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The Joy of an Empty Pot

Everyday vegetarian recipes from a Zen Buddhist monastery.

August 24, 2020

Homemade Fresh Strawberry Jam with Pectin

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Fresh Strawberry Jam with pectin is a real hit. This recipe uses original pectin and reduced sugar to help bring out the strawberry flavor.

Makes 5 half-pints

Two slice s of toast with strawberry jam spread on the top slice.

Fresh Strawberry Jam with Pectin on Toast

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Fresh Strawberry Jam Recipe with Pectin and Less Sugar

This is another jam recipe that has a long history here at the monastery. For many years we used fresh strawberries from our vegetable garden. We eventually stopped growing strawberries because they were a labor intensive crop.  The harvest also varied greatly from year to year. Some years we had an abundant crop and other years we picked almost none. Now we frequently get our strawberries from the local Farmer’s Market.

Will the jam set with less sugar?

Absolutely, yes. Like most of our jam and jelly recipes, it uses Original Sure-Jell powdered fruit pectin in the yellow box. It also uses less sugar than is usually recommended by the pectin manufacturer. We prefer to use approximately equal parts fruit and sugar when canning jams and jellies. This is not the ratio that comes with the directions for the pectin. Changing the fruit/sugar ratio can keep the jam from setting properly. So we have worked around this problem by reducing the amount of sugar and fruit. For a detailed explanation of why I made this change, please read the notes at the end of the recipe for Apricot Jam. If this is still too much sugar for your taste, then you may want to consider using “Less sugar needed” Sure-Jell Fruit Pectin in the pink box. Be sure to use the recipe that comes in the box and not this recipe.

Ingredients:

Ingredients strawberries, Sure-jell pectin, sugar and 8 ounce jars

Ingredients: Strawberries, sugar, Sure-Jell pectin, and canning jars

  • 3 lbs. fresh strawberries (You will only need about 40 ounces of strawberries. See note #1 at the end of the recipe).
  • 1 (1.75 oz.) package Original Sure-Jell powdered fruit pectin
  • 3-1/3 cups sugar
  • 5 half-pint (8 ounce) canning jars with rings and lids

Instructions:

  1. Gently rinse and drain the strawberries. Remove stems and cut into halves and quarters. Now chop the strawberries into small pieces. By cutting the strawberries into halves and quarters first, it keeps them from rolling around when you go to chop them into smaller pieces.
  2. Place the chopped strawberries in a large bowl, mash with a potato masher, and measure. You should have 3-1/3 cups of mashed strawberries (See note #2 below). They will weigh about 28 ounces.
  3. Combine the 3-1/3 cups of mashed strawberries and the package of powdered fruit pectin in a 3-quart saucepan.
  4. Cook and stir frequently over medium heat until the strawberries come to a gentle boil. You do not have to bring the mixture to a hard boil.
    Fresh strawberries in a bowl and chopped strawberries on cutting board.
    1 - Rinse, drain, stem, and quarter strawberries. Now chop into small pieces.
    Chopped strawberries mashed in a large bowl with potato masher.
    2 - Mash strawberries in a large bowl with a potato masher.
    Adding powdered pectin to strawberries in a three quart pot.
    3 - Combine mashed strawberries and pectin in a 3-quart saucepan.
    Stirring strawberries in pot until they come to a gentle boil.
    4 - Cook and stir over medium heat until strawberries come to a gentle boil.
  5. Stir in the 3-1/3 cups sugar. Continue to stir until all of the sugar is dissolved.
  6. Increase to medium-high heat and stir until it reaches a full rolling boil. Boil hard for 1 minute. Watch closely to make sure that it does not boil over.
  7. Remove from heat and skim foam from top of jam.
  8. Pour into hot, sterilized, half-pint canning jars, and seal.
    Adding three and one third cups of sugar to strawberries in saucepan.
    5 - Stir in 3-1/3 cups sugar until all of the sugar is dissolved.
    Strawberries boiling hard for one minute.
    6 - Bring to full boil over medium-high heat and boil hard for 1 minute.
    Remove from heat. Skimming foam from top of jam.
    7- Remove from heat and skim foam from top of jam.
    Pouring jam into hot sterilized half-pint canning jar.
    8 - Pour into hot, sterilized, half-pint canning jars, and seal.
  9. Process the strawberry jam for 10 minutes in a boiling water bath. Remove the jars from the pot and place on a dry towel to cool. After two hours, check the jars to make sure that they are sealed. Then hold each jar with a dry towel or hot pad and gently shake to prevent all of the pieces of fruit from floating to the top. Leave undisturbed for another 10 hours until the jam reaches room temperature.
One open jar of strawberry jam with four jars of sealed jam.

Jars of Homemade Fresh Strawberry Jam.

If you would like more detailed instructions on water bath canning, then you may like to try thespruceeats.com located here. You can also check out simplycanning.com located here.

Notes:

  1. Although this recipe calls for 3 pounds (48 ounces) of strawberries, you will only need about 40 ounces. But it is hard to buy just 40 ounces of strawberries at the market. Most of the time they are sold in 12-ounce baskets or 1-pound plastic clambshell containers. So you will need to purchase four 12-ounce baskets or three 1-pound clambshell containers of strawberries. If you grow your own strawberries or have access to a farmer’s market, then you should be able to get exactly 40 ounces. My point here is to let you know that you may have an extra half pound of strawberries left over when done.
  2. For many,  many years I used 3-1/2 cups of strawberries with an equal amount of sugar, to prepare this jam. That is what the recipe in the cookbook The Joy of an Empty Pot uses. But recently, in about the last year or so, the jam did not set up properly. It was too soft. So I reduced the amount of strawberries and sugar slightly to 3-1/3 cups. Now it sets up to a perfect, spreadable consistency. I suspect that strawberries do not have as much acid as they used to have. This also shows how important it is to carefully measure your ingredients.

