This recipe for Sure Jell Strawberry Jam with sweet berries and tart lime makes the most amazing preserves! It's easier to make than you think and once you make it you'll never buy jam again!
Springtime means a combination of my favorite jam flavors - strawberry rhubarb jam! I hope you give recipe a try next!
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Homemade Strawberry Jam
Mix some tequila, lime and salt into strawberry jam and you have a Strawberry Margarita on toast! This is a fun twist on traditional jam!
Mandarin Orange Jelly, Christmas in July Pepper Jam and Blueberry Pizzaz Jam are all requested!
✔️ Everyone really loves homemade jams and jellies!
✔️ This one already has BIG stamps of approval from the friends that I've shared it with!
✔️ Homemade jam is easy to make when you follow these step-by-step instructions.
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- fresh fruit, you'll need 5 cups of crushed strawberries
- salt
- lime
- sugar
- tequila (optional)
- low sugar sure-jell pectin (that's the pink box)
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Clean and hull the strawberries (do not chop).
- Add the strawberries to a large heavy bottom pan. Using a potato masher, mash the berries well.
- Add the juice and zest of the lime and salt as called for in the recipe.
- Measure ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the berry mixture and set it onto the burner on high and bring to a boil, stirring constantly.
- When it comes to a hard boil that you cannot stir down, add the remaining sugar.
- Stirring constantly, return it to a hard boil and boil exactly one minute.
- Remove from the heat and stir in the tequila - please note the tequila is optional.
- Immediately ladle into clean, sterilized hot jars, add rings and lid. Process in a water-bath canner for 10 minutes to seal the jar.
See it's not hard to make!
Equipment
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- heavy bottom pan
- potato masher
- wooden spoon
- ladle
- canning jars, lids and rings
- hot pan holders
- timer
- funnel
- lifting tongs
- Sure-Jell Pectin - be sure to get the PINK box
- National Center for Home Food Preservation
FAQ's
How long has it been since you've done any canning? Has it been awhile? If so, now's the time to jump back into jamming and let's start by answering a few questions.
Pretty much, the names are used interchangeably. In both jam and preserves you'll find pieces of fruit.
Nope, jelly is different than jam. As I'd mentioned above jam contains pieces of fruit. Jelly is made from fruit juice.
Lemon or lime juice is added when canning to prevent the growth of bacteria.
Pectin doesn't preserve jelly or jam, but helps it jell so it isn't too runny.
Things to know
- Clean the fruit by soaking it. Place ripe strawberries in a large bowl. Using 1 part vinegar to 3 parts water, swish around really well, drain and rinse with fresh water.
- Use the exact amount of sugar the recipe calls for. The sugar not only sweetens the fruit but also preserves it. If you use less sugar, you may end up with mold on top of the jam even though you’ve sealed it properly.
- Don’t change the amount of fruit – if you put in too little, it can get too thick, like paste! Too much fruit and it may not set and will be syrupy.
- Although the jars and rings are reusable, the lids are not.
For more information on making homemade preserves visit A Guide to making Homemade Jam or the National Center for Home Food Preservation.
I know you're absolutely going to love this recipe! Jam making isn't hard but you do have to be precise. When the recipe calls for boiling just one a minute, set a timer. Over processing can make the jam set incorrectly. And the longer it's boiled the more flavor is removed from the fruit.
Trust me, This is the closest I've ever gotten to chemistry as I (ahem...) graduated from the school of hard knocks! 🤣🤣🤣
Storage
Refrigerate - Cool to room temperature. Refrigerate any opened or unsealed jars of jam. They will last in the refrigerator for up to two weeks.
Pantry - Store sealed jars in a dark cool spot, like your pantry for up to six months.
Related recipes
If you like this jam, you'll definitely want to try other jam recipes on my site like;
- Ja Makin' Me Crazy Mango Jam - seriously delicious!
- Bam Bam Pomegranate Jam - with a great POP of spice or
- Low Sugar Blueberry Jam and this one is so easy my 10 year old niece made it!
- This recipe for Strawberry Freezer Jam is easy to make and so delicious, just ladle into plastic containers and freeze. No canning required!
Looking for more delicious homemade jam recipes? Be sure to check out Gourmet Jam Recipes - all of our favorites in one spot!
Serve with
- Grilling chicken, pork or shrimp? Jams and jellies are a flavorful quick and easy glaze.
- A PB&J, of course! Everyone loves a great peanut butter and jam sandwich.
- I use a spoonful in salad dressings to add great flavor!
- It's perfect inside these yummy Strawberry Sandwich Cookies!
- What if the jam doesn't set? Label it as syrup and no one will be the wiser.
- Sure jell strawberry jam makes a great hostess gift!
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Sure Jell Strawberry Jam Recipe
Ingredients
- 5 cups crushed fresh strawberries You'll need about 10 cups whole strawberries to make 5 cups crushed
- 1 teaspoon salt
- 1 lime zested and juiced
- ¼ cup tequila use good tequila! / OPTIONAL
- 4 cups sugar
- 1 1.75 sure-jell pectin PINK BOX
Instructions
- Clean the strawberries and remove the stems (do not chop).
- Mash the berries with a potato masher. Measure out exactly 5 cups of crushed berries. Add to a large heavy bottom pot.
- Add the juice and zest of the lime and one teaspoon salt
- Measure ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the berry mixture and set it on the burner. Turn on high and bring to a full rolling boil, stirring constantly.
- When the c comes to a hard boil (one that you cannot stir down) add the remaining sugar.
- Return it to a hard boil and boil exactly one minute.
- Remove from the heat. With hot pan holders on immediately stir in ¼ cup tequila. It will bubble and spit a bit! Continue to stir until it is completely incorporated, about a minute.
- Ladle hot jam into clean, sterilized jars.
- Using a paper towel clean the top of the jar off completely.
- Add the lid and screw top. Screw the lid on tightly. Process in a hot water bath for 10 minutes to seal.
- Remove from the hot water bath and place on a heat-proof surface. You'll hear the jars pop and you'll know they are sealed.
