How to Make STRAWBERRY JAM a Canning Recipe

Strawberries

Who doesn't love strawberries? 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. This is a no pectin recipe.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 2 1/2 quarts strawberries (10 Cups)
• 3 Tablespoons lemon juice
• 3 Cups Sugar
• 3 Cups Honey

1. 

   Wash strawberries and drain them. Organic strawberries are the healthiest option. Remove the stems and quarter the strawberries.

2. 

   In a stock pot, or large sauce pan, combine 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 8 minutes stirring constantly. Remove the strawberry jam from the heat.

3. 

   Stir the lemon juice into the strawberry jam.

4. 

   Spoon the jam into sterilized canning jars leaving 1/2 an 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.

5. 

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

6. 

   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.

Resources

• Applesauce: Canning Recipe
• Dill Pickles: Canning Recipe
• Mulberry Jam: Canning Recipe
• Blueberry Jam: Canning Recipe
• Organic Pear Butter: Canning Recipe
• Watermelon Rind Preserves: Canning Recipe
• Salsa: Canning Recipe
• Blueberry Syrup: Canning Recipe