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.
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:
- 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:
- Wash strawberries and remove the stems.
- Puree the strawberries in a food processor, crush them with a potato masher OR use an emersion blender.
- Measure out 5 cups of crushed strawberries and place them in a large saucepan.
- Stir in 1 package of Sure-Jell original and ½ 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 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. (See waterbath instructions below to make the jam shelf stable.)
- 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 ¼ 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 boiling 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.
more sure jell recipes:
📝 Frequently asked questions, answers and tips:
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.
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.
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.
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 Made With Sure Jell.
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!
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.- Ladle the hot jelly into hot jars, filling each jar to within ¼ 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.
Nutrition
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.
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.
Jean
This was my first time ever making strawberry jam. It came out perfect! Sooo good! Thanks for sharing!
Sarah Mock
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!
Sarah Mock
Yup! Give it at least 12 hours to set.
Mike
Mine came out runny will it thiken as it cools? I followed your directions too a t
Mike
Mine came out runny will it thicken ? followed your directions to a t
Kathy Utz
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!
Sarah Mock
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
Kathy
Do u take the lemon rinds out before putting the jam in the jars?
Sarah Mock
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.
Sharon caves
If I don't use the lemon rind will the jam be runny or will it still thicken
Becky
Came out perfect! thanks!!
Sarah Mock
Most definitely! I freeze them just for this recipe!
Nita
Can I use frozen strawberry’s for this recipe?
Candy L
We just picked TOO many straw berries at the farm. Now I am am going to have SO MUCH jam. Love this recipe.