Homemade Canned Strawberry Jam Recipe
For Pink Sure-Jell Less Sugar Box
Equipment
- dry measuring cup
- liquid measuring cup
- large saucepan
- ladle
- 2 Large Bowls
- jars
- lids and ring seals
- canner with rack
Ingredients
- 6 cups crushed strawberries
- 4 cups sugar
Instructions
Step 1: Prepare the Strawberries
- Hull and Mash: Hull the strawberries and mash them in a large bowl until you have 6 cups of mashed berries.
- Mix with Sugar: In a large bowl, measure exact amount of sugar.
- In A Separate Bowl: Combine ¼ cup of sugar from the measured out amount and 1 package of Sure-Jell for less or no sugar needed fruit pectin to a small bowl. Stir into the fruit. (Optional: add ½ tsp butter or margarine which reduces foaming)
- Sterilize Jars: Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep the jars hot until ready to fill.
Step 2: Cook the Jam
- Boil the Mixture: Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly. (Rolling boil: A boil that does not stop bubbling when stirring.)
- Stir in remaining sugar: Add in the remaining sugar. Return to rolling boil and boil for exactly 1 minute. Stir consistently. Then remove from the heat and skim off any foam with a metal spoon.
Step 3: Can the Jam
- Fill the Jars: Immediately ladle the hot jam into the sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims and threads of the jars with a clean, damp cloth and place the lids on top. Screw on the bands until just fingertip-tight.
- Process the Jars: Place the filled jars in an elevated rack water canner. Ensure the jars are covered by at least 1-2 inches of water. Cover and bring to a gentle boil. Process for 10 minutes (adjusting for altitude if necessary).
- Cool and Store: Remove the jars from the canner and place upright on a towel to cool. After the jars cool, check the seals. The lids should not flex up and down when pressed. Let the prepared jars stay at room temperature for 24 hours. Store the sealed jars in a cool, dark place for up to a year. Any unsealed jars should be refrigerated and used within 3 weeks.