How to Make Summer Strawberry Jam - A Step-by-Step Guide

As the days get longer and the sun shines brighter, there's no denying that summer is in full swing. And what better way to capture the essence of the season than with a batch of homemade Summer Strawberry Jam? Whether it's spread on toast for a leisurely breakfast in the garden or used to top off a scoop of vanilla ice cream, this sweet and tangy jam is sure to become a staple in your summer kitchen.

Made with just a few simple ingredients, including ripe strawberries, sugar, and lem...

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Ingredients

  • 1 ⅓ cups crushed strawberries (wash, hull, then crush one layer at a time using potato masher)
  • 1 ½ tablespoons Ball® RealFruit™ Classic Pectin
  • 1 ⅔ cups granulated sugar
  • 2 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 12 hrs
  • Total Time: 13 hrs
  • Servings: 32
  • Yield: 2 half-pints

  • Inspect two 1/2-pint jars for cracks and bands for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and bands in warm soapy water.
  • Place strawberries into an 8-quart saucepan. Gradually stir in pectin. Set over high heat; stir constantly until mixture comes to a full rolling boil that cannot be stirred down. Stir in sugar until dissolved; return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from the heat; skim foam if necessary.
  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw bands on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the bands for storage and store in a cool, dark area.
  • Nutrition

    43 cal.

    • Sodium: 0mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 0g
    • Total Sugars: 11g
    • Protein: 0g
    • Vitamin C: 6mg
    • Calcium: 2mg
    • Potassium: 15mg