strawberry jam in jar

Strawberry Jam

No added pectin home canned strawberry jam recipe


  • 8 cups strawberries - hulled and crushed
  • 6 cups sugar
  • 4 Tbsp lemon juice


  1. Prepare canner, jars and lids. 

  2. In a large saucepan combine the strawberries, sugar and lemon juice. 

  3. Bring the mixture to a boil, stirring constantly until the sugar has dissolved. Continue to boil, stirring frequently, until mixture has thickened and reached gel test. 

  4. Skim foam.

  5. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace. Wipe rim. Center lid on jar. Screw band down until fingertip-tight. 

  6. Place jars in canner, making sure they are completely covered with water (at least 2 inches). Bring to a boil and process for 10 minutes. Remove canner lid. Allow to sit for 5 minutes, then remove jars and allow to cool for 24 hours. Clean, label and store.