Strawberry Jam

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Strawberry Jam Strawberry Jam Recipe Courtesy of


Servings: 1 quart
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

4 cups strawberries, sliced
4 cups sugar
1 packet pectin

Directions

Add the strawberries, sugar and pectin to a medium saucepan over medium-low heat. Stir gently as the strawberries break down and begin to thicken. Cook for 20 minutes. Cool and store in jars.

Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

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Reader Comments:

54321

You always have the recipes I need . My Granddaughter think your are the greatest thing sense peanutbutter. loves the Browns.

By Barbara Jean Brown on September 28, 2013

54321

Paula, I have been making jam for years, and always followed the Certo recipe. 3 1/2 cups of berries to 7 cups of sugar, Came across your recipe and you only use 3 cups of sugar but cook longer. Is it the longer cooking that makes this work? Love to cut sugar down for health reasons. Thanks AJ

By Jane on June 11, 2013

54321

I made this jam back in May when we had tons of Strawberries. I have to admit, the longer the strawberry jam sat in the jars, the better I liked it. I haven't made jam since my grandmother passed on and hoping I could live up to her standards. I believe I did with your help. I love being able to can again so we can enjoy the fruits of our labor all year long. Thanks so much!!

By Tracy S on September 28, 2012

54321

this strawberry ja is prefect thank you for sharing it with us your forida gal, annette

By annette smith on May 06, 2012

54321

I just made my first batch of Strawberry Jam, I have it cooling on the counter in Mason Jars. The one thing that your recipe did not include that I am wondering about is that I seem to remember something about the inner lid popping when it seals, I hope I am doing this right, as I sterilized the jars lids and rings, and when done, I took the jars our, emptied the water out, filled immediately, then put the lids on them, I am waiting on the cooling and popping to happen, I wonder how long this takes? Hope it all works out well (laughing) if not my family will be eating runny jam alot in the next few weeks!

By Kelly Irby on April 03, 2012

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