Strawberry Lime Jam
Delicious Strawberry Jam with just a hint of lime perfect for breakfast, baking, or gift giving!
Homemade strawberry lime jam is perfect for preserving summertime berries! Slather it on biscuits or use it to make strawberry oat bars.
Making jam, and canning it can seem daunting but don’t be intimidated. I’ll walk you through the jam recipe!
🧂 Ingredients
- strawberries
- limes
- Sure-Jell fruit pectin
- butter
- granulated white sugar
🔪Instructions
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Prepare your canning jars first.
- Fill a water canner half full and bring to a boil.
- Place a kitchen towel on the counter next to the stove and place the sanitized jars on the cloth with the lids and bands near by.
- Prepare the strawberries by removing the hull and crushing them with a potato masher.
- Add to a large stock pot and mix in the lime zest and juice.
- Stir in the pectin and bring the mixture to a rolling boil.
- Add the butter and stir in the sugar. Stir, stir, stir! Return to a rolling boil and cook exactly 1 minute.
- Remove from the heat, skim off any foam with a metal spoon.
- Ladle the mixture into the prepared jars, leaving 1/8-inch headspace.
- Carefully add the lids and screw the bands on tightly. Place the jars onto an elevated rack in the canner. The water must completely cover the jars.
- Bring to a boil and process for ten minutes.
- Remove and place on the towel to cool – then wait for all the little PING noises from the jars.
- Once the jars are fully cooled, check the seals and refrigerate any jars that pop back when you press on the lid.
Equipment
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Canning can seem overwhelming but if you have the right canning supplies, it’s just a matter of following the steps!
- Mason Jars with lids and bands
- Canning Funnel
- Canning Jar Lifter (like giant tongs)
- Magnetic Lid Lifter (optional but super helpful)
- Water Bath Canning Pot
- Canning Rack
- Kitchen Towel
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⭐ Tips
- I learned a trick from my Dad that works wonders and saves time. Load up your jars, lids, bands, and utensils into the dishwasher and run it on the sanitize cycle. Dry everything thoroughly.
- I love using small jars, as they make fabulous gifts for the holidays!
- Be sure that the water completely covers the jars while processing. This is crucial to getting a good seal.
Recipes Using Jam
📋 Recipe
Not ready to make it yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Strawberry Lime Jam
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Ingredients
- 5 cups prepared strawberries
- 2 teaspoons lime zest
- 1/4 cup lime juice
- 1 box Sure-Jell fruit pectin
- 1/2 teaspoon butter
- 7 cups sugar measured into another bowl
Instructions
- Prepare your canning jars first. I learned a trick from my Dad that works wonders and saves time. Load up your jars, lids, bands and utensils into the dishwasher and run it on the sanitize cycle. Dry everything thoroughly.
- While that runs, fill a water canner half full and bring to a boil.
- Place a kitchen towel on the counter next to the stove and place the sanitized jars on the cloth with the lids and bands near by. (I love using small jars like this, as they make fabulous gifts for the holidays!)
- Prepare the strawberries by removing the hull and crushing them with a potato masher. Add to a large stock pot and mix in the lime zest and juice. Stir in the pectin and bring the mixture to a rolling boil. Add the butter and stir in the sugar. Stir, stir, stir! Return to a rolling boil and cook exactly 1 minute.
- Remove from the heat, skim off any foam with a metal spoon. Ladle the mixture into the prepared jars, leaving 1/8-inch headspace. Carefully add the lids and screw the bands on tightly. Place the jars onto an elevated rack in the canner. The water must completely cover the jars.
- Bring to a boil and process for ten minutes. Remove and place on the towel to cool – then wait for all the little PING noises from the jars. Once the jars are fully cooled, check the seals and refrigerate any jars that pop back when you press on the lid.
This recipe originally appeared on Mom’s Test Kitchen where I was a contributor.
