Homemade Strawberry Jam (Recipe)

It seems that strawberry picking season has started early across the country due to the warmer weather this year. We live in Georgia and were strawberry picking as early as April! There’s truly nothing quite like a freshly picked strawberry that’s been warmed by the sun. Seriously. It was actually what we did on Mother’s Day weekend this year — picked strawberries and made homemade jam.

Have you ever made homemade jam before? It is honestly so easy to do and the perfect thing to do with a freshly picked bucket of berries!

Homemade Strawberry Jam Recipe

Ingredients

  • 6 cups crushed strawberries (about 5-6 pints whole strawberries)
  • 3 3/4 cups pure cane sugar, measured into separate bowl, divided
  • 1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
  • 1 tsp. butter

Directions
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Wash, stem and hull strawberries…

Crush strawberries, one layer at a time, in a large bowl. This is Lucas’ favorite part…

Make sure not to completely crush strawberries — you want to still have some pieces left.

Measure exactly 6 cups prepared strawberries into large saucepot. Mix 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to fruit mixture in saucepot; mix well. Add butter to reduce foaming.

Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir

in remaining 3-1/2 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops.

Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)

Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

When set, slather the jam onto a piece of bread and enjoy!