How To Can Strawberry Jam - Wyse Guide

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Jam-making may be the easiest way to preserve. Other than the fruit, all you need are two additional ingredients. Yes, there’s sugar, which is one of the most important ingredients in jam. Eaten as a treat on plain yogurt, a slice of good bread, or oatmeal, you only need a small amount of this French-style strawberry jam to go a long way.

Note – This French-style jam, using the Christine Ferber method, is not thickened with powdered pectin and will result in a thinner consistency preserve.

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Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.

More Preserving Recipes

• Hot pepper jelly
• Peach chutney
• Curtido relish
• Preserving sour cherries
• Canned apples
• Make sure to check out my canning 101 guide for more.

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Canned French-Style Strawberry Jam

By Kaleb 4.55 from 22 votes Three ingredients come together perfectly to create a delicious and sweet strawberry jam! Whether it's for yogurt, a sandwich, or anything else you may want, this is the jam to make! Prep: 30 minutes minsCook: 25 minutes minsTotal: 55 minutes minsServings: 5 cups SaveSaved Pin Print Save this recipe!Get this sent to your inbox, plus get new recipes from us every week!Email * Post Email Permalink Save

Equipment

• 1 multi-use waterbath canner
• 1 canning funnel
• 1 jar lifter
• 5 regular mouth lids and rings
• 5 jam jars

Ingredients

• ▢ 3 lb fresh or frozen strawberries hulled and washed
• ▢ 3 cups granulated sugar
• ▢ 2 tbsp fresh lemon juice

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Instructions

• In a large heavy-bottomed kettle, combine the strawberries, sugar, and lemon juice. Bring to a rolling boil on the stove. Remove from the heat and strain the liquid from the strawberries. Return the liquid to the heat and gently boil until the liquid reaches 221°F. Add in reserved strawberries and continue to boil for 5 minutes.3 lb fresh or frozen strawberries, 3 cups granulated sugar, 2 tbsp fresh lemon juice
• Prepare boiling water in a large pot for canning.
• Remove the foam from the strawberries. Remove from heat and mash or blend strawberries to desired consistency. This French-style jam is not thickened with powdered pectin and will result in a thinner consistency preserve.
• Pour in sterilized jars leaving ¼-inch headspace. Wipe off the rim of the jar with hot water.
• Prepare lids to the manufacturer's instructions on the package and place them on each jar with a ring, turned finger tight.
• Boil in a water bath for 10 minutes, making sure to adjust for your location's altitude.
• Remove from the water bath and cool at room temperature for 24 hours. Make sure the jars are sealed. When you press down on the center, there should be no flex. 

Video

Notes

Note: This French-style jam, using the Christine Ferber method, is not thickened with powdered pectin and will result in a thinner consistency preserve. Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.

Nutrition

Serving: 1 tbspCalories: 35 kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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