Strawberry Lemonade Jam
Take your strawberry jam up a notch and make strawberry lemonade jam (sometimes called strawberry marmalade). We’re sharing the recipe in a small batch that will make 4 half pints of delicious jam. This is a low sugar recipe (less sugar, more berries are used).
This is the perfect way to make varieties of jams to share with family and friends.
Can your garden and enjoy your fruits in a variety of ways throughout the year.
2 cups sugar
3 1/4 cups crushed strawberries
3 tablespoons lemon juice
lemon zest from medium size lemon
1/2 teaspoon butter
3 tablespoon pectin
Automatic Jam/Jelly Maker
sterile canning jars (we use half pints)
sterile canning lids
wet sterile paper towel
water bath canner
Recipe makes 4-5 half pints
How to Make Strawberry Jam
Place the pectin evenly around the inside of the automatic jam/jelly maker, make sure the stirrer is in the maker.
Add the crushed strawberries and butter.
Press the Jam and the Enter buttons on the maker, confirming the time is set to 21 minutes.
After 4 minutes the maker will beep, indicating it’s time to add the sugar. Pour the sugar into the mix and place the cover on top.
The maker will do all the work and stir and incorporate the mix.
Ensure the seals and jars are ready to go and that you have the funnel, ladle and bands prepared.
You will also want to have a wet sterile paper towel to clean the rim of the jars after filling.
Once complete, the maker will beep again when it is done and time to put the jam into jars.
Remove the stirrer with a pot holder and set aside.
Begin filling each jar with the ladle and jar funnel. Leave 1 inch headspace (that is top from the jar) when filling.
Clean off each jar rim to ensure there is no jam on the time, or the jar won’t seal properly.
Place a sterile seal/lid on top of each jar and hand tighten the band over the jar to secure the lid.
Place the jars of jam into hot water bath and process for 10 minutes.
Remove from the water bath and allow to cool and seal.
Date and label the jars, so you know what it is.
Tips for canning jam
- Want to use less sugar, use 3 1/4 cups berries and 2 cups sugar instead
- Do not over fill the maker, make 1 batch and watch how far it boils up, before doubling the batch
- Make sure you measure the berries are crushed and not whole, or you will not have the correct ratios to make jam
- While the strawberry jam is processing, get everything around you need for the next steps
- It takes about 30 minutes (or so) to make a batch of jam
- Wash your berries before you start
- Adding butter helps reduce the foaming, you may need to skim foam if there is still foam
- You absolutely need a pot holder to remove the stirrer, that area is hot, so use caution!
- The maker is going to be hot as well, it was just holding the ‘pot’ of hot jam, so unplug and allow it to cool
- You can use fresh or frozen berries, just make sure the frozen berries have thawed
- If you don’t want low sugar, use 2 2/3 cups strawberries and 3 1/3 cup sugar