Strawberry Jam Waterbath Canned
This traditional strawberry jam is sure to delight! Use it for PB&J sandwiches, drizzled over ice cream, on pancakes, as a thoughtful gift, or simply spread on toast for breakfast. Strawberries are truly a treasure, and with these simple ingredients and processing, we can savor their sweetness all year long.
Servings: 4 pint jars or 8 jelly jars
Calories: 57kcal
Cost: $10
Ingredients
- 5 cups crushed strawberries
- ¼ cup lemon juice
- 6 tablespoon classic pectin
- 4 cups granulated sugar
- 1 tablespoon butter
Instructions
- Fill your water bath canner with enough water to cover the jars by at least one inch and begin heating it over medium-high heat. Place clean jars in the simmering water to keep them hot until ready to fill.
- Clean and slice all strawberries, then place them in a large, heavy-bottomed saucepan or pot. Add lemon juice and butter to reduce foaming, then gradually stir in the fruit pectin. Bring the mixture to a boil over medium-high heat, stirring frequently and mashing the strawberries to your desired consistency.
- Once boiling, add the sugar all at once and stir until completely dissolved. Return the mixture to a hard, rolling boil and cook for 1 to 2 minutes, stirring constantly to prevent sticking. Remove from heat and skim off any foam if necessary.
- Ladle or spoon the hot jam into hot sterile jars, leaving ¼ inch headspace at the top. Wipe the rims clean with a damp cloth to ensure a good seal. Center the lids on the jars and screw on the bands until fingertip-tight.
- Carefully place the filled jars into the boiling water canner. Ensure the water covers the jars by at least one inch. Once the water returns to a full boil, start your processing time, process for 10 minutes (adjusting for altitude if needed).
- When finished, turn off the heat and let the jars rest in the canner for 5 minutes before removing. Place the jars on a towel-lined counter and come to room temperature. Let them cool undisturbed for 12 to 24 hours. Check the seals once cool-the center of each lid should be concave and not flex when pressed. Label, date, and store your jam in a cool, dark place.
- This recipe yields about 4 pint jars or 8 half-pint jars of delicious homemade strawberry jam.
Nutrition
Serving: 1tablespoon | Calories: 57kcal | Carbohydrates: 14g | Sodium: 4mg | Sugar: 13g
