Easy Strawberry Jam Recipe For Canning (With Pectin)
This Fresh Strawberry Jam is the perfect way to preserve the flavor of summer all year round! Just 4 simple ingredients and 10 minutes of active prep. 2 pints per batch!
Equipment
- 1 Immersion Blender or Potato Masher
- 1 Ladle
- 4 Half-Pint Mason Jars or 2 Pint-Sized Mason Jars
- 1 Large Stock Pot for processing, optional
- 1 Jar Lifter for processing, optional
Ingredients
- 2 pounds Strawberries fresh or frozen, chopped
- 1-2 Lemons zested and juiced
- 4 cups Granulated Sugar
- 1.75 oz Pectin Powder ¼ cup + 2 tablespoons, 1 box
Instructions
- Step 1: Simmer. Add all ingredients to a saucepan and set over medium-low heat. Toss well to combine—the sugar will help draw out the juices so the mixture can properly simmer.2 pounds Strawberries, 1-2 Lemons, 4 cups Granulated Sugar, 1.75 oz Pectin Powder
- Step 2: Thicken. Continue to cook the mixture until it becomes thick and viscous; the juicy part should coat the back of a spoon. You can also use the frozen plate test to see if it sets up.
- Step 3: Blend. Remove the hot jam from heat and use an immersion blender to blitz the chunks into a more even purée. Either process for canning, or store in the fridge or freezer.
- Step 4: Process (Optional). Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions. Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process for 10 minutes in a large pot with water at a rolling boil. Remove from the water bath and let sit, undisturbed, to cool. All lids should naturally click in after about 2 hours; if not, they require additional processing. If they do click in, tighten the metal screws with your hands, then allow to finish cooling.
Notes
Processing instructions are to the standard of The National Center for Home Food Preservation.
Optional Variations:
- Low-Sugar Version - Swap the regular pectin for a low-sugar or no-sugar-needed pectin (like Sure-Jell's pink box), which is formulated to set properly with less sweetener. You'll want to follow the sugar ratio on that specific box, since the chemistry is a little different.
- Swap the Fruit - This old-fashioned jam method works beautifully with other soft, juicy fruits—think raspberries, blackberries, or even a strawberry-rhubarb mashup if you want to get fancy. Keep the fruit-to-sugar-to-lemon ratio the same and you're golden.
- Boozy Upgrade - Stir in a splash of bourbon or Grand Marnier during the last minute of cooking for a grown-up spread that's fantastic on a cheese board (just note this version isn't shelf-stable for long-term canning—fridge or freezer only).
- Chunky Instead of Smooth - Prefer your jam with more texture? Skip the immersion blender in favor of a potato masher, or just pulse it a few times.
- Macerate if you have time. Tossing your chopped strawberries with the sugar and letting them sit for 15-20 minutes before you even turn on the stove helps draw out extra juice, giving you a jumpstart on that simmer.
- Use real sugar. Artificial sweeteners and sugar substitutes don't work well in this Sure Jell pectin recipe.
- Don't skip the frozen plate test. This is the most foolproof way to know this easy strawberry jam has hit the right set—way more reliable than eyeballing it or guessing by the clock.
- Stir often once it thickens. Jam goes from "perfectly thick" to "scorched on the bottom" fast once the sugars concentrate, so stay close to the stove in those final few minutes.
- Work in smaller batches. Doubling this recipe works, but a bigger batch takes longer to reach a boil and can result in uneven cooking. Stick to no more than 4 pounds of strawberries at a time for the best texture.
- Use a wide, heavy-bottomed pot. More surface area means faster evaporation and a quicker path to that perfect jammy consistency.
- Let it cool before judging the set. Jam continues to thicken as it cools, so don't panic if it looks a little loose straight off the heat.
Nutrition
Calories: 56kcalCarbohydrates: 14gProtein: 0.1gFat: 0.1gSaturated Fat: 0.003gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 24mgFiber: 0.4gSugar: 13gVitamin A: 2IUVitamin C: 9mgCalcium: 3mgIron: 0.1mg
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