How to Make Strawberry Jam: Hot Damn, This is Good Jam

diy strawberry jam - how to make strawberry jam

Learning how to make strawberry jam is one of the most rewarding life skills on the planet. Why? Homemade strawberry jam is nectar of the gods. Better than chocolate and almost as divine as my mother-in-law’s cherry cheesecake.

It’s our second year making jam. And as far as we’re concerned, it will continue to be a summer ritual until we’re too feeble to stir.

This year we headed out to a little farm in Amherstburg, Ontario that sells pick-your-own pesticide-free strawberries. We spent almost two hours there, hunched over the strawberry patch on a sweaty, overcast afternoon. The berries were little (not like the ‘frankenberries’ you buy in the supermarket that are almost as big as pears), but they were sweet and loaded with flavor.

The night after berry picking, we hulled the berries. My husband and I worked together and it took about an hour to clean them and stem them.

The next morning we set up a canning station in the kitchen.

Here is our step-by-step tutorial:

How to Make  Stawberry Jam (Sans Pectin) Or Hot Damn, This is Good Jam

A Word of Caution: If you let your friends and family sample this stuff, be prepared to lock your cupboards. It’s that good. And if you are giving this to your wedding guests as wedding favors, don’t be offended if your guests list this as the highlight of your wedding.

Update: 4/18/10 – How do you know if your jam is ready to pour into jars? I had a few readers ask me this question. Simply keep a metal spoon in a glass of ice water. Take about a half of a spoonful of jam onto the cold spoon and let it cool to room temperature. If you like the consistency once it has reached this temperature then it’s ready to put into jars. If not, keep cookin!

I ingredients for homemade strawberry jam

 

Ingredients (Makes approximately 10 250 ml jars depending how long you boil the strawberries.)

13 cups of fresh strawberries (about 4.5 lbs)

6 cups of sugar

½ cup of lemon juice (we used organic lemons.)

It took us five hours to make 29 250 ml jars, but we did it in three batches. (Not including cleaning and hulling the berries.) It would have taken less time if we would have had a bigger pot for larger batches.

This recipe is a variation of the Classic Strawberry Jam Recipe from Foodtv.ca.

Equipment

Canning Specific Items
(Links to Amazon Affiliates.You can usually find these items at local grocery/hardware stores too)
Bernardin Mason Jars – 250 mLCanning Equipment)
or Ball Canning Jar 8 Oz.
Canning Jar Lifter
Wide-Mouth Funnel
or a Home Canning Kit

Other Items
Pots
Regular Tongs for handling lids.
Ladle for distributing jam into jars.

canning jam

Place required number of canning jars into a large pot.  If you are making wedding favors you’ll probably want to use the 125 ml jars or the 250 ml jars if you are feeling especially generous. Cover jars with water and bring to a low, rolling boil. Keep jars hot until ready to use.

canning jam

Heat lids in hot water (180°F/82°C).  Keep lids hot until ready to use. Bernardin says to set the screw lids aside, but I also heated them just to be safe. Place ladle, canning tongs and funnel into hot water as well to sterilize. (I used a seperate pot for these.)

strawberries for strawberry jam

Wash and hull berries. (We used a knife to hull them. Last year I used my hands and my thumb was sore and stained red for days:)

mashing berries for homemade jam

Place berries into a large pot and mash berries with a potato masher, while bringing them to a simmer over medium-low heat.  How much you mash them is up to you. Some people like big chunks of fruit in their jam, and some do not. (I fall into the latter category.) BTW, that’s my hubby’s hand, not mine:)

homemade strawberry jam lemon juice

Add sugar and lemon juice. I used an old fashioned hand juicer and squeezed real lemons (organic) for the juice. Make sure to pour the juice through a strainer if using real lemon juice.

