Ball® Classic Strawberry Jam
This post is sponsored by the makers of Ball® home canning products.*
Canning season is here! I am welcoming it in as the weather changes to sunny and warm where we live. The rhubarb has been steadily growing for the last couple of weeks, and I am looking forward to making a couple of batches of rhubarb jam. It is our favorite, especially in the winter!
To kick off the beginning of canning season, I wanted to share a super simple, classic jam recipe with you from the makers of Ball® home canning products. This Classic Strawberry Jam is perfect for the beginner and experienced canner alike. It’s the same recipe that I go-to each and every year! If you are looking for the perfect way to preserve strawberries, you will love this recipe.
canning tips:
As you head into this canning season, here are a few tips that you may want to keep in your back pocket! It’s always good to have a little refresher before your first preserves go into the canning pot.
Use New Lids. Canning lids are really only meant to be used once! I have tried all sorts, and while I am a Ball® Ambassador, I have only really had success with the Ball® lids. They seal for 18+ months, keeping your food fresh and shelf stable. As the seals become indented after their first use, it is safest to use new lids each and every time that you can.
Assembly Line Can. When I first started canning 10 seasons ago, I would pull all of my jars out of the canner and onto the countertop. Then, I would fill all of the jars and place them back into the canner. It wasn’t until a year or two later that I learned this was a big no-no! As you want all of your jars and the food to stay hot, the best method is to assembly line can your food. This means to fill up one jar at a time, put on the lid and band, and then place it back into the canner. Then, pull out and fill the next jar.
Use Plastic Utensils. To prevent possibly cracking your jars, use plastic or wooden tools to remove air bubbles and ladle in the jam.
Begin Processing When the Water is Boiling. Do not start counting the processing time of the jars until the water is boiling. Then, do not uncover the pot until the processing time is over!
Check Seals After 12-24 Hours. After the jars have been removed from the canner, leave the rings on for at least 12 hours. Remove the rings and use the fingertip test to see if the lids are sealed. Lift the jar by the lid 1-2 inches from the countertop with your fingertips. If the lid stays attached to the jar, then the jar is sealed! Store the sealed jars in a dark place without the rings on to ensure the seal stays true.
I hope that you enjoy this homemade strawberry jam recipe! It’s perfect for the start of canning season. While strawberry season isn’t for another few weeks here in Iowa, this recipe has me incredibly excited to go picking at our local u-pick strawberry patch! Canning strawberry jam is such a timeless and old-fashioned hobby that can be enjoyed by everyone.
What is your favorite jam recipe? Click here for the original recipe on ballmasonjars.com
Click here to shop Ball® Half-Pint Jars.
xoxo Kayla
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
Ball® Classic Strawberry Jam
Ingredients
- 5 cups crushed strawberries (about 5 lbs.)
- 1/4 cup bottled lemon juice
- 6 Tbsp. Ball® RealFruit™ Classic Pectin
- 7 cups granulated sugar
Instructions
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Combine strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- L adle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
