Equipment
Large pot (15- 19 Liters or16–20 quart)
Water bath canner
Knife
Cutting board
Mandolin (Optional)
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Fine sieve or cheesecloth
Dishwasher or boiling water for jar sterilization
Ingredients
Fruit base
Whole strawberries (to prep):
~1.4–1.6 kg (about 10 cups whole berries)
You’re aiming for 1.4 L (6 cups) crushed/mushed strawberries.
For setting & balance
Granulated sugar:
800 g (4 cups)
Lemon juice (bottled preferred for reliable acidity):
60 ml (¼ cup)
No-sugar-needed pectin (recommended):
1 box (typically ~50 g / ~1.75 oz)
If using bulk: 8 Tbsp (brand-dependent)
Preparation
1. Prep jars and canner
Wash jars and keep hot (dishwasher heated cycle or simmering water).Warm lids in hot (not boiling) water.Start heating your water bath canner so it’s ready when you fill jars.
2. Prep fruit
Wash strawberries and hull them.Crush/mush to get 6 cups (1.4 L) crushed strawberries (leave some chunks if you like).
Tip (floating fruit prevention): crushing a bit more helps.
3. Measure sugar and prep pectin
Measure 4 cups (800 g) sugar.Remove ¼ cup (50 g) of that sugar and mix it with the dry pectin (helps prevent clumping).
4. Cook fruit + pectin + lemon juice to a full boil
In a large pot, combine:
6 cups crushed strawberries
¼ cup (60 ml) lemon juice
pectin mixed with ¼ cup sugar
Bring to a full rolling boil (a boil that can’t be stirred down), stirring often so it doesn’t scorch.
5. Add remaining sugar and boil hard 1 minute
Add the remaining sugar all at once.Bring back to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove from heat.
6. Skim foam (optional)
Skim off excess foam if you want a clearer top layer.
7. Test set
Use the chilled spoon/plate test. If it’s looser than you want, add a bit more pectin (start small—brand matters), bring back to a hard boil for 1 minute, and retest.
8. Fill jars
Ladle into hot jars leaving 6 mm (¼ inch) headspace.Wipe rims clean, apply lids and bands fingertip-tight.
9. Process (water bath)
Process jars in boiling water with at least 5 cm / 2 inches of water above lids.
250 ml (half-pint / 8 oz) jars: 10 minutes at sea level to 1,000 ft
Adjust for altitude per your pectin brand / local guidance.
10. Cool and store
Cool undisturbed 12–24 hours. Check seals, label, store.
Classic strawberry jam made with pectin and a short boil for bright flavor and good set.