There is nothing better than fresh strawberry jam. I look forward to spring when the berries are ready. I find them at produce markets (fruit stand), flea markets and if you are lucky to have one close – (you pick it strawberry garden). I consider this more along the line of a fruit spread since I don’t have small pieces of fruit in the jam. It is just my preference. This is good on toast, biscuits, muffins, scones and surprisingly ice cream. My daughter likes to melt just a small amount and pour over ice cream as a topping.
I have been making this recipe for years and Spring is strawberry season to me. I orginally used the Strawberry Jam Recipe in the Sure Jell box. I have just tweaked it a bit. This one is a cooked jam recipe. I have never tried the freezer recipe. I do plan on making a recipe using the freezer version next time I make this. The recipe is at the end of this post for this strawberry jam.
Select berries that are ripe and blemish free. Wash and hull the berries. You can get a Strawberry Huller for this but I just used a small knife.
I puree the strawberries in a blender to get 5 cups. Some recipes might tell you not to but I really like it smooth and free of chunks of strawberries.
Measure out 7 cups of sugar in a separate bowl. It does seem like a lot but it is what works.
Put the pureed strawberries, lemon juice and box of sure jell pectin (in the yellow box) in a large saucepan. Add 1 tablespoon of butter to help with foaming. It will not prevent foaming completely but it does help.
Fresh Strawberry Jam
- 5 cups of pureed strawberries
- 7 cups of sugar
- 4 tablespoons strained fresh lemon juice
- 1 tablespoon butter
- 1 box sure jell pectin
- canning jars with lids and rings
- Water Bath Canner
- Wash and hull the strawberries.
- Wash and sterilize the jars.
- Puree strawberries in a blender to get 5 cups.
- Add the strawberries, lemon juice, pectin and butter in a large sauce – stir together.
- Bring mixture to a full rolling boil.
- Pour in the sugar all at once, stir to mix.
- Return strawberry mixture back to a full rolling boil and boil for 1 minute.
- Remove from heat and skim off any foam.
- Fill jars with a 1/4 inch head space and cover with lids/rings.
- Screw on rings tightly but don’t over tighten the rings.
- Place jars into a water bath canner on an elevated rack with water 1-2 inches above jars. I only have the canner about 1/4 – 1/2 full of water heating up and I have extra water heating to pour over the jars when all are in. I start slowly heating up the water bath canner while the strawberry jam is cooking.
- Process 10 minutes in a water bath canner.