Classic Strawberry Jam

Classic Strawberry Jam


1250 ml(5 cups) mashed strawberries
1750 ml(7 cups) granulated sugar
60 ml(4 tbsp) lemon juice
57 g(1 pack) BERNARDIN original fruit pectin


  1. Place 6 clean Mason jars on the rests of a pot of boiling water. Cover and heat (82 ºC/180 ºF). Heat up the SNAP LID® sealing lids in non-boiling hot water (82 ºC/180 ºF). Keep the jars and lids warm until used.
  2. Clean, trim and mash the strawberries, one layer at a time until you have 1.24 liters (5 cups). Measure the sugar and keep aside.
  3. In a large stainless-steel pan, mix the strawberries and lemon juice. Add 2ml (1/2 tss) of butter or margarine to reduce air bubbles. With a whisk, incorporate BERNARDIN original fruit pectin until dissolved.
  4. Over high heat, bring to a boil. Add the sugar. Stirring constantly, bring to a boil. Let boil for 1 minute. Remove from heat.
  5. Pour the jam into the jars until there is only 0.5 cm left at the top. With a nonmetal utensil, remove the air bubbles. Add lid and make sure sealed tight. Put the jar back in the pot.
  6. Once the pot is full, ensure the jars are covered by at least 2.5 cm of water. Cover the pot and bring to a boil. At an altitude of 350 m (1000 pi) or less, boil for 10 minutes.
  7. Remove the lids from the mason jars and let cool down for 24 hours.
  8. Once cold, ensure the jars are sealed tight. Add stickers to your jars and keep in a clean and warm area. For the highest quality, only consume the following year.

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