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Homemade Strawberry Jam

Easy homemade strawberry jam, with simple canning instructions.
Total Time1 d
Course: Condiment
Cuisine: American
Servings: 7 : 8oz jelly jars


  • 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