Strawberry Jam Recipe

A jar of strawberry jam, fresh strawberries, and a biscuit with jam on a wooden board, with a red and white checkered cloth in the background.

Homemade Strawberry Jam captures the sweet, fresh flavor of peak strawberry season. Perfect for spreading on toast, biscuits, or your favorite desserts.

Course condiment, Sauce

Cuisine American

Keyword homemade strawberry jam, strawberry jam recipe

Prep Time 1

Cook Time 15

Total Time 1 15

Servings 6 oz mason jars

Calories 734kcal

Author Katie Cooksey

Equipment

8 6 oz mason jars with lids

Ingredients

8 cups strawberries washed and hulled
7 cups granulated sugar
4 tablespoons lemon juice freshly squeezed
3 oz packet liquid pectin
1 tablespoon butter

Instructions

Slice washed and hulled strawberries and place them in a large stockpot.
Turn on heat to medium high and begin mashing the strawberries with a potato masher or meat chopper. Keep them as chunky as you'd like. For a very smooth consistency, place them in a blender before adding to pot.
Increase heat and bring to a light boil.
Add freshly squeezed lemon juice and liquid pectin, and bring back to a boil, stirring constantly.
Add granulated sugar and butter. Stir until sugar is completely dissolved and butter is melted.
Bring to a rolling boil, and continue to boil for one minute.
Remove from heat and fill your VERY CLEAN jars*, leaving a 1/4 inch head space.
Using a clean damp cloth, wipe the rims. Place the disc lids on carefully, followed by the ring**.
Allow to cool on the counter before transferring to the refrigerator or freezer.

Notes

*I like to run my jars through a quick dishwasher cycle on the high heat level.

**If being stored and long self life is desired be they will need a water bath. This is not that recipe. These should be stored in the refrigerator.

Storage Instructions

Store jars in the refrigerator for up to 3 weeks. For longer storage, place cooled jars in the freezer for up to 1 year. If you want a shelf-stable option, you’ll need to process the jars in a water bath, but this recipe is written for refrigerator or freezer storage only.

Nutrition