strawberry jam homemade

Stir and bring to a boil for a approximately 30 mins.  Skim the foam as you are boiling.  The foam tends to build up quickly when it first starts to boil again after adding the sugar.  You have to be watching it closely.  Periodically, test the thickness of the jam by spooning it onto a plate. If it runs like syrup, it’s not ready. (I spooned it on a plate and let it cool for about a minute, giving it time to set.) Make sure you stir constantly and don’t let it overthicken. Remove from heat. (Skim the remaining foam before you remove from heat.)

canning jam

Remove jars from boiling water with canning tongs.

homemade strawberry jam

Place canning funnel into sterilized jar. Ladle jam into hot jar leaving proper ‘head space’, which is the space at the top of the jar between the underside of the lid and the top of the jam. For jam it’s ¼ inch. Overfilling and underfilling can result in a jar that does not seal properly.

making homemade strawberry jam

Wipe jar removing any stickiness with paper towel.

canning homemade jam

Using tongs, place lids on jars.

homemade strawberry jam

Using tongs, set screw bands on jars. Evenly and firmly screw them on until resistance is met and they are fingertip tight.

canning homemade jam - submerging jars

Place sealed jars into boiling water for 15 minutes. Be sure water covers jars by at least 1 inch (2.5 cm); add boiling water if required.

strawberry jam

Remove from water and listen for the ‘pop’ of the jar lids. (I swear, that ‘pop’ is music to my ears!) This means they are sealed. As one canner put it, the popping sound signifies the jam ‘sealing itself off to the outside world.’ Sometimes it can take several minutes for the popping sound. Check jar seals by pressing on centre of each lid. If the lid center is pulled down and does not move its got a good seal. If you’ve waited a few hours and the seal hasn’t popped, place jar in refrigerator.

strawberry jam recipe

Voila! You did it. You made jam! Now you can devour the fruits of your labour. But don’t eat it all in one sitting – especially if you’ve made the jam for your wedding guests!

To wrap, simple cut out a round piece of fabric with pinking shears. Make sure the piece is big enough to cover the sides. Use an elastic band to hold the fabric in place, and wrap a piece of ribbon to tie around the jar. I used free printable labels for my jars which I found on IDIY. I wrote Strawberry Jam by hand with a permanent felt tip marker.

Pin It
 
76 Comments  |  Filed Under: DIY Favors & Gifts, DIY Food & Drink, DIY Wedding, Wedding Reception

Leave a Comment

Name
Email
Website

Comment Policy:

We love your comments, but we like to keep conversations constructive. Anything that we deem as mean-spirited, rude or downright nasty will not be tolerated.

If you are a business owner or wedding blogger, please use your real name not your business name or blog title. Comments are not the right place to advertise your business. If you would like to advertise, please click here for our advertising options.

Comments

  1. Posted by Katie on June 10th, 2009 at 1:28pm

    This looks a-mazing! Plus, I am so excited to find a recipe that doesn't use commercial pectin and still looks relatively simple to do! If I wanted to use a different kind of fruit (I'm thinking rasberries, and maybe peaches when they come in season), would I alter the recipe at all?
  2. Posted by Christina on June 10th, 2009 at 2:46pm

    Hi Katie,

    I have an EXCELLENT raspberry jam recipe. We used it last year, and plan to use it again this year. Once again, no pectin.

    Use the instructions above for canning and follow this recipe. You won't be disappointed! http://www.recipezaar.com/recipe/print?id=35192

    Christina
  3. Posted by Julia on June 11th, 2009 at 8:29am

    Gorgeous post. If it stops raining I'm making my batch tomorrow! Can't wait.
  4. Posted by Iris Fields on June 11th, 2009 at 12:15pm

    Great idea, I like that this can be changed depending on the time of year of your wedding and what fruits are in season!
  5. Posted by Rachel on June 11th, 2009 at 8:24pm

    This is going to be the summer that I finally make jam! Thanks so much for this, I'll be linking.
  6. Posted by myDIYweddingday on June 16th, 2009 at 1:31pm

