Strawberry Jam

By: The Local Palate
WCC Strawberry Jam

Fresh strawberries at farmers’ markets mean green, warm, and sunny days lie ahead. Turn these little season’s greetings into a bright and tart strawberry jam to enjoy in the coming toasty months. The Wiley Canning Company shares this strawberry jam recipe in their latest book, The Wiley Canning Company Cookbook: Recipes to Preserve the Seasons by Chelsea J. O’Leary.

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5 (8-ounce) jars


  • 2 cups strawberries
  • 2 tablespoons lemon juice
  • 4 tablespoons pectin
  • 3 cups sugar

  • Special Equipment: 5 (8-ounce) jars, rings, and lids, water-boiling canning pot, jar lifter
  1. Place a plate in your freezer for later usage. Prepare your water-boiling canning pot.
  2. Ready your sterilized jars. Once your canning pot has boiled for 5 minutes, remove the jars and rings. Remove lids from the saucepan. Be careful when handling the hot lids. Allow the jars, rings, and lids to cool.
  3. Bathe and rinse your strawberries. Hull your strawberries, removing the leafy cap from each strawberry. Rinse once more.
  4. Place your strawberries in your large pot. Begin to heat your strawberries on low to medium as you begin to crush them. Use a potato masher or large fork to fully crush berries. Take your time. Use your spatula to begin slowly stirring, around 5-10 minutes. Do not boil.
  5. Once the berries are fully crushed, continue slowly stirring. Add your lemon juice tablespoon by tablespoon. Include any jam that has made its way up the sides of your pot.
  6. As you continue stirring, add your pectin tablespoon by tablespoon. Still include any jam that has made its way up the sides of your pot.
  7. Increase heat to bring jam to a low, gentle boil. Boil for 10 minutes. Stir continuously.
  8. Make sure your jam has set. Transfer your jam into jars. Your jam will be very hot, so do this carefully. Use your funnel to guide each pour, and use a ladle or a measuring cup to transfer your jam. Fill each jar to the lowest part of the jar’s mouth, about ½ inch below the rim. If you see any bubbles in the jars, use a spatula to guide them out.
  9. Wipe your jars clean, especially the rims, with a warm, damp towel.Add your lids and rings. Tighten.
  10. Submerge your jars into your water-boiling canning pot. Allow them to boil for 5 minutes. Begin your timer once your water is boiling. Adjust for altitude if needed.
  11. Carefully remove your jars from the water using your jar lifter, and set them on a towel or drying rack to cool.
  12. Once cooled, either listen for your jar to “pop”, an audible indication it has sealed, or push the center of the lid to see if it pops and down. If it doesn’t, it’s sealed. Date your jar, and store for up to a year. If the lid does pop up and down, it did not seal. Simply put that jar in your refrigerator, and enjoy within a month.
  • Recipe By
    The Wiley Canning Company

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