Skip to Main navigation Skip to Left navigation Skip to Main content Skip to Footer

University of Minnesota Extension

Extension > Food > Food Safety > Preserving and Preparing > Fruits > Strawberry jam with liquid pectin

Print Icon Email Icon Share Icon



Strawberry jam with liquid pectin

William Schafer and Isabel D. Wolf



To prepare fruit. Sort and wash ripe strawberries, remove stems and caps. Crush the berries.

To make jam. Measure crushed strawberries into large kettle. Add sugar, lemon juice, and stir well. Place on high heat; bring quickly to a boil with bubbles over entire surface. Boil hard for one minute, stirring constantly. Remove from heat and stir in pectin. Skim off foam with a metal spoon.

Pour jelly into hot, sterilized half-pint or pint jars to 1/4 inch of top. Seal with two-piece canning lids. Process in a boiling water bath. See chart below.

Processing Time in a Boiling Water Canner for Jams and Jellies
Jar size Elevation Processing time
Half or quarter pints 0-1000 feet 5 minutes
Half or quarter pints 1001-2000 feet 6 minutes
Half or quarter pints 2001-3000 feet 7 minutes
Pints 0-1000 feet 10 minutes
Pints 1001-2000 feet 11 minutes
Pints 2001-3000 feet 12 minutes


Ingham, B. (2015). Safe Preserving: NOW jams and jellies in PINT jars. University of Wisconsin, Madison. Preserving Jams and Jellies

Reviewed by Suzanne Driessen 2016

  • © Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy