Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you make a purchase. You can read our full disclosure here.
Strawberries are by far my favorite fruit. Lots of other delicious fruits out there, but strawberries are definitely my fave. My children love to have peanut butter and jelly sandwiches on some homemade bread for a quick lunch. I used to purchase jam at the store and unknowingly slather absolute junk all over their bread. The brand I purchased had: strawberries, high fructose corn syrup, corn syrup, sugar, fruit pectin, citric acid. Listed for ingredients.
High fructose corn syrup, seriously? How about strawberries, water, sugar, pectin. That’s it! Four ingredients. All things I can pronounce, all things I can create in my own kitchen. A couple years ago, I tried just a typical sugar strawberry jam. Honestly, we love sweet stuff, and it was WAY too much sugar. So, I’ve opted for a low sugar jam and we love it. If you don’t want to add any at all, you absolutely don’t have to. This recipe will work fine sans sugar, just omit the ingredient and the step.
I can our jam and put it up for the year. Four pounds of strawberries will comfortably yield you 10 half-pints with not much, if any, left over. Never do more than 10 half pints in one session. I usually do two groups. That affords us roughly 20 half pint jars out of 8 pounds of strawberries. This typically lasts us all year. I do can other types of jams, but Strawberry definitely gets used the most. This is what we use, so just adjust accordingly to what you need :).
That’s all there is to it! Easy peasy, and you’ll have a ton of jars of delicious, homemade jam to pull out whenever you need.