How to Make Strawberry Jam
  • 8 cups strawberries, pureed (or chunky -- your choice!)
  • 3½ cups sugar (or 3 cups turbinado)
  • 3-4 medium mason jars
  1. Clean, de-stem and puree strawberries in a blender, just until the big chunks are broken up. Too long and it will be juice! Or just mash with a potato masher for chunkier jam.
  2. Place strawberries into a stock pot with sugar. Stir and bring to a rolling boil.
  3. Once it reaches a rolling boiling (it will be a little foamy on top), then reduce to low heat and simmer for 30 minutes to 2 hours. The longer you cook, the thicker the jam will, so be sure to stir every 10 minutes.
  4. While jam is cooking, place glass jars, lids and tops into water to cover the top. Bring to a boil for 20 minutes. Once 20 minutes is up, place a lid on top and let sit in warm water until you fill with strawberry jam.
  5. Once jam has cooked to your liking, turn off heat.
  6. Remove jars, lids, and tops with tongs and transfer to dry on towels.
  7. Transfer strawberry liquid to sterilized, hot mason jars. Place lid on top and store in refrigerator for 2 hours. Then transfer to freezer.
  8. Jam will keep in freezer for up to six months, or in refrigerator for 2-3 weeks.
Recipe by Faithful Provisions at