Strawberry Classic Jam


  • 4 cups ripe strawberries, hulled & washed
  • 4 cups sugar


  1. Prepare 4- 8 0z. jelly jars and lids by washing & sterilizing in simmering water for 15 minutes in a large pot with grate on bottom so jars don’t touch the bottom of pot. Keep in hot water until ready to use.
  2. In large saucepan, mix berries and sugar. Simmer on med until thickened, 20-30 min., stirring frequently.
  3. Remove jars with tongs and place on clean surface. Do not touch lip of jar with your hands.
  4. Ladle jam into jars to within 1/8 to ¼ inch from the top.
  5. Wipe rims with clean cloth. Place or lids and rings and hand tighten.
  6. Leave on towel to cool, when cool, press lids in center, if they stay down, then seal is good.
  7. Store in cool, dark pantry. If seal isn’t good, keep in frig.
  8. After opening jars, store jam in frig for up to 1 year.

Serves: Makes about 4 8oz. Jars or 6 6 oz. jars.

Credit: Cam Van Sant