Strawberry Jam Recipe 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.

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 in a large sauce pan.
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 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.

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.

Yield: 6 half pints

Strawberry Jam Made With Sure Jell.

Print

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.

Prep Time 15 minutes

Cook Time 8 minutes

Additional Time 10 minutes

Total Time 33 minutes

Ingredients

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

Instructions

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 in a large sauce pan.
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 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.

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.

Recommended Products

• 
  Norpro Canning Jar Lifter
• 
  Ball Pint Mason Jars, 16 oz, Set of 12
• 
  Ball Mason 4oz Quilted Jelly Jars with Lids and Bands, Set of 12

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Nutrition Information:

Yield:

16

Serving Size:

1/4 cup
Amount 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

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.