Classic Strawberry Jam — Ball
Official Ball home-canning recipe for classic pectin-set strawberry jam processed in a boiling-water canner.
Ingredients
Classic Strawberry Jam
- 5 cups strawberries crushed; about 3 lb
- 1/4 cup bottled lemon juice
- 6 tbsp Ball RealFruit Classic Pectin
- 7 cups granulated sugar
Equipment
- Boiling-water canner with rack
- 8 Half-pint canning jars with two-piece lids
- 1 6- or 8-quart saucepan
- Potato masher
- Measuring cups and spoons
- Long-handled spoon
- Bubble remover or headspace tool
- Clean damp cloth and timer
Directions
Method
- Prepare a 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 crushed strawberries and bottled lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin.
- Bring to a full rolling boil over high heat, stirring constantly. Add all the sugar, stirring to dissolve. Return to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim foam if needed.
- Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles, wipe rims, center lids, and tighten bands fingertip-tight.
- Process jars in a boiling-water canner for 10 minutes, adjusting for altitude. Turn off heat, remove the lid, and let jars stand 5 minutes.
- Remove jars and cool undisturbed for 12 to 24 hours. Check seals; refrigerate any unsealed jars.
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Recipe Notes
Tested manufacturer recipe. Do not change the fruit, bottled lemon juice, pectin, or sugar proportions. Use 1/4-inch headspace and altitude-adjusted processing.
Exact source: https://www.ballmasonjars.com/blog?cid=classic-strawberry-jam-0