Homemade Strawberry Jam

Sun-soaked, juicy strawberries are one of mother natures best summer gifts. Although it has a short growing season, June to mid August, home canning of these delicious berries will let you and your family enjoy them year round.

Strawberry Jam by pioneerthinking.com


  • 4  1/2 cups of crushed strawberries
  • 7 cups of sugar
  • 1 box of pectin


Only use ripe strawberries.  Rinse and hull (remove the leaves) the strawberries.

In a large sauce pan or pot mash strawberries then add the pectin, bring the strawberries and pectin to a boil over high heat.

Add the sugar and boil for 1 minute.

Remove from heat and stir for 5 minutes, skimming coating off the top.

Pour into clean, sterilized jars.

Put lids on and tighten screw bands.  Once the lids become sealed the jam is good for one year.

Makes 8 cups/ or 4 pints.

>> Strawberry Chia Jam

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