Homemade Strawberry Jam

Homemade Strawberry Jam is a delicious and easy way to enjoy the sweet taste of fresh strawberries all year round. With just a few simple ingredients and some basic kitchen tools, anyone can make their own homemade fruit jam!

Prep Time1

Cook Time30

Sealing2

Total Time2 1 30

Course: Jams/ Jellies, Spreads

Cuisine: American

Keyword: Homemade Strawberry Jam

Servings: 8-oz jars

Calories: 259kcal

Author: Jessica & Nellie

Ingredients

1 ⅓ cups strawberries washed, hulled, then crushed
⅓ cup unsweetened fruit juice thawed fruit juice concentrate, or water
1 ½ TBSP Ball® RealFruit™ Low or No-Sugar Needed Pectin
½ cup granulated sugar sugar substitute, or honey
2 Ball® or Kerr® Half-pint 8 oz Jars with lids and bands

Instructions

Prep: Prepare the strawberries, they need to be washed, hulled, and cut in half or quarters depending on their size.
Get all your jars ready. This means getting them cleaned well with soap and water and having them warmed as well so that the hot jam mixture doesn't enter cold glass jars (this can cause them to break). I like to fill up a sink full of soapy hot water, clean the jars and lids, then replace the soapy water with just hot water, rinsing the jars, then re-filling the sink and letting them sit.
Mash the strawberries with a potato masher or use the "low" setting on a food processor. I like to use the food processor because we like our jam less chunky. But either way will work great!
Assemble: Combine the prepared fruit with the fruit juice in a large saucepan, gradually stir in the pectin. Bring this mixture to a low boil.
Add in the sugar, stir to combine. Return the mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove the jam from the heat and skim foam if necessary.
Ladle the hot jam into the hot jars, one at a time, leaving ¼ inch headspace. Then wipe the rims, center the lids on the jars, apply the bands and adjust to tight.
Inversion method: Turn the jars over upside down, on top of a clean dishcloth. Do not move the jars for 24 hours. Be aware you will begin to hear lids popping & sealing within an hour or two.
Once the 24 hours have passed, turn the jars right side up and then store them in a cold storage or refrigerator. They’re not technically “processed and sealed” but I find my jam stays fresh for about a year using this inversion method. Spread your homemade jam on toast, rolls, waffles, and so much more! Enjoy!

Notes

Once cooled completely, store them jam it in an airtight container in the refrigerator for up to 3 weeks.

If you want to store it for a longer period, you can freeze it for up to 6 months. Make sure to label your container with the date of preparation.

Nutrition