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    You are in: Home / Recipes / Classic Strawberry Jam Recipe
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    Classic Strawberry Jam

    Classic Strawberry Jam. Photo by NoraMarie

    1/1 Photo of Classic Strawberry Jam

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    evelyn/athens's Note:

    This is a classic Canadian recipe. Simple and delicious. It's not thick, like pectin-based jams, but I think it's truer to the fruit and more delicious. Try it with Lemon-Walnut Scones - perfect pairing. ETA: Many people have asked me why this recipe contains butter. The butter prevents the jam from foaming while you're cooking it - the foam is unattractive and spoils the appearance of the jam. Adding a little butter eliminates this problem.

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    Ingredients:

    Yield:

    pint ja ...

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon.
    2. 2
      Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes.
    3. 3
      Add butter and bring to a vigorous boil, stirring often, and cook for 10 to 20 minutes, periodically measuring the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate.
    4. 4
      Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam.
    5. 5
      Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to 1/4 inch from the top.
    6. 6
      Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes.
    7. 7
      Remove jars with tongs and let cool upright.
    8. 8
      Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year.
    9. 9
      Any jars that do not achieve a proper seal should be refrigerated.

    Ratings & Reviews:

    • on July 07, 2012

      This delicious recipe is written using old-fashioned methods, but rest assured it is perfectly safe to store unopened on the pantry shelf if processed using contemporary techniques (boiling water bath), so don't pass it by if you're concerned. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 25, 2013

      55

      This was my first time to make jam. I followed the recipe exactly, although I did put my imersion blender in the strawberries first. Delicious! My husband loves it. He has been using it on bread as jam and on ice cream as a sauce. The consistency is perfect, not to thick and not too thin.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 25, 2011

      55

      I set out to find a jam recipe that doesn't use pectin. This is delicious, mouthwatering jam - I substituted some Stevia for part of the sugar but otherwise, followed the recipe as written. It took the full 20 minutes plus some before the jam was set properly. We already consumed a tiny jar and initial taste test confirmed this recipe is a keeper. Thanks for posting

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (34)

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    Nutritional Facts for Classic Strawberry Jam

    Serving Size: 1 (2257 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 591.6
     
    Calories from Fat 6
    80%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 3.7 mg
    0%
    Total Carbohydrate 151.6 g
    50%
    Dietary Fiber 4.5 g
    18%
    Sugars 144.5 g
    578%
    Protein 1.5 g
    3%

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