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Thick Homemade Strawberry Jam with Sure Jell
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
This strawberry jam recipe with Sure-Jell pectin sets thick every time. Fresh strawberries, simple steps, and complete water bath canning instructions for beginners.
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strawberry jam jars stacked.
Prep Time15 minutes
Cook Time8 minutes
other time10 minutes
Prep Time33 minutes
servings6 half pints

Ingredients

  • 8 Cups Strawberries crushed down to 5 cups
  • 1 package Sure Jell Original
  • ½ Teaspoon Butter
  • 7 Cups Sugar
  • lemon rind

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.
    8 Cups Strawberries
  3. Measure out 5 cups crushed strawberries and place in a large sauce pan.
  4. Stir in 1 package of Sure Jell original and ½ a teaspoon butter. The butter will help reduce the foam.
    1 package Sure Jell Original, ½ Teaspoon Butter
  5. If using lemon rinds for thicker jam, now is the time to toss in the lemon rinds and stir to dissolve the powdered pectin.
    lemon rind
  6. Bring the mixture to a full rolling boil that will not stop when stirred.
  7. Boil for 1 minute.
  8. Add 7 cups of sugar and return to the rolling boil.
    7 Cups Sugar
  9. Boil for exactly 1 minute, stirring the entire time.
  10. Remove from heat and skim off any foam with a metal or wooden spoon.
  11. Remove lemon rind
  12. Ladle jam into containers using a canning funnel, filling to within ¼ inch of the top. Wipe jar rims clean.
  13. Add a NEW, clean lid and ring. Finger tighten. For shelf-stable jam, follow the Hot Water Bath Canning Instructions in the Notes section. For refrigerator jam, skip to Step 15.
  14. Process in a hot water bath for 15 minutes. Remove from the water and allow to cool completely.
  15. Allow to cool to room temperature before refrigerating. Use within 3 weeks.

Nutrition

Serving: 1/4 cup | Calories: 367kcal | Carbohydrates: 94g | Protein: 1g | Sodium: 3mg | Fiber: 2g | Sugar: 92g

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.
 
Altitude adjustment: Add 1 minute of processing time for every 1,000 feet above sea level. At 3,001–6,000 feet, process 15 minutes. At 6,001–8,000 feet, process 20 minutes.
CourseCanning Recipes
CuisineAmerican
Keywordstrawberry jam, strawberry jam recipe
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