Last Updated on June 6, 2021 by Ellen Christian
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This Strawberry Mint Jam recipe is the best way to use fresh summer strawberries. Learn how to make the best strawberry refrigerator jam.
Homemade jam is one of my favorite things to do with summer berries. There are so many different types to choose from. Have you tried my Blackberry Jalapeno Jam yet?
If you like less common types of jam, you might want to try my Banana Jam. It’s a recipe that I remember from my childhood.
Strawberry Mint Jam Recipe
We go strawberry picking almost every summer at a local strawberry pick your own place. There is nothing better than the taste of fresh strawberries. They go perfectly in my Strawberry Rhubarb Crumble.
Of course, you don’t have to use berries you’ve picked on a farm. This strawberry jam recipe works just as well with wild strawberries or with strawberries you get from the farmer’s market or grocery store. You do want to start with fresh berries and not frozen.
I’ve made lots of strawberry jam recipes in my life but this is strawberry jam with a twist. The addition of mint gives it a unique flavor that really stands out.
Tools / equipment for strawberry mint jam
- Large pot
Making jam is really easy to do. This is everything you need to get started making jam. This easy recipe requires only 4 simple ingredients to make.
What type of pectin should I use for strawberry jam?
Every jam recipe is a little bit different. You need to use powdered pectin in this recipe.
The type that you use depends on how much sugar the recipe calls for. You cannot substitute other types of pectin or it may not set up properly.
What should I do with strawberry mint jam?
Make a big batch of this recipe during the summer when berries are fresh. Then, you can enjoy it all winter long on toast, biscuits, or English muffins.
And, you can store a spoonful of it into homemade barbecue sauce or any marinade you’re making. It’s absolutely delicious.
And, you can give this as a gift over the holidays. Just add a few jars to a pretty basket along with a loaf of wheat bread with honey.
How can I store this?
If you follow the directions for canning this, it will be shelf-stable. Then, you can store it in the pantry or cupboard like you would any unopened jar of jam from the store.
If you want to make strawberry refrigerator jam, you can skip the step for canning this in the water bath canner and just store it in the refrigerator. You will need to use it up much sooner.
For strawberry freezer jam, use freezer-safe jam containers and place them in the freezer. Your strawberry mint jam should stay good for several months this way. Just let it defrost when you’re ready to use it.
How to sterilize jars
- Place your jar and lids in a canning pot with a rack in the bottom. If you don’t have a canning pot, you can turn a round cake pan or tart pan upside down in the bottom of the pot.
- It is important to have something for the jars to sit on so they don’t get too hot on the bottom and burst.
- Cover the jars with hot water, allowing the jars to fill with the water. Water should come to about 1 inch over the top of the jars.
- Place lid on the pot and bring to a simmer and heat for 10 minutes.
- Remove jars making sure the water is drained out of them. Ideally, you want to time this so you are removing the jars from the pot at about the same time as the jelly is ready to pour in so the jars will be still hot. Otherwise, the hot strawberry mint jam could cause the jars to break if they are too cold.
More jam and jelly recipes
- 6 c. crushed strawberries
- 4 c. sugar
- 1 box powdered pectin (low sugar variety)
- 1 tsp. dried mint (can substitute 1 c. chopped fresh mint.)
- First, refer to and follow the instructions below for sterilizing your jars.
- In a large pot, stir the mint into the crushed strawberries. Add in the pectin and ¼ cup of the sugar.
- Bring mixture to a boil, stirring frequently. Add in the remainder of the sugar and return to a boil and boil for one minute. Ladle into the sterilized, hot jars. Clean any spillage from the edges and place a lid disc on each jar. Screw the rings on. Lower into a large pot of hot water (you can use the water you sterilized the jars in. (Make sure that the rack or upside-down pan is still in the pot. You may need to remove some of the water initially. After jars are in the pot, add water as needed to cover at least an inch or more above the tops of the jars. Cover with the lid and bring to a boil. Boil for 10 minutes, then remove the jars to a counter to cool overnight. Jam will thicken as it sits.
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Amount Per Serving: Calories: 75Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 19gFiber: 1gSugar: 18gProtein: 0g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.