Strawberry Jam with ClearJel – SUMMER IS COMING!

by Kelsey Norwood

in Food,Making Eats

Strawberries are starting to sort of go on sale in stores, and that means SUMMER IS COMING! Not a moment too soon…

I dug some frozen strawberries out of my freezer to clear some space and make some cooked jam. Strawberry is one of my favorites, and using ClearJel is so much cheaper than pectin. It can be difficult to find, but it’s relatively inexpensive. Just make sure you buy the Regular and not Instant kind for canning.

Here’s a document from the Skagit County Extension Service all about canning with ClearJel.

If you’ve never made cooked strawberry jam, this is your summer! It’s easy. Here’s what you’ll need:

  • strawberries – washed and hulled
  • sugar
  • lemon juice
  • pectin or clear jel (I useĀ  ClearJel. The substitution is 7 T. for one package of pectin)
  • pint or half pint canning jars
  • lids (I used Tattler’s reusable canning lids)

strawberry jam how to prepare jars

Make sure your jars are clean. Fill them with hot water and put in a 200 degree oven until you’re ready to use them.

strawberry jam recipe

Cook the strawberries down in a nonreactive stock pot. Here’s the recipe:

  1. Prepare boiling water bath canner. I actually use a steam canner so I wait until I’m about halfway finished because the water boils so quickly.
  2. Add to stock pot:
    1. 5 c. crushed strawberries (crush washed/hulled strawberries with a potato masher)
    2. 1/4 c. lemon juice
  3. Bring to a boil.
  4. In a large mixing bowl, combine 7 c. sugar and 7 T. Clear Jel. (If you’re using pectin, add it with the strawberries and lemon juice.)
  5. When strawberry mixture comes to a full rolling boil, add sugar/ClearJel mixture.
  6. Return to a full roiling boil and boil for 1 minute.
  7. Remove from heat.
  8. Fill jars, wipe rims, screw on lid with ring, and process.

rattler reusable canning lids

These are the reusable canning lids, and I had great success with them. Just put them in warm water first to soften the rubber seals.

strawberry jam with reusable lids

Remove the rings after the 24 hour cooling period. Label, store, or consume.


{ 4 comments… read them below or add one }

1 Jennifer Duke April 13, 2011 at 11:08 am

I have never heard of reusable canning lids. Genius!

2 Sharon April 19, 2011 at 12:23 pm

I used to make strawberry jam every spring when strawberries were on sale. I haven’t done it for a few years–not sure why I quit. Fresh strawberry homemade jam is so good.

One thing I’ve never done is fill the canning jars with hot water and holding them in a 200 degree oven. Is this done to prevent thermal shock?

I also didn’t know there was such a thing as reusable canning lids. I haven’t seen them in my local market, but maybe I just need to be looking harder!

3 Sue D April 19, 2011 at 1:12 pm

I have been wondering about the reusable canning lids–I am glad to hear you like them.

4 Gary's Help Meet May 17, 2012 at 6:55 am

How long do you process them in a hot water bath? Thank you so much I found yours the best instructions and we are doing our strawberries today!

Leave a Comment

Previous post:

Next post: