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How To Make & Can Sure-Jell Strawberry Jam

How To Make & Can Sure-Jell Strawberry Jam

So I decided to turn some of these yummy strawberries from U-Pick into some of the most delicious strawberry jam I have ever tasted… and it was SUPER simple. I’ve seriously been missing out.

All I needed were strawberries, sugar, lemon juice (optional), and pectin.


There’s nothing quite like the taste of homemade strawberry jam. Whether you’re spreading it on toast, mixing it into yogurt, or using it as a filling for pastries, homemade jam adds a touch of homemade goodness to any dish. Today, I’m excited to share with you a detailed guide on how to make SURE.JELL Strawberry Jam. With a little patience and the right ingredients, you’ll be able to create a batch of sweet, tangy strawberry jam that your family will love.

Why Choose SURE.JELL?

SURE.JELL is a trusted brand in the world of pectin, the essential ingredient that helps jams and jellies set properly. Using SURE.JELL ensures consistent results and a perfect texture every time. It’s easy to use and is a staple in many homemade jam recipes.

Gathering Your Ingredients and Equipment


  • 5 cups crushed strawberries (about 5 lbs of fully ripe strawberries)
  • 7 cups sugar, measured into a separate bowl
  • 1 box SURE.JELL Fruit Pectin
  • 1/2 tsp butter or margarine (to reduce foaming)
  • 1/2 cup lemon juice (helps set the jam and prevent bacteria growth)


  • Large pot
  • Canning jars with lids and bands
  • Ladle
  • Canning funnel
  • Jar lifter
  • Tongs
  • Timer
  • Clean cloth or paper towels

Step-by-Step Instructions


Step 1: Prepare the Jars

Before you begin cooking your jam, it’s important to prepare your jars. Wash the jars and screw bands in hot, soapy water. Rinse them with warm water to ensure they’re clean and free from any soap residue. Place the jars in a canner or large pot of simmering water to keep them hot until you’re ready to fill them. Pour boiling water over the flat lids in a separate saucepan, then let them stand in the hot water until you’re ready to use them. This sterilizes the lids and ensures a good seal.


Step 2: Crush the Strawberries

Start by washing your strawberries thoroughly. Remove the stems and any damaged parts. Crush the strawberries one layer at a time using a potato masher or a fork. Measure exactly 5 cups of crushed strawberries into a large saucepan. This ensures that your jam has the right consistency and flavor.

Step 3: Add Pectin, Butter, and Lemon Juice

Stir one box of SURE.JELL Fruit Pectin into the crushed strawberries in the saucepan. Adding pectin is crucial for the jam to set properly. Adding lemon juice activates pectin and helps set the jam and prevent bacteria growth. If you prefer, you can add 1/2 teaspoon of butter or margarine to the mixture to reduce foaming. This step is optional but can help you achieve a smoother jam.


Step 4: Boil the Mixture

Place the saucepan over high heat and bring the mixture to a full rolling boil. A full rolling boil is a boil that doesn’t stop bubbling when stirred. Stir the mixture constantly to prevent it from burning. This step ensures that the pectin is fully activated and will help the jam set.

Step 5: Add Sugar

Once the strawberry mixture has reached a full rolling boil, quickly stir in all of the sugar. Return the mixture to a full rolling boil and boil for exactly 1 minute, stirring constantly. This step is critical for achieving the right consistency and ensuring that the jam sets properly.

Step 6: Remove Foam

After boiling for 1 minute, remove the saucepan from the heat. Skim off any foam that has formed on the surface using a metal spoon. Foam doesn’t affect the taste of the jam, but removing it gives your jam a clearer, more appetizing appearance.

Step 7: Fill the Jars

Immediately ladle the hot jam into your prepared jars. Use a canning funnel to make this process easier and cleaner. Fill each jar to within 1/4 inch of the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the flat lids on top of the jars and screw on the bands until they are fingertip-tight.


Step 8: Process the Jars

Place the filled jars in a canner or a large pot of boiling water. Ensure that the jars are completely submerged in water. Bring the water to a gentle boil and process the jars for 10 minutes. Processing times may vary based on altitude, so be sure to check the guidelines for your specific location. This step is crucial for preserving the jam and ensuring it’s safe to eat.

Step 9: Cool and Store

After processing, use a jar lifter to carefully remove the jars from the boiling water. Place them upright on a towel to cool. As the jars cool, you’ll hear a popping sound, indicating that the jars have sealed properly. Once the jars are completely cool, check the seals by pressing the center of each lid. If the lid doesn’t spring back, the jar is sealed. Store sealed jars in a cool, dark place for up to one year. Any jars that haven’t sealed properly should be refrigerated and used within a few weeks.

Tips for Perfect Jam Every Time

  1. Use ripe, fresh strawberries: The quality of your fruit directly affects the taste and texture of your jam. Fully ripe strawberries will yield the best flavor.
  2. Measure accurately: Precision is key in jam-making. Make sure to measure your ingredients carefully to ensure the right consistency.
  3. Stir constantly: When boiling the mixture, keep stirring to prevent it from burning and to ensure even cooking.
  4. Process correctly: Properly processing the jars in boiling water is essential for safe preservation.

How Long Can Canned Jam Be Stored?

Homemade canned jam is highly shelf-stable, typically lasting up to a year or even longer when stored correctly. The key to its longevity is the proper canning process, which involves sterilizing the jars, ensuring an airtight seal, and using sufficient sugar and pectin. When stored in a cool, dark place, homemade jam can retain its quality and flavor for an extended period. However, it’s important to check for any signs of spoilage before consuming to ensure the jam is still safe to eat.

Enjoy Your Homemade Jam!

Making SURE.JELL Strawberry Jam at home is a rewarding experience. Not only do you get to enjoy the delicious taste of homemade jam, but you also have the satisfaction of knowing exactly what went into it. Share your homemade jam with friends and family, or keep it all to yourself—either way, you’ll be enjoying a treat that’s made with love and care.

Below is a simple Strawberry Jam recipe. More can be found at Kraft SURE-JELL’s Jam & Jelly Recipes.

Can Strawberry Jam

SURE JELL Strawberry Jam


  • 5 cups crushed strawberries (about 5 lbs of fully ripe strawberries)
  • 7 cups sugar, measured into a separate bowl
  • 1 box SURE.JELL Fruit Pectin
  • 1/2 tsp butter or margarine (optional - to reduce foaming)
  • 1/2 cup lemon juice (optional - helps set the jam and prevent bacteria growth)


  1. BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  1. STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 6- or 8-quart saucepot.
  2. STIR pectin into prepared fruit in saucepan. Add butter and lemon juice, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  3. LADLE immediately into prepared jars, filling to within ⅛ inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

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Tuesday 25th of May 2021

Turned out wonderfully. Thanks for posting it, trying to find anything on the Kraft site is a nightmare and they don’t even have most of the original Sure-Jell recipes.

Sheena Tatum

Saturday 29th of May 2021

So glad it worked for you!!


Monday 18th of June 2012

Amazing!! That did look really simple. I always thought it had more steps to it than that. I must try!

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