    Yum! I linked to this in my roundup.
  7. Posted by Marika on June 30th, 2009 at 9:27pm

    I just have to say that this looks great. My aunt makes jam all the time but I've never tried it before. Thanks so much! This really makes it look like something that I can actually do. I will definitely be making jam this summer. Wish me luck!
  8. Posted by Lina on July 2nd, 2009 at 6:09pm

    I used this recipe to make jam for the first time. I was so proud of myself. It turned out great! How long can the jam be stored?
  9. Posted by Jerry on July 4th, 2009 at 6:06pm

    Can you do this process in the oven for 15 mins or does it have to be done in a water bath. I do all my pickles in the oven and they turn great nice and crispy not soft?
  10. Posted by Christina on July 5th, 2009 at 12:12pm

    I think its best to use it up within a year.
  11. Posted by Lisa on August 24th, 2009 at 10:42am

    Jam smells delicious but it doesn't seem like it is setting. Any suggestions???
  12. Posted by Christina on August 24th, 2009 at 10:55am

    If you simmered it for the allotted time, once it cools it should set just fine.

    Would love to know how it turns out!

    Christina
  13. Posted by Elaine on September 6th, 2009 at 6:05pm

    I just did up a batch. I love the color and taste. I followed your recipe to the letter. 30 minutes boiling to be sure. I did the periodic tests and the last one was thick but slightly moving. I did't want to overcook, so I quit at 32 minutes. So, now it's an hour later and it hasn't setup like I would like. Will it over a day or so? Or do i need to redo.
  14. Posted by Christina on September 6th, 2009 at 6:46pm

    Hi Elaine,

    You are the second one who had this problem. I'm wondering if it depends on the type of berries. The berries I used were from an organic farm and they were quite small... not like the large ones found in grocery stores. I have no idea if this affects how long to cook them.

    If you've waited a while and it's still not setting properly, you should probably put them back in the pot and cook a while longer. I'm going to make a note of this in the post.

    Please let me know how it turns out!
  15. Posted by Elaine on September 9th, 2009 at 12:59am

    Thanks for the reply. My berries were very small. Took me hours to prepare. I may just try another batch, but unfortunately all I could find this time of season in Oregon are the larger ones from California. I'll let you know how this one turns out.
  16. Posted by Elaine on September 10th, 2009 at 4:10am

    Hi again:
    I tried it again. Same problem. But I was thinking as I was approaching 30 minutes and afraid I would scorch my beautiful pot of jam. Maybe it's my ceramic cooktop. Oversized pots sometimes don't get even consistent heat. It drives me crazy and I hope to resolve this coming year. But even though my jam isn't as set as I would like, it tastes and looks great. So, thank you for your terrific recipe!
  17. Posted by David on October 1st, 2009 at 3:57pm

    Interesting post, I love the idea of not using preservatives when the strawberries have their own!

    I have a question about the popping section...when I buy jam in the store, I know it's still sealed because the lid is sucked down, and it pops when I open it...however, in your post above you indicate that it should pop up indicating that it's sealed and that if it doesn't pop up, we should refridgerate right away to prevent it from going bad...that sounds counter intuitive?
  18. Posted by Christina on October 1st, 2009 at 10:02pm

    Actually David, I didn't use the term "pop up" just "pop". Sorry for the confusion. The pop actually happens when the lid sucks down as opposed to the traditional popping up when opening a new jar.

