Originally shared by Megan Erickson, former SDSU Extension Nutrition Field Specialist.
Try this research-tested recipe for homemade strawberry jam courtesy of the National Center for Home Food Preservation.
Ingredients
- 5 ½ cups, Strawberries, crushed (about 3 quart boxes)
- 6 cups, Sugar
- 1 package, Powdered Pectin
Yield: About 9 or 10 half-pint jars.
Directions
To Prepare
Sort and wash fully ripe strawberries. Remove stems and caps. Crush berries.
Jam
- 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).
To learn more about canning Jams & Jellies, watch our Troubleshooting Jams & Jellies video!
Canning Tips
Preparation
- 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.
| Altitude (feet) |
|
| 1,001-2,000 |
|
| 2,001-4,000 |
|
| 4,001-6,000 |
|
| 6,001-8,000 |
|
| 8,001-10,000 |
|
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.
