How To Make Strawberry Jam With Sure Jell

How to make strawberry jam with Sure Jell, the best strawberry jam recipe. This is a classic strawberry jam recipe that makes delicious homemade strawberry jam. Sure Jell pectin – always a top choice in consumers’ minds, has been making great tasting jam for years and is geared for any type of baker or cook.

How To Make Strawberry Jam With Sure Jell

45 Min(s) Prep

Fresh strawberries, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.

What You Need

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128 Servings

5 cups prepared fruit (buy about 2 qt. fully ripe strawberries)

1 box SURE-JELL Fruit Pectin

1/2 tsp. butter or margarine

7 cups sugar, measured into separate bowlADD TO CART

ADD TO SHOPPING LIST

Let’s Make It

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.

Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Kitchen Tips

Tip 1

Strawberry-Lime Jam

Prepare as directed, adding 2 tsp. lime zest and 1/4 cup lime juice to prepared 5 cups strawberries in saucepot.

Tip 2

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

Tip 3

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet – increase processing time by 5 minutes; 3,001 to 6,000 feet – increase processing time by 10 minutes; 6,001 to 8,000 feet –

SURE-JELL STRAWBERRY JAM

Sure-Jell strawberry jam is the most classic of all homemade strawberry jams and it’s from the back of the pectin box ~ I’ll show you how to make it, and how to tweak it!

Sure-Jell strawberry jam is a classic!

If you’ve made jam, you’ve probably bought Sure-Jell pectin at some point. It’s the most commonly available fruit pectin on the market. And when I came home with a load of summer strawberries the other day, I had jam on my mind. This recipe makes a traditional, old fashioned sweet strawberry jam that can be water bath canned, refrigerated, or frozen. It’s perfect for toast, scones and clotted cream, or for use in cakes, bars, tarts and cookies that call for jam.

you’ll need 3 ingredients

strawberries (fresh or frozen will work)
granulated sugar
Sure-Jell Powdered Fruit Pectin

let’s make it

The instructions in the Sure-Jell package are notoriously confusing, but I’ve boiled it down (pun intended) to the essentials…

Rinse and hull your strawberries
Crush them either by hand, or in a food processor (my choice.)
Add the crushed berries to a large heavy bottomed pot and stir in the pectin.
Bring to a rolling boil.
Add the sugar and stir well.
Bring back to a rolling boil, stirring continuously, and boil for 1 minute.
Remove from the heat and skim off any foam.
Fill jars and hot water bath can, or let cool and refrigerate or freeze.

tips and faqs about Sure-Jell strawberry jam

What is Sure-Jell?

Sure-Jell is a commercial pectin made with sugar (dextrose) citric acid, and fruit pectin. The pectin is derived from citrus fruit. This recipe is made with the original formula (in the yellow box.) If you want a classic, sweet, firmly set jam, this is your pectin.

Why is there so much sugar in this recipe?

In this recipe the sugar is needed for a good set to the jam. Sure-Jell original pectin is a HM or high methoxy pectin that relies on sugar to help it set. This type of pectin creates a firm, classic jam set. If you’d like a tarter jam, consider adding some lemon juice to the crushed berries.

Can I make this jam with less sugar?

If you want a low sugar jam, be sure to use the Sure-Jell for low or no sugar pectin, in the pink box, which is an LM or low methoxyl type of pectin for low or no sugar jams.

Can I freeze this jam?

Yes, just be sure to leave 1/2 inch free space at the top to allow for expansion as it freezes.

Can I make strawberry jam without pectin?

Yes, you can cook the jam down for a longer time until it thickens naturally through evaporation of the water. This could take 40-50+ minutes, depending on your fruit.

How long will strawberry jam last?

If you simply refrigerate the jam it will last up to a month. If you freeze it it will be good for 6 months, and if you can it, it will last a year.

Why is my jam runny?

There could be several reasons why jam doesn’t set, but the most common is that you don’t get it hot enough for long enough. When the recipe calls for a rolling boil (in steps 3 and 4) this means a full furious boil that cannot be stirred down. Over boiling is another reason jam might not set: if you boil your jam for too long, the pectin can begin to break down. It’s also important to follow this recipe to the letter, any variations can interfere with the set. So keep to the instructions on this and be sure to use a timer.

