Best Summer Strawberry Jam Recipes

Summer Strawberry Jam image

Provided by Ball

Time 45m

Yield 32

Number Of Ingredients 4

1 ⅓ cups crushed strawberries (wash, hull, then crush one layer at a time using potato masher)
1 ½ tablespoons Ball® RealFruit™ Classic Pectin
1 ⅔ cups granulated sugar
2 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands

Steps:

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Place strawberries in a 6- or 8-quart saucepan. Gradually stir in pectin. Over high heat, bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.
Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip-tight.
Process in a boiling-water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Nutrition Facts : Calories 43.4 calories, Carbohydrate 11.2 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 10.9 g

Summer Strawberry Jam image

Provided by Deborah Snyder

Yield Makes about 2 1/3 cups

Number Of Ingredients 4

1 1/2 cups sugar
1/2 cup water
1 tablespoon fresh lemon juice
8 cups halved hulled strawberries (about 5 pounds)

Steps:

Bring first 3 ingredients to boil in large saucepan over medium-high heat, stirring until sugar dissolves and brushing down sides of pan with wet pastry brush. Attach candy thermometer to sides of pan and boil syrup until thermometer registers 225°F, about 6 minutes. Mix in strawberries. Return mixture to boil, reduce heat, and simmer until jam thickens and thermometer registers 216°F, stirring occasionally, about 1 hour. Transfer jam to small bowl and cool. Cover and refrigerate.