A Recipe For Strawberry Jam Made With Commerical Powdered Pectin

June Strawberries

June Strawberries

I spent part of yesterday morning making 19 ½ pints of strawberry jam.
Most often I will use commercial pectin when making jams and jellies. I like powdered pectin for berry and soft fruit jams and liquid pectin for jellies. It is possible to make wonderful jams and jellies without commercial pectin but that method requires a longer cooking time and weighing the sugar and fruit instead of dry measuring.

My recipe is pretty much the Kraft Foods “Sure-Jell” recipe except I use more lemon juice and don’t use any butter to reduce foaming. If you ask me I don’t think the butter really makes much of a difference with foaming.
Turns out Kraft Foods is having supply issues and is selling boxes of “Sure-Jell” without the recipe insert.

I’m always on the look out for good jam and jelly recipes. If you have one that you’d like to share I sure would love to see it!

This recipe will fill about 9 ½ pint jars.


  • 2 Quarts of Fresh Picked Strawberries
  • 6 Tablespoons Powdered Pectin or 1 Box of Sure-Jell
  • The Juice & Pulp of a Fresh Lemon
  • 7 Cups of Cane Sugar  ( beet sugar has been a GMO since 2008 )


Cap and wash the strawberries.

Place the strawberries in a deep enamel pot and mash with a potato masher.

Cut and juice lemon and remove any seeds. Add lemon juice and pulp to strawberries.

Add the powdered pectin to strawberries.

Stirring In Powdered Pectin

Stirring In Powdered Pectin

Stir well and allow strawberry, lemon & pectin mixture to sit for about 5 minutes.

Slowly heat strawberry mixture while constantly stirring and bring to a boil.

Add sugar all at once and stir it in very well. Continue to stir strawberry and sugar mixture until it begins a rolling boil that cannot be stirred down. Continue to stir for 1 minute after the rolling boil commences and then remove the pot from the heat.

Skim off any foam. Allow strawberry mixture to rest for 5 minutes and then stir again.

Ladle strawberry jam into hot clean ½ pint jars leaving a ¼ inch of head space. Wipe the rim of the jar.

Fit the jar with a lid and band. Process the sealed jars in a water bath for 5 minutes.

After processing time is complete remove jars and place on a clean towel or wooden board well out of the way of drafts. Allow jars to cool for 8 – 12 hours.

Strawberry Jam Made With Commerical Powdered Pectin

Strawberry Jam Made With Commerical Powdered Pectin

Remove jar bands and check seals. Mark jars with the date and store in a cool dry place.


  2 comments for “A Recipe For Strawberry Jam Made With Commerical Powdered Pectin

  1. Glenda
    June 12, 2013 at 2:04 pm

    Looks delicious!
    We’ve been buying organic cane sugar for years. Nasty business the GMO’s in our food supply.

  2. Esther
    June 13, 2013 at 12:59 pm

    I use a pectin that is NOT sugar dependent for setting… I found it at my local health food store: “Pomona’s Universal Pectin”.. it sets up with a calcium and citrus mixture. Then I do not have to use so much sugar. I still like my jam pretty sweet but not as much as 1:1 ratio. Pomona’s Pectin can also be found on the internet and ordered direct for a big savings.
    I love making jam… my favorite being raspberry, then strawberry, plum and blackberry. I do not grow my own berries, so I must purchase them, I do not get to make much raspberry or strawberry… exception being Blackberry, which I will be foraging in the next month! I will be putting plenty of that up… and one day I will have my own berries. I buy plums from a neighbor and really like plum jam and conserve.
    I absolutely LOVE your blog. I live on the West Coast and so enjoy seeing how you homestead.

Leave a Reply

Your email address will not be published. Required fields are marked *