orange chutney recipe is perfect addition to any charcuterie board this easy chutney recipe is a delicious balance of savory, sweet and spice.
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Blueberry Jam
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Easy salsa verde canning recipe and water bath canning instructions. By canning salsa verde you can enjoy your favorite green salsa all year long.
Homemade Tomato Paste
When your garden is overflowing with ripe tomatoes, it is the perfect time to make homemade tomato paste. This tomato paste recipe has only three ingredients and there are two options for storing the tomato paste. Once you know how to make homemade tomato paste, store bought will no longer be an option for you.
Bourbon Cherries
Making bourbon cherries at home is an easy DIY recipe project to stock your bar cart or to give as a hostess gift. I found these to be the best bourbon cherries and everyone always asks for my bourbon cherries recipe. It is up to you how many bourbon soaked cherries you will use to garnish your cocktail. I won't tell!
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.
Spicy Pickled Banana Peppers
This is the easiest pickled banana peppers recipe. These are the best pickled banana peppers because they are crips, spicy and ready in hours instead of days. Canning crisp banana peppers has never been this quick or this delicious!
Corn Cob Jelly
Use your leftover corn cobs and make old school corn cob jelly. The sweet corn kissed jelly adds a layer of sweet corn flavor to your favorite biscuits, corn bread, pancakes or what ever you like!
Canning Supply List
All the supplies that you will need for water bath canning.
Ball Preserving Starter Kit, 9-Piece
Canner with Rack, 12-Quart
Ball Canning Funnel (Assorted Colors)
Stainless Steel Ladle
Kitchen Towels
Bubble Popper \ Head Space Measurer
Glass Mason Jar with Lid and Band, Wide Mouth, 32 Ounce, (12Count)
Ball Regular Mouth Pint 16-oz Mason Jar with Lids and Bands (Pack of 24)
(2 Packs) Ball Mason Wide Mouth Half Pint Jars - 8oz - 4 Jars Per Box - Total 8 Jars
Jar Lids
Canning Jar Lifter
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.
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Nutrition Information:
Yield:
16Serving Size:
1/4 cupAmount Per Serving:Calories: 367 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 3mg Carbohydrates: 94g Fiber: 2g Sugar: 92g Protein: 1g
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.