    Here's the text: "Remove from water and listen for the ‘pop’ of the jar lids. (I swear, that ‘pop’ is music to my ears!) This means they are sealed. As one canner put it, the popping sound signifies the jam ’sealing itself off to the outside world.’ Sometimes it can take several minutes for the popping sound. Check jar seals by pressing on centre of each lid. If the lid center is pulled down and does not move its got a good seal. If you’ve waited a few hours and the seal hasn’t popped, place jar in refrigerator."
  19. Posted by David on October 6th, 2009 at 10:24pm

    good point, thank you, I read into the sentence a little too much, good clarification for others I hope :)
  20. Posted by Brooke on May 24th, 2010 at 2:10am

    Thanks so much for posting your recipe and instructions! This was my very first attempt at making jam and it turned out FABULOUS! Some of our fun can be seen here: http://apt345.blogspot.com/2010/05/jammin.html
  21. Posted by Stephanie on May 24th, 2010 at 11:24pm

    This recipe looks great and I'm going to try it. Quick question... I'm at sea level and usually only process my jars for 5 minutes. Would 15 minutes overcook it for me? Or is the extended time required due to the lack of added pectin?

    Thanks!
  22. Posted by Christina on May 31st, 2010 at 7:44pm

    HI Stephanie,

    I'm really not sure about the sea level thing.
  23. Posted by Natalie on June 1st, 2010 at 3:06pm

    Just wanted to say that I tried this recipe today and it is delish!! Cooked for just a little over 30 minutes and made around 6.5 12 oz. jars. Mine has set up perfectly and I did not use organic berries. Thanks for a great recipe :)
  24. Posted by Christina on June 2nd, 2010 at 8:54pm

    So glad the jam turned out for you Natalie!
  25. Posted by Amber on June 24th, 2010 at 10:57pm

    This recipe looks amazing! My wedding is late september, do you think it's too early to start making this jam? (strawberries are cheaper right now! lol)
  26. Posted by lucy on July 5th, 2010 at 7:50pm

    JUST finished making this jam and am listening to the "popping" of the jars as I type this. Jam looks and smells great - looks like it may not be setting as well as I hoped - but I haven't given up hope yet.

    Chose this recipe for its simplicity and for the lovely look of your post!! Love the pics :)
  27. Posted by Carla on July 6th, 2010 at 10:41am

    I have a quick question regarding the jars. Will I have to dry them off before adding the jam or is it a drip-dry system? I can't wait to try this out this coming Saturday. Thank you so much for the tutorial :oD
  28. Posted by Sonia on July 23rd, 2010 at 7:34pm

    What a great recipe! The pictures and step-by-step instruction was extremely useful. Thank you for taking the time to do this. My sons and I made 14 250ml jars which should last a while.
  29. Posted by Christina on July 23rd, 2010 at 9:40pm

    Great to hear Sonia! Thanks for writing!
  30. Posted by Holy on August 2nd, 2010 at 10:11pm

    Hi! I was thinking of doing a bunch of homemade presents for this years Christmas, and this looks Perfect! I was thinking this should be the staple gift I give to my grandma, aunts, mom. I love giving personal things and this recipe sounds delectable. Thank you so much for sharing!
    ... Yes im a christmas fanatic, thinking about it all year.
  31. Posted by Christina on August 3rd, 2010 at 2:33pm

    You're welcome Holy. And yes, they make great Christmas gifts!
  32. Posted by Faye on September 23rd, 2010 at 2:52pm

    CARLA:

    when you take the jar out of the boiling water, you should let it sit on a CLEAN towel for a few minutes, but you def want the jar to still be hot, so there is less chance of the jar breaking. although if you're using canning jars thats less likely anyways. classico spaghetti jars seem sturdy enough and use the bell/kerr lids.
    ~~~~~~~
    BEAUTIFUL POST! i saw a recipe similar but smaller batch on recipes.com but this one was so beautifully done that I will just shoot for the bigger batch. ( the recipe I used before only made enough jam for 2 jars) and since everyone of my friends always wants some, this just wont do lol.

    your pictures are gorgeous. thanks so much for sharing. Any other recipes you have to share? blueberry? any other jam? marmalade? anything??? im getting canning equipment and would love to make other things. I saw a recipe once for pepper jelly(?)
  33. Posted by Sebastian on October 22nd, 2010 at 6:15pm

