Great News! Spend $125 and get free shipping! 

Water Bath Canning: Everyone’s Favorite Strawberry Jam

Water Bath Canning: Everyone’s Favorite Strawberry Jam

May 11, 2021

By Terri Rozema

What’s the first food that comes to mind when you think about jam? PB&J? Toast?

What would you think if I told you I use it as pizza sauce, smothered on grilled ham and cheese, as an omelette filling, in cocktails and with Hors D’oeuvres? Whether it’s strawberry, blueberry, fig, apricot or other fruits, this scrumptious spread compliments many delicious dishes. And the best thing about it is, when preserved using the water bath (WB) canning method, you can enjoy this tasty treat all year round.


Here in Michigan, strawberry season begins in early June and can extend into July. Picking in the sunshine with family and friends and munching as you go is a great way to spend the day. Follow with smashing, sugar and stirring, and soon you are on your way to preserving. Come join me as we prep and preserve ‘Everyone’s Favorite Strawberry Jam.’


Gather all the supplies you will need:

Graniteware Canner with Rack or 8-pc Canning Set

Canning jar lifter

Wide mouth funnel

Lid lifter

Chop Stick or canning bubble popper

8-ounce wide mouth Ball canning jars 



  • Fill WB canner and rack 2/3 full with water and add 2 Tbsp. white vinegar (helps to inhibit hard water residue).
  • Place water-filled canner and rack (covered) on stovetop at Med-High; bring to boil; keep at a simmer.
  • Sterilize jars, minus lids, by placing them on a protected cookie sheet, I use a silpat. Place in an oven at 225 degrees Fahrenheit for 20 minutes.
  • Sterilize lids by heating them in barely simmering water for 5 minutes.
  • Prepare the Jam

Everyone’s Favorite Strawberry Jam (EFSJ) - Makes about 17 eight-ounce jars

Palatably pairs with Dr. Cowan's Garden Three-Beet Powder

Pick berries and process the jam on the same day, or the next day at the latest.


8 cups rinsed, hulled and crushed organic strawberries

1/2 cup organic lemon juice

14 cups organic cane sugar

2 pouches liquid pectin


  • In a saucepan placed on the stovetop on high heat, bring the strawberries, lemon Juice and sugar to a rolling boil that can’t be stirred down. Add liquid pectin pouches, stirring constantly at a boil for one minute. Remove from heat, skim off foam (if any).
  • Place wide-mouth funnel over sterilized jars and fill, leaving 1/2 inch headspace. Slide a non-metallic utensil between the jam and the inside of the jar to release air bubbles. Wipe rims well, center sterilized lid on jar and screw band hand-tight.
  • Using a jar lifter, place filled jars in canner, ensuring they are covered with at least 1” water, and cover with lid. Increase heat to medium-high and bring water to boil. Once boiling, process jars for 10 minutes. Turn off heat, remove lid, wait 5 minutes, remove jars with lifter, and set jars undisturbed (in draft-free area) on a towel for 24 hours.
  • The next day, check seal by unscrewing each band and inspecting the lid; it should be very secure. Label, date and store in a cool, dark environment.

To whet your appetite, just in case you are apprehensive, here are some more ideas for EFSJ:

  • As a pizza sauce: with prosciutto, bleu cheese, kalamata olives, sun-dried tomatoes, mozzarella cheese and Parmigiano-Reggiano (sprinkle with Threefold Blend Savory or, if you like heat, Threefold Blend Spicy)
  • Strawberry parfait or fruit trifle
  • Added to oatmeal or yogurt.
  • In a strawberry sundae, shake, milk, or smoothie (tastes scrumptious with Three-Beet Powder)
  • Served with Chèvre and toast points/crackers
  • On a Charcuterie board
  • In Cocktails: Add it to Prosecco or Champagne; make a daiquiri or margarita
  • On Toast/Biscuit, PB&J, a grilled ham, tomato and cheese sandwich or in an omelette
  • Given as a gift to friends and family

Also in News

Trifling With Chia
Trifling With Chia

June 15, 2021

Trifling With Chia is perfect for those moments when you have decision fatigue. What should I eat? Trifle or chia? Now there’s no need to choose; you can enjoy the best of both puddings.


If I had my way, every dessert menu would be a tasting menu. I’d choose 3 or 4 plates without anyone batting an eyelid. But alas, that’s simply not your average dining experience. This recipe is for those who like to enjoy more than one delicious treat at a time, without feeling guilty. It’s guilt free and full of naturally raw, wild, and minimally processed ingredients like fiber-rich chia seeds, baruka nuts, beet powder, coconut butter, turmeric powder, bee pollen, cacao, and sweet spices like cinnamon and lucuma (optional). With a little ingenuity, you might be able to eat all the colors of the rainbow in one mouthful.

Read More

Ashitaba Creamy Green Goddess Dressing
Ashitaba Creamy Green Goddess Dressing

June 08, 2021

Homemade dressings are one of the easiest, and cost-effective ways to upgrade the nutrient content of any dish, such as a plate of cooked vegetables, crudité, or eggs. There’s little room for error if you follow one of the golden rules of cooking: taste as you go. This is one of the reasons why dressings will always be firm favorites in our household.

Read More

Preserving The Harvest
Preserving The Harvest

June 08, 2021

Rhubarb has been growing in wonderful abundance in our garden. One of the leaves is almost as big as my computer desk, and the stalks are bright red with a superb tartness. For this recipe, I am using maple syrup and lemon, and I will be freezing it for use later on this fall and winter. The early preservation recipes need to be quick and easy, since most of my time is absorbed by maintaining the garden and optimizing productivity.

Read More

Net Orders Checkout

Item Price Qty Total
Subtotal $ 0.00

Shipping Address

Shipping Methods