Did you know you can make 8 cups of jam from just 4 pints of strawberries? This Sure Jell strawberry jam recipe is perfect for toast or desserts. I’m excited to share a simple recipe that captures the taste of summer.
Making homemade jam is rewarding. In just 30 minutes, you can make a flavorful strawberry jam. The key is SURE JELL pectin, which makes it easy and ensures it sets right.
This recipe is great for both beginners and experienced canners. It lets you keep the taste of fresh strawberries in jars for up to a year. Let’s explore how to make homemade strawberry jam and bring out the sweetness of your kitchen!
Essential Ingredients and Equipment for Strawberry Jam Making
Making strawberry jam at home is a rewarding experience. I’ll guide you through the essentials needed for perfect berry jam recipes. Let’s start with the key ingredients and canning supplies.
Required Fresh Ingredients
For a delicious strawberry jam, you’ll need:
- 2-¼ pounds fresh strawberries (about 8 cups whole berries)
- 7 cups granulated sugar
- ¼ cup lemon juice
- 1 box Sure-Jell fruit pectin (1.75 ounces)
Necessary Canning Supplies
Gather these canning supplies for a smooth jam-making process:
- Clean mason jars with lids and rings
- Large pot for water bath canning
- Jar lifter
- Canning funnel
- Bubble remover and headspace tool
SURE JELL Pectin and Its Role
SURE JELL pectin is key for pectin jam recipes. It thickens the jam and ensures a perfect set. This natural fruit pectin binds with sugar and fruit acids to create a gel-like consistency.
For those watching their sugar intake, low or no-sugar pectin options are available.
| Ingredient | Amount | Purpose |
|---|---|---|
| Strawberries | 2-¼ pounds | Main fruit base |
| Sugar | 7 cups | Sweetener and preservative |
| Lemon juice | ¼ cup | Acidity for pectin activation |
| SURE JELL Pectin | 1 box (1.75 oz) | Thickening agent |
Preparing Your Canning Station and Sterilizing Equipment
I begin by setting up a clean, organized workspace for canning strawberry jam. This is key for successful fruit preservation. First, I collect all my canning supplies and arrange them on a clean countertop.
Sterilizing jars is essential for jelly making. For jams processed for 10 minutes or more, pre-sterilization isn’t needed. But for 5-minute processing, I sterilize jars in boiling water for 10 minutes. Adding 2 tablespoons of vinegar to the water makes the jars shiny!
For lids, I wash new ones in warm, soapy water. While heating lids is optional, sometimes I warm them at 180°F for 15 minutes. This helps create a better seal.
- Wash jars and lids in hot, soapy water
- Rinse thoroughly
- Place jars in a large pot of water
- Bring water to a boil and sterilize for 10 minutes
- Keep jars hot until ready to use
Remember, cleanliness is vital in canning strawberry jam. By following these steps, you ensure your homemade preserves will be safe and delicious. Now, with our station prepped and equipment sterilized, we’re ready to dive into the jam-making process!
Sure Jell Strawberry Jam Recipe: Step-by-Step Instructions
Making strawberry jam with Sure Jell is a fun and rewarding process. It results in delicious homemade treats. Let’s go through the steps to make this sweet jam at home.
Preparing the Strawberries
Begin by washing and hulling 5 pounds of ripe strawberries. Crush them to get 5 cups. A food processor can help, but avoid over-processing.
Mixing and Cooking
In a big pot, mix the crushed strawberries with 1 box of Sure Jell pectin and 1/2 cup lemon juice. Heat it over high heat until it boils, stirring constantly. Then, add 7 cups of sugar and boil again for 1 minute, stirring.
Filling and Sealing
Take the pot off the heat and remove any foam. Pour the hot jam into clean, sterilized jars, leaving 1/4 inch space. Clean the rims and put on the lids tightly.
Water Bath Processing
To keep the jam fresh, process the jars in boiling water. Put the jars in boiling water and cook for 10 minutes. If you’re at high altitude, add 5 minutes for every 1,000 feet.
This recipe makes about 8 eight-ounce jars of strawberry jam. Stored right, your homemade jam can last up to a year. It brings a taste of summer to your table all year.
