Pop’s Strawberry Jam

(from castro15’s recipe box)

Categories: Breakfast


  • 5 cups (2 1/2 pints) strawberries, rinsed and hulled
  • 1.75 oz. package powdered pectin
  • 7 cups sugar
  • 1 tbsp salted butter


  1. Heat ready 8 clean 1/2-pint (8-oz.) canning jars, canning lids and rings.

  2. Place the empty jars right side up on a rack in a boiling water canner. Fill the canner with water to cover the jars by 1 inch. Bring to a simmer. Keep the jars in the hot water until needed. Wash the lids and rings in warm, soapy water and rinse thoroughly. Set aside to dry.

  3. In a food processor, process the strawberries until the desired consistency is reached. Transfer the strawberries to a large saucepan and add the pectin. Bring to a boil over medium-high heat. Stir in the sugar and butter. Bring to a rolling boil and cook for 1 minute. Immediately remove the pan from the heat.

  4. Use a jar lifter to remove the jars from the canner, carefully pouring the water inside each jar back into the canner. Pour the hot jam into the jars, filling each jar to 1/2 inch from the top rim.

  5. Carefully wipe the rims and sides of each jar. Place the lids on top and screw the rings on, tightening them by hand.

  6. Place the filled jars on the rack in the water canne. Make sure the water in the canner covers the jars by 1-2 inches. Cover the canner and bring the water to a rolling boil. Boil for 10 minutes. Turn off the heat and uncover the canner. Let stand for 5 minutes.

  7. Use a jar lifter to carefully remove the jars and place on a towel on the counter. Let the jars stand without moving them for 24 hours.

  8. Check the jars to make sure they are properly sealed: Press on the center of each lid; it should not flex. Unscrew each ring and try to lift the lids with your fingers. If they can’t be lifted, the seal is good. Screw the rings back on, label the jars, and store in a dark, cool place for up to 6 months.

Email to a friend | Print this recipe | Back