Strawberry Jam

"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."
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by Nancy W. photo by Nancy W.
photo by Donna Luckadoo photo by Donna Luckadoo
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
Ready In:
6 pints


  • 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)


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

Questions & Replies

  1. Why is my jam not firm up?
  2. Can this recipe for jam be stored in a pantry or does it have to be in a fridge when done being canned/ non opened sealed jars
  3. My sure jell strawberry jam calls for 5 C berries and 6c sugar which makes me cringe. By how much can I cut that down?
  4. I am short 1/8 cup strawberries for my 5 cups for jam. can I add a little low sugar cran-cherry juice?
  5. How long does the jam need to set for before its ready to eat?


  1. 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 :)
  2. Absolutely fantastic!! So tasty and easy to make. I have to admit this is the first time I've ever made jam myself as I normally just buy it, but I'm converted! Homemade is so much better than store bought!!
  3. I have been making jam for over 10 years using CERTO pectin recipe. I do things a little different. For one, I don't like chunks of strawberries in my jam (I know thats strange), so I puree my strawberry's and measure them then. I also boil my jars before filling, and after I fill them I invert them for 5min. I do not use a water bath at all. I have never had any problem with them not setting. I usually don't keep them more than a yr (if they last that long haha). I think putting them in the water bath is overkill. Its good to be super safe, but the jars boiled, and the temperature of the hot fruit once cooked, is plenty to keep the jam safe for years. Your only problem would be if your lid didn't seal properly (pop down). You shouldn't be able to pop the lid up and down once the jam has cooled. You should hear the jar "pop" seal. Any jar that doesn't seal properly should be refridgerated and used over ice cream. Its rare that it happens though.
  4. This was very easy to make and can, it has a wonderful taste and the color is nice. I recomend this recipe to anybody who is just learning to make jelly!
  5. Made two batches of strawberry jam and just used the recipe from sure jell. I used hot jars and hot lids but did not use the hot water bath after sealing. The jars sealed just fine. I filled pint jars and one 8 oz jar
    • Review photo by Nancy W.


  1. Did not put filled jars in boiling water. Just put lids on after filling with hot jam. It sealed all of them.


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