Strawberry Jam

Strawberry Jam that’s so easy to make and tastes like fresh strawberries. You’ll wonder why you ever bought store bought jam in the first place.

Strawberry jam-3 (1 of 1)

One year for Christmas, a relative of mine gave me some baking and a jar of jam. Since I love having toast with butter and jam sometimes (my oldest son thinks this is gross, why wouldn’t I just use peanut butter?) I dove right into that jar of jam. I’m telling you, I don’t know why I’ve never tasted jam like this before but I was sold. I was never buying store bought jam again. This jam tasted so fresh. I could still taste the freshness of the berries right from the berry patch. Something store bought jam simply cannot compare to. So when July rolled around (that’s when Strawberries are in season way up here in Canada) I bought my jam making supplies. All you need is right here in the picture below. 

I make the freezer jam version. I think that’s what keeps the berries tasting like they’re freshly picked. I don’t care for boiling them down like they do in the cooked version.

This recipe is right from the Certo pectin box. Each brand may have different quantities so check to make sure before you buy a different brand and use this recipe. You’ll have to use the recipe on whatever box of pectin you buy. Jam can be finicky like that. I can easily get too watery if you don’t follow directions.

You can make extra to give away to friends and neighbours. They’ll think you spent hours on making jam, and be totally impressed. 

Try this Strawberry Jam recipe out. I promise you’ll never buy another jar of jam again. 

Happy jamming friends!


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Freshly picked


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Strawberry jam-9 (1 of 1)And there it is, my favourite way to have jam. With butter.

Strawberry picking 1


strawberry picking




Strawberry Jam
  1. 1 1/3 cups crushed strawberries
  2. 4 cups granulated sugar
  3. 1 pouch CERTO liquid pectin
  4. 2 tbsp lemon juice
  1. 1. In a large mixing bowl stir together fruit and sugar.
  2. 2. Let stand 10 minutes
  3. 3. Add CERTO liquid pectin and lemon juice. Stir for 3 mins.
  4. 4. Put into clean containers filling up to 1/4 inch from rim. Cover with lids. Leave at room temperature for 24 hours until set.
  5. Freeze (keep a jar in the fridge for immediate use)
  1. This recipe is right from the CERTO box
Amanda's Daily Dish


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