Storage Tips and Shelf Life Guidelines
Proper storage is key to enjoying your homemade Sure Jell strawberry jam for months to come. I’ll share some essential tips to keep your jam fresh and delicious.
Proper Storage Conditions
After the hot water bath, let your jars cool completely. Store them in a cool, dry place between 50-70°F. This temperature range helps preserve the jam’s quality for up to a year. For best results, use your jam within this timeframe.
Signs of Successful Sealing
To check if your jars sealed properly, press the center of the lid. A properly sealed lid won’t flex. You might hear a pop when you open a sealed jar. If a lid flexes or the seal seems compromised, refrigerate and use the jam within a month.
Shelf Life Expectations
Unopened jars can last up to a year when stored correctly. Once opened, refrigerate your jam at 40°F or lower. It should stay good for about a month. Keep an eye out for mold, odd smells, or changes in color – these are signs it’s time to discard the jam.
| Storage Type | Temperature | Shelf Life |
|---|---|---|
| Unopened (Pantry) | 50-70°F | Up to 1 year |
| Opened (Refrigerated) | 40°F or lower | About 1 month |
| Freezer Jam (Thawed) | 40°F or lower | 3-4 weeks |
Conclusion
I’ve shared how to make tasty strawberry jam with the sure jell pectin recipe. It’s easy and very rewarding. You need 6 cups of fresh strawberries, 4 cups of sugar, and a box of Sure-Jell pectin to start.
Timing is key. Boil the mix for one minute after adding sugar. Then, process jars for 10 minutes in boiling water. This way, your jam will set right and stay fresh. Stored well, your jam can last a year, bringing summer’s taste to your table all year.
If you want to try something different, check out the sure jell strawberry freezer jam recipe. It’s a great option that can last up to 6 months in the freezer. Whether you choose the classic recipe or the freezer jam, you’re ready to make delicious strawberry jam that’s better than store-bought.
FAQ – Sure Jell Strawberry Jam
How much sugar do I need for the Sure Jell strawberry jam recipe?
For a standard recipe, you’ll need 4 cups of crushed strawberries and 7 cups of sugar. But, if you’re using low or no-sugar pectin, the sugar amount will change. Check the package for the right amount.
Can I use frozen strawberries instead of fresh ones?
Yes, frozen strawberries work too. Just thaw them and drain off any extra liquid. The jam might feel a bit different than with fresh strawberries.
How long does the water bath process take?
For strawberry jam, the water bath takes 10 minutes at altitudes up to 1,000 feet. At higher altitudes, you might need to adjust the time. Always check the Sure Jell package or a trusted canning guide for the exact time.
What’s the shelf life of homemade Sure Jell strawberry jam?
Homemade jam can last up to 18 months in a cool, dark place if sealed right. Once opened, keep it in the fridge and use it within 3 weeks for the best taste.
How can I tell if my jars are properly sealed?
After the jars cool, press down on the lid’s center. If it doesn’t move and you hear a “pop,” it’s sealed. You can also lift the jar by the lid without the band. If it stays, the seal is good.
Can I reduce the amount of sugar in the recipe?
With regular Sure Jell pectin, you must use the exact sugar amount for the jam to set right. For less sugar, use Sure Jell for Less or No Sugar Needed Pectin and follow the package’s instructions.
What causes jam to be runny, and how can I fix it?
Runny jam can come from undercooking, overripe fruit, or too little pectin. To fix it, recook with more pectin. But, it’s best to stick to the Sure Jell recipe to avoid this.
Is it necessary to sterilize jars if I’m using the water bath method?
Sterilizing jars is good practice, but not always needed with the water bath method. Yet, I always suggest sterilizing for extra safety.
Can I double the Sure Jell strawberry jam recipe?
Doubling the recipe isn’t recommended. It can mess with setting and cooking times. For the best results, make single batches instead.
How do I prevent foam on my jam?
Adding 1/2 teaspoon of butter or margarine to the fruit before boiling can reduce foam. If foam forms, remove it with a metal spoon after cooling and before filling jars.
