Thursday, June 30, 2011

Strawberry Jam

I preserved a bunch of strawberries that we picked up at the market last week, creating the most delicious jam I have ever eaten. I used this same recipe last year, it is a real winner. I was taught how to can by D's mom, but please take every necessary precaution when canning, as you must ensure everything is sterile and your jars get a tight seal in order to prevent spoilage and botulism.

Here is the recipe:

Strawberry Jam

** makes about seven 250 mL jars

8 cups sliced strawberries
6 cups sugar
1/3 cup lemon juice

First off, get your canner about half full of water and set it on the stove to boil:

Next, begin sterilizing your jars by placing them along with the rings on a cookie sheet in a 200 F oven. Make sure they are in the oven for at least 20 minutes before using them.

Now take your lids and immerse them in water in a pot. Set over medium heat and allow them to slowly come to a boil. After they come to a boil, cover them and set them aside, still immersed in the water.

Next place your strawberries into a deep pot and bring them to a simmer. Let them simmer for 10 minutes.

When the 10 minutes have elapsed, add the lemon juice and the sugar and stir well until sugar is dissolved. Bring the mixture to a rolling boil and boil rapidly for 20 minutes, or until thickened slightly.

Thick and syrupy

Take the jam off of the heat and stir for 2 minutes. Skim foam off the top if you want. I never do this, and my jam still tastes and looks great.

Now take one jar at a time out of the oven (use oven mitts- they're hot!) and ladle the hot jam into them, leaving 1/4 inch head space. Wipe the rims clean with a wet cloth. Take a lid out of the pot and place on top of the jar. Next place a ring over top and tighten slightly (fingertip tight). Make sure to not screw them on too tightly. Place them one by one in the canner on the rack.

Once you have filled all of your jars, sink them down into the water and make sure they are immersed in the water by at least one inch. Put the lid back on the canner and bring back to a rolling boil. When a boil has been reached, process the jars for 10 minutes. 

After the processing time has elapsed, pull out each of the jars and place them on a tea towel. Cover them up and let them sit for 24 hours. The next day, check them all for a seal and put them on your shelf to be enjoyed all winter. If any have not sealed, refrigerate immediately and use within a couple weeks. 

I had 6 jars that I processed and a seventh that I just put straight into the fridge. Well, after I did a bit of a sample:

Oh, the joys of being the cook!




  1. yum! we'll be strawberry picking very soon! xo m.

  2. It's always puzzled me why it's called 'canning' when there's no cans... rather there are jars. But anyway! :)

    We did make mulberry jam (from our mulberry tree) one year but since we didn't have the 'canner', we just refrigerated and consumed/gave away to friends as 'fresh' ie so not for storing. I would really love to be confident enough to used 'canned' jam and keep it in the cupboard, sealed and packed away for later.

    Lovely lovely looking jam. yum!

  3. Kristy, thanks for stopping by. I am so sorry to hear about your sweet daughter. I have also always been confused why its called "canning"- they are not cans of jam, they are jars! Haha, oh well! Have a great day!


  4. Looks lovely! I just made my first batch today - a very different recipe (only boil fully for 1 minute, according to this one!)- we're sampling the first tomorrow morning, I'll let you know how it goes!