One of my favorite things about this time of year is strawberry picking and strawberry jam! Canning homemade strawberry jam is my favorite! Especially jam from strawberries right from our local strawberry farm.

This year I picked A LOT, but I knew I wanted to preserve A LOT. Along with this strawberry jam recipe I canned strawberry rhubarb jam, and strawberry lemonade concentrate, along with freezing whole strawberries for smoothies and desserts. I didn’t have enough time to can strawberry filling, but it will be my main priority next year.

Why Can Homemade Strawberry Jam?

I get it, buying jam from the store is easy, but a lot of those jams are packed with loads of sugar, and preservatives, and come from huge corporate farms. Plus the cost of food is at it’s highest. By canning your own jam, you can control how much sugar you are putting into your jam. You do NEED to put a lot of sugar in your jam to be able to preserve it correctly, but there is just something about knowing how much you put in that brings comfort.

Secondly, you have control of where the strawberries came from and how they were grown. Whether they were grown in your backyard organically, or from a local farmer, canning homemade strawberry jam with local strawberries helps support your local community rather than a huge corporation brand. Who doesn’t love supporting local?

What You Need

• Fresh local strawberries
• 1 package of CERTO®
• White sugar
• Canning lids
• Canning jars
• Canner and canning accessories

How to Can Homemade Strawberry Jam

1. Start by filling your canner half-full with water, and bring to a simmer. Wash your jars and screw bands in hot, soapy water; rinse with warm water.
2. Pour boiling water over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
3. Hull and crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups of crushed strawberries into a 6- or 8-quart saucepot.
4. Add your sugar and stir. Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in CERTO pectin. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
5. Ladle the hot jam immediately into your prepared jars, filling to within 1/4 inch off the top. Wipe your jar rims and threads. Cover with 2-piece lids. Be sure to screw your bands tightly, but not super tight.
6. Place the jars on an elevated rack in the canner and lower the rack into the canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
7. Cover and bring water to a gentle boil. Process for 10 minutes. Remove jars and place them upright on a towel to cool completely. After the jars cool, check the seals by pressing the middle of the lid with your finger. (If the lid springs back, the lid is not sealed and refrigeration is necessary.)

More Preserving Recipes:

• How to Freeze Carrots
• Freeze Kale From Your Garden
• How to Freeze Green Beans
• Homemade Chicken Broth From Scraps

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