    I'm glad to see your using regular pots to, so I don't have to go out and buy special canning posts. I'm making some tonight but I'm using a non sugar pectin, I'm making it for a friend who loves strawberry jam but is diabetic.
  34. Posted by Xenia on December 30th, 2010 at 10:13am

    You make it look so simple, and I'm ready to try it. In the past my husband made bitter orange marmalade and he had to cook it a long time but it came out delicious.
    My question regarding strawberries...mine are frozen. How will that affect the cooking time? These strawberries are part ours and part store bought.
    Thank you
  35. Posted by Margaret Brannen on February 19th, 2011 at 11:47am

    I need your help, I am going to get married on July 30th this summer. I wanted to know if anybody got any strawberry jam or jelly receipe for 120 jars (in small size 125 ml ). We already bought some 125ml jars for wedding favors for our guests. Anybody got strawberry jam receipe for me to make that for those tiny cute jars? Oh I was reading your post about hearing the pop when you put jars to seal the lids... how do u know it is ready? Just informed you that I am deaf and how do I know if it is ready to be sealed completely?

    I dont mind any kinds of strawberry jam with pectin or not... whatever you got? When is good time to make the jam? one month before wedding or what?

    Please let me know many thanks Margaret from Canada
  36. Posted by Christina on February 19th, 2011 at 9:40pm

    Margaret,

    The Bernardin website has a canning step-by-step. Their procedure calls for checking to make sure the lid is pulled down and does not move after having sat for 24 hours. They also suggest removing the screw band and lifting the jar by the lid seal to confirm the seal has been made. Here is a link to the page. http://www.bernardin.ca/pages/high_acid_foods_step_8_/71.php. The full Bernardin step-by-step is here: http://www.bernardin.ca/pages/why_home_canning_/34.php

    Christina
  37. Posted by Jenna on February 26th, 2011 at 12:20pm

    Hi Christina,
    I found your post as I was searching for make your own jam favors for my wedding this July. My bridesmaids and I will be putting this together for approx 150 guests. Above you said the jam would stay good for a year. Does that mean I could go ahead and can it a few months before my wedding so that they are ready to go come the week of? If so, where should I store them?

    Thanks!
  38. Posted by Jenna on February 26th, 2011 at 12:43pm

    Oh! One more question. Can you use frozen strawberries for this recipe? Our picking seasn is not until late May and I was hoping to get the job done before then? Thanks!
  39. Posted by Christina on February 27th, 2011 at 12:03pm

    Hi Jenna,

    I wouldn't make the jam any longer than six months prior to the wedding. The longer it sits, the darker the jam gets. It still tastes great, but like I said the colour changes a bit.

    Just store in your pantry or cupboard.

    I haven't used frozen berries, but I'm sure they would be fine.. just thaw in the fridge first. Hope this helps.
  40. Posted by Jenna on February 27th, 2011 at 8:03pm

    Christina, thanks for the timely feedback! It was very helpful. Last question (I promise!). You mentioned storing the jam in a cupboard/pantry until the wedding. Does that mean I do not have to refrigerate the jam after it is made?
    Thanks!
  41. Posted by Christina on February 27th, 2011 at 9:48pm

    No, you don't have to put it in the fridge.
  42. Posted by Horst and Ayuko on March 20th, 2011 at 2:10pm

    We made our first ever batch of jam, and the recipe was great. Only one word of caution. Our berries were hand picked here in Plant City, Florida and they are some nice size berries. The recipe calls for 13 cups, well, we did not take into consideration the small size of the berries shown, and we have some really sweet jam!!! Still able to eat, but very sweet! We will try again next week and reduce the sugar. But the process and the recipe are great! Thank you! What did we do before the intenet?
  43. Posted by Christina on March 21st, 2011 at 2:02pm

    Thanks for the input Horst and Ayuko!
  44. Posted by Matto on April 19th, 2011 at 11:17pm

