Traditional Strawberry Jam

1. Prep jars and canner

Wash jars and keep hot (dishwasher heated cycle or simmering water).Warm lids in hot (not boiling) water. Heat your canner water so it’s ready for processing.

2. Prep strawberries

Wash and hull strawberries. Crush/mush to get 6 cups (1.4 L) crushed strawberries (chunks are fine).

3. Combine fruit + sugar

In a large pot, combine:

• 6 cups crushed strawberries

• 6 cups (1.2 kg) sugar

• (Optional but recommended) ¼ cup (60 ml) lemon juice

Stir and let sit 5–10 minutes if you want the sugar to start drawing out juice (helps prevent scorching).

4. Bring up to a boil slowly

Heat over medium, stirring occasionally until the sugar fully dissolves. Once dissolved, increase heat and bring to a strong boil.

5. Boil to the gel stage

Boil rapidly, stirring more often as it thickens (it will stick/scorch easily near the end).Cook until it reaches your preferred set.

Practical cue: the bubbles get bigger/slower, the mixture looks glossy, and it sheets off the spoon instead of dripping watery.

6. Test for set

Use the “cold spoon” test:

• Keep a metal spoon in ice water.

• Put a small amount of jam on the cold spoon and let it cool.

• If it thickens to your liking, it’s ready.

If it’s still runny:  add ~1 cup sugar + 2 Tbsp lemon juice, then boiling 1–2 minutes and retest.

7. Skim foam (optional)

Skim foam for a cleaner finish (optional).

8. Fill jars

Ladle into hot jars leaving 6 mm (¼ inch) headspace. Wipe rims, 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 standard water-bath guidance.

10. Cool and store

Cool undisturbed 12–24 hours. Check seals, label, store.