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Strawberry Lime Jam Canning Recipe

Soft, spoonable chef-inspired strawberry lime jam recipe with vanilla, fresh lime juice, and zest. Bright, not cloying, small batch jam canning recipe.
Prep Time10 minutes
Cook Time20 minutes
Macerate Time3 hours
Course: Jam
Cuisine: French
Keyword: artisan preserves, French inspired strawberry jam, French strawberry jam, gourmet strawberry jam, homemade strawberry lime jam, lime strawberry jam, small batch jam, Small batch jam recipe, Small batch jam recipe for canning, strawberry jam for canning, strawberry jam recipe for canning, strawberry jam with lime, strawberry jam with vanilla, strawberry lime jam, strawberry lime jam recipe, strawberry vanilla lime jam
Servings: 4 half-pint (~250 ml) jars
Cost: $1.80 - $2.30

Ingredients

  • 2.25 lbs strawberries - 1022 g - fresh, hulled and halved
  • 2 cups granulated sugar - 400 g - divided
  • 1.5 tsp powdered pectin - 1.5 tsp - fruit pectin
  • 2 limes - 2 limes - fresh zest and juice (use 3 for a more pronounced lime flavor)
  • 2 tsp vanilla paste - 2 tsp - or vanilla extract

Instructions

Macerate the Strawberries

  • Hull the strawberries and cut them in half. Place them in a large, heavy-bottomed pot.
  • Add 1 cup (200 g) of the sugar and gently crush the berries with a potato masher, leaving plenty of larger pieces behind.
  • Add vanilla paste or vanilla extract, lime zest, and juice, then stir well.
  • Let the strawberries macerate for at least 3 hours, overnight, or up to 24 hours (refrigerate covered if the kitchen is warm).

Cook the Jam & Add Pectin

  • Place the pot over medium heat, bring the macerated strawberry mixture to a boil, and cook for 5 minutes.
  • Remove the pot from heat and use an immersion blender or potato masher to break down some of the fruit, keeping visible pieces intact.
  • In a separate bowl, thoroughly mix the remaining 1 cup (200 g) sugar with 1½ teaspoons powdered pectin.
  • Return pot to stove. Turn heat to medium-low and bring jam to a steady simmer, then slowly add the sugar-and-pectin mixture while stirring vigorously, and cook for another 10 minutes stirring regularly.

Test Set & Process Jars

  • Place a small spoonful of jam on a chilled plate; push the edge with a fingertip—if it wrinkles slightly and holds its shape, it is ready (otherwise cook 5–7 minutes longer and re-test).
  • Ladle hot jam into prepared canning jars leaving proper headspace.
  • Process filled jars in a water-bath or steam canner according to altitude-adjusted canning recommendations.