CERTO® Strawberry Jam

4.9
(10) 10 Reviews
Prep Time
45
min.
Total Time
45
min.
Servings

8 jars, 1 cup each or 128 servings, 1 Tbsp. each

Turn summer's bounty into the most delicious strawberry jam ever—the one you'll make with this simple, step-by-step recipe.

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What You Need

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Make It

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  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot.
  • Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

How to Measure Sugar Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 minutes; 3,001 to 6,000 feet-increase processing time by 10 minutes; 6,001 to 8,000 feet-increase processing time by 15 minutes; 8,001 to 10,000 feet-increase processing time by 20 minutes.

Note

If berries are extra ripe, use 3-3/4 cups prepared fruit and add 1/4 cup fresh lemon juice.

Servings

  • 8 jars, 1 cup each or 128 servings, 1 Tbsp. each

Nutritional Information

Serving Size 8 jars, 1 cup each or 128 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 45
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 12g
Dietary fiber 0g
Sugars 11g
Protein 0g
   
Vitamin A 0 %DV
Vitamin C 10 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • tnfgrl | Wed, Mar 27 2013 6:25 PM

    I am giving this recipe a "Very Good" rating and not superb. It is delicious and with a few minor revisions it is in fact SUPERB. First 7 cups of sugar is simply too sweet. I reduced the recipe to 5 cups. I used very ripe sweet strawberries so the excessive sugar was not needed. I also added finely grated orange zest from one orange, and the juice of half a medium sized lemon. The zest adds a depth of flavor and the acidity in the lemon works as a natural flavor enhancer. The recipe yielded (6) 8 oz Kerr jars.

  • tbye7 | Thu, Jul 8 2010 10:43 PM

    I started making this jam when I was in my teens (with my grandmother's help of course!) and I still make it every summer. Friends and family always request it, in fact my best friend just asked me to make her an entire batch for her birthday. It is so much better than store bought and definitley worth the time and effort to make, especially when strawberries are at their cheapest around the beginning of July.

  • Heftler | Thu, Aug 27 2009 3:05 PM

    I made this into Strawberry Basil Jam and it is exquisite! Right after the Certo had it's one minute I just added 3T of basil which I chiffionade. I didn't want the basil to overcook or overpower so that's why I added it just at the end. It doesn't scream BASIL... but it adds a new and interesting flavor.

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