Recipes and Cooking Homemade Strawberry Jam 4.1 (28) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 40 mins Cook Time: 5 mins Total Time: 45 mins Servings: 160 Yield: about 10 cups (about 10 half-pints) Jump to Nutrition Facts Ingredients 3 quart fresh strawberries, hulled 1 1.75 ounce package regular powdered fruit pectin ½ teaspoon butter 7 cup sugar Directions Place 1 cup of berries in an 8-quart heavy pot. Crush berries. Continue adding berries and crushing until you have 5 cups crushed berries. Stir in pectin and butter. Heat on high, stirring constantly, until mixture comes to a full rolling boil. Add sugar all at once. Return to boiling; boil 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon. Ladle at once into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars; cool on racks. Tips Jam may need to stand for 1 to 2 weeks after canning to become fully set. Tips If your fruit separates from the liquid in the jars, invert the sealed jars once or twice a day. Continue inverting until fruit is well distributed. Chunky Strawberrry Jam: Prepare as directed except do not crush strawberries. Substitute 8 cups coarsely chopped berries for the 5 cups crushed berries. Makes about 9 cups (about 9 half-pints). Strawberry Banana Jam: Prepare as directed except decrease crushed strawberries to 4 cups and add 1 cup chopped banana to the strawberries after crushing. Makes about 8 cups (about 8 half-pints). Strawberry-Basil Jam: Prepare as directed except stir in 1/3 cup snipped fresh basil after skimming off the foam. Makes about 10 cups (about 10 half-pints). Rate it Print Nutrition Facts (per serving) 38 Calories 10g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 160 Calories 38 % Daily Value * Total Carbohydrate 10g 4% Total Sugars 9g Vitamin C 6.5mg 33% Potassium 17mg 0% Folate, total 4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.