If you liked this recipe, you may also be interested in these recipes:

Tangerine marmalade on French roll
Tangerine Marmalade
Blackberry jelly on fresh biscuit
Small Batch Blackberry Jelly
Apricot jam spread on fresh bread with jars of jam
Homemade Fresh Apricot Jam with Pectin
Two slice s of toast with strawberry jam spread on the top slice.
4 from 1 vote
Print

Homemade Fresh Strawberry Jam with Pectin

Fresh Strawberry Jam with pectin is a real hit. This recipe uses original pectin and reduced sugar to help bring out the strawberry flavor.

Course Breakfast
Cuisine American
Keyword fresh, jam, pectin, strawberry
Prep Time 50 minutes
Cook Time 45 minutes
Resting time 1 day
Total Time 1 day 1 hour 35 minutes
Servings 80 Tablespoons
Calories 39 kcal

Ingredients

  • 3 lbs. Fresh strawberries You will only need about 40 ounces.
  • 1 package Original Sure-Jell powdered fruit pectin
  • 3-1/3 cups sugar
  • 5 half-pint (8-ounce) canning jars with rings and lids

Instructions

  1. Gently rinse and drain the strawberries. Remove stems and cut into halves and quarters. Now chop the strawberries into small pieces.

  2. Place the chopped strawberries in a large bowl, mash with a potato masher, and measure. You should have 3-1/3 cups of mashed strawberries They will weigh about 28 ounces.

  3. Combine the 3-1/3 cups of mashed strawberries and the package of powdered fruit pectin in a 3-quart saucepan.

  4. Cook and stir frequently over medium heat until the strawberries come to a gentle boil. You do not have to bring the mixture to a hard boil.

  5. Stir in the 3-1/3 cups sugar. Continue to stir until all of the sugar is dissolved.

  6. Increase to medium-high heat and stir until it reaches a full rolling boil. Boil hard for 1 minute. Watch closely to make sure that it does not boil over.

  7. Remove from heat and skim foam from top of jam.

  8. Pour into hot, sterilized, half-pint canning jars, and seal.

  9. Process the strawberry jam for 10 minutes in a boiling water bath. Remove the jars from the pot and place on a dry towel to cool. After two hours, check the jars to make sure that they are sealed. Then hold each jar with a dry towel or hot pad and gently shake to prevent all of the pieces of fruit from floating to the top. Leave undisturbed for another 10 hours until the jam reaches room temperature. 

Recipe Notes

  • If you would like more detailed instructions on water bath canning, then you may like to try thespruceeats.com located here. You can also check out simplycanning.com located here.
  • Although this recipe calls for 3 pounds (48 ounces) of strawberries, you will only need about 40 ounces. But it is hard to buy just 40 ounces of strawberries at the market. Most of the time they are sold in 12-ounce baskets or 1-pound plastic clambshell containers. So you will need to purchase four 12-ounce baskets or three 1-pound clambshell containers of strawberries. If you grow your own strawberries or have access to a farmer's market, then you should be able to get exactly 40 ounces. My point here is to let you know that you may have an extra half pound of strawberries left over when done.

Filed Under: Jellies And Jams Tagged With: canning, jam, pectin, strawberry, water bath

Reader Interactions

Comments

  1. Cathy Morgan says

    May 1, 2024 at 2:37 pm

    I just made this jam and thought the instructions were easy to follow. I tasted it before I put it in the canning jars and I was very pleased with the flavor. I did cut back on the sugar a little but that was the only change I made. I am hoping it sets and I will be so happy as this is my first time making jam.

    Reply
  2. Susan T says

    May 30, 2023 at 8:16 pm

    4 stars
    I made this last night and it was very easy to follow. I thought it was too tart and too runny when I sampled the leftover jam for the refrigerator while it was still warm. This morning, it was less runny and less tart and I am sure once it has had time to sit for a bit it will be great.
    My only frustration had to do with the quantity. I chopped up 3 lbs of strawberries to make 48 oz but later on it said I only need 28 ounces. I’m not sure if that was a typo but I was left with well over 8 ounces of strawberries. I think I had about 20 ounces left over. I used a good bit in a smoothie and it won’t go to waste but it would be nice if that were clearer.

    Reply
    • admin says

      June 6, 2023 at 8:25 am

      Hello,
      Thank you for trying out this recipe. I think that the problem with this recipe is that you have three different weights to deal with here and I was not very clear about what each one referred to.
      48 oz. – This is the amount of strawberries you need to purchase at the store. If you buy this much then you will have 8 oz. left over. I usually slice the extra 8 oz. of strawberries and have them for breakfast.
      40 oz. – This is the amount you need to start with when preparing the jam. These strawberries still need to be stemmed and chopped into small pieces.
      28 oz. – This is the weight of the strawberries after they have been washed and chopped. I probably should not have used this weight and gone with the 3-1/3 cups of prepared strawberries. But some people prefer to use weight measurements because they feel that it is more accurate.
      I apologize for any confusion. I should have tried to be a little more clear regarding the weights of the strawberries. I hope that this helps. I also hope that you enjoyed your smoothie. Thanks again for your feedback. Let me know if I can be of any more help.
      Best wishes,
      Rev. McKinney
      P.S. I’m sorry that it took so long to respond to your email.

      Reply

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About the author

Hello,
My name is Rev. David McKinney. I have been the head cook at the Vichara Buddhist Monastery since 1972. Thank you for stopping by. This blog makes it possible for us to share our vegetarian recipes with the rest of the world.
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