Strawberry Jam

Long-time followers of this blog know, my love of strawberries is no secret. So when strawberry season rolls around here in North Carolina, I over-indulge big time (I even finally dug up 40 sq ft for a strawberry garden in the backyard). So what to do when even I find I can’t consume these plentiful strawberries quickly enough? Prepare for the dark days ahead and preserve them by making strawberry jam! Its pretty hard to beat the flavor of good, home-made jam, and if you’ve never made your own, its incredibly easy.

yields approximately 6 (8 oz) half pint glass preserving jars

  • 3 and 1/3 pints strawberries (about 2.5 lbs)
  • juice of 1 lemon
  • 1/2 box pectin
  • 3.5 cups granulated sugar

As with all home preserve-making endeavors, be sure to follow safe canning practices. That means a few things:

  • Wash the jar(s) in warm soapy water and then submerge in boiling water until you’re ready to fill them up with jam.
  • Approximately five minutes before you’re ready to seal the jars, warm the lids in hot (but not boiling) water to sterilize and to warm the rubber seal.
  • Always use new lids for your jars. Old ones are unlikely to seal properly.
  • This also means that you should not try cutting down on the amount of sugar in the recipe as sugar is the preservative (its not like you could just stick fresh fruit in a jar and put it in your pantry for a few months).
  • Keep everything clean

With all of that out of the way, the actual jam-making is simple. Wash, hull, and chop the strawberries. In a saucepan, heat these (crushing the strawberries a bit) as well as the lemon juice. Stir in the pectin and bring the mixture to a full rolling boil over high heat, stirring constantly.

Add all of the sugar and stir it to dissolve. Allow the mixture to return to a full rolling boil and let it boil hard (without bubbling over) for one minute, stirring constantly.

Remove from heat and skim off the foam if necessary (its purely aesthetic–it will cloud your final product).

Finally, all that remains is to ladle the cooked jam into the jars. With some tongs, get your jars out of the boiling water, fill so there’s about 1/4 inch of head-room, wipe the mouth of the jar, and carefully put the lid on. Once all of your jars are sealed up, return them to the boiling water for 10 minutes.

Finally, you can remove these and let them cool on your counter-top. The lids should form a good seal within the coming 24 hours (probably sooner), meaning that the center of the lid will not flex. If it does, get the jar in the fridge and use it soon as it is perishable. Otherwise, feel free to put these jars in your pantry and enjoy in the months to come (but once opened, store in the fridge).


Related Posts Plugin for WordPress, Blogger...
Be Sociable, Share!
  1. Enjoy this recipe? Never miss another!

Related Posts

9 Responses to “Strawberry Jam”

  1. Lori @ RecipeGirl Says:

    I can’t wait to try making some jam this summer. Strawberry sounds wonderful. Didn’t you do some kind of strawberry blog event way back when? I seem to remember something…

  2. Amy Says:

    I can’t wait to pick a bunch of strawberries at my farmers’ market next weekend to make your delicous looking jam. Thanks for posting the recipe.

  3. Ella Says:

    I have a lot if whole strawberries in my freezer. Can they be thawed and then used to make jam?

  4. What to do with your Strawberry Harvest? - Says:

    […] via Jen on […]

  5. okulista bia?ystok Says:

    okulista bia?ystok

    Mike’s Table

  6. Boom Beach Generator Says:

    Boom Beach Generator

    Strawberry Jam from Mike’s Table

  7. Says:

    Strawberry Jam from Mike’s Table

  8. moon phases october 2015 Says:

    moon phases october 2015

    Strawberry Jam from Mike’s Table

  9. Anamika Says:

    (Board book) At first glance, this book appaers to be simply an illustration of a kids song. Some reviewers have complained that that’s all there why buy it. But actually, there is a lot more there if you look. First of all, while illustrated songs seem like an odd choice sometimes to adults, little kids LOVE them. Invariably, they are the ones my two year old brings to me again and again. They are also the first books that kids are able to memorize. This is important because they like to pull them out when they are playing independently, and model reading on their own. What a satisfying experience for a pre-reader! Plus, for parents for whom it doesn’t come as naturally to bring music into their children’s lives, these sorts of books are a great way to do so. This book does an excellent job of being really clear with the pictures lining up the words and the body parts. The first line, she gives each body part it’s very own page, so that they can be large and really obvious the little animal on the page mirroring the same body part as the baby is also very adorable. When she gets to eyes, ears, mouth and nose, she adds another dimension by putting in item on the page that you can do with that body part for eyes books, for ears baby instruments, for mouth baby food and sippy cup, and for nose flowers. So there is a discussion element if you are reading this with your baby and choose to take it. The back of the book has the last knees and toes echo pretty cute, and also has the whole song written out under a staff with musical notes. My older daughter has taken to grabbing this baby’ book and asking how to pluck it out on her little piano keyboard. So the book can have a second life for that purpose later on. The pictures of the babies are endearing.. I love their happy little faces. It is worth noting that while the babies are definitely different shades it’s hardly what I’d call multi-cultural, which is a shame because there’s no reason why it couldn’t have been. She did throw in a couple girls. All and all, if the multicultural issue doesn’t concern you, I’d recommend this highly for your own little on, or for a gift.

Leave a Reply