Easy Strawberry Jam

We picked some local strawberries last week and made some homemade jam. I don’t have a canner (and frankly, they scare me a little :)) so I used a method to can them that was super easy!

Strawberry Jam made 7, 12 oz. jars

4 lb fresh strawberries, hulled
8 Cups white sugar
1/2 Cup lemon juice

Slice strawberries (we use an egg slicer). Crush strawberries with a potato masher until you have 8 cups of mashed berry. Place 3 plates in freezer for testing doneness later.

In a stockpot, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil (should still boil when stirring) Boil, stirring often.

After about 10 minutes of boiling, place a teaspoon or so of the jam onto one of the cold plates from freezer. Return to freezer for a minute. Run your finger through the jam on the plate… if it doesn’t try to run back together it’s ready to be canned! (if you can make a line through it with your finger). Mine took about 20-25 minutes of boiling.

Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Turn jars upside down on a towel for 10 minutes. Turn upright, and press gently on the “button” on top. If it is sealed properly, the button will stay down. Some jars may take longer than others.

May take up to 48 to fully gel. Enjoy!


2 responses to this post.

  1. Hello~dropping by from the Ultimate Homeschool Blogroll:)

    We picked strawberries at a local farm a couple of weeks ago and made freezer jam (first time!). It was fun and very yummy! Yours looks great!


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