| Fruit | Cups per Lb | Best For | Pectin Needed |
|---|---|---|---|
| Strawberry | 3 cups | Jam, Preserves | Yes |
| Blueberry | 3.5 cups | Jam, Jelly | Optional |
| Raspberry | 3 cups | Jam, Jelly | Optional |
| Peach | 2.5 cups | Jam, Preserves, Butter | Yes |
| Apple | 3 cups | Jelly, Butter | No (high pectin) |
| Grape | 2.5 cups | Jelly, Jam | No (high pectin) |
| Fig | 2 cups | Jam, Preserves | Yes |
Inputs
Result
Sugar: 11.25 cups (4.95 lbs). Lemon juice: 8 tablespoons. Processing time: 10 minutes. Total yield: 23.6 cups. With 8oz jars (1 cup each), you need ceil(23.6 / 1) = 24 jars.
Inputs
Result
Sugar: 10 cups (4.4 lbs). Lemon juice: 10 tablespoons. Processing time: 15 minutes. Total yield: 27 cups.
Inputs
Result
Sugar: 6.75 cups (2.97 lbs). Lemon juice: 5 tablespoons. Processing time: 5 minutes. Total yield: 14.2 cups. With 4oz jars (0.5 cups each), you need ceil(14.175 / 0.5) = 29 jars.
5 lbs of strawberries yields approximately 15 cups of crushed fruit. With full sugar (3/4 cup per cup fruit = 11.25 cups sugar), this produces about 23.6 cups of finished jam after a 10% processing loss, which fills 24 half-pint (8oz) jars.
Standard jam recipes use 3/4 cup sugar per cup of crushed fruit (full sugar). Low-sugar recipes use 1/2 cup per cup of fruit and require special low-sugar pectin. No-sugar recipes rely entirely on pectin and fruit's natural sweetness.
High-pectin fruits (apples, grapes, citrus) don't need added pectin. Low-pectin fruits (strawberries, peaches, figs, cherries) require pectin for proper gel formation. Use about 1 packet of pectin per 4 cups of crushed fruit.
Processing times vary by jar size: 4oz jars need 5 minutes, 8oz half-pints need 10 minutes, and 16oz pints need 15 minutes. Always process in boiling water covering jars by 1-2 inches. Add 1 minute for every 1,000 feet above sea level.
Leave 1/4 inch headspace for jams, jellies, and preserves. This allows for expansion during processing while ensuring proper sealing. Too much headspace can prevent sealing; too little can cause overflow.
Properly sealed and stored jam lasts 12-18 months in a cool, dark place. Once opened, refrigerate and use within 3 weeks. If a jar doesn't seal properly, refrigerate immediately and consume within 3 weeks.
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Last Updated: Feb 13, 2026
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