Can I add other fruit to this recipe?

Yes, you can add other berries like raspberries or blueberries to this recipe, but keep all the measurements the same.

what do you think?

Jam can be as complicated or as simple as you want to get, and recipes can range from precise formulas like this one, to my uber simple microwave jam, which is basically fruit, microwaved down to its bubbly essence. My Belgian friend Elisa showed me how to make her family’s strawberry jam the European style, which is wonderful but doesn’t jive with American safety standards. There’s no doubt about it, the world of jam making is complex and fraught with pitfalls. That’s why I often default to small batch refrigerator jams so I can play with flavors and ingredients without worrying about safety concerns.

Strawberry Jam

Sure-Jell strawberry jam is the most classic of all homemade strawberry jams and it’s from the back of the pectin box ~ I’ll show you how to make it, and how to tweak it!

Course – preserves

Cuisine – American

Prep Time – 10 minutes

Cook Time – 20 minutes

Total Time – 30 minutes

Calories – 47kcal

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Ingredients

5 cups crushed strawberries (you’ll need about 3 lbs fresh, whole berries to start with)
1 package SureJell powdered fruit pectin (in the 1.75 oz yellow box.)
7 cups granulated sugar

Instructions

Measure out your ingredients and have your clean jars at the ready for filling with jam.
Place the crushed berries* in a large, tall heavy bottomed pot (the mixture will rise as it boils so you want to make sure you have plenty of extra room in your pot), and stir in the whole package of pectin.
Over medium-high heat, bring the mixture to a rolling boil. Note: a rolling boil is a boil that you can’t stir down. This will take a few minutes or more, depending on your fruit, your pot, and the heat of your stove.
Add the sugar and stir thoroughly. Bring the mixture back up to a rolling boil, and then continue to boil for exactly 1 minute. Continue stirring the whole time.
Remove the jam from the heat, and skim off any foam with a spoon.
Fill your jars with the hot jam and allow to cool at room temperature. Note: your jam will be quite liquid at this point, and that’s normal. The pectin won’t solidfy until the jam chills.
Store in the fridge for up to a month, the freezer for up to 6 months, or follow instructions for water bath canning, if desired.

for water bath canning

(If you are new to canning, make sure you’ve read the full details from a source you trust, I like the instructions from Ball.) Ladle the hot jam into hot jars, and leave 1/4 inch at the top. Wipe any drips off the rims with a clean cloth. Cover each jar with a clean lid, and screw to finger tight. Place jars on a rack in your canner. Be sure the water covers the jars by 1 to 2 inches. Cover the pot and bring water back to a boil. Process the jam for 10 minutes. Carefully take out the hot jars and put them on a kitchen towel to cool. After cooling, check seals on the jars. If any of the jars have not sealed properly, refrigerate them and consume within a month.

HOW TO MAKE JAM: STRAWBERRY

Strawberry jam made with sure jell is my favorite ways to preserve fresh strawberries. Homemade strawberry jam a great canning recipe for beginners.

Homemade strawberry jam made with sure jell is one of my favorite ways to preserve fresh strawberries. The hot water bath canning method is super simple and a great recipe for canning beginners.

If you are new to making jam you are going to want to start with my canning 101 guide if you are new to water bath canning. Once you are hooked on canning you are going to want to add canned diced tomatoes, bread and butter pickles, pickled bannana peppers and small batch fig preserves.

STRAWBERRY JAM INGREDIENTS:

fresh strawberries, green tops, stems on

strawberries – fresh or frozen strawberries
sugar – granular sugar
butter
Sure-Jell Original
Rhind of a lemon peel – optional see note below.

HOW TO MAKE STRAWBERRY JAM:

Wash strawberries and remove the stems.
Puree the strawberries in a food processor, crush them with a potato masher OR use an emersion blender.
Measure out 5 cups of crushed strawberries and place them in a large saucepan.
Stir in 1 package of Sure-Jell original and ½ a teaspoon butter. The butter will help reduce the foam.
Bring the mixture to a full rolling boil that will not stop when stirred.
Boil for 1 minute.
Add 7 cups sugar and return to the rolling boil.
Boil for exactly 1 minute, stirring the entire time.
Remove from heat and skim off any foam with a metal or wooden spoon.
Ladle jam into containers.
Allow the jam to come to room temperature before storing in the refrigerator

HOT WATER BATH CANNING INSTRUCTIONS

Sterilize the jars and lids in simmering water for at least 10 minutes while you prepare your strawberry jelly.

