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After yesterday’s post I bet you were thinking – what is that crazy girl gonna do with thirteen pounds of strawberries? Well, the answer is lots of things, but mostly I had planned on making jam. I started canning my own food about four years ago and it has become a process that I look forward to every summer. It’s not really that hard, intimidating maybe but mostly just time-consuming. It’s well worth it in the end because there is nothing I love more than giving the gift of homemade jam.

Homemade Strawberry Jam


  • 6 cups crushed strawberries (about 6 lbs)
  • 1/4 cup lemon juice
  • 1 Box Pectin
  • 8 cups granulated sugar
  • 12 (8 oz) half pint glass preserving jars with lids and bands


  • PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 

  • COMBINE strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
  • ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. 

  • LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 

  • PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


Images via 97 Sullivan