Go Back
+ servings
strawberry jam in jars
Print Recipe
No ratings yet

Fresh Strawberry Jam

Fresh Strawberry Jam made from berries picked at their peak ripeness is so delicious. This recipe will teach you how to make the best ever strawberry jam.
Prep Time10 mins
Cook Time20 mins
water bath processing30 mins
Total Time1 hr
Course: Breakfast, Snack
Cuisine: American
Keyword: fresh strawberry jam
Servings: 64 tbsp
Calories: 91kcal


  • water bath canner
  • 1/2 pint jam/jelly jars with lids and rings


  • 5 cups strawberries washed, stems removed, and chopped
  • 7 cups sugar granulated
  • 4 tbsp fruit pectin
  • 2 Tbsp. lemon juice use bottled not fresh


  • Add the crushed berries to a large kettle. The kettle shouldn't be more than 1/2 full.
    strawberry jam in large kettle
  • Add the lemon juice to the crushed berries. The lemon juice helps the jam jell and add acidity to lower the ph and prevent the growth of bacteria.
  • Add the Fruit Pectin to the berries and stir well.
  • Stir constantly to prevent scorching and bring to a full rolling boil that can't be stirred down. Boiling gives lots of bubbles on the top of the jam. A rolling boil that can't be stirred down means you can't make the bubbles go away by vigorous stirring. Boil for 1 minute.
  • Add the sugar all at once and stir in. Stir constantly to bring to a second rolling boil that can't be stirred down. Boil a full minute again.
    strawberry jam in large kettle
  • Remove from the heat. Skim off the foam and discard. Fill the jam jars. Leave about 1/2 inch of space between the jam and the top of the jar.
    filling strawberry jam jar
  • Put the jars in a water bath canner. Cover the jars with water and bring to a boil in a water bath canner. Boil the jars for 20 minutes. Remove the jars from the water and let them cool completely.
    water bath canning
  • 8. Once the jars have cooled test the lids to make sure the jars are sealed.  Test for a seal by pressing down in the center of the lid with your finger.  If the lid springs back up when you release your finger the jar isn't sealed.  If the jar doesn't seal, take off the lid and check the jar rim to make sure it is not chipped.  Discard the lid and put a new lid on the jar.  Reheat the jar in the water batch

  • Optional:  a TBS. of butter or oil helps break up the surface tension of the jam and minimizes the foam you will have to skim and discard before you fill the jars. 


This recipe can be scaled to change the number of servings made.  Hover over the number of serving and move the slider to adjust the ingredient amounts for how many servings you want to make. 
Visit my websites SHOP MY KITCHEN for small appliances, tools, and hard to find pantry items.


Serving: 2tbsp | Calories: 91kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 17mg | Fiber: 1g | Sugar: 22g | Vitamin A: 5IU | Vitamin C: 6.6mg | Calcium: 2mg | Iron: 0.1mg