Prep Time: 20 minutes
Cook Time: 10 minutes
Processing Time: 10 minutes
Total Time: About 40 minutes
Yield: 6 half-pint jars

Ingredients

• 4 cups crushed strawberries
• ¼ cup bottled lemon juice
• 1 tablespoon lemon zest (optional)
• 1 package (1.75 oz) powdered fruit pectin
• 7 cups granulated sugar

Instructions

• Prepare a boiling water canner and heat jars in hot water until ready to use.
• In a large saucepan or preserving kettle, combine the crushed strawberries, lemon juice, lemon zest (if using), and pectin.
• Bring the mixture to a full rolling boil over high heat, stirring constantly.
• Add all of the sugar at once and stir until dissolved.
• Return the mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly.
• Remove from heat and skim off any foam.
• Ladle hot jam into hot jars, leaving ¼-inch headspace.
• Wipe jar rims, apply lids and bands, and tighten fingertip tight.
• Process jars in a boiling water canner for 10 minutes (adjusting for altitude if needed).
• Turn off the heat and let jars rest in the canner for 5 minutes before removing.
• Cool jars undisturbed for 12–24 hours. Check seals before storing.

Storage

Store sealed jars in a cool, dark place for up to 18 months. Refrigerate after opening.

Cooking time: The actual jam cooks very quickly—about 5–10 minutes total on the stove, with only 1 minute at a full rolling boil after adding the sugar. Most of the total time is spent preparing jars and processing the finished jam.