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Strawberry Jam: Enjoy This Summer Fruit All Year

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Strawberry Jam: Enjoy This Summer Fruit All Year

My husband loves peanut butter and jelly with strawberry jam. And our son likes strawberry jam quite a bit, too. Normally, I stock up on Trader Joe’s organic strawberry jam whenever I happen to pass by one of their stores on one of my rare forays out of the hinterlands (Hudson Valleyites take note: a TJ’s is opening this August in Colonie – woot!) But while TJ’s jam is fine, it’s just not as good as the homemade stuff.

Three pints of homemade strawberry jam by Eve Fox, Garden of Eating blog, copyright 2012

Plus, we had so much fun picking strawberries last summer (we froze most of them to use in smoothies and sauces), that we decided to increase the size of our haul this summer and expand our preserving efforts to include jam.

Strawberries by Eve Fox, Garden of Eating blog, copyright 2012

Despite the relatively rainy weather, we’ve found enough breaks in the gloom to go picking at two of our favorite local farms, Greig Farm in Redhook (if you have kids, plan to leave time to get ice cream and pet the goats at Gigi’s Market and to feed the extremely competitive koi in the pond behind Grandiflora) and Story Farms in Catskill and have picked enough to freeze a bunch AND to make a decent sized batch of this divine strawberry jam.

Washing the strawberries by Eve Fox, Garden of Eating blog, copyright 2012

If you’re new to canning, this is a great thing to start with since it’s fairly straightforward and the end result is both yummy and beautiful to behold.

Strawberry jam by Eve Fox, Garden of Eating blog, copyright 2012

Also, the smell that will fill your house while you’re simmering the jam on the stove is nothing short of divine – so sweet and summery it almost makes you want to cry. This smell stands in stark contrast to the intensely vinegary odor that pervades every nook and cranny of your house when you pickle foods — that smell will also make you want to cry, but not in a good way…

Strawberry jam boiling vigorously by Eve Fox, Garden of Eating blog, copyright 2012

A few notes before you begin:

Don’t skip the macerating step if possible. If you don’t have time to let them sit overnight, even an hour is better than nothing.

Strawberies after macerating overnight by Eve Fox, Garden of Eating blog, copyright 2012

And don’t cut any corners on your fruit – preserve the freshest and best berries you can find!

Freshly picked strawberries from Story Farms by Eve Fox, Garden of Eating blog, copyright 2012

This recipe is adapted from a few sources including one of my favorite books, Put ‘Em Up by Sherri Brooks Vinton as well as the divine strawberry vanilla jam recipe in Marisa McClellan’s wonderful new book, Food in Jars: Preserving in Small Batches Year-Round. I have more cookbook recommendations, info, recipes and links to great resources for you on my canning and preserving page.

Next: Get the recipe!

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


+ add your own
1:06PM PDT on Aug 17, 2015

Thanks Eve.

10:16PM PDT on Jul 26, 2015

Amazing recipe. Monumental effort.

11:10AM PDT on Jun 20, 2015

Thanks Eve.

5:34AM PST on Feb 7, 2014

hmmm,thank you :-)

1:12PM PDT on Jul 23, 2013

Good recipe,thanks for sharing

5:26AM PDT on Jul 5, 2012

My neighbour makes great jam, I make lemon curd, we swop jars, best of both worlds.

3:43PM PDT on Jul 4, 2012

Mmmmmm tytyvm :)

8:22AM PDT on Jul 4, 2012


12:24AM PDT on Jul 4, 2012

Thanks so much for the article and specifics of how to make strawberry jam...yum!

4:29PM PDT on Jun 15, 2012

How many of the stardard packages of pectin will I need if this recipe calls for 8 tablespoons?

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