How to Make And Can Strawberry Jam

For me, strawberry season marks the beginning of canning season. Strawberry jam is always one of the first things I put up in the larder. Below I am going to share with you my recipe for low-sugar strawberry jam. And I will show you how to easily can it at home.

I have been making jam since I was a little girl. Every summer I would pick wild blackberries with my mother and we would make homemade jam. As well as delicious pies and galettes. I also have many memories of making strawberry and blueberry freezer jam with my grandmother Marie. She always had a beautiful garden, and is who I got my love of gardening from.

If you have read any of my previous posts then you will know that I love food history. It fascinates me to learn about the ancient relationships between humans and the foods we eat. So please indulge me and allow me to tell you a little bit about the history of jam.

The History of Jam

From what I can tell jam has had a place at the table for thousands of years. In fact there is a recipe for jam in the first known cookbook, De Re Coquinaria (The Art of Cooking) by Marcus Gavius Apicius. This cookbook dates back to the fourth century AD from Rome. In the book there are instructions for preserving various fruits in honey.

I have several old-world cookbooks that span the centuries and which contain various preserves “receipts“. American Cookery published in 1796 lists receipts for making jams of cherries, berries, quince and currants, as well as a receipt for marmalade. Another, Ye Gentlewoman’s Housewifery published a century later in 1896 contains similar receipts as well as those for watermelon and rosehip jams.

In many of the written records we have of jam, it is spoken of as a food reserved for royalty and nobility. And if you know just how expensive sugar was in centuries past, it makes sense that jams would have mainly been eaten by the upperclass. In 1500’s England for example, four pounds of sugar cost the same amount as a calf! In today’s market four pounds of sugar costs roughly $4. And a young beef calf could cost up to $700. So as you can see, sugar was insanely expensive.

During the 1600’s the prices of sugar dropped significantly. This was in part due to an increase of sugar plantations. And over the centuries sugar continued to become more and more affordable. This coupled with the invention of canning in the 1800’s is what turned jam from a luxury reserved for royalty to an economical household staple for folks of every class.

And I am thankful for that. Because truly, jam is one of my favorite foods. It goes just as well on buttered sourdough toast as it does beside roast meat. Or how about spooned on top of fresh home churned ice cream? Stirred into porridge? As part of a cheese plate? Yes to all of the above, I say.

Tips For Making And Canning Strawberry Jam

• I wash my strawberries by filling my sink with cool water and allowing them to soak for several minutes. Then I drain the sink and rinse the berries off.
• I am careful not to remove too much of the berry when pulling off the greens. There is no need to cut the whole top half off. I just twist and pull the leafy bits off and leave everything else.
• While jam made form freshly picked berries is the best, you can use store bought or even frozen strawberries.
• When canning, always use new lids. It is ok to reuse the jars and the bands, so long as they do not have any cracks, but reusing the lids can cause safety issues. You can find packs of just lids so you don’t need to buy new jars just to get new lids!

Tools

• Water Bath Canner
• Half Pint Size Canning Jars 
• Jar Lifter
• Lid Lifter
• Stock Pot 
• Measuring Spoons

Ingredients

• About 5 pounds of strawberries
• 4 tsp. calcium water*
• 2 cups cane sugar
• 4 tsp. Pomona’s Pectin

*Pomona’s pectin requires calcium water to set. Follow the directions supplied in the Pomona’s packet.

I purchase my Pomona’s Universal Pectin in bulk from Azure Standard. Azure Standard is an online co-op that delivers nation wide. They offer high-quality natural and organic foods in bulk at affordable prices. I purchase bulk whole grains and legumes, raw cheese, grass-fed butter, fruits, vegetables, and so much more from Azure Standard. This is not sponsored, I just really love their company and appreciate their values. Give Azure Standard a try!

Watch my Video on How to Make and Can Strawberry Jam to See The Whole Process From Start to Finish:

How to Make And Can Strawberry Jam

First, sanitize your jars, lids and bands by boiling them in your water bath canner for 10 minutes.

While the jars are boiling, clean your strawberries and remove the green tops.

Next place your clean strawberries in a large bowl and mash well with a potato masher.

Then measure out 8 cups of strawberry mash into a large pot.

Now stir 4 tsp. calcium water into the strawberry mash and bring to a boil.

In a mixing bowl combine 2 cups of cane sugar with 4 tsp. Pomona’s pectin powder.

Once the strawberry mash is at a boil, slowly stir in the sugar-pectin mixture, stirring constantly until dissolved (1-2 minutes).

Remove the pot from the heat.

Now it is time to can your jam. Remove hot sanitized jars from the canner and ladle in hot jam, leaving 1/4 inch headspace.

Wipe the rims with a damp cloth, set the lids on top and screw on the bands to fingertip tight.

Place your jars back into the canner being careful that the jars are not touching each other, and making sure that the tops of the jars are covered by 1 inch of water.

Place the lid on your canner and bring to a rolling boil.

Process for 10 minutes. Then turn off the heat and allow jars to sit in the canner untouched for five minutes.

Remove the jars and set out at room temperature for 12-24 hours before checking the seal.

Once it is confirmed that the jars have sealed properly you can move them to storage. Store in a cool, dry and dark place for up to two years.

If you try this recipe and enjoy it, I would be so grateful if you could come back and give it five stars. I love to see your pictures of my recipes, so please be sure to tag me on Instagram @verityfolkschool

Here are a couple other canning and preserving recipes that will help you make the most of the abundant summer produce:

How to Make And Can Grape Juice From Scratch

Lacto-Fermented Crock Pickles

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