- Most amazing strawberry jam ever!
With summer right around the corner, all sorts of wonderful fruits and vegetables are going to be coming into season. That means you need to grab yourself a whole bushel, and get to canning!
We learned to can about two years ago. It started as a way to enjoy fruits and veggies year round. The first year, I couldn’t can fast enough. As soon as I was done, everything would be gone because my children ate it all. I threatened their lives the second year, and miraculously I still have some things I made from last season. (No, not literally)
This year strawberries are already in season! Strawberry ice cream, strawberry short cake, strawberry pancakes…..and don’t forget about strawberry jam!! That stuff is wicked expensive at the grocery story. (like $4 for a tiny jar, YIKES!) This year I set out to conquer the world of jams, and strawberry was my first victim!
This recipe is amazing, and its super easy even a baby could do it. (Do I really need to put “not literally” here, people come on!) I spent about $16 to make 11 8 oz jars of jam. That would’ve cost me almost $50 at the grocery store! Who’s the frugal rock star?!? You know it! Back to our regularly scheduled programming.
If you have never canned before, I highly recommend grabbing a copy of what I call the canning bible! It’s Ball Jar’s official canning guide. It has anything and everything you need to know about canning. That way you don’t end up killing your family with your freshly made jam. Head to Amazon, and check this amazing book out! Ball Complete Book of Home Preserving
Ingredients
- 5 cups of crushed strawberries (about 4 pints of strawberries)
- 7 cups sugar
- 1 1/2 (1.75 oz) boxes pectin
- 1/4 lemon juice
Instructions
- Make sure your jars and lids are sterile before beginning making the jam.
- Clean and hull the strawberries and place in a medium bowl.
- Crush strawberries with a potato smasher.
- Pour strawberries into large stock pot, and then mix with 1/4 cup lemon juice.
- Over medium heat, gradually add pectin.
- On high heat bring to a rolling boil.
- Add sugar, and stir constantly.
- Bring to a hard boil and let boil for 1 minute.
- Remove from heat, and then fill leaving about 1 inch from top of jar.
- Place lid on jar, and place in water bath to preserve.
- Follow instructions for canning found in Ball Complete Book of Home Perserving
About Ashley Sears
Yum! One of my favorite summer memories is of my grandmother’s homemade strawberry jam. I just got my garden in, and I hope you’ll be sharing zucchini recipes in the future! I may need them pretty soon.
Actually I have a great parmesan garlic zucchini recipe that I will be sharing later in the summer. It’s like garlic bread but better!
I love, love, LOVE homemade strawberry jam
Great recipe!
Then you have to make some
this sounds amazing and very simple.. I will definitely have to try this Strawberry Jam recipe sometime!
It is super easy to make Danielle. Let me know how yours turns out.
Wow that looks a bit simpler than I imagined it. And looks so delish!
Trust me if I can do it anyone can
Wow that looks awesome! I actually just received some canning items so I’m thinking this might be a good recipe to try them out on : )
Caryn, you should definitely give it a try it is really easy!
Love strawberry jam and this recipe looks great. Will give it a try in a few weeks when our strawberries are in season.
Let me know how it turns out, my kids have been devouring ours