Strawberry Jam and Strawberry Curd

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When someone posts on facebook that Walmart has Strawberries for 88cents I don’t waste any time in heading out and grabbing some. Our store is notorious for running out of things fast, especially when it’s on such a great sale. 

Once I had the kids out the door to school, I headed over to grab some Strawberries, more canning lids, and sugar – because we were out of sugar. I knew before I even picked up my families favorite fruit what we’d be using them for. 2 lbs for jam, 2 lbs for curd and 2lbs for the kids to snack on.  
Whenever I start canning things I feel like I channel my mom. I can’t remember not having some sort of canned goods in our pantry, and the last couple of years we spent a lot of time doing our canning together. It’s one of the many skills I’m glad my mom taught me how to do. 
Strawberry Jam
You'll never buy store bought again, when you make this Strawberry Jam
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  1. 2lbs Strawberries, hulled and halved
  2. 2tsp lemon zest
  3. 3 TBS Lemon Juice
  4. 4 cups Sugar
  5. 6 jelly jars, lids and rings - cleaned and sterilized
  1. Combine the Sugar, zest and Juice in a medium sauce pan.
  2. Cook over low heat for about 10 minutes, or until the sugar is dissolved.
  3. Add strawberries, and continue to cook over low for about 20 minutes or until they start to release juice.
  4. Stir.
  5. Boil slowly until you get a gel state. Fill 6 jelly jars (or 1/2 pint).
  6. To seal the jars -
  7. After filling your sterilized jars, wipe down the rims.
  8. Dip the lids in boiling water, and then place on jar.
  9. Twist ring to finger tight.
  10. Process in a water bath for 10 minutes.
  11. Set on a towel on your counter, and listen for the lids to pop. S
  12. tore in pantry for up to 2 years (but you'll use it up sooner!)
  1. You can tell it's thick enough by putting a plate in the freezer for a couple minutes, and then putting some jam on it. If it gels up, you're good! If it's still runny, keep boiling.
Home Maid Simple
Strawberry Curd
Layer in cake, top over vanilla ice cream, or eat Strawberry Curd by the spoonful.
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  1. Strawberry Curd
  2. 2lbs Strawberries, hulled and halved
  3. 1 cup sugar
  4. 1 stick unsalted butter
  5. 4 large eggs, beaten
  6. 4 jelly jars, lids and rings - cleaned and sterilized
  1. Place strawberries and 4 TBS water in a medium saucepan over medium heat.
  2. Bring to a boil, then simmer for 5 minutes, until strawberries are soft.
  3. Place a mesh sieve over the top half of a double boiler.
  4. Using a slotted spoon, move the strawberries to the sieve.
  5. Push the pulp through the sieve the best you can.
  6. Once it's through, add the remaining pulp to the pan as well.
  7. Place over bottom boiler filled with water.
  8. Simmer over medium heat.
  9. Add sugar, eggs and butter. Stir constantly until the butter melts, about 10 minutes.
  10. Turn the heat up, and continue stirring for another 10 minutes.
  11. Turn off the heat, stir once more, then pour into your jars.
  12. To seal - follow the same steps for jam. Process for 10 minutes in a water bath.
  13. Store in the fridge for up to 2 months.
  1. If you don't have a double boiler, you can improvise with 2 pans stacked on top of each other.
Home Maid Simple


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