Canned Strawberry Jam

Only four ingredients needed to make the best canned strawberry jam. So good on toast, with peanut butter, or on biscuits.

Store bought jams have extra ingredients that aren’t necessary. Like high fructose corn syrup for example. Yuck. Making it yourself gives you the control to put only what is needed. I love the process of canning foods anyways, so why not add jam to the list! It is one of the easiest things to process in my opinion.

This recipe should give you about 10 half pints worth of jam. An easy way to make jam to last your family a long time with only one time of effort! These also make a great gift. Wrap some ribbon around it or put a bow on the lid for a super cute and practical gift.

Other Water Bath Canning Recipes

• Canned Pineapple
• Canned Apple Pie Filling
• Canned Peach Salsa
• Canned Peach Pie Filling
• Canned Coleslaw

Ingredients

• Strawberries
• Sure-Jell
• Granulated Sugar
• Butter

Instructions

• Prep all your jars, lids, and other canning items. This includes washing the jars, lids, and rings. Fill your canner with water. Set out a dish towel to set the finished jars on, canning tongs, and a plastic knife for debubbling.
• Thoroughly wash the strawberries. Remove the stems and discard them. Put your prepped strawberries in a blender and blend until just crushed. It should still have some chunks/texture to it but be pourable.
• Add your crushed strawberries to a large stock pot. Stir in the Sure-Jell. Also add in the butter. This will help reduce the foam it creates while cooking it.
• Bring the mixture to a rolling boil on high heat. Stir constantly. Once boiling consistently even while stirring it, add in the granulated sugar and return to a rolling for exactly 1 minute. Make sure to stir consistently through this process. Remove from the heat after the minute has passed and skim the foam off the top. Remove as much as you can but quickly, so the jam doesn’t set up in the pot.
• Ladle immediately into your prepped jars. Leave a 1/4-inch head space. Debubble and add more jam if needed to get the proper head space.
• Wipe the rims with a damp paper towel and then place on the lid and ring. Tighten the ring to fingertip tight.
• Place your jars in the canner. Cover with an inch of water over the jars. Place the lid on the canner and bring the water to a boil. Once boiling, process for 10 minutes.
• Remove the jars and place directly on the towel to cool completely. Do not touch them for 24 hours. Once cooled, remove the rings and wipe down the jars. Label the lid and write the date on it. Store in a cool, dark place. Any jars that didn’t seal, put the ring back on and store in the refrigerator and enjoy them first.