Canning 101: Homemade Strawberry Jam {DIY Tutorial}

Hi everyone! OK so by now you must all know that I love to can - AKA I love to make my own jams, jellies and dill pickles {hence, Jars of Love was born}. Many of you have asked me for the secret recipe, so today I will share it with you, in hopes that you can continue the love and maybe some of you will even venture as far as to make your own favors {if you do, please please let me know!}. My favorite part about this recipe is that it is reduced sugar so you can really taste the natural flavor of the strawberries - most recipes call for at least 7 cups of sugar and this one only uses 1.5 - 2 cups!

So, without further ado, I give you Canning 101: Strawberry Jam!

You’ll also need a large stockpot (or canner) and 6-8 1/2 pint or 12 4oz. canning jars with lids and seals. Additionally, you can add 1 teaspoon of butter to reduce foaming.

Sanitize jars by submersing in boiling water (or running through the dishwasher), then place upside down on cookie sheets to dry. Do not put the seals in the dishwasher, only the jars!

This is the most tedious part of the process; hulling the strawberries! What you need to do is cut the stems out of the strawberry at the top, removing the flavorless hull. It takes a bit of time but I’m told there is a little contraption that could make this faster. Someday I will spend the $3 to get it and make life easier but until then, I’ll continue to painstakingly remove each one.

…or a potato masher, or a blender. But the hand blender works best for me, and creates a perfectly even consistency.

I squeeze the lemons in to a small dish to remove seeds before pouring in to strawberry mixture, and then slowly add the pectin while stirring quickly with a whisk to reduce clumps. Next I add the butter, because recently this has really helped reduce the foaming during the cooking process.

Make sure you are constantly stirring at this point - you don’t want your hard work to be burned to the bottom of the pot! Once the jam comes to a boil for a full 3 minutes, add the sugar.

…and bring to a rolling boil again for 3 minutes, constantly stirring.

By “can” I mean put the jars fully submerged (with the water an inch or so above the tops) in boiling water for 15 minutes. Once the time is up, remove from water and place on a cookie sheet or dish towel, wiping lids dry. Let them sit for 12-24 hours - you will hear a “popping” noise from the seals letting you know they are done (meaning you can no longer press the center down with it popping back up).

That’s it! In total, it probably takes about an hour or so, depending on how fast you can hull the berries. Once the jars have sealed, they are good for up to a year, and once opened, good for at least 6 months if refrigerated.

Any questions? Let me know, I’m happy to help!

© lovely little details

  • jolie says on July 7, 2011 Reply

    When you mention “Can for 15 minutes”, does this mean you place the jars completely submerged in the boiling water or keep the jars in the water only up to the rim of the lid? I know it’s me, but I need every detail very clearly written. Sorry! Thanks for your info.

    • jolie says on July 7, 2011 Reply

      I forgot to mention that I really appreciate all of the close up photos. Invaluable!!

    • jacin says on March 20, 2012 Reply

      hi! i am pretty sure i responded to your comment via email but for the sake of others who might have the same question i’ll put it out here too. make sure to submerge your jars fully with about 2″ of water above the lids so they are fully under water :)

  • I used to make loads of this stuff for Christmas presents and then put in a basket with homemade tomato sauce, and home made breads…thanks for the lovely reminder…I am gonna go pull my stuff out this weekend! XO

  • Erika says on July 7, 2011 Reply

    What a perfect tutorial! I’ve always wanted to try canning. You’ve inspired me! Great photos! :)

  • jillian says on July 7, 2011 Reply

    yum! what a great tutorial, i would love to make jam. xoxo jillian:: cornflake dreams

  • claire says on July 7, 2011 Reply

    Thank you for posting this!!! I’ve been dying to make some jam!

  • Jenny @ Hank + Hunt says on July 7, 2011 Reply

    I love this! I love that it has less sugar…perfect for the boys…who go through jam like water.

  • The Perfect Palette says on July 7, 2011 Reply

    Thanks for sharing!! I’m loving the step-by-step. so helpful!

    ~ chrissy from the perfect palette xo

  • Kayla says on July 7, 2011 Reply
  • Dancy says on July 7, 2011 Reply

    This is great. I remember my Nana used to make tons of jams & jellies and just can sliced fresh fruits in the summer. I think it’s one of those old-fashioned things that are coming back & I love it. I’ve always wanted to try it myself, but never have. Thanks for sharing!

  • Nicole says on July 7, 2011 Reply

    I so have to try this!

  • Lena says on July 7, 2011 Reply

    YUM! I can’t wait to make raspberry jam with a haul from my parents’ garden, but I’ve never whipped up a batch of strawberry, an error I need to remedy immediately!

  • Krystal @ apinchoflovely says on July 7, 2011 Reply

    wow jacin, this is really amazing and you did this in about an hour?!! I’m totally loving this.

  • alicia@Charitywedding says on July 7, 2011 Reply

    YUM! I am not a big jelly/jam fan because the store bought stuff is SO sweet. I am definitely going to try this!

  • Ghenet says on July 7, 2011 Reply

    It looks delicious! :)

  • Camille says on July 7, 2011 Reply

    woohoo! love this post! I love canning, kind of dorky - but true. no store bought jam can beat the homemade stuff :)


  • erin * sparkle & hay says on July 7, 2011 Reply

    lots of love in those jars :)

    now that i see all of the steps i’m even more impressed! (and hungry) how long does it take you in total to do all of that??? (i bet you have it down to a science & do it pretty quickly)

  • Kismet says on July 7, 2011 Reply

    Mmmmm. I am making some toast now, and eating with wild plum jam though I reallly wish I had some strawberry jam.
    My Gran used to make marmalade all the time!

  • Carolyn says on July 8, 2011 Reply

    Thanks Jacin! This is so helpful with all of your pictures. I tried a raspberry & strawberry combination the other day that has been popular! Hope you’re well and thanks again for the recipe

  • Jessica says on July 8, 2011 Reply

    I’ve never canned because I never knew how, thanks for the tutorial Jacin!!

  • Steph says on July 8, 2011 Reply

    Oh my gosh, yum!! Thank you for sharing!

  • Diana says on July 9, 2011 Reply

    YUM…YUM…YUM! This was some of the best strawberry jam Ive ever had…and Im so glad I was able to donate to those in need. And now I have two adorable jars to use for my scrapbook stuff! :) Hope you are having a great weekend!

featured and seen in
   | Web hosting and development: The Hosting Guide