Making Homemade Strawberry Jam

This past week, Deanna & I, made our first batch of homemade strawberry jam! I remember making jams and jellies with my grandmother when I was a little boy, but I forgot how easy it actually is!

Crush the Strawberries………….

Crushed Strawberries

Add pectin & Sugar…………

The sugar we used


Boil, ladle into jars, & water bath process them!

This is the recipe that we used:

Makes about 8 (8 oz) half pints
Strawberries, lemon juice, Ball® RealFruit™ Classic Pectin and sugar combine to create this homemade strawberry jam. Try out this recipe, then make it your own as you discover new twists to this favorite canning recipes.
PRESERVING METHOD: Waterbath Canning
  • 5 cups crushed strawberries (about 5 lbs)
  • 1/4 cup lemon juice
  • 6 Tbsp Pectin
  • 7 cups granulated sugar
  • 8 Half pint jars (8oz) with rings and lids


  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  2. COMBINE strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
  3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
  4. LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  5. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Deanna testing the Jam


Make sure you check out the jam making video on the Save Our Skills YouTube Channel

Additional canning and dehydrating supplies:

Jar lifter, sure tight band tool, regular mouth jar storage caps, wide mouth jar storage caps, regular mouth lids and bands, wide mouth lids and bands, Jelly Jars, wide mouth pint jars, wide mouth quart jars, Ball Blue Book Guide to Preserving, fruit pectin, non stick dehydrator sheet, Recipes for Adventure, mandolin slicer, ladle, magnetic lid lifter

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How to Bake Standing French Loaves from Scratch

By Cohutt:

Not much to it really after you do it once or twice

1 pack of yeast
¼ tsp sugar
1 cup of water +
3 ½ cups of unbleached bread flour
¼ cup rye or whole wheat flour
3 tsp salt

Proof the yeast in ¼ cup of hot tap water by stirring it with the sugar

Add the cup of water to this when it bubbles up some

Put flour in food processor with a plastic dough blade

Turn on processor and slowly by steadily pour the water/yeast mixture in until the dough forms a ball that runs around the bowl a bit.

Let it rest for 5-10 minutes

Check it- if sticky/wet feeling to the touch add a tiny amount of flour and run the processor.

Once it is soft to the touch but no sticky, turn on the processor and have it turn the ball 30 times – 30 laps. If you do much more the dough will overheat.

Let it rest 5 minutes then turn out on a lightly floured surface and pound flat, fold over, repeat about 30 times.

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