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Easy Homemade Water Bath Canning Strawberry Jam Recipe with Pectin for Beginners

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A simple and forgiving strawberry jam recipe using pectin, perfect for beginners and water bath canning. This jam delivers a classic, sweet-tart flavor with a thick, glossy texture.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and mashed (approximately 800 grams or 28 ounces)
  • 4 cups granulated sugar (800 grams or 28 ounces)
  • 1 package Sure-Jell fruit pectin (1.75 ounces or 50 grams)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 0.5 cup water (120 ml) for dissolving pectin

Instructions

  1. Wash canning jars and lids in hot soapy water. Rinse well and keep jars warm in a simmering water bath while you prepare the jam. (10 minutes)
  2. In a large bowl, mash the hulled strawberries with a potato masher or fork until you have about 4 cups of mashed fruit. Some chunks are good for texture. (5 minutes)
  3. In a heavy-bottom pot, combine mashed strawberries, granulated sugar, and lemon juice. Stir well to mix. In a separate small bowl, dissolve the pectin in 0.5 cup cold water to avoid lumps. (5 minutes)
  4. Place the pot over medium-high heat and bring the strawberry mixture to a boil, stirring constantly. Once boiling, add the dissolved pectin and continue boiling hard for 1 minute to activate the pectin and thicken the jam. (10 minutes)
  5. Test the jam’s set by placing a small spoonful on a cold plate, chill for a minute, then push it with your finger. If it wrinkles and holds its shape, it’s done. If not, boil for another minute and test again. (2–3 minutes)
  6. Using a ladle and funnel, carefully fill the warm sterilized jars with hot jam, leaving about 1/4 inch headspace. Wipe rims with a clean damp towel to remove any sticky residue. (10 minutes)
  7. Place lids and screw bands on jars, tightening just until fingertip tight. Avoid overtightening.
  8. Place jars in boiling water bath canner with at least 1 inch of water covering the tops. Process for 10 minutes (adjust time for altitude if necessary). (10 minutes)
  9. Remove jars with jar lifter and place on a towel to cool completely, undisturbed for 12–24 hours. Check seals before storing.

Notes

Use fresh, ripe but firm strawberries for best flavor and texture. Do not skip lemon juice as it helps the pectin set properly. Boil hard and fast after adding pectin to ensure proper gel formation. Test jam set with the wrinkle test on a cold plate. Allow jars to cool undisturbed to ensure proper sealing. Adjust processing time for altitude if necessary. For less sweet jam, reduce sugar by up to 0.5 cup or use low-sugar pectin.

Nutrition

Keywords: strawberry jam, homemade jam, water bath canning, pectin jam, beginner jam recipe, easy strawberry preserves

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