A healthy powerhouse with squash and kale, yet it tastes so nice you’ll want another serving!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 12 hrs |
| Total Time: | 13 hrs |
| Servings: | 32 |
| Yield: | 2 half-pints |
Ingredients
- 1 ⅓ cups crushed strawberries (wash, hull, then crush one layer at a time using potato masher)
- 1 ½ tablespoons Ball® RealFruit™ Classic Pectin
- 1 ⅔ cups granulated sugar
- 2 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands
Instructions
- Inspect two 1/2-pint jars for cracks and bands for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and bands in warm soapy water.
- Place strawberries into an 8-quart saucepan. Gradually stir in pectin. Set over high heat; stir constantly until mixture comes to a full rolling boil that cannot be stirred down. Stir in sugar until dissolved; return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from the heat; skim foam if necessary.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw bands on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the bands for storage and store in a cool, dark area.
Reviews
I liked how easy the recipe was and a small batch.
I made a large batch with 6 cups of strawberries, 5 cups of sugar, and 1/3 cup pectin. Perfect!
It was great! Beautiful flavor and color!
Love this recipe. New canned here. Easito follow, came out a bit sweet for myself and hubs. Will do less sugar next time. It’s very spreadable, and delicious. Thanks for a wonderful recipe
I made this recipe with apricots instead of strawberries and Splenda instead of sugar with low/no sugar pectin. It is amazing thanks for the baseline.
I made this recipe yesterday and tried it on croissants this morning. We love it! Perfect texture and taste!
I cut it down to 1 cup of sugar per 1.3 cups of strawberries, I will cut it down again. Was very good but still plenty of sugar.
I tripled the recipe. So good everyone loves it.
I’ve never made jam before, this was one of the easier recipes I found. It turned out really well my family loved it didn’t take long at all.
The only change I made was using raw cane sugar.
I’m having a hard time. The sugar/berry ratio seems to work well, but the jam won’t harden or firm up. I have cooked it twice and even added more pectin. I cooked it down to half the amount of jars, the second time? It still won’t firm up. What am I doing wrong?
simple and easy; love it
Delicious! This was my first time canning and it was super easy. I canned 5 8oz jars & in two days we’re down two jars! I’ll be canning more!
Fresh strawberries from our garden! I never made jellies, jams. This was super easy! I didn’t “jar” them. It was a small batch. I’ll keep a jar for us and share the other. When we get more strawberries in the garden I will start the canning process w this recipe! Thanks! And English muffin in am has a whole new Life!!!
This is such a simple recipe that my seven year old could make it!(with help from me at points of course!) Tastes so good that my oldest couldn’t tell it wasn’t store bought. Will definitely keep this one.
Delicious and easy to make. I gave it to family and friends to try and they loved it.
This is a wonderful basic recipe for strawberry jam. It is very sweet but delicious. I will try using less sugar next time. I increased the recipe to yield 8 8oz. jars and added 2 tablespoons of lemon juice. I also made the necessary adjustment for high altitude during the boiling water bath process since I live in Albuquerque, NM. I increased the processing time by 10 minutes for a total of 20 min. Be sure to let your completed jars sit undisturbed for at least 24 hours.
Delicious!! Thank you and I am a beginner and will never buy Jam from a store again. I will also be giving these as gifts.
Sooooooooo good!! My first time making jams and came out great. I decide to use brown sugar instead. I also made another jam with strawberries and pineapple. Great recipie.
So easy and a lot of fun to do as a family. We had to decrease the sugar by almost half though.
I have made this time and time again first time exactly as recipe states and it was very very good. We have been slowly decreasing the sugar until we find what the minimum amount would be to our satisfaction. This was my first attempt at jam and it never sits long enough for me to worry about it expiring…