Monday Bites ~ Strawberry Jam

It is getting to the end of strawberry season here in Louisiana.

What? The end, you say?

Yes, I thought the same thing. It isn't even the beginning of strawberry season anywhere else I've ever lived…. thank goodness for my southern pal or I'd never get anything right down here! So, in my usual nature of taking on just a wee bit too much, who me? I picked up 3 flats of strawberries on the way home from dropping the daddy off at the airport for training yesterday. A mere $10 a piece from a little local road side stand. Did you know 3 flats weigh about 36 pounds. I swear it didn't look like that many strawberries when I bought them…… but then I got them home…. and began the washing and the Eldest said "I don't think you have enough strawberries mom." That's teenage humor for those of you who don't know!


washing berries

Well, I put that funny teenager to work! And there was a lot of slicing……




and stirring…..



Both big kids helped enormously with the entire project. And by 6:30 there were 28 jars of Strawberry Jam, 28!! 4 double batches of that recipe below…..


28 jars of jam.... yum!

This jam is so good that we all voted to make another couple of batches so we could gift it this winter. Don't you think in season satsumas and local strawberry jam would make a lovely gift? A loaf of bread and it would be a perfect breakfast. Speaking of bread I made Soulemama's WHO bread and it is delicious with the jam….. yum, yum, yum! 



Gypsy Family's Strawberry Jam::  

(adapted from Gourmet Preserves, a favorite of mine)

8 cups (about 2 pounds) capped and quartered

1/2 cup of water

2 TBSP cup lemon or lime juice

1.5 – 2 cups sugar

1 box low/no sugar needed pectin (optional, I usually do not use it) 


Wash & sterilize 6 jam jars. 2 cup size. Place them in the oven to keep them warm, as hot as you can still comfortably touch. Place your lids/tops in a shallow pan. (dishwasher or oven)

Mix pectin with 1/2 cup of the sugar and set aside. If you don't care about having a loose jam, you can skip the pectin all together. (The result will be a softer set jam that jells a bit when refrigerated.)

Cut the strawberry tops off and cut them into quarters. Add strawberries and water to a LARGE stockpot. Bring to a rolling boil and boil for 10 minutes, stirring often. Be careful it does not boil over or the mess will surely cause you to hate me forever and give up jam making entirely. Okay, maybe not, because I have done this and I still love to make jam. As the berries are boiling bring a teakettle of water to boil. Pour it over the lids/tops in a pan and let them sit. 

After the ten minutes of boiling the berries, stir in the lemon/lime juice. Then add the remaining sugar 1/2 cup at a time returning the berries to a rolling boil after each addition. Stir and boil for 5 more minutes. Stir in the pectin sugar mixture and boil another minute. Test the jell of the jam by dropping a spoonful onto a cold plate, put the plate in the freezer for 2 minutes and the jam should be slightly set and wrinkle on the top when you push it with your finger, if it is still runny, simmer 5 more minutes & test again… repeat until desired thickness is achieved. Remove from the heat and skim off any foam. The kids love to eat this.

Fill your jars with hot jam leaving 1/4 inch headspace at the top. Wipe the rim with a clean cloth. Top with a lid from the pan of water. Screw a ring on finger tight & process in a 10 minute hot water bath. Good Instructions and Info Here

This recipe makes about five or six jars, 2 cup capacity, of not too sweet soft set jam…. just the way we like it around here 🙂

I often skip the pectin and double or triple this recipe in a HUGE pot with fine results. (You will have to boil it longer to achieve a thick jam consistency of you double or triple it)



32 thoughts on “Monday Bites ~ Strawberry Jam

  1. Oh, I can’t wait to try your recipe IN JULY when it is strawberry season here. (Although with the early, early spring, it might be June this year!) I’ve never tried the low/no sugar pectin and would love to cut down on all the sugar that I usually use. We ended up with 14 jars of strawberry jam and 27 jars of grape jelly last year and it was the best gift with homemade bread! You won’t be sorry that you spent the extra time and effort! How nice that you have big kids to help you! I think I may need to go open on of our last few jars from last summer to go with our lunch!
    I’m making your cauliflower soup for dinner. I’m planning to use both cauliflower and broccoli since that is what I have on hand. Happy Monday!


  2. YUMMMOLA!!! Im gonna have to try this. Maybe make some as a gift to my guests at the wedding. 🙂
    I dont have a yard being as i live in a condo. But i do have a nice south facing deck. Im gonna try growing tomatos this year on it 🙂


  3. ooooooooh yummmmey my favorite ever….. homemeade strawberry jam and all those beautiful red pieces of heaven floating in your sink im so jealous and cant wait i hope they are still in season when i get to savannah now im going to have some store bought strawberry jam on a piece of toast…… happy canning


  4. You can never have too much strawberry jam. Usually it’s the end of our strawberry season too but can you believe that spring is just now happening and the strawberry plants are just now waking up. I have a few more weeks yet until I make some jam, but when I do I’ll use your recipe. Enjoy.


  5. Heh….I totally MISSED strawberry season last year for the exact same reason…it was the end of the season so much earlier than ANYWHERE we had lived before. And jam making is more of an institution at our house. My poor kids had to resort to eating *gulp* store bought jam last year due to my negligence. We’ve already processed 3 flats of jam this year, and have used up or given away over half of it already. I am going to have to take a drive back to the strawberry stand again this week. But since I have 2 really great helpers, the only part I really have to do is cook the berries. My Big Apple is my strawberry capper and smasher, and The Middle Apple slices them using our p@mpered chef egg slicer.
    I might have to try your recipe this week…that’s about half the sugar as the recipe on the box…I like that.


  6. Ahh yes…. I remember spring in July! LOL Have you been to Bayfield berry or apple picking?? It was my favorite…. quite a trip for you though…. hope the soup was delicious!


  7. I’ll bet you are SO looking forward to canning fruit & veggies. Homemade is the best! We’ve planted over a dozen roma tomatoes to do sauce & salsa this fall 🙂


  8. Those helpers are just the best aren’t they?? We’ve gotten so spoiled with homemade jam over the years that we’re pretty grumbly resorting to store bought! lol It’s so sweet and the consistency is kinda weird too! We’re hoping to get another 3 flats this weekend for round two 🙂 Happy jam making!


  9. When do you add the lime/lemon juice for this recipe? I’m assuming with the water? I wanted to check with you before I try it? I’ve read it over twice and don’t see it.


  10. oh so jealous! that looks amazingly yummy! we’re big jam makers too, but it’s a bit early for that over here! thanks for posting the recipe, will definitely try it out! just thinking of that breakfast…


  11. We loved the soup! Thanks again for sharing the recipe! We haven’t been there picking, but we have bought some Bayfield blueberries at the Farmers Market. They were amazing… we ate the whole pint that first day!


  12. This jam is sooo good. It was my first time making jam. Can you point me in the direction of more recipes that are as low sugar as this one?


  13. My favorite is Gourmet Preserves (listed above with the recipe) It has a ton of very basic low sugar recipes. It also has a lot of pectin free recipes too. Plus the last chapter has delectable treats to make to put all those preserves on. Yum!


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