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Classic Strawberry Jam

  • Author: Mavis Butterfield



4 cups strawberries
2 cups granulated sugar
1 box {1.75 oz} fruit pectin {I used Sure Jell}


Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.

Add strawberries and pectin in a 6-quart pot and bring to a full rolling boil.

Add sugar and stir until dissolved and cook for 1 minute at a rolling boil while stirring the jam to prevent scorching.

Remove from heat and skim off any foam.

Next, ladle the jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands tightly.

Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.

Process jam for 10 minutes.

One recipe makes about {5} 8oz jars

Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jelly is not sealed and refrigeration is necessary.