This easy strawberry jam recipe is a great way to preserve the flavors of spring. Serve it on buttery homemade biscuits for a special treat.
Can you believe it’s almost strawberry season? Time to make delicious, homemade strawberry jam and other yummy recipes.
We had a pretty mild winter and some warmish spring days, so I’ve already seen a few roadside stands advertising farm-fresh strawberries. I can’t wait to go picking!
(Actually, I usually buy my strawberries already picked so I don’t have to do a bunch of bending over!)
My mom has been making this strawberry jam for as long as I can remember, and it’s so good. I first shared the recipe last year as a guest post at Made from Pinterest. But I know some of you might have missed it there, so I figured strawberry season was the perfect time to dust off the recipe again. (It’s a delicious filling for my homemade wonton envelopes appetizer!)
I also made some vintage-inspired canning jar labels for the jam jars, plus ones for other popular homemade preserves and pickles. You’ll find the free printable canning jar labels after the recipe.
This is a recipe from my mama’s kitchen. Aren’t the best recipes always the hand-me-down variety? I’m pretty sure she got it out of the Sure-Jell box years ago, but I still think it counts as a family recipe!
Butter my buns and call me a biscuit! This is good stuff!
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Ingredients & Supplies for Homemade Strawberry Jam
For this easy strawberry jam recipe, you’ll need:
- fresh strawberries
- SURE-JELL Fruit Pectin
- butter
- sugar
- six half-pint canning jars with rings and lids
- a water bath canner with accessories
- a stock pot
How to Make Sure-Jell Strawberry Jam
Prep the strawberries by washing, capping, chopping and crushing them.
Wash jars and rings with hot water and soap, and rinse well. You can also wash them in the dishwasher.
Place the jar lids in a sauce pan and cover with boiling water.
Fill a canner half full with water and simmer.
Place sliced, crushed strawberries, measuring five cups, into a 6-quart or 8-quart stock pot.
Add pectin to berries, and stir to combine. To reduce foam, add 1 teaspoon butter. Bring to a full boil over high heat, stirring constantly. Add sugar and stir.
Return to a full, rolling boil and cook for 1 minute, stirring constantly.
Remove from heat and skim off foam. Ladle jam into clean, dry jars, leaving ¼-inch of head space at the top. Wipe jars and seal with lids and bands.
Place jars in canning rack and lower into the water, making sure there’s 1 to 2 inches of water covering the jars.
Process for 10 minutes and remove jars from canner. Place them upright on a towel.
Once jars are completely cooled, check the seals by pressing the center of each lid. If the lids spring back when touched, they’re not properly sealed and they must be refrigerated.
This easy strawberry jam recipe is a great way to preserve the flavors of spring. Serve it on buttery homemade biscuits for a special treat.
Since it’s that time of year when the garden and the farmer’s market are bountiful with fresh fruit and produce, I find myself doing a fair bit of canning of pepper jelly, watermelon rind pickles, sweet pickles, refrigerator pickles and more. I made some pretty labels to go on the jars so they’ll look pretty in my pantry or when I give these as food gifts.
All these labels are designed to print on 2-inch round Avery labels. (Look for #22817 or #22807 when you’re shopping). This size will fit on a variety of mason jars.
There’s a vintage-inspired jam label, created with this free image from the Graphics Fairy, to accompany the strawberry jam recipe.
There’s a watermelon rind pickles label, if you want to try my grandma’s watermelon rind pickles recipe.
Plus there are labels for blueberry preserves and blackberry jam and two kinds of pickles. (Speaking of pickles, have you tried my 14-day sweet pickles or my overnight refrigerator pickles?) I used the vintage berries and vintage cucumbers image from The Graphics Fairy to create these labels.
Download the printable canning jar labels through the links below.
- Strawberry Jam Canning Jar Labels
- Blueberry Preserves Canning Jar Labels
- Watermelon Rind Pickle Canning Jar Labels
- Bread and Butter Pickles Canning Jar Labels
- Dill Pickles Canning Jar Labels
- Blackberry Jam Canning Jar Labels
Homemade Strawberry Jam
Ingredients
- 2 quarts strawberries stems removed, cut and crushed to make 5 cups
- 1 box SURE-JELL Fruit Pectin
- ½ teaspoon butter
- 7 cups sugar
- 8 1- cup canning jars with rings and lids
Instructions
- Wash jars and rings with hot water and soap (or in the dishwasher.) Rinse well.
- Place jar lids in a sauce pan and cover with boiling water.
- Fill a canner half full with water and simmer.
- Place sliced, crushed strawberries, measuring five cups, into a 6-quart or 8-quart stock pot.
- Add pectin to berries, and stir to combine. To reduce foam, add 1 teaspoon butter. Bring to a full boil over high heat, stirring constantly.
- Add sugar and stir.
- Return to a full, rolling boil and cook for 1 minute, stirring constantly.
- Remove from heat and skim off foam.
- Ladle into clean, dry jars, leaving ¼-inch of space at the top. Wipe jars and seal with lids and bands.
- Place jars in canning rack and lower into the water, making sure there's 1 to 2 inches of water covering the jars.
- Process for 10 minutes and remove jars from canner. Place them upright on a towel.
- Once jars are completely cooled, check the seals by pressing the center of each lid. If the lids spring back when touched, they're not properly sealed and they must be refrigerated.
Notes
A serving of jam is 2 Tablespoons
Nutrition
Pin This! Easy Homemade Strawberry Jam Recipe
If you’re interested in more recipes and printables like the ones I shared today, you might enjoy these posts:
Sweet & Spicy Homemade Pepper Jelly
Quinn Caudill
Beautiful looking preserves. Thanks for sharing with us at Throwback Thursday. Pinned and shared!
Helen
I love this post! Saving it for when strawberries are in season here – and I love the labels! Thanks for sharing on the “What’s for Dinner” link up!
Janet Vinyard
Hi Amy, Thanks for sharing your mother’s recipe for Strawberry Jam – it looks so delicious! And aren’t you clever with the label designs – very nice! Thanks for sharing! Blessings, Janet