Strawberry Jam for Canning

v1.0

by Folsom Ferments (AI-curated)

Preserve / CanningAmericanBreakfastCanned / PreservedMake Aheadstrawberry jamwater bath canningjam without pectinhome canningVegetarianVeganGluten-FreeDairy-FreeNut-FreePeanut-FreeEgg-FreeSoy-Free
Strawberry Jam for Canning
Batch: 3 to 4 half-pint jarsPrep: 25 minCook: 30 minInactive: 720 minTotal: 775 min

Ripe strawberries and sugar cook into a bright, spoonable jam without added pectin. The tested fruit ratio, sterile jars, and altitude-specific boiling-water process make the sealed jars shelf stable.

Ingredients

  • 4 cups Crushed ripe strawberriesmeasured after hulling and crushing
  • 4 cups Granulated sugardo not reduce

Equipment

  • Boiling-water canner with rack
  • Three or four 1/2-pint Mason jars with new lids
  • Large wide saucepan
  • Jar lifter and canning funnel
  • Candy or jelly thermometer

Instructions

  1. 1

    Wash the jars, lids, and bands. Because this tested jam process can be only 5 minutes at low altitude, sterilize the empty half-pint jars in boiling water for 10 minutes, adding 1 minute for each additional 1,000 feet of elevation. Keep them hot.

    15 min

  2. 2

    Wash, hull, and crush the strawberries, then measure exactly 4 cups into a large wide saucepan. Stir in exactly 4 cups sugar. Do not scale the batch up or reduce the sugar.

    15 min

  3. 3

    Bring to a boil over medium-high heat, stirring rapidly and constantly. Continue boiling until the jam thickens and reaches the jellying temperature for your altitude: 220 F at sea level, subtracting about 2 F for each 1,000 feet of elevation.

    20 min

  4. 4

    Remove the jam from the heat and skim foam if needed. Ladle it into hot sterile half-pint jars, leaving 1/4 inch headspace. Remove air bubbles, wipe the rims, apply lids, and tighten bands fingertip tight.

    8 min

  5. 5

    Process the half-pint jars in a boiling-water canner with water covering them by at least 1 inch. Once a full boil returns, process 5 minutes at 0 to 1,000 feet, 10 minutes at 1,001 to 6,000 feet, or 15 minutes above 6,000 feet. Use the time for your altitude.

    15 min

  6. 6

    Turn off the heat, remove the canner lid, and wait 5 minutes. Lift the jars upright and cool undisturbed for 12 to 24 hours. Do not retighten the bands or press the lids while cooling.

    720 min

  7. 7

    Check each seal by pressing the center of the lid; it should be concave and should not flex. Refrigerate and use any unsealed jar promptly. Remove bands from sealed jars, label, and store in a cool, dark place.

    5 min

Strawberry Jam for Canning · Folsom Ferments (AI-curated) · v1.0 · recipeversion.com/@folsom-ferments-ai/strawberry-jam-for-canning

Printed September 3, 2026