Easy Homemade Strawberry Jam Recipe

Strawberry Jam 2014

I look forward to strawberry season every year. Fresh strawberries are such a simple pleasure and you can do so many things with them. This is a very easy homemade strawberry jam recipe using the Ball Jam and Jelly maker. I just love mine and use it all the time. Although, this year I got smarter and canned bigger jars of my jam because it got eaten so fast. 

Ingredients

  • 3 Tbsp classic fruit pectin
  • 2 & 2/3 cup of fresh crushed strawberries
  • 3 & 1/3 cup of sugar
  • 1 tsp butter

Instructions

Always start with the freshest strawberries you can find. I like to purchase them from my local farmers market.Easy Homemade Strawberry Jam Recipe 3

  1. Rinse strawberries well and dry thoroughly.Easy Homemade Strawberry jam recipe 2
  2. Cut tops off strawberries and cut strawberries in half (optional)
  3. Crush strawberries using a potato masher.Easy Homemade Strawberry jam recipe
  4. Sprinkle pectin evenly over the bottom of Ball Jam and Jelly maker.
  5. Pour crushed strawberries evenly over pectin.Easy Homemade Strawberry Jam Recipe 1
  6. Add butter.
  7. Turn jam maker on jam and press button. When jam maker beeps slowly add sugar.
  8. While jam is processing heat jars and lids in almost boiling water on stove top.
  9. When your jam is finished processing remove jars from water with tongs and carefully fill jars with a funnel until 1/4 inch from top.
  10. Wipe the top rim of the jar clean with a damp paper towel.
  11. Screw lid on hand tight.
  12. Process jars in a water-bath canner for 15 minutes.
  13. Very carefully remove jars and set aside for 24 hours. You should start to hear the lids “ping” and that is your sign they are sealing.

I always use a Ball utensil set when doing this. It comes with everything you will need.

If you have leftover jam store it in the refrigerator and enjoy it.  Do not try to process jars that aren’t completely filled.

Preparation time: 20 minute(s)

Cooking time: 21 minute(s)

Number of servings (yield): 4

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