Strawberry Jam Recipe Made With Sure Jell

Homemade strawberry jam made with sure jell. One of my favorite ways to preserve fresh strawberries. 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.

I wanted to call attention to one of the most popular posts on my site: the Philly cheesesteak eggrolls.

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. 

Strawberry jam ingredients:

• strawberries - fresh or frozen.
• 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 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 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 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

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 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:

Strawberry Jam Made With Sure Jell.

Sarah Mock

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.

4.58 from 50 votes

Print Recipe

Prep Time 15 mins

Cook Time 8 mins

Additional Time 10 mins

Total Time 33 mins

Cook ModePrevent 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

  

1x2x3x

• 8 cups strawberries
• 7 cups 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.

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published in May 2017.