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Homemade strawberry jam in Ball jars

Homemade Strawberry Jam

It's strawberry season! Time to pick all those berries and make some jam. Homemade jam is easier than you think. With the right equipment, you can make fresh, delicious jam in under an hour. Makes the perfect spread, filling, or homemade gift.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 40 servings
Calories: 129kcal
Author: Sarah McMinn


  • 5 cups crushed strawberries, about 3 pounds
  • 1/4 cup lemon juice
  • 6 tbsp. Ball® RealFruit™ Classic Pectin
  • 6 cups granulated sugar


  • Prepare the 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 can not 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.
  • Ladle hot jam into hot jars leaving 1/4 inch headspace. 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. The lid should not flex up and down when the center is pressed.


Store unopened strawberry jam in a dark, cool area for up to 18 months. Once a jar is opened, it will keep in your refrigerator for 7 days.


Calories: 129kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 29mg | Fiber: 1g | Sugar: 31g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 3mg | Iron: 1mg