Strawberry Jam

READY IN: 45mins
Recipe by Jellyqueen

I can't really take credit for this recipe. It comes from the instruction sheet that is inside the Sure-Jell box, but it is a tried and true recipe. I love making my own jams and jellies and my family loves eating them.

Top Review by elflngchld

This was the first jam I have ever made, and it was fantastic! As per some of the reviews, I lightened up on the sugar by about 1/4 of a cup (so it was 6 and 3/4 cups) and it came out just perfect! Sweet, delicious, jellied nicely, and it spread on bread or english muffins just perfectly! I made my first batch on the 18th, and we ate the first whole jar within a week! I used 3 1-lb containers of strawberries (crushed, they equaled just over 5 cups) and it made 9 half-pints - I thought this would be helpful to others who aren't sure how much strawberry to use. Make sure to mash them really well! I have already made a second batch. Now it's time to move on to my next jam for Christmas baskets this year :)

Ingredients Nutrition

  • 2 quarts strawberries, cut and crushed to yield 5 cups crushed berries
  • 7 cups sugar
  • 12 teaspoon butter
  • 1 (1 3/4 ounce) box pectin (SureJell brand preferred)


  1. Pour crushed berries into large boiler.
  2. Measure sugar into seperate container and set aside.
  3. Stir package of Sure-Jell into strawberries.
  4. Add butter.
  5. Bring berries and Sure-Jell to a full rolling boil (a boil that does not stop bubbling when stirred) then add sugar.
  6. Stir constantly.
  7. Stir in sugar, quickly.
  8. Return mixture to a full rolling boil and boil exactly 1 minute, stirring constantly.
  9. Remove from heat.
  10. Skim foam from top with metal spoon.
  11. Ladle quickly into jars that have been cleaned and preheated.
  12. Clean rims of jars with clean hot cloth.
  13. Place heated lids (lids that have been placed in simmering water for 1 minute) on jars and tighten rings.
  14. Place jars in water bath canner for 5 minutes, then remove from canner, turn jars upside down for 5 minutes.
  15. Return jars to upright position and let cool completely before storing.

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