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How to Can Strawberry Jam

Classic strawberry jam made with fresh berries, sugar, and pectin.

The Short Answer

Strawberry jam is water bath canned. Process half-pints and pints for 10 minutes. Follow pectin recipe exactly.

Canning Method at a Glance

🫙 Water Bath
Pints: 10 min
212°F (100°C) boiling water

Source: USDA NCHFP | Last verified: March 30, 2026

Water Bath Canning Strawberry Jam

Half-pints and pints only. Follow pectin recipe exactly.

Headspace: 0.25 inches

Step-by-Step: Canning Strawberry Jam

  1. Wash and hull strawberries. Crush one layer at a time.
  2. Measure exactly per pectin recipe.
  3. Combine fruit and pectin. Bring to full rolling boil.
  4. Add sugar all at once. Boil 1 minute.
  5. Skim foam. Ladle into hot jars.
  6. Wipe rims, apply lids. Process in boiling water bath.
The Professor
The Professor says:

Do not double jam recipes. Pectin chemistry is precise, and doubling prevents proper gelling. Make two single batches back to back instead.

Safety Notes

Important: High-acid and safe for water bath. Follow pectin recipe exactly. Do not double recipes.

The Bottom Line

Strawberry Jam can be safely canned in a boiling water bath. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.

Frequently Asked Questions

Common causes: not enough pectin, not reaching a full rolling boil, reducing sugar, or doubling the recipe. Follow pectin recipe exactly.