Last summer I started buying homemade jam from a local farm. Once you start having your toast or PB&J sandwiches with homemade jam, it’s pretty much impossible to go back to the store bought stuff. It was so good, and we went through jars of it super fast. Remember that episode of Friends where Monica starts making jam to get over Richard? And she stops making it after a while & Joey is heartbroken?

That’s how I felt when we would run out. But now that I’ve started making my own, I’ll never have to buy a $7 jar of jam from the farmers market again. We adore this stuff, and go through it like crazy.

These ADORABLE labels are from Etsy. Seriously, how freaking cute are they?!

It’s so good, and I was surprised at how easy it was to make. Some of the canning equipment might make it a little bit easier, but it’s not necessary. You need very, very little for a delicious jar of homemade jam. They make special funnels and tongs, but I’ve always been good with kitchen tongs, a measuring cup & an oven mitt. I’ve yet to injure myself. And considering how clumsy I am in the kitchen, that says something.

Homemade Strawberry Jam


  • 1 lb. of strawberries, cleaned, tops removed.
  • 1 & 1/2 C. of granulated sugar
  •  3 T. of pectin
  • Juice from 1/2 a lemon
  • 1 pint size mason jar
  1. Bring a large pot of water (enough water to cover your mason jar) to a simmer. DO NOT let it come to a boil. Leave your jar in the simmering water and let simmer until the jam is ready. It’s important to have the water simmering before you start the jam, so the jars have plenty of time.
  2. Chop the strawberries and add them to a dutch oven. Using a potato masher, crush them to your desired consistency.
  3. Turn heat to high and add lemon juice & then the pectin. Heat to a boil, and then slowly add the sugar, stirring to dissolve. Let mixture come to a boil again, and continue to boil for two minutes. Remove the pan from the heat & carefully pour the mixture into a measuring glass.
  4. Remove jars from the simmering water & raise the heat to high. Carefully pour the jam into the mason jar. Add the lid and screw on the ring. When the water has come to a boil add the jar to the water & let boil for 10 minutes.
  5. Remove the jars from the water and allow to cool. The jars should seal, so wait for a ping. If you don’t hear a ping, make sure there is no give when you touch the center of the lid.

I’m honestly not sure how long this should last. We keep ours in the fridge, even before the jar has been opened, and it’s never lasted longer than a month with us.

We eat a lot of jam…

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