    I halved the recipe on this to do a trial run. Amazing! Thank you for the detailed descriptions of what to do. They were very helpful and I will be using your methods again!
  45. Posted by Carly on April 26th, 2011 at 3:35pm

    I loved this recipe so I wanted to make the raspberry one you wrote about but the page won't connect. Can you please post or send me the recipe?
  46. Posted by Christina on April 26th, 2011 at 8:46pm

    Here is the link to raspberry jam: http://www.intimateweddings.com/blog/how-to-make-raspberry-jam-ooooh-la-la-its-music-to-your-lips/
  47. Posted by Andrea on May 11th, 2011 at 3:13pm

    We kept cooking the jam and testing it to get it to thicken up but after boiling it for two hours it never did. I ended up going to the store to buy some sure gel and will be pouring all the contents of the jars back in the pan again tonght to try again, new lids of course. I don't think I have the jam gene.
  48. Posted by Christina on May 16th, 2011 at 11:49am

    Not sure why it didn't turn out for you Andrea. It's a bummer when you work hard at something and it doesn't turn out. Hope you don't give up on jammin!
  49. Posted by Kim on June 26th, 2011 at 11:35pm

    What a wonderful recipe. I have never thought about making jam until wandering tastespotting.com. Found your jam and my 17 year old son just finished his first piece of toast with his mom's jam. How exciting. It was extremely fun to make. It will be even more fun passing the jars on to loved ones.
  50. Posted by Christina on June 28th, 2011 at 8:29pm

    So glad it turned out for you Kim! My husband and I just made this year's batch today. It's divine!
  51. Posted by LW Fan on July 3rd, 2011 at 10:52pm

    Hi,

    I just finished making this jam tonight - it's great!

    Just a quick question: how long can I keep the jam (in fridge) once it's opened?

    Thank you!

    LW
  52. Posted by Christina on July 12th, 2011 at 1:51pm

    Hi LW... Not sure how long it will last. I think it will last a while. Our jam always gets eaten up so fast, never had to worry about it going bad:)
  53. Posted by Katherine on July 14th, 2011 at 3:11pm

    Hi!! I made this jam last week for wedding favors. the only tricky part I wanted to point out was that the cooking time seemed to be MUCH longer than 30mins...closer to an hour at least! We didn't double the recipe so we could stay true to the post, but it still seemed to take that long to set up. Just wanted to point that out for others that worried it was taking too long to cook.
    It was delish!! (we had to try some to make sure our guest would love it...we are pretty sure they will)
    Thanks!
  54. Posted by Addy on July 18th, 2011 at 4:54pm

    I just finished making my FIRST batch of homemade jam ever! I heard the first jar POP and it was music to my ears! Great recipe!
  55. Posted by Kristen on July 21st, 2011 at 9:21am

    This is a great tutorial! You make it so real and easy to follow, which inspires me to create jam this weekend! This is rather perfect for weddings, bridal showers, and baby showers even!
  56. Posted by Christina on July 22nd, 2011 at 2:43pm

    Thanks for the feedback addy!
  57. Posted by Christina on July 22nd, 2011 at 2:46pm

    Thanks for the comment Katherine. It took about 40 mins for this years batch. I think the key is to keep testing it as it simmers to make it to your liking.
  58. Posted by Kacy on September 8th, 2011 at 7:27am

    How far in advance can I make these and can them before my wedding without them spoiling?
  59. Posted by Christina on September 8th, 2011 at 1:59pm

    The jam will last a year, but it will darken over time.
  60. Posted by Elizabeth on April 27th, 2012 at 7:21pm

    Hi there,

    I was just wondering if you guys measured the 13 cups of berries before or after you mashed them. Just curious. We are making this jam now.....hopefully we did all the right steps!! Thanks!
  61. Posted by Christina on April 27th, 2012 at 7:25pm

    It was 13 cups prior to mashing. Hope this helps!
  62. Posted by Joe on May 3rd, 2012 at 7:43pm

