My Grandma's Homemade Strawberry Jam

When I think of summer, I always think about strawberry picking and my grandma’s homemade strawberry jam! It was always the best way to start the summer. Here in Minnesota, strawberry season is the end of June which is the first month of summer.

I was a grandma’s girl. I was with her a lot and the most. I would help her cook, clean, run errands with her, and more. When she passed away back in 2012, it was so hard on me and I still miss her dearly! But I wanted to keep her recipes in the family, so when I have kids of my own, they’ll grow to love her amazing meals & treats. So I inherited a lot of her recipes and grandma’s homemade jam is one of them.

This homemade strawberry jam with pectin is the best strawberry jam recipe ever! I couldn’t wait to share it with you all!

My Grandma’s Homemade Strawberry Jam

Ok, are you ready to learn how to make strawberry jam?! Making your own homemade jam is such a fun process. Especially when you make it a group activity.

You Will Need:

5 cups crushed fresh strawberries (about 5 lbs)
1/4 cup lemon juice
6 Tbsp Ball® RealFruit™ Classic Pectin
7 cups granulated sugar (This is key when making homemade jam with pectin. If you use less sugar than this the pectin might not kick in and set. Leaving you with a more liquid like mixture)
8 Ball® (8 oz) half pint glass preserving jars with lids and bands

Directions:

PREPARE boiling water canner or deep pot. 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 the pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly. (Sorry not the prettiest photo-haha)
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.
LADLE hot jam into hot jars leaving 1/4 inch head-space. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

If you have question on how to start canning, check out this link! It might look hard but it is super EASY!! I hope you enjoy making my Grandma’s homemade strawberry jam as much as I do.