How to Can Homemade Strawberry Jam | Fresh & Frozen Strawberries | Beets, Beds, and Browns
Got a bumper crop of strawberries? Or a freezer full from summer picking? Learn how to make and can your own homemade strawberry jam—using both fresh and frozen berries!
In this video, we walk you through:
✅ Washing and prepping strawberries
✅ Scaling up a jam recipe for over 10 lbs of berries
✅ The cooking process and pro tips for thick, flavorful jam
✅ Sterilizing jars and safely water-bath canning your batch
✅ How to store and use your jam for months to come!
Whether you’re a beginner or a seasoned homesteader, you’ll love how simple (and tasty!) this process can be.
📌 Ingredients for a 10 lb Batch:
10 lbs strawberries (fresh or thawed frozen)
9 ¾ cups sugar
1 ½ cups lemon juice
Peel from 3 lemons (grated)
💬 Drop a comment below and let us know:
What’s your favorite way to use homemade jam?
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#CanningJam #HomemadeJam #StrawberryJam #PreservingFood #HomesteadLife #BeetsBedsAndBrowns
Welcome to Beats Beds and Browns. If you’re like me, you love fresh strawberries, but also like me, you probably end up with way more than you need after a good growing season. Today, I’m walking you through how to preserve those strawberries, whether they’re freshly picked or frozen from earlier in the summer. After you wash, if they’re fresh and chop, you throw into a measuring cup. If they’re frozen like these, you thaw and make sure that you measure when they’re going in so you know how much you have for the recipe. Um, over 10 lbs of frozen strawberries were saved up. Uh, again, as they’re thawed, you pour them into a measuring cup. You want to track how many cups, grams, and pounds you’re using. After measuring, transfer your berries into a pot on medium heat. We’re aiming for a nice rolling boil. For our batch, we’re scaling up a base recipe of 4 lb strawberries, 3 and 1/2 cup sugar, 1/2 cup lemon juice, and we’ve added the rind of three lemons. Since we have 10 lbs today, multiplying everything by 2 and 1/2, 9 and 3/4 cup sugar, 1 and 1/2 cups lemon juice, uh, and adding that shredded lemon peel from three lemons not only brightens the flavor, but boosts the pectin. Then you’re going to want to sanitize the jars that you’ll be using here. These have been sitting in storage. Uh they’ve been dishwashed and we’re rinsing them out, throwing them in the oven for 20 minutes at 175. You’ll want to use a wide pot for better evaporation. It’s key for getting the right jam thickness. Um while the jam cooks down, you prep your jars. And once you’re boiling and to the consistency that you want, you’re ready to fill your jars. Uh we use a funnel and a soup ladle. And we want to make sure that we’re a/4 to an eighth of an inch below the seal. And then we want to wipe away any excess fruit and sugar, making sure that a good seal can be had with the screw tops and lids. Then for 10 minutes uh in a rolling boil, we put the cans in. Uh once they’ve been sealed tightly and we pull them out and wait for the pleasure of the pop. Uh any of you canning expertise know that once the can is out, uh you’ll start to hear them pop in unison. Pop pop pop as they go. And from there you’ll know that you have completed the journey. and that uh everything has been completed to your satisfaction. That’s it. You’ve got jars of delicious homemade strawberry jam. Perfect for peanut butter sandwiches, biscuits, or even as an ice cream topping topping. They’ll keep for about a year if they last that long. Happy planting.