Last year, I did my best to make strawberry jam…it turned out to be strawberry umm, syrup? The year before I tried, and it turned into strawberry ummmm, sauce? I decided to throw away all the other recipes I’ve used for strawberry jam and figure it out on my own. Suffice to say, I’ve made a bunch of attempts to get this gosh darned strawberry jam right, and with great appreciation for all the fellow jam-chefs out there who’ve tried the same thing, I’m sharing the new Alligator Hall Strawberry Jam recipe. Know what, even I can make it! And it’s really good — even though it has about 3 cups less sugar per batch as all the other recipes out there — and tastes gosh darned great. (Kid tested, BTW).





  • 6 cups               crushed strawberries
  • 4 cups               sugar
  • 2 T                     fresh squeezed lemon juice
  • 1 package        dry lower sugar pectin
  • ½ t butter         (optional)  This is to diminish the foaming that occurs                            with boiling)


You will also need:

  • A large canning pot with lid.
  • A medium saucepan.
  • Canning funnel (for helping pour the jam into the jars)
  • Long tongs for reaching into boiling water.



Bring water to a boil in the large canning pot and add your jars. (This recipe makes about 10 cups).  In the smaller saucepan, bring water to a boil and add your lids and rings.


In a baking sheet and using a potato masher, crush the strawberries.

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Put the crushed strawberries in a large saucepan with the lemon juice. Mix ¼ cup of the sugar with the dry pectin and add to the strawberries.  Turn to high, add butter and, stirring regularly, bring to a rolling boil (a boil that keeps boiling as you stir it).


Now add the remaining sugar (add it slowly so it doesn’t clump), and bring to a rolling boil.  Let boil for a few minutes stirring regularly. Remove from heat and skim off the foam using a spoon. (my kids love to eat the foam! So you probably won’t want to throw it away…)


Now comes the wild part.

Remove the jars from the boiling water (leave your water boiling – you’ll use it for the boiling “bath” you’ll give the filled jars.). Using a canning funnel and a two cup measuring cup, pour the hot jam into the jars – not to the top – leave a little room.


Wipe the rims with a damp paper towel to make sure there’s no spillage there that might wreck the seal, and now put the lids and rings on! You’re in the home stretch now!


Return the jam in jars to the boiling water for 10 minutes. Remove and cool. Well done!


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