Shelf Stable Strawberry Jam
Once you've made your own shelf stable jam, you'll never buy store bought again! Here's my step by step guide to canning strawberry jam that will taste great all year. Enjoy as a breakfast spread or add to your favourite baked goods.
Equipment
- 7 Mason Jars (250 ml jars)
- Large Saucepan
- Ladle
Ingredients
- 900 grams Strawberries (Crushed - 3.75 US Cups)
- 60 ml Lemon Juice (0.25 US Cup)
- 1400 grams White Sugar (7 US Cups)
- 1 pouch Liquid Pectin (85 ml)
Instructions
Prep
- Gather all ingredients and equipment. Add the mason jars to the canner rack and fill them and the canner with water, ensuring there is at least 1 inch of water covering the jars. Heat up the water until the water has a slow boil. This takes a while so start to heat it up while you are preparing your fruit. Soak the lids in hot water until required.
- Slice the tops of the strawberries and crush them. Leave pieces of strawberries if you prefer a slightly lumpy jam.
To Make the Jam
- Add 900g crushed strawberries, 60ml lemon juice and 1400g white sugar to a large saucepan. Bring to a rolling boil over a high heat. Note - A rolling boil means that you can't stir it down.
- Add the pouch of liquid pectin then stir continuously for 1 minute. Remove from the heat then skim off any foam (we like to keep this to eat on ice cream).
Processing the Jam
- One at a time, remove a mason jar from the canner using the tongs, pouring the water back into the canner. Ladle the jam to almost full (leaving about 1/4 inch of headspace), wipe off any spillages from the top of the jar then add the lid and ring. Do not fully tighten the ring. It only needs to be fingertip tight. Place back in the canner using the tongs and repeat until all of the jars have been filled.
- Bring the canner back to a full rolling boil, cover with the lid and process for 10 minutes.
- After processing, turn off the heat and remove the lid. Let the canner sit for 5 minutes before carefully removing the jars. Place the jars on a flat surface and allow to cool for 24 hours. DO NOT shake or agitate the jars while doing this. I like to use a towel to protect my countertop. You will hear the lids ping as the air is released.
- Check the jar seals before storing the jars in the pantry. If any seals move when pressed, either reprocess the jars or store in the fridge and use within 2 weeks. For pantry jars, remove the rings and use the jam within 12 months.
Video
Notes
- This recipe makes 7 x 250ml jars of shelf stable jam.
- To ensure safety, DO NOT skip any of the processing steps.
- To use the jam, carefully remove the lid with a flat knife and replace with a screw-on lid. Store in the fridge for up to 2 weeks.
- If you are not familiar with the science behind canning, check out the Bernardin site for more information: https://www.bernardin.ca/EN/
- This is a vegan, nut free, soy free and gluten free recipe.
- Nutrition information is based on 1tbsp serving size with approximately 16 servings per jar. Please note that nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Nutrition
Serving: 1 tbspCalories: 50kcalCarbohydrates: 13.1gProtein: 0.05gFat: 0.05gFiber: 0.2gSugar: 12.9gCalcium: 1.5mg
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