Classic Strawberry Jam

This is a classic, sweet strawberry jam full of flavour and fresh berries.
Course condiment
Cuisine English
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 8 500 ml jars
Calories 754kcal
Author Karen


  • 2 quarts strawberries once mashed they need to equal 4 cups
  • 7 cups sugar
  • 1/4 cup lemon juice juice of 1 mammoth lemon
  • 1 pouch Liquid Pectin cannot substitute with powdered pectin
  • 8 mason jars
  • Funnel
  • 8 seals
  • 8 rings


  • Gather your ingredients.
  • Start a pot of water simmering on the stove and put your seals in there to get them hot and soften the rubber.
  • Sterilize and heat your jars. If they're brand new and/or clean stick them in the oven at 210 F to heat up.
  • Hull your berries by removing the stem and white pithy part.
  • Mash your berries.  If you like blobs of berries in your jam, make sure you don't overmash them.
  • Pour your mashed berries into a heavy bottomed pot.
  • Add 1/4 cup lemon juice, then 1 cup of sugar. Stir.
  • Let the sugar, berries and lemon juice sit for 15 minutes.
  • Add the remaining 6 cups of sugar.
  • Stir the sugar to incorporate it, then bring to a boil stirring constantly. Once you get to a vigorous boil, stir for one minute then remove from heat.
  • Add liquid pectin and stir.
  • Stir and skim the jam for 5 minutes.
  • Grab a hot jar from the oven. At this point you need to work quickly so your jars, jam and seals stay hot. I leave my jam on the stove on low which keeps it hot without further cooking it.
  • Fill the jars using a ladle and a funnel.
  • Wipe the jar rim clean with a damp paper towel or cloth then place a seal on top. Screw a ring on the jar, finger tightening only.  Screwing on your lid too tightly will prevent a proper seal from forming.
  • Set your jam aside and wait to hear the rims “pop”


  • 1 Tablespoon = 23 calories.
  • It's very important to wipe the rim of your jar after filling it. If you don't, and even the slightest residue is left on the glass your jar won't seal.
  • This recipe comes from Certo (the makers of liquid pectin). It does not call for the jam to be processed in a boiling water bath.  However, over the years I've found I get a much stronger seal if I process the filled jars in a boiling water bath for 10 minutes.
  • To perform a boiling water bath simply submerge your filled and sealed jars into a pot filled with boiling water. Do this immediately after you fill the jars. The water needs to cover the jars by a couple of inches.  Time your 10 minutes from the moment the water comes back to the boil.


Serving: 1jar | Calories: 754kcal | Carbohydrates: 193g | Protein: 1g | Sodium: 4mg | Potassium: 369mg | Fiber: 4g | Sugar: 186g | Vitamin A: 30IU | Vitamin C: 142.1mg | Calcium: 40mg | Iron: 1.1mg