Go Back
Strawberry Jam
Print Pin

Strawberry Jam

Equipment

  • Food processor
  • Large canning pot
  • Canning rack or rubber trivets
  • Pot for the lids
  • 15 250ml jars and lids
  • Large saucepot for the strawberries
  • Jar lifter
  • Whisk
  • Wooden spatula
  • Funnel and small plate
  • Small tongs

Ingredients

  • 12 cups crushed strawberries (approximately 9 pounds)
  • 3 cups unsweetened apple juice (or white grape)
  • 3 49g packages BERNARDIN® No Sugar Needed Fruit Pectin

Instructions

  • Place a canning rack or rubber trivets in the bottom of the canning pot. Fill the canning pot full of water (with jam jars inside) and bring to a boil.
  • Place the lids and rings into a pot and cover with water. Bring the pot to a boil and then turn down to a gentle simmer.
  • While the pots of water heat up, clean and hull the strawberries, slice thickly and put into the food processor.
  • Crush the strawberries into a thick pulp. Once there is 12 cups worth, put into a large sauce pot.
  • Add the juice and pectin and whisk to combine.
  • Bring to a boil, stirring with the wooden spoon.
  • Boil for 3 minutes, continuing to gently stir with the wooden spoon.
  • Remove from heat. Using the jar lifter, pull a jar out of the boiling water.
  • Using the funnel, ladle the jam into the jar until 1/4 inch from the top. Wipe any drips off with the paper towel.
  • Use a small pair of tongs to lift a lid and ring out of their pot and place on the jar. Screw tightly and set aside.
  • Once all the jars have been removed from the water, use the jar lifter to place the filled jars back in and bathe for 10 minutes.
  • Once done in the water bath, removing using the jar lifter and set aside to cool.

Notes

I used Bernardin No Sugar Needed pectin and the recipe on their website.
If you'd like to make the jam extra sweet, once the strawberry mixture has been brought to a boil, add a cup of granulated sugar at a time testing for desired sweetness. Then bring to a boil for 3 minutes.