Classic Strawberry Jam Recipe

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I used to be intimidated by jam-making, convinced I'd somehow mess up something as basic as strawberries and sugar. Turns out, strawberry jam is actually the easiest sweet win in a jar. Fresh berries, a little sugar, and a quick cook turn into that bright, spoonable spread you want on everything from toast to ice cream. You don't need fancy tools or hours of stirring. By the end, you'll know what berries to use, how to get a perfect set, and how to stash a few jars for later.

Is This Project for Me

Yes. If you want a simple kitchen project that makes the whole house smell like summer, this is it. It fits into a busy afternoon, works with fresh or frozen berries, and uses gear you already own. If you love practical jars you can eat all week or gift with a smile, this one belongs on your list. Check out the free printable Food Preservation Quick Guide below.

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Classic Strawberry Jam Recipe

A bright, classic no-pectin strawberry jam set with lemon and a long simmer. Simple ingredients, dependable set, and perfect for toast, biscuits, or baking.

Time: 1 Hour Level: Beginner Category: Canning

Materials

• 4 cups fresh strawberries, hulled and chopped
• 4 cups sugar
• 1/4 cup bottled lemon juice

Steps

1. Bring to a rolling boil over medium-high heat, stirring often.
2. Boil until the mixture thickens and sheets from the spoon, about 15 to 25 minutes depending on pot width and fruit. Skim foam if needed.
3. Test set on a chilled plate. If it wrinkles when nudged, the jam is ready. If not, boil a little longer and test again.
4. Ladle hot jam into hot, sterilized jars leaving 1/4 inch headspace.
5. Wipe rims, apply lids and bands fingertip tight.
6. Process in a boiling water bath for 10 minutes, adjusting for altitude as noted in the recipe notes.
7. Cool jars 12 to 24 hours undisturbed. Refrigerate any unsealed jars. Store sealed jars in a cool, dark place; refrigerate after opening.

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• Elderberry Syrup
• Fermented Sauerkraut

canningjamstrawberrybeginnerno pectin

Notes:
Use bottled lemon juice for consistent acidity. Headspace is 1/4 inch. A wide pot speeds evaporation and improves set. Sugar at a 1:1 ratio by volume gives a classic gel; reducing sugar will lengthen cook time. Altitude processing times: 0 to 1,000 ft 10 minutes; 1,001 to 3,000 ft 15 minutes; 3,001 to 6,000 ft 20 minutes; 6,001 to 8,000 ft 25 minutes. For a firmer set or shorter cook, you may add one packet powdered pectin and follow its package directions.
Set Tips
Chill a small plate before you start. Spoon on a little jam and wait 30 seconds. It should wrinkle when nudged with a fingertip and leave a clean line on the spoon.

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Troubleshooting and safety notes

Let's talk about the things that might have you second-guessing yourself, because trust me, we've all been there. Runny set after cooling? I've stared at wobbly jam wondering if I'd failed completely. Here's the thing, give it 24 hours in the fridge before you decide. If it's still loose, reheat a small test amount with a little more pectin or cook a few minutes longer to reduce.

Frequently Asked Questions

Fresh or frozen strawberries

Both work. If using frozen, thaw and drain, then measure by volume. Expect a little extra juice and cook to a gentle boil to thicken.

Do I need pectin

You can make pectin free jam by cooking longer, or use pectin for a quicker set. Follow the Project Card for the option you choose so the ratio stays on track.

Why add lemon juice

Acid helps flavor and set. Bottled lemon juice gives a consistent level if the recipe calls for it.

How long does it keep

Canned jars keep on the shelf when properly processed and sealed. Opened jars keep in the fridge for about 2 to 3 weeks. You can also freeze jam in small containers.

Can I reduce the sugar

Yes, but use a recipe designed for low sugar or a low sugar pectin so the set and safety stay reliable.

How do I know it is set

Chill a small plate and do a spoon test. If the jam thickens and wrinkles when you push it, you are close. You can also watch for the way it drips more slowly from the spoon.

Print

Food Preservation Quick Guide

One page for methods, quick ratios, safety basics, altitude tips, and storage. For education only—use tested recipes from reliable sources.

