Tuesday's Cupboard—Old-Fashioned Strawberry Jam

Strawberries are in season starting in February through June

old-fashioned strawberry jam

a sunny breakfast

  • 4 - 5 quart pot
  • canning equipment


  • 4 cups of crushed, fresh strawberries
  • 4 cups of fine white sugar

beautiful fat strawberries

can it!
  1. Prepare 4 half-pint canning jars (sterilize clean jars by immersing them in water & boiling them for 15 minutes.  Keep them immersed until ready to fill.  Keep lids & rings in scalding hot water until ready to use.
  2. Place crushed strawberries in a 4 to 5 quart pot.  Stir in sugar until well blended.
  3. Bring mixture to a boil over high heat, stirring constantly.
  4. Continue boiling, uncovered & stirring frequently for 10 to 15 minutes or until thickened.  Skim off foam, if there is any.
  5. Pour into hot jars within 1/8 to 1/4" from the rim.  Wipe rims with a clean, warm cloth.  Place hot lids on jars and screw on hot ring bands as tightly as you comfortably can.
  6. Let cool on a towel out of a draft; listen for the lids to pop.  After the jars are cool, check to make sure that the lids are down and each has a good seal. Label & date each jar.  
  7. Store in a cool, dark area.  Discard after 1 year.

•  enjoy your strawberry jam  •

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