You Can CAN it – Strawberry Jam and Strawberry Balsamic Jam


I went strawberry picking and picked 8 quarts of strawberries.  Oh My were they good!!  I can’t even compare fresh picked strawberries to what they call “strawberries” in the grocery store.  Simply delicious!!

I went from Pasta Princess to Canning Queen in one day and canned 8 jars of Strawberry Salsa, 8 jars of Strawberry Jam and 8 jars of Strawberry Balsamic Jam.  I wasn’t sure how I would like the Strawberry Balsamic Jam, but after a taste test it was hands down the winner!  Give canning a try – it really isn’t hard and so delicious!

The recipe for Strawberry Jam that I used is on page 8 of Ball Complete Book of Home Preserving and below.

Strawberry Jam

Here’s what you need:

  • 7 cups granulated sugar
  • 8 cups whole strawberries
  • 4 Tablespoons lemon juice*
  • 1 pkg (1.75 oz. to 57 grams) regular powdered fruit pectin

To can, you also need:

  • One large stock pot
  • One rack, to keep the jars off the bottom of the pot
  • jar lifters
  • jar funnel
  • empty jars with band lids

Instructions (Abridged)

1. Prepare canner, jars, and lids. If you’ve never canned, you’ll want to buy the book or look up instructions online. You cannot skip these prep steps; doing so could result in food spoilage or serious health risks.

2. Premeasure sugar and berries.

3. In a glass pie plate or bowl, place a single layer of strawberries. Crush berries and transfer to heavy saucepan. If you use 8 cups of whole strawberries, you’ll end up with 5 cups of smashed strawberries.

4. Add lemon juice to crushed strawberries in pan. Whisk in pectin until dissolved. Bring to a full rolling boil over high heat, stirring frequently. Add sugar all at once and, stirring constantly, and return to full rolling boil that cannot be stirred down. Boil hard, stirring constantly, for 1 minute. Remove from heat and, using a large spoon, skim off foam.

5. Fill one jar at a time. Remove jar from canner and empty hot water back into canner. Place jar on towel-covered counter and put in your canning funnel. Ladle hot jam in, leaving 1/4 in. headspace. Slide a non-metallic utensil around the jam to get out air bubbles. Add more jam to adjust headspace. Clean rim with damp cloth. Center the hot lid onto the jar, and tighten with band.

6. When all jars are filled, take the rack out of the canner and fill with jars. Lower rack back into canner and ensure jars are completely covered with at least 1 in. of water. Bring to a full rolling boil, and then set timer for 10 minutes. At the end of processing time turn heat off and let sit for 5 minutes. Then, remove jars and, without tilting, put them on a towel in a draft free spot. Let them sit, undisturbed, for 24 hours.

7. Check lids for seal. If you can push down on the lid and hear it pop, it hasn’t sealed. These jars must be refrigerated and used immediately.

Strawberry Balsamic Jam

Use the above recipe.  *In place of the lemon juice, use 1 tablespoon lemon juice and 3 tablespoons high quality Balsamic Vinegar.

Coming NextScone recipe for this delicious jam!

Strawberry Jam