Strawberry Jam Recipes for Canning: Sweeten Up Your Pantry with Summer's Bounty
Summer is synonymous with juicy, ripe strawberries. But before the season fades, capture their vibrant flavor and sweetness with homemade strawberry jam! Canning your own jam allows you to enjoy the taste of summer all year long. It's a simple and rewarding process, and the results are delicious.
Here are two tried and true strawberry jam recipes for canning, perfect for beginner and seasoned jam-makers alike:
Classic Strawberry Jam Recipe
This classic recipe delivers a bright and sweet strawberry jam with a touch of tartness.
Ingredients:
- 4 cups fresh strawberries, hulled and sliced
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1 pouch (1.75 oz) powdered fruit pectin
Instructions:
- Prepare Jars: Sterilize your canning jars, lids, and rings in boiling water for 10 minutes.
- Crush Strawberries: In a large saucepan, crush strawberries with a potato masher.
- Combine Ingredients: Add sugar, lemon juice, and pectin to the strawberries. Bring the mixture to a boil over medium-high heat, stirring constantly.
- Simmer and Skim: Reduce heat to low and simmer for 1 minute, skimming off any foam that forms.
- Pour into Jars: Carefully ladle hot jam into the sterilized jars, leaving 1/4 inch headspace.
- Process: Wipe jar rims clean, place lids on jars, and tighten rings securely. Process jars in a boiling water bath for 10 minutes.
- Cool and Store: Carefully remove jars from the boiling water bath and let cool completely. Check for seal by pressing on the center of the lid. Store in a cool, dark place for up to a year.
Strawberry Jam with a Hint of Vanilla
This recipe adds a subtle vanilla flavor that complements the strawberry sweetness beautifully.
Ingredients:
- 4 cups fresh strawberries, hulled and sliced
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 pouch (1.75 oz) powdered fruit pectin
Instructions:
- Prepare Jars: Sterilize your canning jars, lids, and rings in boiling water for 10 minutes.
- Crush Strawberries: In a large saucepan, crush strawberries with a potato masher.
- Combine Ingredients: Add sugar, lemon juice, vanilla extract, and pectin to the strawberries. Bring the mixture to a boil over medium-high heat, stirring constantly.
- Simmer and Skim: Reduce heat to low and simmer for 1 minute, skimming off any foam that forms.
- Pour into Jars: Carefully ladle hot jam into the sterilized jars, leaving 1/4 inch headspace.
- Process: Wipe jar rims clean, place lids on jars, and tighten rings securely. Process jars in a boiling water bath for 10 minutes.
- Cool and Store: Carefully remove jars from the boiling water bath and let cool completely. Check for seal by pressing on the center of the lid. Store in a cool, dark place for up to a year.
Tips for Perfect Strawberry Jam:
- Use ripe strawberries: The sweeter the strawberries, the tastier the jam.
- Follow the recipe: Using the correct amount of pectin is essential for setting the jam.
- Don't overcook: Overcooked jam can become too thick or lose its flavor.
- Test the jam: To check if the jam is ready, place a spoonful of jam on a chilled plate. If it sets and doesn't run, it's done.
Enjoy your homemade strawberry jam on toast, biscuits, pancakes, or even in your yogurt!
