Simple Strawberry Jam with Dutch Jell
Looking for a quick and easy strawberry jam recipe? This recipe yields 5 pints of jam in under an hour!
Servings: 5 pints
Equipment
- Water bath canner or pressure canner
- pint jars, lids, and rings
- stockpot
- potato masher
- wooden spoon
- ladle
- jar lifter
- canning funnel
- clean tea towel
Ingredients
- 2 lbs. strawberries rinsed, hulled, and quartered
- 7 cups sugar
- 1/3 cup Dutch Jell powdered pectin
Instructions
- Fill a water bath canner or pressure canner with water to cover your jars. Set it over high heat and bring to a boil.
- Sterilize jars and lids in boiling water or in your dishwasher.
- Place strawberries in a large stockpot and crush to release juices. Stir in Dutch Jell. Bring to a boil over medium heat, stirring occasionally.
- While the strawberries are cooking, measure the sugar into a large bowl. When the strawberries begin to boil, add the sugar all at once and stir well until combined.
- Return the mixture to a boil, stirring frequently. Skim foam off the surface with a large spoon or a measuring cup. Boil and stir the jam for one minute, then remove from the heat.
- Ladle jam into hot jars, using a canning funnel. Wipe around the rim of each jar before placing a lid on it. Fingertip-tighten the ring around the mouth of the jar.
- Use a jar lifter to place the jars into the water bath canner. Boil for 10 minutes, then remove jars to cool.
- When the jars have cooled, check the seals and label the jars with contents and date. Strawberry jam will keep in sealed jars at room temperature for over a year.
Notes
You may substitute other brands of powdered pectin for the Dutch Jell. 1/3 cup Dutch Jell is equal to one box of powdered pectin. Be sure to read the instructions on the box before proceeding with the recipe.