Strawberry Jam Using Pectin

This strawberry jam recipe is made with added pectin and yields about 8 half-pints.

Strawberry Jam Using Pectin


  • 2 quarts fresh strawberries
  • 1 pack powdered pectin
  • 7 cups sugar
  • ¼ cup lemon juice


  • Wash, drain, and remove stems from strawberries.
  • Crush berries.
  • Combine fruit, lemon juice, and pectin in a large pot.
  • Stirring occasionally, bring mixture to a boil.
  • Add sugar, stir until dissolves.
  • Allow mixture to return a rolling boil.
  • Stir constantly, allowing jam to boil hard for a minute.
  • Remove pot from heat. If needed, skim the foam.
  • Spoon the hot jam into awaiting hot sterilized jars, allowing ¼ inch headspace.
  • Place lids heated in very hot water to soften the seal ring and place on jars.
  • Tighten with screw ring. Not hard. Just tight enough to seal.
  • Process for 10 minutes in a boiling water bath canner.
  • Remove from jars from the canner and set them on a soft towel to cool avoiding drafts.
  • After a few minutes you will hear the lids pop meaning they have a good seal.
  • Any jars that don't seal can be used right away and stored in the fridge.
  • Once cool, clean the sealed jars and store.

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