Kool-Aid Strawberry Jam made with strawberries, pectin, water, sugar and strawberry Kool-Aid. Perfectly sweet homemade strawberry jam with the best strawberry flavor!
If you’ve never made homemade jam before, it’s actually a lot easier to do than you may think. Wash some jars, boil some ingredients, and then ladle jam in the jars! Not only is this strawberry jam recipe easy to make, but it’s also incredibly delicious. So much better than store bought!
I love homemade jam! It tastes absolutely delicious on a slice of Homemade Bread or an English Muffin. Bread just tastes better with jam, especially homemade jam. Adding Kool-Aid to the jam really helps to intensify the strawberry flavor – it’s amazing!
VARIATIONS OF KOOL-AID JAM
We really like strawberry jam, but you can use any type of fruit with it’s corresponding Kool-Aid flavor. You could use fresh raspberries with raspberry Kool-Aid, fresh peaches with peach Kool-Aid or blueberries with blueberry Kool-Aid. You can also mix and match flavors. Use Blue Raspberry Kool-Aid with fresh strawberries, peaches with raspberry Kool-Aid…the possibilities are endless!
INGREDIENTS IN KOOL-AID STRAWBERRY JAM
Strawberries – You will need 2 cups of fresh strawberries. Dice them up in small pieces before adding to the jam.
Pectin – You will need one(1.75 oz) package of pectin. This can be found near the canning supplies or Jello at the grocery store. This will help the jam to set up properly.
Water – Two cups of water will provide the necessary liquid for the jam.
Strawberry Kool-Aid – Just one little packet of powdered Strawberry Kool-Aid will really intensify the strawberry flavor of the jam. You can use a different flavor if you want to change up the flavor a little bit.
Sugar – Yes, you’ll need 6 cups of sugar. It’s a lot of sugar, but that’s pretty typical for jam. This recipe requires more sugar than other recipes because of the Kool-Aid included.
INGREDIENTS IN KOOL-AID STRAWBERRY JAM
Mix the strawberries, pectin, water, and Kool-Aid together in a large pot. Bring to a boil over medium-high heat. Add sugar and let the mixture boil for 4 minutes, stirring constantly.
Place several paper towels by the pot and move your jars over onto the paper towel.
Ladle hot jam into jars using a funnel. Leave as little space on top as you can, without overflowing it. Place lid and ring on jar, securing both well. Jars will be very, very hot! They may get a bit messy, which is fine. You can use the inversion method (seen below) for long term storage, or you can just let the jars sit until cool and then place them in the refrigerator or the freezer.
KOOL-AID STRAWBERRY JAM
Ingredients
- 2 cups strawberries diced
- 1 pkg. pectin 1.75 oz
- 2 cups water
- 1 pkg strawberry Kool-Aid
- 6 cups sugar
Instructions
- Mix the strawberries, pectin, water, and Kool-Aid together in a large pot. Bring to a boil over medium-high heat. Add sugar and let the mixture boil for 4 minutes, stirring constantly.
- Place several paper towels by the pot and move your jars over onto the paper towel.
- Ladle hot jam into jars using a funnel. Leave as little space on top as you can, without overflowing it. Place lid and ring on jar, securing both well. Jars will be very, very hot! They may get a bit messy, which is fine. You can use the inversion method (seen below) for long term storage, or you can just let the jars sit until cool and then place them in the refrigerator or the freezer.
Nutrition
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INVERSION METHOD OF CANNING
Once the jam is in the jars, place the lid and ring on, securely closing it. Then, immediately turn the entire jar upside down. This is called the inversion method of canning and it’s perfect for jam. This inversion seals the lid and will enable you to not have to refrigerate the jam until the seal is broken. I’ve had jars of jam in my pantry sealed well for 12-18 months using this method. After 24 hours, right the jar and voila! Beautiful, delicious spiced peach jam for your family to enjoy!
FREEZER / REFRIGERATOR JAM (JAM YOU PLAN TO EAT NOW!)
