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Strawberry Jam

Strawberry Jam

Strawberry Jam on Marble Rye Toast

Recipe by: Joan Repato

Sweet Strawberry Jam provides a sense of comforting, homemade warmth during the colder months! Perfect for topping toast, or use as a scrumptious filling for pastries.

Yield: 1800 grams or 64 oz 


35 oz (1000g)           Strawberry Purée, ambient-pasteurized (2.2lb)

0.88 oz (25g)            Pectin

24 oz (680g)             Granulated Sugar

3.5 oz (100g)            Strawberry Flavor Paste


Equipment (For Canning)

1                               Extra large pot (for sterilization)

Optional                   Canning Kettle, if available

1                               Metal or cast-iron pot 

                                 Metal rack (for the jars)

                                 Canning Tongs or jar grabbers

                                 Metal funnel

                                 Metal ladles

                                 Canning jars (including lids and rings)


Making the Jam

1.) Place pectin and 100 grams of sugar in a small bowl and whisk together until fully combined. 

2.) Place strawberry purée in a large saucepan and whisk in pectin and sugar mixture to combine.

3.) Bring purée and pectin mixture to a rolling boil over high heat, stirring frequently. Add the remaining 580 grams of sugar, stir to combine well.

4.) Return to a rolling boil for another minute while stirring constantly.

5.) Remove from heat and skim away any foam on the top. 


Water Bath Canning Process

1.) Make sure that the equipment is clean and dry. Sanitize the jars in the large pot (See recipe notes).

2.) While the jam is still warm, use the metal funnel or ladle to transfer the jam into the sanitized canning jars, making sure to leave ¼" or more of space at the top. Tap to remove any air bubbles.

3.) Wipe the rims of the jars with a wet cloth or paper towel to remove any residue. 

4.) Place the warm lids on the jars, and screw the rings on securely (but not too tight).

5.) In the large stockpot or canning kettle, fill with water and bring to a rolling boil. 

6.) Place filled jam jars on the metal rack, and carefully lower them into the boiling water. Make sure that there's at least one inch of water covering the jars.

7.) Cover the stockpot (or canning kettle), letting the water boil with the jars inside for 10 minutes to process. Once finished, turn off the heat and let the cans sit in the pot for a few minutes to cool.

8.) After a few minutes, remove the cans with the rack or tongs. Let them sit undisturbed for at least 24 hours (see recipe notes).

9.) Once 24 hours have passed, check to see that your cans are properly sealed. Press on the center of the lids to test: lid should not budge when pressed. You can also unscrew the rings and test lifting the lid. If it doesn't move, then it's sealed properly. 

10.) Make sure to follow proper storage instructions (see recipe notes below), and enjoy as a spread for your favorite toast or use as a filling for pastries!


Strawberry Jam on Toast

Recipe Notes:

General Notes: Since fruit jams are acidic in nature, typically the water bath process is the best option for canning.

Equipment Notes: A canning kettle can be used if available. Otherwise, a large pot can be used with a metal rack as a DIY option.

When canning, make sure that your equipment is sterilized. This is important when it comes to keeping any potential contaminants out. To sanitize, simply submerge the jars in boiling water for about 10 minutes.

Old jars can be used, however make sure that your lids are brand new to ensure a proper seal.

When Filling the Jars: Jam will expand when processing, so be sure to leave enough room at the top when you fill the jars.

Before processing the jars in the water bath, make sure to wipe the rims clean, as any leftover residue can compromise the seal.

When Cooling: When letting the jars sit for 24 hours after processing, put them on a cloth instead of directly on a hard surface to prevent cracking.

Storage: If you can the jam using the water bath method and it is processed correctly, the jam should last in your pantry (at room temp) for up to 12 months. Store in a cool, dry place away from sunlight to extend the life of your jam.

If you find some of your jars did not properly seal during the canning process, refrigerate and consume within 2 weeks (see recipe for notes on how to test a proper seal).

Refrigerate your successfully canned jams after opening. The contents may not spoil for up to 8 months if stored properly.

If you choose not to can your jam, it will last in the refrigerator for 2 to 4 weeks.

Alternatively, you can store jam that has not been processed in the freezer to extend its life.

Before serving or opening a new jar, check the seal again for any signs that the seal has been broken, and for any mold or funky smells.


Looking to get creative with your new jam? Try using it to fill these scrumptious Stabbed in the Heart Pastries for Valentine's Day treats!

Have a recipe you'd like to share? We want to see your sweet style! Tag us on social @ifigourmet and use #GoumetSweets for a chance to get featured across our channels! Happy baking!

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