Try this classic full sugar strawberry jam made with regular powdered pectin. You'll get a beautiful jewel toned jam that's thick and stays where it's put! It holds its flavour, texture and colour for up to 2 years on the pantry shelf and will last the longest once opened and kept in the fridge.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: preserves, Side Dish
Cuisine: American
Keyword: jam, strawberries
Servings: 8jars
Calories: 764kcal
Ingredients
5cups chopped/crushed strawberriesfresh or frozen
4Tbsplemon juice
7cupssugar
1packageregular powdered pectin
Instructions
Prepare Jars & Lids
Wash and check jars for any cracks or chips. Tip: Always prepare at least one more jar than called for in a recipe.
Wash lids and rinse. According to the latest, lids do not need to be boiled or heated before using. Simply wash and set aside.
Place jars upright in pot and fill with water until completely covered. Bring to boil and boil for 10 minutes to sterilize. Keep jars hot until ready to fill.
Make Jam
In large pot, combine crushed strawberries, lemon juice and regular powdered pectin. Mix until pectin is fully dissolved.
Stir and bring to hard boil.
Stir in all sugar at once and return to hard boil that can't be stirred down. Boil for 1 minute, stirring constantly.
Remove from heat and remove any foam.
Pour into hot, sterilized jars leaving a 1/4”( 7mm) headspace.
Wipe rim with clean cloth and seal with sealing lid.
Screw band on top and tighten finger tight.
Process in hot water bath for 5 minutes. If you are at an altitude of 1000 feet or more, add 1 minute of processing time for each1000 feet of altitude.
Remove jars, cool undisturbed for 24 hours and check seal. Keep any jars that have not sealed in fridge or re-process. Label and store well sealed jars without the outer ring of the lid for 6-9 months.