Canned Strawberry Jam (Pectin-Free)
This canned strawberry jam recipe takes just 30 minutes to make and can be given as gifts, or brought to gatherings with a spread of crackers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 small jam jars 1x
- Category: Breakfast
- 2 lbs strawberries
- 2 cups cane sugar
- 1 large lemon (zest + 1/4 cup lemon juice)
- Sterilize your jam jars in boiling water in a stockpot, and get them ready to go. Keep this water rolling.
- In a bowl, mash the strawberries into 4 cups worth. Add to deep skillet or saucepan with sugar and lemon juice. Cook over low heat until all of the sugar is dissolved, then raise the heat to high and bring it to a boil.
- Stir almost constantly with a wooden spoon or a spatula, until it reads 220F on a candy thermometer. A visual trick to see if it’s ready is to run your spoon down the middle of the skillet. It should take a second or two for the mixture to come back together (watch the video for reference). This should take about 15-20 minutes.
- Pour the mix into your sterilized jam jars, leaving at least 1/4-1/2″ room at the top, and screw on top tightly.
- Lower your jam jars back into the boiling water, keeping the water bubbling over medium heat, making sure there’s at least an inch of water over the tops, and let process for 20 minutes.
- Remove from the water with a silicone spatula or canning tongs, and let sit on a towel on the counter. You’ll eventually hear the jars pop over the next hour or so, which means they’re sealed. You can also check them by pressing on the tops. If they pop back, they’re not sealed and they should be stored in the fridge, the others can be stored in the cabinet for about a year.
- When giving them as gifts, make sure you write an expiration date on them. I like to go with a safe date of 6 months, though they can last up to 12. Once opened, they are good for 3-6 months.