Safety basics
• Water bath canning is for high-acid foods (pH ≤ 4.6) or foods acidified per a tested recipe.
• Low-acid foods (most vegetables, meats, soups) require pressure canning—never water bath.
• Use 5% acidity vinegar for pickling. Keep foods fully submerged. Follow headspace exactly.
• Adjust for altitude. Use jars/lids in good condition. When in doubt—don’t risk it.

Methods at a glance

Method	Best for	Key rule	Core target / ratio
Freezing	Fruit, veg, stocks, breads	Freeze at 0°F/−18°C. Label & rotate.	Blanch most veg before freezing to lock color/texture.
Dehydrating	Fruit, veg, herbs	Dry until leathery or brittle (not tacky).	Store airtight with desiccant; keep cool & dark.
Water Bath Canning	Jams, jellies, fruit, pickles, tomatoes (acidified)	Use tested times; keep jars submerged; vent air bubbles.	Typical headspace: jams ¼″; fruit/pickles ½″.
Pressure Canning	Low-acid veg, beans, meats, broths	Use correct pressure for altitude; follow tested times.	Headspace usually 1–1¼″ (see recipe).
Fermentation	Cabbage, carrots, peppers, etc.	Keep veg fully submerged; use clean tools.	2–3% brine by weight (see quick ratios).
Pickling	Cucumbers, onions, beets, mixed veg	Use 5% vinegar; don’t dilute below tested ratios.	Common hot pack: ≥1:1 vinegar:water + salt/sugar/spices.
Jam/Jelly	High-acid fruits	Boil to gel stage; fill hot, process in water bath.	Gel temp ≈ local boiling point + sugar effect (see recipe).
Freeze-Drying	Fruits, meals, herbs (with home unit)	Dry until pieces are crisp throughout.	Store in mylar/airtight with O₂ absorber; cool & dark.

Quick ratios & targets

What	Basic ratio / target	Notes
Ferment brine	2% = 20 g salt per 1000 g water • 3% warm kitchens/crunch	1 quart water ≈ 946 g → ~19 g salt for 2%.
Pickling brine (quick)	≥ 1:1 5% vinegar : water + 1–3 tbsp salt/qt (per recipe)	Do not reduce vinegar below tested ratios.
Jam/jelly sugar	Classic: ~1:1 fruit:sugar by weight (varies with pectin)	Follow pectin brand/recipe; do plate or wrinkle test.
Headspace (typical)	Jams ¼″ • Fruits/pickles ½″ • Pressure-canned 1–1¼″	Always use recipe’s specified headspace.
Freezer headspace (liquids)	Leave ½–1″	Liquids expand; use straight-sided containers or bags.

Altitude adjustments (quick)

Find your elevation (phone map or local listing), then:
• Water bath canning: add time per the tested recipe. Typical add-ons: +5 min (1,001–3,000 ft), +10 min (3,001–6,000 ft), +15 min (6,001–8,000 ft).
• Pressure canning: increase pressure per the tested recipe. Weighted-gauge cookers are often 10 psi at 0–1,000 ft and 15 psi above; dial-gauge cookers typically start ~11 psi and increase with altitude.
Always follow the specific altitude table in your recipe/manual.

Typical blanch times for freezing (quick)

Vegetable	Time (minutes)	Notes
Green beans	3	Whole or cut
Broccoli florets	3	Cool fast; drain well
Carrots (slices)	2	Spears 3 min
Peas	1½–2	Shell, blanch, chill
Kale/spinach	2	Press out water
Corn (kernels)	4	On the cob 4–7

Times vary by cut and maturity; check a tested chart for more vegetables.

Storage guide (best quality)

Method	Best by	Storage notes
Water bath canned (high-acid)	12–18 months	Cool, dark, dry; check seals before use.
Pressure canned (low-acid)	12–18 months	Cool, dark, dry; discard if seal fails or food looks/smells off.
Ferments (refrigerated)	Several months	Keep submerged; use clean utensil.
Dehydrated	6–12 months	Airtight with desiccant; cool & dark.
Frozen	8–12 months	0°F/−18°C; label with date.
Freeze-dried	Long-term	Mylar/airtight with O₂ absorber; cool & dark.

Labeling checklist

• Product & method (e.g., “Dill Pickles – Water Bath”)
• Recipe source & year (tested)
• Date processed • Batch/lot
• Headspace/ratio notes (if helpful)
• Altitude/pressure used (for canning)

Your notes

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