Homemade Strawberry Jam
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.
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
Makes six half pint (8 ounce) jars of jam.
A serving of jam is 2 Tablespoons
A serving of jam is 2 Tablespoons
Nutrition
Calories: 118kcalCarbohydrates: 30gPotassium: 22mgSugar: 29gVitamin A: 5IUVitamin C: 8.8mgCalcium: 3mgIron: 0.1mg
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