Canning strawberry jam is quick and easy with my delicious recipe. In this post I will walk you through exactly how to do it, with full step by step instructions.
If you have an abundance of strawberries from your garden or the grocery store, making and canning jam is a great way to use them up.
This is so yummy, and there are lots of ways to use it. From spreading it on your morning toast, to using it in your favorite desserts, the options are endless.
It’s simple to make with my delicious recipe, and you only need 3 common ingredients. Below I’ll show you how to can your own homemade strawberry jam.
Homemade Canned Strawberry Jam Recipe
I think you’re going to be pleasantly surprised at just how easy it is to make this canned strawberry jam.
You don’t need any fancy ingredients or special tools, just some basic canning equipment and supplies.
The result is perfectly sweet and delicious added to toast, biscuits, or dolloped on yogurt or oatmeal.
Ingredients For Canned Strawberry Jam
I created this strawberry jam recipe to be as easy as possible, and specifically for canning. It’s quick and easy to whip up a batch with only 3 ingredients.
- Strawberries – Use fruits that are fresh, plump, and in season for the best results. If you’d like, you can substitute with frozen strawberries instead of fresh.
- Sugar – Besides complimenting the natural sweetness of the strawberries, this helps the jam form into a thick gel. You can substitute half or all of the sugar with Splenda or stevia, but it may result in a thinner texture.
- Lemon juice – This affects the pH of the jam, and also works with the sugar to thicken the texture of the gel, and allows it to set.
Tools & Equipment Needed
This canned strawberry jam recipe only requires a few kitchen tools and pieces of equipment, most of which you probably already have on hand.
Water Bath Canning Strawberry Jam
It’s safe to process strawberry jam in a water bath canner because of the natural acidity in the fruits and added lemon juice.
In fact, this is the only processing method you should use. Do not try using a pressure canner because it’s too hot for the gel to hold its thick consistency, and it will end up being runny.
How To Store Canned Strawberry Jam
If you plan to use it right away after it sets, you could eat it warm or put it into the refrigerator. It’s good for up to 1 month in the fridge after opening.
Otherwise store your sealed jars of canned strawberry jam in a cool dark place, like a pantry or basement shelf.
How Long Does Canned Strawberry Jam Last?
Your homemade canned strawberry jam will last up to 1 year when properly stored. Always ensure the lids are still tightly sealed before eating it.
FAQs
Below are some of the most common questions I get asked about making strawberry jam, along with my answers.
Does strawberry jam need to be pressure canned?
No, strawberry jam should not be pressure canned. That processing method is too hot, and will end up breaking down the thick gel texture of the jam, making it runny.
Can I water bath can strawberry jam?
Yes, you can water bath can strawberry jam. In fact, this is the recommended processing method, and the only one you should use.
Does strawberry jam need pectin?
This strawberry jam recipe does not need pectin. The combination of sugar and lemon juice will thicken it up so it can set into the perfect gel texture.
Do you water bath or pressure can strawberry jam?
You should always water bath can strawberry jam. Pressure canning will overheat and break down the gel, causing it to become runny instead of thick.
Can you can strawberry jam in pint jars?
You could can your strawberry jam in pint jars if you’d like to, the size doesn’t matter. But most people use 8 oz jelly or pint sized jars because it’s easier to eat up the smaller portion before it goes bad.
Canning your own homemade strawberry jam is simple and tastes so much better than any store-bought version. Plus it’s very quick to whip up a batch whenever you have a craving.
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More Food Canning Posts
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Recipe & Instructions
Yield: 6 cups
How To Can Strawberry Jam
This recipe for canning strawberry jam is so easy, and it tastes delicious too. Enjoy it on your morning toast or muffin, use it in your cooking, or make yummy desserts with it.
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Instructions
- Prepare the canner and berries – Fill your water bath canner and put it on the stove over high heat. While you wait for the water to boil, rinse and hull the strawberries.
- Crush the strawberries – Place the strawberries in a large mixing bowl and use a potato masher to crush them up. When they’re ready, there should be some small chunks left, but not any large pieces.
- Mix the jam ingredients – Pour the sugar, mashed strawberries, and lemon juice into a cooking pot.
- Cook the jam – Stir continually over low heat until all of the sugar has completely dissolved. Increase the burner to high heat, and allow the jam to come to a full rolling boil for 15 minutes, stirring it occasionally.
- Test the doneness – Drop a spoonful of jam on a frozen plate. If it gels up in 1-2 minutes it’s done. If it’s still runny, cook it a few minutes longer, and then retest it.
- Pack the jars – Using a canning funnel, fill your hot pint size jars with the jam, leaving ¼ inch of headspace. Then wipe the rim before placing new lids and rings on top. Secure the bands so they are fingertip tight.
- Put the jars into the canner – Using your lifting tool, place the jars into the boiling water canner.
- Process the jars – Process your strawberry jam in the boiling water for 10 minutes. Once the time is up, remove the jars right away.
- Cool and label – Allow the jars to cool to room temperature for 12-24 hours before removing the bands. Then use a permanent marker to write the date on the lids, or try dissolvable labels, before storing them.
Notes
- It’s important to keep the jars hot at all times. So plan ahead and boil the processing water before filling them, then place them in there as soon as they are packed.
- Also, be sure to work fairly quickly to pack your jars so they do not cool down before processing them.
- Don’t be alarmed if you hear the random pinging sounds as the jars cool, it just means the lids are sealing.
- If you live at an altitude higher than 1,000 feet above sea level, then you’ll need to adjust your pressure pounds and processing time. Please see this chart for the proper conversions.
Nutrition Information:
Yield:
48
Serving Size:
2 Tablespoons
Amount Per Serving:
Calories: 69Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 18gFiber: 0gSugar: 17gProtein: 0g
Amy Andrychowicz
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