Easy homemade strawberry jam with simple canning instructions. Stock up your pantry or give away as gifts!

Homemade Strawberry Jam Recipe {with canning instructions} from bakedbyrachel.com

I’ve had seriously weird and by weird I mean bad luck when it comes to products and customer service lately. You know I went to Ikea, but did you know that the main item I bought that day ended up missing not just one but fourteen pieces of hardware. Fourteen! I mean come on. I emailed three different addresses for assistance before finally getting a response. Fingers crossed they come through and the hardware shows up in the next week or so because this whole ordeal was just silly. And it’s not even like Ikea is nearby for me to just go pick up pieces, nope… it’s over an hour away.

Next on the chopping block… beds. I told you I looked around for beds for the girls, I finally settled on some from of all places Walmart. I know. I loathe it, but sometimes it works out. The style was exactly what I wanted and was half the price of real furniture places. Of course that clearly came with a slight cost because they weren’t in pristine condition, but I decided to overlook that given that I had read that in a review and the price was what it was… no biggie. Fine. Whatever. Little tiny issues. BUT more missing hardware. Come on!! And it took several trips to Home Depot to try and find suitable parts to remedy the solution until (or even IF) we receive the parts. I reached out to customer service with my hopes not very high that I would receive a response. Shockingly enough, I received a reply overnight and they’ve already processed a request for parts from the manufacturer. Fingers crossed…

And then there’s another issue. No, I’m not kidding. We ordered new kitchen stools because the ones we have are kind of scary. I mean the kids can sit on them well enough, but an adult sitting on them… they start to wiggle and squeak in ways chairs shouldn’t. We’re just waiting for them to collapse beneath us. I sometimes test my luck and squeak them on purpose. So anyway… the stools. We were told it’d take a month before they arrived at the local warehouse, fine. Then I got a call saying they were in and wanted to arrange for delivery. I tried calling back TWICE to arrange delivery and finally got a call back. They only had two of the stools and apparently had no idea when the other two would be arriving. Uhm I don’t want two stools, I want all of them delivered at the same time. That makes total sense, right? Next call – was a girl arranging delivery. Same day – guy calls the other stools still aren’t in so he’s holding off on delivery. So basically not everyone is on the same page here. I was suppose to find out today if they’d be in and available for delivery Saturday morning but… shocker…no call. 

This is why people hate customer service. Or more specifically, companies with poor customer service.

Homemade Strawberry Jam Recipe {with canning instructions} from bakedbyrachel.com

On a totally positive note… JAM. More specifically, scrumptious homemade sweet strawberry jam. Made in your own kitchen by your own hands, not literally because that’d be kind of weird and result in serious burns. Stock up your pantry, give these babies away as gifts, enjoy it for breakfast, brunch and lunch. This jam is amazing. It’s perfectly sweet and can be as smooth or chunky as you desire.

We don’t go through jam super fast so this’ll last us a while. It makes a solid  7: 8oz jelly jars. It’s the perfect size, because once they’re open you need to use it within 2 weeks or at least that’s the recommendation. If you go beyond that and get sick, don’t blame me. Unopened jars that have been sealed properly should last you up to a year in a cool dark place. Jam for months!

Easy  instructions for canning are included within the recipe.

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Homemade Strawberry Jam

Total Time: 1 day
Yield: 7 : 8oz jelly jars
Easy homemade strawberry jam, with simple canning instructions.


  • 2 lb strawberries, hulled and chopped
  • 5 C granulated sugar, divided
  • 2 Tbsp lemon juice
  • 2 : 3oz packages of liquid pectin


  • Wash, hull and chop strawberries. Place in a large bowl, tossing with 1 cup of sugar. Cover and chill one hour or overnight.
  • Prepare water bath for canning, fill with enough water to cover jars by 1-inch of water. Remove rings, set aside. Place lids in a small saucepan. Place empty jars in water, cover and bring to a boil. Boil jars for 10 minutes, carefully removing with tongs and emptying water back into canning pot. Rest hot jars open end up, on a clean kitchen towel. Pour 1 jar worth of hot liquid into saucepan containing the lids.
  • Prepare jam while water bath comes to a boil.
  • In a 5-quart (or larger) pot, add prepared strawberries and juices from bowl. Add remaining 4 cups of granulated sugar and lemon juice. Stir well to combine. Bring to a boil over medium-high heat, stirring continuously. Cook for 15-20 minutes until mixture is thick. Using an immersion blender, puree mixture. You may also transfer liquid to a regular blender to puree and return to pot. Leave mixture as chunky or pureed as you desire.
  • Add 2: 3oz packages of liquid pectin to mixture in pot. Bring to a boil over medium-high heat. Using a candy thermometer, cook until mixture reaches 220°F and holds the temperature for at least 2 minutes.
  • Ladle jam into prepared jars, leaving 1/2 inch space at the top. Wipe jars clean before adding lids and rings. Carefully transfer jars to boiling canning water. Boil for 10 minutes. Carefully remove jars, placing on a clean kitchen towel.
  • Allow jars to rest for minimum of 12 hours prior to moving. Listen for your lids to "pop", this is your jar sealing. Any jars that do not seal should be stored in the refrigerator and used within 2 weeks. Store sealed jars in a cool, dark location for up to one year.


Recipe adapted from Food in Jars
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Condiment
Cuisine: American

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