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Recipe for Prize-Winning Strawberry Jam | Almanac.com

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Prize-Winning Strawberry Jam

Homemade strawberry jam. Mmmm!

Yield
Makes 3 or 4 pints
Category
Pickles and Preserves
Course
Other
Credit
Mrs. Katie Gilbert, Germanton, North Carolina
Sources
Old Farmer's Almanac

Prize-Winning Strawberry Jam
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This prizewinning Strawberry Jam recipe has won ribbons for Mrs. Gilbert at the Dixie Classic Fair and the Stokes Fair. Three simple ingredients equal a mouthwatering fruit jam. If you don’t grow your own strawberries, look for fresh berries at a local farm stand or farmers’ market.

Ingredients
5 cups of slightly crushed strawberries (about 5 pounds)
6 cups sugar
1/2 cup lemon juice
Optional: If using fruit that is not all ripe, use 6 tablespoons of Ball® Real Fruit Classic Pectin
Instructions
  1. Mix strawberries and sugar and cook rapidly for about 20 minutes, stirring to prevent scorching.
  2. Add lemon juice and pectin, then cook and continue stirring for about 10 minutes longer or until thick.
  3. Prepare boiling-water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.
  4. Ladle hot jam into hot jars, leaving a ¼ inch of headspace. Clean the rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in boiling-water bath canner. Process for 10 minutes. Turn off the heat and take off the lid.
  5. After 10 minutes, remove the jars and place them on a rack or kitchen towel on the counter.  Allow jars of jams to cool down without moving. You may hear a ping—the jars have sealed!
  6. After 24 hours, remove the screw bands and test seal by pressing gently on the lid. Store for up to a year in a cool, dry place.

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Comments

Mary B (not verified)

5 months 2 weeks ago

Best jam ever! The lemon juice makes the flavor pop. I’m making more!

Jennifer (not verified)

9 months 2 weeks ago

Disgusting 🤮 I think it was way too much lemon juice. After adding the lemon juice it didn’t smell good. Doesn’t smell or taste like strawberries!

Betsy (not verified)

1 year 9 months ago

I made one batch of jam using this recipe. Usually, I'm not outspoken but this is an exception.
I've lost precious resources: time, money, gasoline and personal energy. The jam is of perfect consistency, however the taste is medicinal (not in a good way). So I researched many, many other recipes and every recipe which calls for adding lemon juice requires only 4-5 Tbs. If you love the natural sweetness of strawberries...I recommend not using this recipe.

Nicola design … (not verified)

3 years 9 months ago

Can you help please,I'm from England, can you explain what process in boiling g water is. Here were sterilize the jars ,fill with jam and place lid on and make sure the middle button pops. This means the jar is sealed and can be stored. Is this process your form of sealing the jar .if so do I still need to use it after doing it my way?

In a boiling-water bath, jars of food (in this case, jam) are completely covered with boiling water and heated for a specific amount of time. This method is used to safely can tomatoes, fruit, jams, jellies, and pickles with high acid content.

patsy hairell (not verified)

3 years 10 months ago

can you leave out the lemon juice? and use fruit fresh instead.

Shahla (not verified)

4 years 7 months ago

6 cups of sugar?cook for 30 minutes?
Are you serious?

Jill Allen (not verified)

6 years 2 months ago

Can I use this same recipe for different fruits? I am assuming you would have to do something different for the raspberry and blackberries.

Many thanks!

Jill

Thank you.