Try this research-tested recipe for homemade strawberry jam courtesy of the National Center for Home Food Preservation.
- 5 ½ cups, Strawberries, crushed (about 3 quart boxes)
- 6 cups, Sugar
- 1 package, Powdered Pectin
Yield: About 9 or 10 half-pint jars.
- Sort and wash fully ripe strawberries.
- Remove stems and caps.
- Crush berries.
- Measure crushed strawberries into a kettle. Add pectin and stir well.
- Place on high heat and bring quickly to a full boil with bubble over the entire surface; stir constantly.
- Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim the surface.
- Fill hot jam immediately into hot, sterile jars, leaving ¼-inch headspace.
- Wipe rims of jars with a dampened clean paper towel; secure lids and process in a water bath canner for 5 minutes (Altitudes above 1,000 ft require an increase in processing time).
- Rim of jar must be free of all food particles in order to ensure seal adheres appropriately.
- Instructions on water bath canning can be found in this resource.
SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by the National Center for Home Food Preservation. Do not modify ingredients.