How to Make Strawberry Jam: A Canning Recipe


Bright red and full of vitamin C, strawberries are loved throughout the world. Their peak season is from April to July, but you can enjoy strawberries all year by canning them as jam to enjoy on biscuits or toast.

Things You'll Need

  • 2 1/2 quarts strawberries (10 cups)
  • 3 tbsp. lemon juice
  • 3 cups sugar
  • 3 cups honey
  • Wash the strawberries and drain them. Remove the stems, and quarter the strawberries.

  • In a stock pot, or large sauce pan, combine the strawberries, sugar and honey. If you like your jam less chunky, you may want to mash the strawberries slightly. Bring the mixture to a boil, and allow it to boil for exactly eight minutes, stirring constantly. Remove the strawberry jam from the heat.

  • Stir the lemon juice into the strawberry jam.

  • Spoon the jam into sterilized canning jars, leaving 1/2 inch of space at the top of the jar. Using a jar funnel will prevent spills on the rim of the jar. Secure sterilized lids on the jars.

  • Process the cans of strawberry jam for 10 minutes in a boiling water-bath canner. Remove the jam from the canner, and allow the jars to rest undisturbed at room temperature overnight. The jars should begin to seal after a few hours.

  • Label each jar with the contents and the date of canning. Store in a cool, dry place such as a pantry until ready to use.

Tips & Warnings

  • You can add corn starch to the jam after opening for a thicker jam, but do not add cornstarch prior to canning.

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