One of my favorite things come fall, is the opportunity to can all of my favorite items.  My family has jarred fresh tomato sauce for as long as I can remember now.. and a couple years ago, I found myself venturing into the unchartered waters of canning & preserving.

I usually can jam, hot cherry peppers, jalapeno slices, and pickles, but this year.. like every year, I’m going to add something new.. most likely, cinnamon applesauce, so stay tuned! ?

Last year I made a batch of this deliciously sweet & sticky, strawberry jam.. not only did I love it, but everyone I gave it too, really enjoyed it, so over the weekend, I decided it was time for another batch.

Now, a couple of things before we get started.  For this recipe, I use “real pectin” in liquid form which is considered paleo according to Mark Sisson, the author of “Primal Blueprint” and the famous blog, “Mark’s Daily Apple.” I point this out, so no one goes into a panic. ?

I also use, turbinado cane sugar because I did a lot of research this year on sugars and sweeteners and according to Sarah Ballantyne, “The Paleo Mom,” this is one of the better sweeteners to use when adhering to a Paleo lifestyle.  I felt this was worth mentioning, so no one faints when you see how much sugar is used, but keep in mind, this recipe makes 9 jars, and if you’re like me, jam is not something you eat every day.

I do love to top a little of this sweetness on my homemade toast and it’s especially yummy with sunbutter for a little S&J.. somehow that just doesn’t sound the same! ?

But my all-time favorite thing to do with this, is give it out as gifts, to my friends and family whenever I’m stopping by or showing up.

My dad always says, the hardest thing a person can do, is give of themselves, physically.  I think that’s very true, but I also think.. there’s a level of happiness and fulfillment that one gets, knowing someone is enjoying, their hard earned efforts.


(yields 9 small mason jars)

Strawberry Jam

Strawberry Jam


  • Tools
  • 9 small mason jars with lids
  • canning tongs
  • canning funnel
  • 1 or 2 very large pots (preferably a stock pot)
  • 6 lbs frozen organic strawberries, thawed
  • 6 tablespoons fresh squeezed lemon juice
  • 6 ounces of real pectin liquid
  • 10 1/2 cups of turbinado cane sugar


  • Fill a large pot with water. Over high heat submerge the jars in the pot, cover, and bring to a boil. This is done to temper the jars, but also for sterilization purposes. Once the water comes to a boil, reduce to a simmer until you’re done with the jam. In a smaller pot, add water, and submerge the lids. Cover and bring to a boil then reduce to a simmer until the jam is done. Place the strawberries in a large mixing bowl. Using a mash potato masher, mash the strawberries until the desired consistency is reached. Pour the strawberries into a large pot or dutch oven and add the lemon juice. Give it a good stir and add the pectin. Add the sugar and stir until it’s well combined. Bring the mixture to a hard boil, to the point where you stir it, and it continues to boil. Allow it to hard boil for exactly 1 1/2 minutes then turn off the heat. Scoop the foam off the top of the mixture. Remove a jar from the pot and place the funnel on it. Ladle the mixture into the jar. Be sure to leave a 1/2 inch at the top. Close the lid as tightly as possible and set aside. Repeat until all the jars are filled and sealed. Fill a large pot with water and submerge the jars in the water. Make sure the water is a few inches above the jars. Cover the pot and bring the water to a hard boil. Boil the jars at a hard boil for 15 minutes. Then remove and set aside. Once the jars are cool to the touch, store them, and use as needed.


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