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Strawberry Jam

This delicious easy-to-make strawberry jam is a tasty way to preserve the taste of the season! Enjoy slathered on a slice of warm bread, warmed and enjoyed as a topping on ice cream, and/or stirred into mimosas.

Prep Time: 15 minutes

Cook Time: 30 minutes

Yields: about 6 half-pint (8-ounces) jars



  • 4 cups (about 2-pounds), fresh strawberries and/or pineberries, gently rinsed
  • 2 lemons, zest and juiced
  • 4 ½ tablespoons Ball® brand RealFruit™ Classic Pectin
  • 5 cups granulated white sugar
  • 1 tablespoon ground cinnamon


Place berries and the juice and zest of lemons in an 8-10 quart saucepan, turn heat to medium-high, and slightly crush berries with a wooden spoon. Whisk Ball® brand RealFruit® Classic Pectin with a cup of sugar and then stir the mixture into the berries. Add remaining sugar and cinnamon and then bring mixture to a full rolling boil, stirring constantly until sugar is dissolved.

Boil hard for one minute, stirring constantly. Remove from heat and skim foam from the top of the jam.

Blend in a blender or with a stick blender for a smooth texture if desired.

Do the jam (“spoon”) test.

Pour a little down the back of a frozen spoon. Run your finger through it. It should make a path that stays open. If not, boil a few more minutes and test again. Your jam is done when the jam coats the back of the spoon according to the spoon test!

Serve immediately hot as an ice cream syrup or use as a jam for the best PB & J, or can it according to my Complete Home Canning Instructions.  Or, simply store in the refrigerator.