British Columbia Strawberry Growers Association


Classic Strawberry Jam

Makes about 6, 250 to 236 ml jars

5 cups (1250 ml) crushed strawberries

7 cups (1750 ml) granulated sugar

4 tbsp (60 ml) bottled lemon juice

1 pkg (57 g) Bernardin Fruit Pectin

Place 6 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use.

Wash , hull and crush strawberries, one layer at a time. Measure 5 cups (1250 ml).

Measure sugar; set aside.

Combine prepared strawberries and lemon juice in a large, deep, stainless steel saucepan. Whisk in fruit pectin until dissolved.

Stirring frequently, bring mixture to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard for 1 minute. Remove from heat; skim foam.

Ladle into a hot jar to within ¼ inch (0.5 cm) of top rim (headspace). Using non-metallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP lid on jar; apply screw band securely until fingertip tight. Do not over-tighten. Place jar in canner. Repeat for remaining jam.

Cover canner; return water to a boil. At altitudes up to 1,000 ft (305 m), process – boil filled jars – 10 minutes. Remove jars without tilting. Cool upright and undisturbed for 24 hours; DO NOT RE-TIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars as desired. Label and store in a cool, dark place.