How to Make Strawberry Jam with Pectin

Strawberry jam is a staple in our home and we try to make a few batches each year. While you can make strawberry jam with pectin and without pectin, this simple recipe is so easy to make and creates a nice jam perfect for sandwiches. You can store this jam by canning or freezing your jars.

This jam is best made from your own or farm raised strawberries – mostly because the fruit will be fresher, sweeter and likely perfectly ripe. You can also make strawberry jam with frozen or store bought strawberries. Below you can see exactly what you need as well as simple steps to make strawberry jam with pectin.

Want more recipe and direction on making jam? Check out our

• jelly and jam bootcamp
• How to Make Jam, Jelly and Preserves

Ingredients

• 4 pounds of whole strawberries
• 1 (1.75-ounce) package of low or no-sugar-needed powdered pectin
• 4 cups of granulated sugar, divided
• 2 tablespoons lemon juice (this is optional and is only for flavor)

Should you use Pectin? You can absolutely make strawberry jam without pectin, but your jam with be more liquidy.

Equipment

You can see the equipment needed to make this jam below, but you can also see our list of favorite jam making equipment.

• Cutting board and knife
• Saucepan and spoon
• Jars and Lids
• Funnel
• Labels
• Optional for canning (canner, tongs for picking up hot jars)

Directions for Making Strawberry Jam with Pectin

1. Wash and hull the berries. Add them to a large bowl and crush them with a potato masher.
2. Stir pectin and 1/4 cup of sugar with the berries.
3. Pour the crushed berries into a large, deep-sided saucepan, heat over medium-high heat, stirring constantly to a boil, add the remaining sugar. Stir continuously and boil hard for 1 minute.
4. Remove jam from the heat and allow to cool for 5 minutes. Skim off any foam. Put in jars for storage (see methods below)

How to Store Strawberry Jam

Once you’ve made your strawberry jam, you will need to plan a way to store it.

My favorite way to store jam is in the freezer for up to 12 months. I find it stays fresher and keeps it’s flavor better than canning it. Canning your strawberry jam is relatively easy and gives you a longer storage time and saves you freezer space. No matter how you store you jam, make sure you label it with the contents, and the date.

Freezing

To freeze your jam, simple sterilize your equipment and jars and ladle your jam into the jars. You can use a funnel or a measuring cup. Leave at least 1/2 inch in the top of your jar to allow room for your jam to expand when it freezes.

Canning

Here are the steps for canning your strawberry jam with pectin

1. Fill the Jars:
   • Place the sterilized jars on a towel or rack. Using a canning funnel, carefully ladle the hot jam into the jars, leaving 1/4 inch of headspace at the top.
   • Wipe the rims of the jars clean with a damp cloth to ensure a proper seal. Place the sterilized lids on the jars and screw the bands on until fingertip-tight.
2. Process the Jars:
   • Place the filled jars into a large pot of boiling water, ensuring the jars are covered by at least 1 inch of water. Process for 10 minutes (adjust for altitude if necessary).
   • After processing, use a jar lifter to remove the jars and place them on a towel to cool.
3. Check the Seals:
   • Once the jars are cool, press the center of each lid. If it doesn’t pop back, the jar is sealed. If any jars haven’t sealed, refrigerate and use those first.
4. Store:
   • Store sealed jars in a cool, dark place for up to a year. Enjoy your strawberry jam all year long!