Strawberry Jam


  • 3 Quarts fresh strawberries, hulled
  • 1 1.75 oz. Package regular powdered fruit pectin
  • ½ tsp. Butter
  • 7 C. Sugar


  1. Place 1 cup of berries in an 8-quart heavy kettle or pot. Use a potato masher to crush berries. Continue adding berries and crushing them until you have 5 cups crushed berries. Stir in pectin and butter. Bring to a full rolling boil, stirring constantly.

  2. Add sugar all at one. Return to a full rolling boil: boil for 1 minute, stirring constantly. Remove from heat, skim off foam with a metal spoon.

  3. Ladle immediately into hot, sterilized half pint canning jars, leaving ¼ inch head-space. Wipe jar rims; adjust lids. Process filled jars in a boiling water canner for 5 minutes (start timer when water returns to boil). Remove jars from canner, cool on wire racks.

  4. Note: As jam cools, turn jars occasionally, top to bottom, to help evenly distribute the fruit and prevent the fruit from floating to the top. Store upright to protect the seal.

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