Strawberry Jam with powdered pectin


Quantity: 9 or 10 half-pints

Jar size: Half-pints or pints


5½ cups crushed strawberries (about 3 quart boxes strawberries)
1 package powdered pectin
8 cups sugar


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

2. To prepare fruit: Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.

3. To make jam: Measure crushed strawberries into a kettle. Add pectin and stir well.

4. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.

5. Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly.

6. Remove from heat; skim foam.

7. Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

8. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-Pints or Pints

5 min

10 min

15 min


Source: National Center for Home Food Preservation