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Strawberry jam (powdered pectin)

Printed from https://gourmetgastronomer.com/recipes/strawberry-jam/

A boiling-water-canned strawberry jam using powdered pectin, following the tested formula from the National Center for Home Food Preservation.

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Appears in Learn cottage food (California) · Previous: Jam

This is the tested strawberry jam with powdered pectin published by the National Center for Home Food Preservation, not a house formula 1. If you change the fruit, sugar, or acid, you are no longer on a tested preserve — read Jam and Pectin before improvising, and do not water-bath an invented jam recipe. See Food safety.

  1. Sort and wash ripe strawberries; cap them; crush. Measure 5½ cups crushed fruit 1.
  2. Stir in one package of powdered pectin. Bring to a full rolling boil, stirring constantly.
  3. Add 8 cups sugar. Return to a full bubbling boil and boil hard 1 minute, stirring.
  4. Remove from heat; skim. Fill hot sterile jars with ¼ inch headspace.
  5. Process half-pints or pints in a boiling-water canner: 5 minutes at 0–1,000 ft, 10 minutes at 1,001–6,000 ft, 15 minutes above 6,000 ft 1.

At a glance

Yield
About 9 or 10 half-pint jars
Safety
canning

Formula

IngredientAmount
crushed strawberries5½ cups
powdered pectin1 package
Sugar8 cups

Prerequisites

Related topics

Ingredient

Connected from

Appears in pathways

Sources & further exploration

Cited in this article

  • Strawberry Jam Pectin — National Center for Home Food Preservation, University of Georgia — Tested boiling-water-canned strawberry jam with powdered pectin.

Updated 2026-08-25. gg:recipe:strawberry-jam · CC BY 4.0

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Recommended

Gourmet Gastronomer. "Strawberry jam (powdered pectin)." Updated 2026-08-25. https://gourmetgastronomer.com/recipes/strawberry-jam/ gg:recipe:strawberry-jam.

Chicago

Gourmet Gastronomer. "Strawberry jam (powdered pectin)." Gourmet Gastronomer. Updated August 25, 2026. https://gourmetgastronomer.com/recipes/strawberry-jam/.

APA

Gourmet Gastronomer. (2026, August 25). Strawberry jam (powdered pectin). https://gourmetgastronomer.com/recipes/strawberry-jam/

Talk

This encyclopedia is editable like a wiki. Notes stay on the talk layer until they are merged into the page. Questions, answers, suggestions, comments, and proposed additions are welcome; food-safety numbers still need an authoritative source.

  1. Question · Priya Nair ·

    Should the formula page name the altitude bands, not only “see NCHFP”?

    The recipe is the tested powdered-pectin strawberry jam. Process times are the safety. The topic page on canning altitude already quotes NCHFP’s bands for this formula (5 / 10 / 15 minutes by elevation). Readers who land on the recipe first may never click through. Is it worth one sentence on this page that names those bands and forbids substituting a different fruit, or is the point to keep times only on the altitude page so they cannot drift?

  2. Addition · Mara Chen ·

    A sensory cue for the set test

    Could the jam page connect the wrinkle test to the cooling behavior of a small sample? The cue is more actionable than an extra minute on the heat, while the validated process remains the authority for safety.

  3. Answer · Iris Park · · reply to What separates set from safety?

    Keep the jobs separate

    A wrinkle or sheet check speaks to gel and texture. The validated process and its authority speak to safety; one should not be substituted for the other.

  4. Suggestion · Mara Chen ·

    Label the sensory checkpoint

    A visible label for the quality checkpoint would help readers see where observation belongs without weakening the safety instructions.

  5. Comment · Mara Chen ·

    Quality and safety need lanes

    This is a good example of why practical sensory teaching and safety authority should be adjacent but never blurred together.

  6. Question · Mara Chen ·

    What separates set from safety?

    How can the recipe help a reader use a sensory set cue without confusing that quality check with the tested process that controls preservation safety?

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