Simple Strawberry Jam

This simple strawberry jam is a must make every summer, much like this  Seedless Raspberry Jelly, and it can be used for so much more than just toast. This Pound Cake is perfect for slathering your favourite jam or jelly. Make it with fresh berries and store it for any time of the year!

It’s that time of year….just kidding even though I am still so happy at this time of year I will spare you the song but seriously how fortunate are we to get these gifts every summer?!

Once again I headed to the Krause Berry Farm drive through to get my strawberries, ok and maybe a waffle because those are so good too.


How to Make Strawberry Jam

This recipe is the same set up as the Seedless Raspberry Jelly, start by setting up a water bath. Fill a large canning pot with water and place it over the stove on medium-high heat. Once it has reached a boil add the jars and lids and let sterilize at least ten minutes. I like to leave the jars and lids in the water until I am ready to fill them as it is best if everything is warm.



While everything is sterilizing you can start preparing the strawberries. Start by cleaning, hulling, and quartering the berries. Place into a large bowl, and using a potato masher, crush the strawberries up. Its ok to leave some larger pieces as this will be nice throughout the jam.



Once you’ve mashed the strawberries all up place them into a large pot and add the granulated sugar, juice of one lemon then stir to combine. Place the pot on the stove over medium-high heat and bring to a boil.


Once the strawberries mixture has reached an aggressive boil add 1 full package of liquid Certo and stir to combine. When the mixture is back at an aggressive boil set the timer for 1 minute and allow to strawberry jam to cook.


Remove the pot from the heat and continue to stir the strawberry jam for about 5 minutes, skimming off foam as necessary. The strawberry jam is now ready to be placed in the prepared jars. Fill each jar, using a ladle and wide-mouth funnel, so that there is 1/4″ of headspace remaining at the top of the jar.


Once all the jars have been filled, this should yield about 8 jars, wipe the rim of each jar to make sure its clean then place a lid on each jar. Add a ring to secure each lid but don’t fully tighten the ring.


Place the prepared jars into the water bath and bring to a boil, then set a timer for 5 minutes and let the jars process to create an airtight seal with the lid. Once the time is up remove the jars from the water bath and place on the counter to cool and set up. Make sure all the jars are sealed, you will hear a snap sound, or you can check to see if the centre of the lid is pulled in. 

How to avoid fruit setting on the top of the jam?

One thing I should mention if you see the picture above all the fruit settles on the top which isn’t ideal and can affect how your jam sets up. Something I have found helps prevent this is once the jars are cool enough to handle flip them upside down and allow to cool completely for 24 hours.

How long will Jam keep?

Sealed jars will stay fresh for about 1 year. So, until next summer 😉

What is the difference between jam and jelly?

While both are very similar and terms can be used interchangeably, the difference is in what form the fruit takes. In a jelly, the fruit takes the form of a juice. It uses the juice of the fruit whereas jam will use the actually crushed fruit or pulp of the fruit. Jam is typically less “jelly” and firm.

This jam was made 24 hours ago and it’s already perfect!

Simple Strawberry Jam


  • 4 cups of crushed prepared strawberries (about 10-12 cups whole strawberries)
  • 7 cups granulated sugar
  • juice of 1 lemon
  • 1 pkg. liquid Certo


  1. Place canning pot filled with water on stove over medium-high heat to create a water bath. Add all jars and lids to sterilize.
  2. Clean, hull, and quarter strawberries into a bowl. Then using a potato masher crush up the strawberries leaving some larger pieces.
  3. Put the crushed strawberries, granulated sugar, and lemon juice into a large pot and place not he stove over medium-high heat.
  4. Bring the strawberry mixture to an aggressive boil then add all of the liquid certo.
  5. Stir to fully combine and then bring the strawberry jam back to an aggressive boil.
  6. Once the mixture is fully boiling turn a timer on for one minute and let the mixture cook.
  7. When the time is up remove the pot from the heat and continue to stir the strawberry jam for about five minutes, removing foam as necessary.
  8. Now fill the prepared jam jars with the strawberry jam, leaving 1/4″ of headspace at the top of each jar.
  9. Clean the rim of each jar with a  damp paper towel then add a lid.
  10. Cover each lid with a  ring, not fully tightened, then place the filled jars into the water bath.
  11. Bring the water bath back to a boil and then set a timer for 5 minutes to allow jars to process.
  12. After five minutes remove the jars to the counter to cool.
  13. Once cool enough to handle check to make sure lids are sealed, centre should be pulled in, then invert each jar onto its lid to allow to cool completely undisturbed for 24 hours.



5 Comments Add yours

  1. Roberta Thompson says:

    Ross and I went to Stonehaven Farms yesterday to pick our own berries. Will be making jam today along with my favourite strawberry muffins!
    Busy times!

    1. Terri says:

      Those are some delicious berries, you are going to get fantastic jam. Feel free to send your strawberry muffin recipe my way 😉

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