Strawberry Lemonade Jam Recipe | Easy Small Batch Canning
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Why You’ll Love This Jam
Bright, tangy, and perfectly sweet, this strawberry lemonade jam takes classic strawberry jam to the next level. With fresh berries, lemon zest, and a touch of pectin, this small batch recipe makes 4–5 half pints. It’s ideal for gifting or stocking your pantry. Plus, it’s a low sugar jam option that highlights the natural flavor of the fruit.
Can your garden and enjoy your fruits in a variety of ways throughout the year.
Ingredients You’ll Need
- pectin
- crushed strawberries (fresh or thawed frozen)
- sugar
- lemon juice
- lemon zest
- butter
Tips for Success
- Use crushed berries: Whole berries throw off ratios.
- Butter reduces foam: Skim if needed.
- Measure carefully: Correct sugar-to-fruit ratio ensures proper set.
- Safety first: Use a potholder when removing stirrer.
- Batch size matters: Don’t overfill the maker; test one batch before doubling.
- Storage: Sealed jars last up to 12 months in a cool, dark place. Refrigerate after opening and use within 3 weeks.
Variations
- Frozen Berries: Thaw completely before crushing.
- Lower Sugar Option: Use 3 1/4 cups berries and 2 cups sugar.
- Sweeter Jam: Use 2 2/3 cups strawberries and 3 1/3 cups sugar.
Frequently Aasked Questions
Can I make this without a jam maker? Yes, cook in a heavy pot over medium heat, stirring constantly until thickened.
Can I use frozen strawberries? Absolutely. Just thaw and drain before crushing.
Is this jam considered low sugar? Yes, compared to traditional recipes, this version uses less sugar and more fruit.
This strawberry lemonade jam is a refreshing twist on traditional jam, perfect for summer canning. Whether you’re new to small batch canning or a seasoned pro, this recipe is simple, delicious, and sure to impress family and friends.
Strawberry Lemonade Jam (Small Batch Canning Recipe)
This strawberry lemonade jam combines sweet strawberries with tart lemon for a refreshing twist on classic jam. Made in small batches, this recipe yields 4–5 half-pints and uses less sugar for a fruit-forward flavor. Perfect for gifting, preserving summer berries, or enjoying year-round.
Equipment
Ingredients
- 2 cups sugar
- 3 ¼ cups crushed strawberries
- 3 Tablespoons lemon juice
- lemon zest from medium size lemon
- ½ teaspoon butter
- 3 Tablespoons pectin
Instructions
- 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.
Video
Notes
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
Tips for Canning Jam
- Adjust sugar to taste: For a lower sugar jam, use 3 1/4 cups berries with 2 cups sugar. For a sweeter jam, use 2 2/3 cups strawberries with 3 1/3 cups sugar.
- Avoid overfilling the jam maker: Start with one batch and watch how far it boils before doubling.
- Crush berries thoroughly: Whole berries throw off the ratios and prevent proper setting.
- Prepare while jam cooks: Gather jars, lids, and tools while the jam is processing.
- Plan for about 30 minutes: Each batch takes roughly half an hour from start to finish.
- Wash berries before use: Clean fruit ensures better flavor and food safety.
- Add butter to reduce foam: Skim any remaining foam if necessary.
- Handle equipment carefully: Always use a potholder when removing the stirrer. The jam maker will be hot, so unplug and let it cool.
- Fresh or frozen berries work: If using frozen, thaw completely before crushing.
