Lemon Strawberry Jam

lemon strawberry jam

It’s a lot easier than you might think to make your own strawberry jam.

Lemon Strawberry Jam
Makes 8 half-pint jars
Write a review
  1. 8 half-pint jars, metal lids, and metal bands
  2. 4 pounds strawberries, thoroughly washed and hulled
  3. 1 tablespoon lemon zest
  4. 5 tablespoons fresh lemon juice
  5. 1 tablespoon fresh thyme leaves (optional)
  6. 1 (1.75-ounce) box regular powdered pectin
  7. 7 cups sugar
  1. Prepare 8 half-pint jars, lids, and bands according to manufacturer’s instructions. Prepare boiling water-bath canner.
  2. In a glass pie plate, place strawberries, in batches, and crush with a potato masher. Using a liquid measuring cup, measure 5 cups crushed strawberries, 1 cup at a time, and transfer to a large nonreactive Dutch oven.
  3. Stir in lemon zest and juice, thyme if using, and pectin to strawberries until pectin dissolves. Bring to a boil over high heat, stirring often. Add sugar all at once, and return to a full rolling boil, stirring constantly. Boil for 1 minute. Remove from heat, and skim foam from jam.
  4. Ladle hot mixture into hot sterilized jars, leaving 1/4-inch headspace. Remove any air bubbles, and adjust headspace as necessary. Wipe jar rims with a clean, damp cloth. Immediately cover with lids, and screw on bands to fingertip tightness.
  5. Process in boiling water-bath canner according to manufacturer’s instructions for 10 minutes. Remove canner lid; let jars stand in canner for 5 minutes. Place jars on a clean towel on a counter to cool for 24 hours. Check seals. Refrigerate any jam that does not seal for up to 1 week.
  1. Package sizes of boxed powdered pectin will vary slightly from brand to brand. Any brand will work as long as it is regular (not no-cook or low-sugar) pectin.
Paula Deen Magazine https://www.pauladeenmagazine.com/

Step-By-Step Directions

Step 1: Always thoroughly wash produce before canning.


Step 2: Crush berries in a single layer using a potato masher.

Step 3: Stir until pectin completely dissolves.

Step 4: Have sugar measured and ready to add all at once.


Step 5: Skim foam from jam using a slotted spoon. 


Step 6: Ladle jam into jars, and remove any air bubbles.

Step 7: Check headspace, and add lids. Screw on bands to just fingertip tightness; do not over-tighten.


Step 8: Place jars on canning rack, and lower into canner. Bring water to a full rolling boil before starting to count processing time. Check seals after letting jars cool for 24 hours.



Get more great recipes by ordering your subscription to Cooking with Paula Deen today! 

March/April 2018 Issue Preview