Homemade Strawberry Jam

The strawberries have been looking amazing recently so they’ve frequently found their way into my grocery cart. Monday, I bought eight pounds of strawberries with the intent to make strawberry jam. 

 I was prepared: I had a recipe (from the Ball Blue Book of Canning), I had pectin, and I had little cute canning jars. All I needed was lemon juice (1/4 cup),  2 quarts of processed strawberries (about 6 pounds), and some sugar (7 cups). 

I processed the strawberries last night and strained them into my huge measuring “cup.” This morning I set to work: I set our large stock pot full of water to boil, and ran the jars through the dishwasher. 


When the jars were finished in the dishwasher, and the water was (finally) boiling, I brought the pectin, strawberries and lemon juice to a boil (stirring occasionally). 


Then I added the sugar, stirred until it dissolved and waited for it to come to a roiling boil. It came close to boiling out of the pot, another 1/2 inch and I would’ve had a molten strawberry-sugar mess all over our stove top.


 I’m quite pleased with my new funnel, it is designed especially for canning, and fits perfectly in the top of the jar. The jam turned out nicely, as did the labels that read Kindli’s Homemade Strawberry Jam.


3 thoughts on “Homemade Strawberry Jam

  1. @ LW – I’ll check TSA regulations, I don’t want it confiscated by “security” (we don’t want to check our luggage… but IF we do, I’ll be sure to bring you some).

    @ Dulce – Have you tried the persimmon jelly yet?

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