This strawberry jam recipe with pectin is my go-to when I want consistent results, a strong strawberry taste, and a set that is reliable. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This strawberry jam tastes like real strawberries, not candy, and it sets up the way jam should without turning into a sticky, overcooked brick.
Wash strawberries, hull them, and add them to a large pot or Dutch oven. Crush with a potato masher until you have the texture you like.
STEP 1: WASH AND HULL THE STRAWBERRIES
STEP 2: MIX IN PECTIN AND A LITTLE SUGAR
Stir the powdered pectin and 1/4 cup of the sugar into the crushed strawberries until evenly mixed.
STEP 3: BRING TO A FULL BOIL
Heat over medium, stirring frequently so nothing scorches on the bottom. Bring the mixture to a full rolling boil.
STEP 4: ADD REMAINING SUGAR THEN BOIL HARD FOR 1 MINUTE
Add the remaining sugar, stir continuously, return to a full rolling boil, and boil hard for exactly 1 minute while stirring.
STEP 5: REST, SKIM FOAM, THEN FILL CONTAINERS
Remove from heat and let the jam rest 5 minutes. Skim off foam. Then either can it in jars or portion into freezer containers.
PRO TIPS
- Skim the foam to keep the jars from looking cloudy
- To freeze the jam, let cool then ladle into freezer-safe containers
- Add lemon juice for a strawberry lemon jam
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