Homemade Strawberry Jam - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

I made 135 jars of  jam this past weekend, and now I have the scent of strawberries all over me, but I'm not complaining.

I was helping my friend make favors for her July wedding with 50 pounds of fresh strawberries from a local farm in Petaluma. I thought I'd share our process with you, for those of you who have flirted with making jam but aren't sure where to start.

Start with your fruit!

gorgeous baskets of strawberries(picture taken with my brand new Canon Rebel. I'm getting fancy, y'all!)

And all your jars. Be sure to sanitize the jars (and lids) in either a dishwasher or submerging them for 5 minutes in boiling water. They must be fully dry before placing the jam in them.

rows of strawberries

Wash and slice up all your strawberries

cut strawberries

Place them in a stockpot, and mash them all up. Add your sugar and lemon juice, and bring to a slow boil. If you choose to use pectin, add that in and boil for another minute before taking the jam off heat. Scrape any excess foam off the top of the mixture.

making jam at home

Using a canning funnel, spoon the jam mixture into each jar.

canning funnel

Be sure to wipe the top of each jar to be sure there won't be any gaps or bubbles once you seal the jar.

sealing jam jars

Cover the jars tightly, and submerge them in a pot of boiling water for 10 minutes. This will seal them.

canning at home

You'll know they are sealing if you push down on the top and it doesn't move.

canning tongs

Place jam in a cool, dark place to allow the jam to set.

Basic Jam Recipe:

1/8 cups lemon juice

1 pound fruit

4 cups sugar

1 tbsp pectin


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