This post will share a great recipe for strawberry jam that can be halved or doubled and can be pureed smooth or not. It is versatile and easy, fragrant, and fast. Enjoy and be sure to download the printable version of the recipe to have on hand!
Strawberry Jam is THE preserve to try if you’ve never canned because strawberries are so high in acid that the worst thing that could happen is that you’ll have thin jam, which is essentially strawberry syrup. When the worst case scenario is strawberry syrup, I feel like the risk is really, really low, Wildflowers. You can proceed with confidence.
Strawberry jam is delightful on a quintessential peanut butter and jelly, in a jam & whiskey cocktail, dressing a banana split, in between layers of a cake, atop a cheesecake, on toast, on an English muffin with cream cheese, whisked with balsamic vinegar into a dressing, and so much more.
I’ve made a really handy printable for you to download and print- get it here!
Want to print this recipe off? Get it here!
Notice that there’s directions for both water bath AND steam canners; I explain a ton about steam canners in this post but basically, they are a really great pot that makes canning faster and easier.
**Edit: Thanks to reader Debi for mentioning that some beginners might not know or remember to check the top edge of the jar for any trace of jam. Because I use, and you should use a funnel to fill each and every jar, you probably won’t have much jam get on the top edge. However, you SHOULD check every jar with your eyes to see if there’s even just a smudge of jam and wipe it with a clean kitchen towel before apply the lids and rings. Any trace of jam might thwart a seal, and that’s a real disappointment. Check the edges, Wildflowers!
I had the great pleasure of demonstrating how both water bath and steam canner set ups work at my friend Mary’s ranch of Five Mary’s Farms – we used this recipe and canned 4 big batches!
One thing we discussed during the canning lesson was that canning isn’t an activity for people who believe in perfection. Of course, canning requires the canner to follow directions closely, and to understand that failure to do so is unwise and risky, but there’s a great amount of variability that can occur even when following directions closely. You might see in this impressive tower of delicious jars of jam (24 jars in a couple hours!) differences in color; we picked the berries in the same place, cooked the berries side by side in similar pots and used the same recipe. One pot got cooked a bit longer but other than that they were essentially the same batch. But, you can see that they don’t look exactly the same. Canning is not about perfection. Some batches are firmer, or darker, or sweeter than others. There’s little sense looking backwards as you aren’t headed that way, I think, and I don’t spend much time worrying about it. Both batches tasted delicious and the ladies that I canned with today all get to share the joy of canning with their loved ones. Any day that I get to spend with friends preserving the fruits of the Earth for colder days is a good one indeed.