Homemade Strawberry Jam

There is nothing like homemade strawberry jam. I think I make the best. I have always received many compliments on it. I’d have to give credit to my mom’s delicious strawberries she brings me every year. I remember when I was a kid I would ask her if I could just have a jelly sandwich, and now I know it was the jam. The neighbor kids even came over and made Pb&Js on a regular basis. (Thanks MOM!)

These strawberries are tart, small, and so yummy. I always cannot wait for them to come in every year. After hulling and rinsing, add measured fruit to a large stock pot. Add lemon juice, pectin and small butter pat. The butter is to help with foam than tends to accumulate on top the strawberries, it is optional. Bring to a boil.

While waiting for jam to cook, start preparing your jars. Wash them, then place them in a large stock pot. The same one you’ll seal your jars later. Keep the jars in the boiling water until ready for use. Wash your lids and set aside.

Once the jam starts to boil,  add sugar and return to a boil. Boil one minute. Making sure all your sugar has dissolved. Remove from heat and ladle into your prepared jars. wash the top with a damp cloth so that no food debris will affect your seal. Place your lids and ring on the jar.

Once complete you are ready to water bath seal your jars. Place your jars in a large stock pot cover jars with water make sure they have 1 inch of water over the lid. Boil for 10 minutes. Let sit out for 24 hours to cool . Listen for the sweet popping noise of the mason jar seal.

I canned my jam to save on space in my freezer, but you can also make this recipe and freeze for use up to a year. I did this last year to save a little time. If you do freeze,  you can use plastic containers. There is always a risk your jars will break as the jam expands in the freezer.

My girls tested out the jam extras before they went in the fridge and have asked for peanut butter and jelly sandwiches for lunch for the last week since. My girls might make grandma’s jam when they have children, you never know. Enjoy!

Homemade Strawberry Jam

Ingredients

• 3 quart Strawberries
• 3/4 cup + 2 tbsp fruit pectin
• 1/2 cup lemon juice
• 1 tsp butter (optional)
• 16 cups sugar

Instructions

1. Removes stems and rinse strawberries
2. Add measured fruit to a large stock pot
3. Add lemon juice, pectin and butter
4. Bring to a boil
5. Stir in sugar
6. Bring back to a boil for 1 minute
7. Ladle into prepared jars
8. Wipe tops of jars, apply lids and jars
9. water bath process for 10 minutes

Yield: 12 pints

 

Strawberry Rhubarb Jam

Ingredients

• 8 cups strawberries
• 6 cups rhubarb
• 1/2 cup fruit pectin
• 1/2 cup lemon juice
• 1 tsp butter
• 12 cups sugar

Instructions

1. Removes stems and rinse strawberries
2. Slice rhubarb into 1 cm chunks
3. Add measured fruit to a large stock pot
4. Add lemon juice, pectin and butter
5. Bring to a boil
6. Stir in sugar
7. Bring back to a boil for 1 minute
8. Ladle into prepared jars
9. Wipe tops of jars, apply lids and jars
10. water bath process for 10 minutes

Yield: 7 pints