Tuesday, June 13, 2023

From Grandma's Kitchen - Small Batch Strawberry Jam

My girls and I spent some time in the kitchen yesterday making a small batch of Strawberry Jam! This is my third year making jam, but the first time I've ever made strawberry jam. I know, I know, but blackberries and figs are my favorite, and as I was on a learning curve and just getting comfortable with the process of water bath canning the first two years, I didn't venture too far!

This recipe is so good, and turned out perfect in spite of it being a rainy, somewhat humid day. I was reluctant because there are those who will warn, "don't make jam on a rainy day!".  So, I sought out the opinion of someone I consider an expert, and she had never had an issue, so we went for it. I'm happy to report everything turned out great! Not a smidge of a problem with too much moisture and getting the jam to set. 

This is the recipe we used;

5 cups Crushed strawberries, approximately 2 1/2 – 3 pounds
3 cups Sugar
1/2 cup Fresh lemon juice This is approximately the juice from three lemons.
Lemon rinds Use the lemon rinds leftover from squeezing out the fresh lemon juice.

On high heat, combine crushed strawberries, sugar, lemon juice, and lemon rinds in a large deep pot.

Bring the mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly.

Skim off any foam that has accumulated on the top of the jam.

Turn heat down to medium and allow the jam to simmer for 15 minutes.

After 15 minutes of simmering, remove the pot from heat and remove lemon rinds.

Ladle hot jam into the jars, leaving a 1/4 inch headspace. Remove air bubbles with a debubbler.

Wipe jar rim with a paper towel or a clean rag that has been dipped in white vinegar.

Place canning lid on each jar and secure with band.

Process in water bath canner for 10 minutes.  


If you've never used a water bath canner, there are You Tube video that you can learn from. As I said, this is only my third year canning, so I do not consider myself an expert or even a teacher. But, I will say, if I can do this, anyone can!

I wish I had a picture of the little jars of jam all finished up, I took a few, but the lighting wasn't good. I'm going to be making another batch this week, so hopefully I'll be able to get a better shot then and I'll add it to the post. By the way, this made 3 small 8 oz. jars, which is perfect for us!  There was just a little bit, maybe 2-3 tablespoons left over which I just put in a little jar and placed in the refrigerator to eat right away. I like to make 3-4 varieties of jams and jellies each year, just enough for maybe 1-2 jars a month, and that works fine for us. Making it in 8 oz. jars is perfect, as well, so that we eat t it all before we open another, helping to eliminate waste.

Do you like to can? I was a little late to the game in life learning this skill, but now that I have I absolutely love it! I have several more recipes I want to try and more of my favorite to make this season, so be on the look out if this is something you enjoy!

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