The Sweetest Secret: How to Can Strawberry Jam Easily

Whether you're deep in your homestead adventure or a newbie like me, an essential skill to learn is how to can. Canning is a practice dating back to the 18th century when Napoleon offered a reward of 12,000 francs for the invention of a new food preservation method. By 1903, Kerr, Mason, and Ball were household names, and Alexander Kerr was granted his patent for the two-piece disposable canning lid in 1915. I think a lot of fear surrounds the practice of canning because of the danger of botulism if canning isn't done correctly. But have no fear! Today we are just going over a beginner task, canning strawberry jam. This step-by-step guide will have you saying, "That was pretty easy!" in less than 2 hours. Here we go!

What You’ll Need

• 2 lbs of fresh strawberries (you can also use frozen)

• 4 cups of sugar

• 1/4 cup lemon juice (fresh or bottled)

• 1 packet (1.75 oz) powdered pectin-- OPTIONAL for a firmer jam

• 5-6 half-pint canning jars with lids and rings

• Large pot

• Deep stockpot or water bath canner

• Ladle and funnel

• Potato masher

• Tongs or a jar lifter

Step 1: Jar Prep

You wanna wash your jars, lids and rings in hot, soapy water and rinse them well.

Then place your jars in a large pot of simmering (not boiling) water to keep them warm. This will help prevent your jars from cracking when you add hot jam. Hot jars. Hot jam.

Step 2: Strawberry Prep

Rinse your berries well and then hull (remove the green tops) and cut them into halves or quarters.

Use a potato masher to mash them until you reach your desired texture. This can be as chunky or smooth as you like.

Step 3: Let's Jam

In a large pot, combine your mashed strawberries, lemon juice, and pectin (if using). Stir well.

Heat over medium-high until it reaches a rolling boil (meaning the bubbles won't stop when you stir).

Add sugar all at once, stirring constantly. Bring back to a full rolling boil and let it continue to boil for 1 minute.

Remove from heat and skim off any foam with a spoon.

Step 4: Fill the Jars

Using a ladle and a funnel, fill each warm jar, leaving 1/4 inch of space at the top.

Wipe the jar rims with a clean, damp cloth to ensure a tight seal.

Place your lids on jars and screw the rings on fingertip tight (don't over-tighten them).

Step 5: Process in a Water Bath

Place your jars inside your deep stockpot or water bath canner.

Add enough hot water to cover the jars by a least 1 inch.

Bring the water to a gentle but steady boil and process the jars for 10 minutes (Adjust for altitude if needed).

Turn off the heat and let jars sit for another 5 minutes before removing.

Step 6: Cool and Store

Use a jar lifter (or tongs) to carefully remove jars and put them on a towel to cool undisturbed for 12-24 hours.

You should hear a satisfying pop as the lids seal.

Check the seals by pressing the center of each lid and if it doesn't flex, it's sealed!

Store your sealed jars in a cool, dark place for up to a year. If any jars didn't seal, refrigerate and enjoy within a few weeks!

Done!

That's it! So easy, right? You can spread it on toast, mix in yogurt, or gift it to a friend. Now that you see how easy it is, you'll want to try canning all kinds of goodies! When you wanna add it to your own homemade sourdough toast, check out my other post Sourdough Isn't Complicated. Here's What You Need to Know.