06/28/2026
Here’s a step by step video on how to can strawberry jam 🍓
I follow Ball recipe for making this jam. It is tried and true! If you don’t have the recipe book, I highly recommend getting your hands on one! They also have a ton of recipes on their website as well.
What you will need:
2 quarts of strawberries ( about 4 to 5 pounds)
6 tablespoons of Ball Classic pectin
1/4 cup of lemon juice
7 cups of sugar
Rings and lids that are new (don’t use previously processed lids and rings)
Half pint jars (buy the full case so you have extra jars)
Step 1: Gather all your tools and ingredients. I like to have everything measured and ready to go so I’m not scrambling.
Step 2: Add your jars to the water bath canner and turn it on to about medium heat. I like to put my rings and lids in a different pot with hot water. This really helps with sterilization of both.
Step 3: Prep your strawberries. Wash them in cold water and remove the tops off. Add your strawberries to the stock pot. Turn it on to about medium heat. Start mashing those suckers! Now I use a potato masher and an immersion blender.
Step 4: Now it’s time to add in the lemon juice, pectin, and sugar. Once everything is mixed really well, bring the jam up to a rolling boil. Let it hard boil for 1 minute. Remove from the heat and skim the foam off the top. Now I like to do this, personally do not like the foam!
Step 5: The best part! Laddle the jam into your jams!! The jars will be warm when you remove them from the canner, be sure they are safe to handle when you fill them! You want to have 1/4-inch headspace, don’t overfill! The measuring tool is so handy. Clean the sides and the rim of the jar so the lid seals properly. Put the lid and ring on finger tight.
Step 6: Add to the water bath canner safely! You want to make sure the water temp is 180 degrees. Put the lid on and bring the water up to a roiling boil. Set your timer for 10 minutes!
Step 7: Once the 10 minutes is up, remove canner from the stove. Take the lid off and let the jars sit in the pot for 5 more minutes. Then remove from the canner and set them on the counter for 12 hours to seal properly.
I hope you guys enjoyed this!!
