Go Back
homemade strawberry jam

Homemade Strawberry Jam

Acres and Aprons
This simple, wholesome homemade jam recipe is quick to pull together and perfect on fresh sourdough bread, or biscuits!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
resting time 1 day
Total Time 1 day 1 hour

Equipment

  • Blender or Potato Masher
  • Presto | 17 Qt Digital Pressure Canner
  • Jars, lids and rings
  • Canning Rack optional
  • Jar Lifter
  • Funnel

Ingredients
  

  • 5 cups fresh or frozen strawberries
  • 2 cups sugar
  • 1/4 cup lemon juice
  • 1 pinch sea salt

Instructions
 

  • Rinse strawberries and trim off greens. Blend in a blender until smooth, or you can mash with a potato masher
  • Pour into a large saucepan or pot, add sugar and lemon juice. Bring to a simmer. Stir constantly with the lid off, until thickened. About 30 minutes.
  • While this is cooking, make sure your jars are clean and begin warming them. Place clean jars into a large deep pot and fill with cool water until the water is covering the jars about 3 inches. Cover the pot and place over medium heat until the water is simmering. Make sure not to boil. If using the pressure canner, use the warming setting. Wash lids and bands in hot soapy water. Rinse with hot water and dry. Carefully take out the jars of simmering water with your jar lifter, pour the water out of the jars and back into the pot. Place jars on the counter.
  • Ladle the strawberry jam into the clean, sterilized jars leaving about 1/4 inch headspace. Slide a rubber spatula down the inside of the jars a few times to make sure to remove any air bubbles. Wipe jar rim and threads down with a damp clean cloth.
  • Add lids and rings and process in a water bath canner for 10 minutes over high heat (it should be a rolling bowl before starting the timer). Remove the jars from the canner. Place on the counter to cool for 24 hours without disturbing them.
  • Check that the jars are sealed by pressing on the middles. After 24 hours and once they've sealed, remove the rings before storing on the shelf. Store any unsealed jars in the fridge and use these first.

Notes

 

  • There should be at least 1 inch of water above the jars during processing.
  • Higher altitudes will have to adjust and add processing time.
  • You can tell if the jars have sealed if they don’t give or pop at all. Store all unsealed jars in the fridge and use these first.