Allison Carroll Duffy's Strawberry Jam

(NEWS CENTER) -- Allison Carroll Duffy is a Master Food Preserver. For more information on Allison Carroll Duffy and her canning classes click here: CANNING CRAFT

Strawberry Jam

(Makes 4-5 half-pints of jam)

A note about storage options for your jam:

***This recipe includes directions for canning your jam after you've made it. However, you may instead choose to freeze your jam, or to keep it in the refrigerator. If so, simply omit the canning portion of the directions (steps 9-12). Instead, after cooking, allow your jam to cool, place it in freezer safe containers, and freeze or refrigerate as desired. Your jam will store well in the freezer for several months, and in the refrigerator it will last for about two weeks.

To do ahead of time:

***Prepare the calcium water (included in the Pomona's Universal Pectin package). To do this, combine 1/2 teaspoon white calcium powder with 1/2 cup water in a small, clear container with a lid. Shake well before using. Note that you will have more calcium water than you will end up using in this recipe, and can save it for later use

To do ahead of time, if you plan to can your jam:

***If you are new to canning, please familiarize yourself with the safest and most up-to-date boiling water bath canning techniques. The Ball Blue Book Guide to Preserving (often available where canning supplies are sold-make sure to get the most up to date edition) is a great resource for this, as is the National Center for Home Food Preservation

***Wash and rinse half-pint jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in hot water bath canner, fill at least 2/3 of the way full with water, and bring to a boil. Sterilize jars for 10 minutes, then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.


4 cups mashed strawberries (about 2 quarts of whole strawberries)

2 teaspoons calcium water

1 ¼ cups sugar

2 teaspoons Pomona's pectin powder


1.) Remove stems and rinse strawberries

2.) Mash strawberries in a large bowl

3.) Measure mashed strawberries, then pour into a large sauce pan or cooking pot

4.) Add calcium water to the strawberries and mix well

5.) In a separate bowl, combine sugar and pectin powder, mix well, and set aside

6.) Bring strawberries to a boil, then add the sugar-pectin mixture. Stir vigorously for 1-2 minutes to dissolve the pectin.

7.) Return mixture to a boil, then remove from heat.

8.) If desired, skim and discard foam from surface of finished jam.

9.) Remove hot jars from canner and fill jars with jam, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands.

10.) Place jars back in the hot water in the canner, cover with lid, return to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)

11.) Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner.

12.) Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed. Enjoy your jam! Or, store properly for later use.


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