Ladle the hot jelly into hot jars, filling each jar to within ¼ inch of the top.
Wipe the jar rims of any jelly.
Cover with a fresh, new lid and screw on a ring. Be CAREFUL! It is going to be hot.
Using jar tongs, lower the jars into the boiling water. Make sure the jars are covered by 1-2 inches of water.
Simmer for 10 minutes.
Remove from the hot water bath and allow to cool completely. Listen to the ‘ping’ of the lids setting.
Once cooled, check for seals by pressing on the centers of the lids. If there is NOT spring back the jar is sealed! Congratulations!
If not sealed, refrigerate the jelly and use it within 3 weeks.
If sealed the jars should be stored in a cool, dry, dark place for up to a year.

FREQUENTLY ASKED QUESTIONS, ANSWERS AND TIPS:

What is the secret to thick strawberry jam?

Here is my secret to getting thick strawberry jam. If you are searching for an easy strawberry jam recipe this is one you will be coming back to time and time again. This is not a runny recipe but has the thick strawberry jam consistency that is beautiful for spreading on biscuits and bread.

Why is there lemon rind in this recipe?

Because the rind of a lemon is chock full of pectin. Lemon juice does have pectin in it but the white pith of the lemon rind has more! Pectin, along with the reduced sugars, is what helps thicken the jam.
I quartered a freshly scrubbed lemon and removed the flesh. If you consider buying organic, THIS is a perfect use for an organic lemon. Save the fruit of the lemon for lemon aid or another recipe.

When is strawberry season?

Depending on your location, the strawberry season will run from January to July! I am super envious of my Florida friends who are picking strawberries in January while we are freezing here in Pennsylvania.
Regardless of when your strawberry season is, take advantage of the fresh sweet berries and make some strawberry jam. This is the recipe that my mom made for my sister and I while we were growing up. I took a peanut butter and jelly sandwich to school EVERY DAY. We went through a LOT of jam.

What is sure Jell made of?

Sure jell is a commercially produced combination of dextrose, citric acid, fruit pectin. It is extracted commercially from left-over orange peels. That tart, sour white part of the orange will help make your jelly gel. This is why I will also use a lemon rind from time to time to increase the firmness of a jam.

Learn how to make and can your own Sure Jell strawberry jam – it’s fun to do and a delicious treat to share with family and friends.

Canning is so much fun and such a great way to use your fresh produce. From jams to chutneys or maybe even salsas, canning allows you to create treats that make perfect gift ideas.

On the top of our list is strawberry jam made with Sure Jell. Sure Jell strawberry jam is a great way to use up those strawberries during strawberry season.

Depending on where you live strawberry season can run anywhere from January to July. Lots of opportunity to make delicious homemade jam!

What is Sure Jell?

You may be wondering what Sure Jell actually is, especially if you are new to the world of canning.

Sure Jell is a type of classic pectin that helps give your jam the right consistency.

Pectin is a naturally occurring substance that is found within the cell walls of fruit, usually apples and citrus peels.

The pectin is extracted from the plants, dried and ground into a fine powder.

Being a classic pectin, Sure Jell requires a lot of sugar to ensure it gels properly.

You can use a hot water bath to help you with canning. If you plan to do so, sterilize the jars and lids in simmering water for about 10 minutes while you are making the jam.

Once the jars are sterilized and the jam is made, ladle the hot jam into the jars, leaving about 1/4 inch at the top.

Wipe away any jam that may be on the rim of the jar.

Place a lid on the jar and a screw ring, but do take care, as it will be very hot.

Use jar tongs to lower the jars into simmering water and ensure they are covered by about 1-2 inches of water. Simmer for 10 minutes and remove from the water.

Let them cool completely and listen for the lids to ‘ping’, which means the lids have set.

Check the seals by pressing the center of the lid, if there is no springing back it means the jar is sealed and can be stored in a dark, cool and dry place for up to a year.

If the jars are not sealed and they do spring back when pressed, refrigerate the jam and use within three weeks.