Our family eats a lot of jam, so I don’t generally bother with any type of canning method. I just put the lids on the jam immediately after ladling it in. Leave the jars alone, even if they’re a bit messy. Usually within a hour, you’ll start hearing little “POP” sounds- the lids are sealing! Now, you can’t treat them like actual canned jars of jam because they haven’t been processed. But I find they last a couple months in the fridge after they’ve been “kind of sealed.” Once the jars have cooled down, you can run them under some water to clean any spilled jam off.
HOW LONG IS HOMEMADE STRAWBERRY JAM GOOD FOR?
If properly sealed in the mason jars this jam can last about 12-18 months.
Once opened the jam has a shorter life span of about 2-3 weeks in the fridge.
You can also freeze jam for up to 1 year in an airtight container.
DO JARS NEED TO BE HOT BEFORE CANNING?
While your jars don’t need to be incredibly hot, they do need to be sterilized and warm. Most people choose to boil their jars in a pot filled with water, with water inside the jars. Boiling for 10 minutes and then turning the heat down is a good way to sterilize and maintain heat on the jars.
Another option is to place cleaned jars in the dishwasher without soap and letting them heat up that way. As a note, all jars should be washed prior to use using soapy water.
DO YOU BOIL THE LIDS WHEN CANNING?
While you should only use lids once for canning, they should be prepped in advance. You shouldn’t boil the lids, unlike the jars, they can be kept at room temperature until use. You don’t even have to keep them in simmering water (but you can if you want to). Just wash with soapy water, dry and then set aside until ready to use.
HOW LONG DOES HOMEMADE STRAWBERRY JAM LAST?
Once opened, your homemade jam can last up to 3 months inside of your fridge. Water bathed jars can last about a year and freezer jams can last a few months.
CAN YOU OVERCOOK JAM?
Yes, this is a really important thing to note. You can overcook your jam by letting it boil for too long. If this happens the sugars can either burn and not taste very good, or it can become a hard rock-solid lump. Neither of these is tasty or ideal.
LOOKING FOR MORE JAM RECIPES LIKE THIS KOOL-AID STRAWBERRY JAM? WHAT ABOUT FOODS WITH JAM IN THEM? WE HAVE BOTH!
- Strawberry Jam Without Pectin
- Easy Soft Jam Thumbprint Cookies
- Apricot Cherry Jam
- Strawberry Jam Thumbprint Cookies
- Raspberry Jam Ice Cream (Dairy-Free)
- Raspberry Peach Freezer Jam
- Lemon Blueberry Jam
- Spiced Peach Jam
- Homemade Strawberry Jam
- Chocolate Raspberry Thumbprint Cookies
Kool-Aid Strawberry Jam made with strawberries, pectin, water, sugar and strawberry Kool-Aid. Perfectly sweet homemade strawberry jam with the best strawberry flavor!
Fred Zedd says
You have a nice site. I am subscribed to the daily email service. Thank you. However…
I wish recipes like this would STOP USING “SERVINGS” to denote how much will be prepared. Instead, for a recipe like this, TELL ME WHAT VOLUME will I have when I’m done. (You know, like fl oz, ml, qts, liters). Who knows what a “serving” is? Do you use a tsp or a tbsp on your toast? How many jars of what size will the “servings” fill? Who knows? A good cook prepares all the ingredients and tools before even starting Step One of a recipe. Hard to do when the recipe only offers a vague value. While this recipe looks tempting, I find that I automatically skip recipes that offer an unclear measure of results. Thank you.
Elise says
I’m going to make this recipe but was wondering what is a serving size? It says 30 servings but how much is considered a serving?
Nellie says
About a tablespoon of jam is a typical serving.
Kathleen H. says
Very pretty looking jam! Bright presentation!
Would love to try the recIpe.
I am wondering how many jars, 6 oz.or 8 oz jars should have on hand for this recipe?
Also, apple season is upon us. Do you have a favorite recipe for apple jelly or apple butter?
Thanks so much for your help!
Nellie says
I think you will probably fill about five to six 8-ounce jars. I usually have a variety of containers/jars in different sizes! We have a delicious pumpkin apple butter recipe that you can make in the crockpot: https://butterwithasideofbread.com/pumpkin-apple-butter/