Homemade Strawberry Jam Square Recipe Preview Image

Homemade Strawberry Jam

Here's a super delicious homemade strawberry jam that will make you never want to buy jam at the store again.
Categories Moderate
Difficulty Easy
Keyword homemade strawberry jam, how to make strawberry jam, make homemade strawberry jam
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 half-pint jars
Calories 45 kcal
Author A Sweet Pea Chef


  • 5 1/2 cups strawberries to make 4 cups crushed strawberries, diced
  • 7 cups granulated sugar
  • 1 pouch CERTO Premium Liquid Fruit Pectin Sure-Jell
  • optional: 1/2 tsp.. unsalted butter


  1. Fill a Canner half-full with water and bring to a simmer over medium-high heat.
  2. Wash the Mason Canning Jars, Lids and Bands in hot, soapy water and then rinse with warm water. Add jars, screw bands and lids to simmering water. Let stand in hot water until ready to use. Drain well.
  3. Place the diced strawberries, one cup at a time, into a medium mixing bowl and mash. I use a potato masher. Depending on your preference, leave some chunks of strawberries. Alternatively, you can use a food processor to chop the strawberries, but stop before the strawberries are completely pureed.
  4. Measure out 4 cups mashed strawberries and heat over medium-high heat in a medium saucepan. Add the sugar to the strawberries and stir to combine. (You may add 1/2 tsp. unsalted butter to reduce the foaming if you wish. It actually does make a difference.)
  5. Bring mixture to full rolling boil on high heat, stirring constantly.
  6. Stir in the pectin pouch quickly. Return to a full rolling boil and boil for 1 minute, stirring constantly. Be careful not to let mixture boil over. Remove from heat and skim off any foam with a metal spoon.
  7. Ladle mixture into the prepared, cleaned jars. I really recommend using a Wide-Mouth Funnel to easily ladle mixture into jars. Fill each jar to within 1/8-inch from the top.
  8. Wipe the jar rims and threads and cover with 2-piece lids. Screw bands on tightly and place jars on elevated Canning Rack in canner.
  9. Lower rack into canner so that water covers jars by 1 to 2 inches. If more water is needed, add boiling water. Cover and bring to gently boil for 10 minutes.
  10. Remove jars using a Jar Lifter and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of the lid with your finger. If lid springs/pops back, it is not sealed and that jar will need to be refrigerated.
  11. Let stand at room temperature for 24 hours.
  12. Store unopened jam in a cool, dry, dark place for up to 1 year. Refrigerate opened jams for up to 3 weeks.
Nutrition Facts
Homemade Strawberry Jam
Amount Per Serving (1 tbsp)
Calories 45
% Daily Value*
Sodium 0.2mg0%
Carbohydrates 11.4g4%
Fiber 0.1g0%
Sugar 11.2g12%
* Percent Daily Values are based on a 2000 calorie diet.