Homemade Strawberry Jam

Homemade Strawberry Jam

  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 5 cups crushed strawberries
  • 6 cups sugar
  • ½ tsp unsalted butter (optional)
  • 1 box (57 g) of pectin
  • Equipment Required
  • 1 Large heavy bottomed pot
  • Food processor/chopper
  • Measuring cups
  • Measuring spoons
  • A ladle
  • A jam funnel
  • Canning tongs
  • Oven mittens
  • Glass mason jars (4 - 500ml jars for 1 recipe)
  • Clear Paraffin wax for sealing the jars


    1. Prepare the jam jars and the lids.
    2. Wash and dry strawberries on a towel or a sheet lined with the paper towel.
    3. Hull and crush the strawberries. Measure the fruit after it is crushed.
    4. Measure the sugar into a bowl and keep it aside.
    5. In a large heavy bottomed pot, add crushed strawberries and pectin; mix well to ensure pectin does not form lumps.
    6. Add butter if using. Over high heat, bring the mixture to a full rolling boil.
    7. Add sugar and mix well. Keep stirring until sugar is dissolved.
    8. Bring the jam to a full rolling boil again and let it boil for 1 minute.
    9. Remove from the heat. Skim off the foam that has appeared on the surface of the jam.
    10. Place the jam funnel on a jar. Gently ladle the jam into clean jars.
    11. Keep the filled jars aside and let the jam cool.
    12. Melt some paraffin wax in a small pot and pour over the cooled jam. Gently tilt the jar to allow the melted wax to run around the neck of the jar to seal the jam properly.
    13. Allow the jam to cool completely. Place the lids on the jars. Store the jars in a cool and dry place.
    14.Keeps well for one year.


Log in or Register to write a comment.