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Have you ever made your own jam? It’s probably easier than you think. Strawberry Jam is nothing short of amazing on a piece of warm toast. With my Homemade Strawberry Jam Recipe, breakfast never tasted so good!

This Strawberry Jam Recipe is probably one of my favorite jams ever. The kids like it also, but of course they do it is a sweet treat for them! We add this sweet treat to our breakfast items like biscuits, pancakes, and toast! They make great little homemade gifts for friends and families also.

Tips For Canning Strawberry Jam

There are two methods of canning, water bath canning, and pressure canning. Typically, jams and jellies are canned using the water bath method.

Water bath canning is normally used for high-acidic foods. The time and temperature used for water bath canning are key components to help detroy mild, yeast, and enzymes that can cause ill effects like spoiling.

Pressure canning is the only method that’s acceptable to use when preserving low-acidic food items. Pressure canning is different from water bath canning because the foods are not only under pressure, but a pressure canner has the ability to get much hotter.

It’s very important to use verified recipes from a reputable canning website and follow the recipes exactly.

Foods That Are Typically Water Bath Canned

  • Tomatoes
  • Jams and Jellies
  • Salsa
  • Some condiments
  • Pickles
  • Chutneys
  • Pie fillings
  • Sauces
  • Fruit Juice

Some of the food items like pickles are actually low-acidic food, however pickles are typically made with vinegar, which is very acidic.

Our Favorite Water Bath Canning Items!

Strawberry Jam Recipe

Strawberry Jam Recipe

Yield: 4 (8 oz) Jars
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This Strawberry Jam goes great on toast and biscuits!

Ingredients

  • 5 lbs. or 5 cups of Strawberries
  • 1/4 cup lemon juice
  • 6 tbsp fruit pectin
  • 7 cups sugar

Instructions

  1. Crush strawberries
  2. Place strawberries and lemon juice in an 8-quart saucepan
  3. Slowly stir in pectin
  4. Bring mixture to a boil on high heat, constantly stirring
  5. Add the sugar to the pan, and stir until it dissolves
  6. Return to a boil for 1 minute
  7. Remove from heat
  8. Skim foam
  9. Place into jars

Notes

I can these in a water bath canner for 10 minutes. Check out the official recipe from the Fresh Preserving Website.

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Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 590Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 14mgCarbohydrates 152gFiber 2gSugar 145gProtein 1g

For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.

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I can these in a water bath canner for 10 minutes. Check out the official recipe from the Fresh Preserving Website.

I’ve made beautyberry jelly, but basically because it grows in my backyard. I love free food. We get blueberries too, but I’ve been freezing them for smoothies. Maybe next year I can make some jam with them! The kids would love that!

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Resources

https://ucfoodsafety.ucdavis.edu/processing-distribution/product-types/acidified-low-acid-foods
https://www.freshpreserving.com/canning-101