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Strawberry Ginger Jam


  • 3 pounds strawberries
  • 2 cups granulated sugar
  • 2 tablespoons Ball Flex Pectin
  • 2 tablespoons freshly grated ginger
  • juice from half a lemon


  • Wash the berries and remove the hulls. If they're giant berries, cut them into quarters. If they're smaller ones, leave them whole. Put the prepped berries in a low, wide, non-reactive pan.
  • Whisk the pectin into the sugar and add it to the berries. Add the ginger and lemon juice, and stire everything to combine.
  • Let the berries sit until the sugar begins to pull out some of their juice and begins to dissolve.
  • When the contents of the pan are nice and juicy, set it on the stove over high heat.
  • Bring the berries to a boil. Once they're bubbling merrily, reduce the heat to medium-heat.
  • Cook, stirring regularly, for 10-15 minutes, until the berries soften and the liquid begins to thicken.
  • Use a potato masher and crush the fruit, taking care not to burn yourself.
  • When the jam has reduced by approximately half and looks thick, it is done.
  • Remove the pot from the heat. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.