Summer Strawberry Jam

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  • Total: 22 hr 15 min
  • Inactive: 22 hr
  • Cook: 15 min
  • Yield: 5 half pints
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2 cups crushed strawberries (about 2 1lb. containers)

2 Tbsp lemon juice

4 ½ cups sugar

¾ cup water

6 Tbsp Ball® Real Fruit® Classic Pectin

5 Ball® Plastic (8 oz) Freezer Jars or 8 oz half pint glass jars with lids and bands


  1. 1.) COMBINE prepared fruit* with lemon juice in a large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes.
  2. 2.) COMBINE water and Ball® Real Fruit® Classic Pectin in a small saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, continuing to stir.
  3. 3.) ADD cooked pectin mixture to fruit mixture stir for 3 minutes.
  4. 4.) LADLE freezer jam into clean Ball® freezer jars leaving ½ inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year
  5. *To Prepare Strawberries: Hull and crush one layer at a time using a potato masher.