How to make Strawberry Jam and bottle it?

Making strawberry jam and bottling it is very doable at home, and it’s a satisfying way to preserve fresh berries. I’ll walk you through it step-by-step, including both the cooking and safe bottling process so your jam lasts for months.

Ingredients (Basic Recipe – Makes ~4 cups)

• 2 lbs of fresh or frozen strawberries

• 3 cups granulated sugar

• Juice of 1 lemon (about 4 tbsp)

• (Optional) 1 packet pectin if you prefer a firmer set

Equipment

• Large heavy-bottomed pot

• Wooden spoon

• Potato masher (or fork)

• Sterilized glass jars with new lids

• Tongs or jar lifter

• Canning funnel (optional but helpful)

• Large saucepan or canning pot for water-bath processing

Steps

1. Prepare the fruit

1. Wash strawberries thoroughly.

2. Remove stems and hulls.

3. Cut large berries in halves or quarters.

4. Mash lightly with a potato masher—leave some chunks for texture.

2. Cook the jam

1. In a large pot, combine strawberries, sugar, and lemon juice.

2. Heat gently, stirring until the sugar dissolves.

3. Increase heat and bring to a boil.

4. Keep boiling, stirring often, until the mixture reaches 105°C / 220°F on a candy thermometer
   (this is the setting point for jam).

   • If you don’t have a thermometer, do the wrinkle test: Drop a small bit on a cold plate, push with your finger—if it wrinkles, it’s ready.

3. Sterilize the jars

While the jam cooks:

1. Wash jars and lids in hot soapy water, rinse well.

2. Place jars upright in a large pot of boiling water for 10 minutes.

3. Keep jars hot until filling time to avoid cracking.

4. Fill the jars

1. Remove jars from hot water (use tongs/jar lifter).

2. Spoon hot jam into jars, leaving about 5 mm (¼ inch) headspace.

3. Wipe jar rims with a clean damp cloth.

4. Place lids on and screw bands until fingertip-tight.

5. Seal the jars (Water Bath Method)

1. Place filled jars in a canning pot or large saucepan of boiling water.

2. Ensure water covers jars by at least 2.5 cm (1 inch).

3. Boil for 10 minutes (adjust time for high altitude).

4. Remove jars and place on a towel—don’t touch until cooled.

6. Check the seals

• After 12–24 hours, press the center of each lid—it should be concave and not move.

• Store sealed jars in a cool, dark place for up to 12 months.

• Any jar that didn’t seal? Keep in the fridge and use within a few weeks.

Pro tips

• Don’t skip lemon juice—it balances sweetness and helps jam set.

• If you like smoother jam, blend berries before cooking.

• For a softer set, cook less; for thicker jam, cook longer (but watch for burning).