Boy, do we ever love the month of May when the strawberries are ripe and ready to be picked!
We have a strawberry farm nearby, and it’s become a fun spring-time tradition to pick fresh strawberries several times during the month and make some of our favorite recipes!
Here’s our recipe for strawberry jam. We usually make enough to last us the whole year, and what a treat during the winter months to pull some out of the freezer to serve on homemade bread.
Be sure to check out our recipe for homemade strawberry ice cream too!
Homemade Strawberry Jam
- 5 1/3 c. crushed strawberries
- 1 1/3 c. water
- 6 Tbsp. low/no sugar pectin
- 2 cups sugar
- 1 Tbsp. butter
- 8 cleaned and sterilized half pint jars
Wash strawberries and crush in a large bowl with a potato masher.
Combine crushed berries along with the water in a large, heavy bottom pan.
On medium high heat, gradually add pectin while stirring with a wooden spoon.
Add the sugar.
Add the butter. (butter reduces foaming)
Bring to a hard boil and boil 1 minute stirring constantly. Remove from heat.
Ladle the hot jam into prepared jars, leaving 1/4-inch headspace.
Wipe rims with clean damp cloth.
Place hot lids on jar and apply rings till tight.
Process in hot water bath leaving a little space between each jar.
Cover with 1 to 2 inches of water.
Cover pot and turn on medium high heat.
When the water comes to a boil, time them for 10 minutes at a steady slow boil.
Turn off pan and let sit 5 minutes.
Then take jars out. Place on a dish towel on countertop and let sit for 24 hours before disturbing.
Yields 8 (8 oz.) half pint jars.
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