Recipe for Strawberry Jam
You’ll only need 5 ingredients to make this strawberry jam. Recipe yields 4 pints.
Ingredients
- 4 cups strawberries hulled and halved
- 4 cups sugar
- 1 lemon juiced or 2 tablespoons lemon juice
- 1 pouch liquid pectin
- Pinch of salt
Instructions
- Add the strawberries and sugar to a large stockpot and cook over medium-low heat until the berries dissolve. Stir in the lemon.
- Once the mixture thickens and reaches 220°F, stir the pectin into the strawberries. Allow the pectin to boil for one minute without stirring and remove from the heat. Add a pinch of salt and stir.
- Ladle the strawberry jam evenly into sterilized jars, leaving 1/2 inch headroom. Wipe rims. Place sterilized lids on and allow the jam to come to room temperature.
- You can store jam in the refrigerator for up to 1 month or in the freezer for 6 months to a year. Or proceed to the water bath canning method to preserve it for 18 months. See canning links in notes.
Notes
Click here for Stacy Lyn's instructions on water bath canning.
Click here for canning safety tips from the National Center for Home Food Preservation.
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