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–+ servings

Thick Homemade Strawberry Jam with Sure Jell

Created by: Sarah Mock
strawberry jam jars stacked.
prep time15 minutes
cook time8 minutes
Additional Time 10 minutes
total time33 minutes
Makes 6 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
 

  • Wash strawberries and remove the stems.
    washing fresh strawberries in water
  • Puree the strawberries in a food processor, crush with a potato masher OR use an emersion blender.
    8 Cups Strawberries
    Thick strawberry sauce made in a food processor.
  • Measure out 5 cups crushed strawberries and place in a large sauce pan.
    A measuring cup filled with freezer strawberry jam.
  • 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
    Close-up of a metal whisk blending mashed strawberries and a small chunk of butter into a thick strawberry jam.
  • 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
    A thick strawberry sauce made in a pan with a whisk.
  • Bring the mixture to a full rolling boil that will not stop when stirred.
    A bowl of thick strawberry jam sauce with a whisk in it.
  • Boil for 1 minute.
    A bowl of thick strawberry jam sauce with a whisk in it.
  • Add 7 cups of sugar and return to the rolling boil.
    7 Cups Sugar
    Strawberry jam in a glass bowl on a wooden table.
  • Boil for exactly 1 minute, stirring the entire time.
    A bowl of thick strawberry jam sauce with a whisk in it.
  • Remove from heat and skim off any foam with a metal or wooden spoon.
    Rhubarb Jam at a hard boil
  • Remove lemon rind
  • Ladle jam into containers using a canning funnel, filling to within ¼ inch of the top. Wipe jar rims clean.
    Two jars of thick Strawberry Jam.
  • 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.
    A pot filled with metal cans on a stove, used for making cherry jam.
  • Process in a hot water bath for 15 minutes. Remove from the water and allow to cool completely.
    A pot filled with metal cans on a stove, used for making cherry jam.
  • Check that lids sealed after 24 hours.
    Thick Strawberry Jam in a jar being held by a female hand, square image
  • If lids did not seal, refrigerate and use within 3 weeks.
    strawberry jam jars stacked.

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.

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