Old-fashioned strawberry jam is a delightful spring treat that comes together with just a few simple ingredients (no added boxed pectin required).
From the garden-fresh scent of ripe strawberries to that first spoonful of luscious, ruby-red jam on a hot buttered scone, the process of making old-fashioned strawberry jam is poetry in motion.
It’s a tradition that goes back decades, harking back to kitchens without the modern shortcuts—just wholesome fruits, sugar, and a magical touch that turns simplicity into bliss in a jar.
Old-fashioned jam is typically made without commercial pectin, which is a setting agent commonly used today. Instead, the traditional methods rely on the natural pectin content of the fruit, a little bit of patience, and some precise cooking techniques.
This yields a unique, richer flavor profile and a texture that’s firm yet velvety, as compared to the thicker, more gelatinous consistency often found in pectin-set jams.
Ready to get started? You’re going to love this recipe for sure.
Ingredients for Old-Fashioned Strawberry Jam
The ingredients for making old-fashioned strawberry jam are quite simple.
To make about seven to eight half-pint jars, you’ll need the following:
- 8 cups strawberries, mashed
- 6 cups white sugar
- 2 tbsp lemon juice (fresh or bottled)
To get eight cups of mashed strawberries, you’ll need about four quarts of fresh fruit (2 kg), or around 4 ½ to 5 lbs.
Note that most canning recipes call for bottled lemon juice instead of fresh. Because strawberries are, by themselves, acidic enough for safe canning, you can actually choose between fresh or bottled lemon juice for this recipe. It’s entirely up to you!
Want to reduce the sugar? I wouldn’t recommend it. If you try to reduce the sugar, you may find that this recipe doesn’t set well. If you want to use less sugar, you’ll need to add low-sugar pectin to help the jam set.
How to Make Old-Fashioned Strawberry Jam
Choose the freshest, ripest strawberries you can find or pick from your garden. The quality of the strawberries directly impacts the flavor of the jam. .
Be wary of using frozen fruit, as freezing can significantly reduce the pectin content you need to set the jam – even if you freeze the berries for just a week. If fresh strawberries are not an option, consider freezing the freshest batch you can find and saving the jam-making for when they’re back in season.
Start by washing the strawberries and removing any spoilage. Hull them and slice, mashing them to a pulp-like consistency. You can also use a food processor for a finer texture if preferred. Remember to measure the mashed strawberries accurately, as this determines the necessary amount of sugar.
Combine the mashed strawberries with sugar and lemon juice in a heavy-bottomed pot. Cook the mixture over medium heat, stirring frequently until it reaches the setting point. This is the temperature where the sugar achieves the right consistency to set the jam. It typically takes around 45 minutes.
A candy thermometer is a handy tool for this, but experienced jam-makers can typically spot the signs without one – a thickening of the mixture that sheets off a spoon is a good sign.
When the jam is done, you can choose to pop the jars in the refrigerator or freezer, or can them. It’s totally up to you. The beauty of canning is that it will help your strawberry jam last for several years without refrigeration, and it doesn’t add too much time to the overall canning timeline.
Canning Strawberry Jam
While the jam is warm, fill sterilized jars, leaving at least ¼ inch of headspace so the jars seal properly. Clean the jar rims, put on the lids and screw bands, and process the jars in a boiling water bath for 10 minutes (or 15 minutes if above 6,000 feet in elevation).
When the time has finished, remove the jars from the canner and let them cool on the counter, undisturbed, for 24 hours. Check the seals, label, and store.
Strawberry Canning Recipes, including strawberry jam and pickled strawberries
Serving Old-Fashioned Strawberry Jam
Once your jam is cooled and sealed, you’re ready to enjoy or share with your family and friends. A jar of old-fashioned strawberry jam makes a great gift – so don’t be shy about sharing the wealth!
Strawberry jam is not just for spreading on toast! There are many fun and tasty ways to enjoy this delicious treat.
One exciting idea is to make peanut butter and strawberry jam sandwiches. The sweet jam pairs perfectly with the creamy peanut butter for a yummy snack or lunch option. Another cool way to enjoy strawberry jam is by swirling it into vanilla yogurt. This adds a burst of fruity flavor to your yogurt, making it a delightful and healthy treat.
If you’re feeling creative, you can use strawberry jam to make thumbprint cookies. Simply press your thumb into the cookie dough to create a small well, then fill it with strawberry jam before baking. These cookies are not only fun to make but also super tasty to eat!
For a refreshing drink, mix strawberry jam into lemonade or iced tea to create a fruity twist on these classic beverages.
Of course, you can also drizzle strawberry jam over vanilla ice cream for a simple yet indulgent dessert. No matter what you choose, you’re sure to enjoy the special pop of sweetness that strawberry jam adds to your day.
Old Fashioned Strawberry Jam (No Added Pectin)
Old-fashioned strawberry jam is a delightful spring treat that comes together with just a few simple ingredients (no added boxed pectin required).
Ingredients
- 8 cups strawberries, mashed
- 6 cups white sugar
- 2 tbsp lemon juice (fresh or bottled)
Instructions
- Prepare the strawberries by washing, hulling, slicing, and mashing them. Measure out 8 cups of the mashed fruit.
- Combine the strawberries with sugar and lemon juice in a heavy-bottomed pot. Stir well to mix.
- Cook the jam over medium heat, stirring frequently, until it reaches the setting point (about 45 minutes).
- While the jam is cooking, prepare your canning equipment and jars.
- Test for the set by checking the jam on a chilled plate. It should wrinkle when touched and not be runny.
- Once the jam is set, ladle it into the prepared jars, leaving 1/4-inch headspace.
- Wipe the jar rims, secure the lids and bands, and process the jars in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation).
- Allow the jars to cool, check the seals, and store in a cool, dark place for up to a year.
Notes
The lemon juice in this recipe is not required for preservation, and you can use either fresh or bottled (or skip it). It helps balance the sugar (for flavor) and adds pectin (to help the jam set). It is optional, but recommended.
Strawberry Canning Recipes
Looking for more ways to preserve strawberries in a jar? Try any of these strawberry canning recipes:
scout
when my mother was a child they would heat the strawberry’s on the stove with sugar, put them in jars hot and pore paraffin wax on top to seal them. they all lived and could wash the wax and reuse it next year. at one time people had to use what they had.
Ashley Adamant
Using parafin wax to seal the jars does work, especially if you have a cool place (like a cellar) to keep the jam. The main thing there is the acidity of the fruit and the high sugar content are preserving the jam. These days, they’re breeding fruit to be less acidic, and low sugar recipes are more common…so they don’t recommend that technique anymore as a result. If you make an old fashioned high sugar recipe though, and add lemon juice to make up for the less acidic modern fruit, then it keeps just fine.