Table of Contents
Making homemade strawberry jam is a rewarding process that allows you to enjoy fresh, flavorful jam all year round. Canning your jam ensures it stays preserved and delicious for months. This step-by-step guide will walk you through the entire process, from preparing your ingredients to storing your finished jam.
Gather Your Supplies and Ingredients
- Fresh strawberries (about 4 cups)
- Granulated sugar (about 4 cups)
- Lemon juice (2 tablespoons)
- Large pot for boiling
- Sterilized canning jars and lids
- Jar lifter and canning funnel
- Cooking spoon
- Water bath canner or large stockpot
Prepare the Strawberries
Start by washing the strawberries thoroughly under cold water. Remove the stems and hulls, then cut the strawberries into halves or quarters, depending on their size. Place the prepared berries in a large mixing bowl.
Cook the Jam
In a large pot, combine the strawberries, sugar, and lemon juice. Stir well and let the mixture sit for about 15 minutes to allow the sugar to draw out the juices. Then, bring it to a boil over medium-high heat, stirring constantly to prevent burning. Reduce the heat and simmer for 20-25 minutes, skimming foam if necessary.
Test for Doneness
To check if the jam is ready, place a small spoonful on a cold plate and let it sit for a minute. Run your finger through the jam; if it wrinkles and holds its shape, it’s done. If not, continue simmering and test again in a few minutes.
Prepare the Jars
While the jam simmers, sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to fill to prevent cracking when adding hot jam.
Fill and Seal the Jars
Using a canning funnel, carefully ladle the hot jam into the sterilized jars, leaving about ¼ inch of headspace. Wipe the rims with a clean cloth and place the lids on top. Screw on the bands until just tight.
Process the Jars
Place the filled jars into a water bath canner or large stockpot, ensuring they are covered with at least 1-2 inches of water. Bring to a boil and process for 10 minutes to seal the jars properly. Remove the jars with a jar lifter and let them cool undisturbed for 12-24 hours.
Store Your Jam
Once cooled, check the seals by pressing the center of each lid. If it doesn’t pop back, your jam is sealed properly. Store the jars in a cool, dark place. Refrigerate after opening and enjoy your homemade strawberry jam anytime!