Strawberry Jam with Powdered Pectin — NCHFP
Tested boiling-water canning recipe from the National Center for Home Food Preservation.
Ingredients
- 5 1/2 cups crushed strawberries about 3 quart boxes strawberries
- 1 package powdered pectin
- 8 cups sugar
Equipment
- 1 Boiling-water canner For processing the filled jars.
- 9–10 Half-pint canning jars Pint jars are also permitted under the documented processing schedule.
- 9–10 Two-piece canning lids Prepare according to the lid manufacturer's directions.
- 1 Kettle For cooking the jam.
Directions
- Sterilize canning jars and prepare two-piece lids according to the lid manufacturer's directions.
- Sort and wash fully ripe strawberries. Remove stems and caps, then crush the berries.
- Measure the crushed strawberries into a kettle. Add the powdered pectin and stir well.
- Heat over high heat, stirring constantly, until the mixture reaches a full boil across the entire surface.
- Add the sugar while continuing to stir. Return the mixture to a full bubbling boil and boil hard for 1 minute, stirring constantly.
- Remove from heat and skim foam if needed.
- Immediately fill hot, sterile jars with hot jam, leaving 1/4 inch headspace. Wipe jar rims and apply two-piece metal canning lids.
- Process half-pint or pint jars in a boiling-water canner: 5 minutes at 0–1,000 ft, 10 minutes at 1,001–6,000 ft, or 15 minutes above 6,000 ft.
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Recipe Notes
Yield: about 9 or 10 half-pint jars. Hot pack. Headspace: 1/4 inch. Source: National Center for Home Food Preservation, Strawberry Jam Pectin. NCHFP notes this recipe was adapted from USDA Home and Garden Bulletin No. 56 (1982 reprint), June 2005. Source URL: https://nchfp.uga.edu/how/make-jam-jelly/jams/strawberry-jam-pectin/