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A jar of Simple Small Batch Strawberry Jam with a blue checkered lid sits on a wooden board next to an open jar with a spoon and a bowl of fresh strawberries, all arranged on a lace doily.
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Easy Small Batch Strawberry Jam for Canning

This classic canned strawberry jam is made with fresh strawberries, sugar, and Sure-Jell pectin. It sets beautifully every time and keeps on the shelf for up to 2 years, the best way to hold onto strawberry season all year long.
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Prep Time:20 minutes
Cook Time:15 minutes
Course: Canning, Food Preservation
Cuisine: American
Keyword: canned strawberry jam, homemade jam, small batch strawberry jam, strawberry jam with pectin, strawberry preserves, sure jell strawberry jam, water bath canning
Servings: 6 half pints
Calories: 50kcal

Equipment

Ingredients

  • 5 cups crushed strawberries about 4 lbs fresh berries
  • 7 cups granulated sugar
  • 1 box 1.75 oz Sure-Jell original pectin
  • 2 tablespoons lemon juice
  • ½ teaspoon butter optional

Instructions

  1. Fill your water bath canner halfway with water and begin heating. Wash jars and keep them warm.
  2. Hull and rinse strawberries. Crush in batches with a potato masher and measure out 5 cups into a large pot.
  3. Stir in the pectin and lemon juice. Add butter if using. Bring to a full rolling boil over high heat, stirring constantly.
  4. Add all 7 cups of sugar at once. Stir to combine and return to a full rolling boil. Boil hard for exactly 1 minute, stirring the entire time.
  5. Remove from heat. Skim foam from the surface.
  6. Ladle jam into warm jars leaving ¼ inch headspace. Wipe rims clean. Apply lids and bands fingertip-tight.
  7. Lower jars into the canner. Make sure they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes.
  8. Turn off heat and let jars rest in the water for 5 minutes before removing.
  9. Set jars on a towel and leave undisturbed for 12–24 hours. Check seals before storing.

Notes

  • Do not double this batch. Cook one batch at a time for the best set.
  • Measure all ingredients exactly, the ratio of fruit, sugar, and pectin is what makes the jam set properly.
  • Jam continues to firm up as it cools. Wait a full 24 hours before deciding it hasn't set.
  • For elevations above 1,000 feet, add 1 minute of processing time per 1,000 feet.
  • Unsealed jars should go straight into the fridge and be used within 3 weeks.
Storage: Sealed jars keep in a cool, dark place for up to 18 months. Refrigerate after opening and use within 3 weeks.

Nutrition

Serving: 1tbsp | Calories: 50kcal | Carbohydrates: 13g | Sugar: 12g