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Overhead closeup of jam on spoon hovering over open jar.
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5 from 1 vote

Strawberry Jam

My favorite strawberry jam canning recipe, an old-fashioned recipe taught to me by my dear neighbor Truus in Minnesota.
Prep Time1 hour
Cook Time20 minutes
resting time1 day
Total Time1 day 1 hour 20 minutes
Course: Breakfast, Condiment, jam, jellies
Cuisine: American
Servings: 32 servings
Calories: 158kcal
Author: Kelly Wildenhaus

Ingredients

  • 5 heaping cups strawberries, cleaned and hulled and cut in half
  • 1 box SURE JELL
  • small pat unsalted butter
  • 7 cups sugar (I use 6 cups)

Instructions

  • Add strawberries to a large stockpot and start mashing up over high heat. Add SURE JELL and butter and bring to a hard boil.
  • Add the sugar all at once and stir to mix and dissolve and bring back to a roiling boil.
  • Time for 1 minute and then do a spoon check as described above.
  • Pour into prepared jars to ⅛" from the rim. Wipe clean and then put lids and screw caps on the jars.
  • Bring a large pot of water to a boil. Process for 10 minutes in a boiling water bath, covering the jars by at least one inch of water. Carefully remove and let rest, undisturbed on the counter, for 24 hours. Store any unsealed jars in the refrigerator.

Notes

Makes approximately 4 pints or 8 half-pints.
USDA Home Canning Guidelines

Nutrition

Serving: 2tablespoons | Calories: 158kcal | Carbohydrates: 41g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 42mg | Fiber: 1g | Sugar: 39g | Vitamin A: 3IU | Vitamin C: 16mg | Calcium: 5mg | Iron: 1mg