    Most recipes I see say strawberry jam REQUIRES pectin. How does this one get around that?
  63. Posted by julia on June 22nd, 2012 at 8:27pm

    can we take some jam out of the pot as its boiling to see if its ready?
  64. Posted by Christina on June 24th, 2012 at 9:50am

    Julia,

    Yes you can. That's what we do. We take a small spoon-full out and put it on a plate to let it cool for about a minute. Tilt the plate and see
    how thick it is. The boiling time varies depending on the type of berries you use. Some years we have to boil a bit longer to get the consistency we want.
    Other people leaving feedback have found the same thing.
  65. Posted by tim on July 11th, 2012 at 3:25pm

    how much sugar and lemon juce do you add to 15 cups
  66. Posted by Gary on September 19th, 2012 at 7:34am

    I have a general canning question for you. Let me know if I'm getting this right. Once you have done everything and your boiling your jam for say 30 minutes, is it supposed to be set-up as soon as you remove the jars or do you have to let them cool down for a while before it sets up. How does this work with Pectin and without? TY
  67. Posted by Diana Yochum on October 17th, 2012 at 10:25am

    I have a question for you. After the bananna bread has baked, do you put the lide on amd submerge it back into noiling water again for 15-30 minutes or does it just need to be backed, sealed and then stored foe a few months?
  68. Posted by patty on April 3rd, 2013 at 8:14pm

    how far in advance can i make these for wedding favors? my wedding will be in June 2014? thank you
  69. Posted by Christina on April 4th, 2013 at 9:07am

    They say you can keep jam for up to a year, but I find that some varieties (strawberry) are best used up within 6-8 months.
  70. Posted by ELDON on April 7th, 2013 at 12:44pm

    I have a big strawberry patch. But never froze any because i always thought they would freezer burn. Also-- like the people said -- they used smaller berrys from a farm rather than those in the store which are big as pears. Thier generically grows to make people thimk thier getting a bargain, They have no flavor, are pethy, half green, because thier shipped green and gassed to ripen in route to the store. Thier putrid...
  71. Posted by Dan on April 30th, 2013 at 7:43pm

    Oh my, this does look tasty..
  72. Posted by Sheila Albright on March 27th, 2014 at 11:17am

    Ok I followers step and the jam did not see!!! How do I.fix it to set?
  73. Posted by Pam Pruitt on June 8th, 2014 at 12:33am

    Is it possible to substitute the sugar for Splenda? My hubby is diabetic and I''m afraid this would be too much for him. Thanks!
  74. Posted by Kathleen on June 9th, 2014 at 7:15pm

    I made my first-ever batch of Strawberry Jam today using your instructions. I boiled for 30 minutes and it didn't seem thick enough, so I kept going for 5 more minutes. Then I chickened out and filled the jars. I put a little in a tiny bowl to see what would happen to it. It thickened up more. Maybe not quite as much as I would have liked but, good enough. It tastes great!!! I'm so proud of myself! Thanks for all the easy to follow instructions! As I'm sitting here typing, I'm listening to those POPS!!
  75. Posted by Holly on June 18th, 2014 at 12:37pm

    I love to find recipes without pectin in them! Also, to get rid of most of the foam-place a pat or two of butter in the jam while it is boiling. I always add salted butter to mine and never have to skim foam. :)
  76. Posted by Amy on July 15th, 2014 at 9:39pm

    So I followed this recipe exactly and I must say it is amazing, however, 14 cups of strawberries only gets me about 5 1/2 jars. Is it because I am cooking it too long?
  Older Post
Real Weddings: Ashley & Gideon’s Inn Wedding with Close Friends and Family
Newer Post  
A Dog Ring Bearer? Pet-lovers Involve Furry Friends in Big Day
Want to tap into more than 500,000 unique visitors per month? Advertise with us!
  • Search
  • Categories
  • Archives
  • Wedding Invitiations

Find Intimate Weddings on Pinterest