Jars Needed
24 jars
Sugar
11.3 cups
Process Time
10 min
Jars Needed
24
8oz jars
Sugar
11.3
cups (4.95 lbs)
Total Yield
23.6
cups of jam
Pectin
4 pkt
Lemon Juice
8 tbsp
Process Time
10 min
| Fruit | Cups/Lb | Best For |
|---|---|---|
| Strawberry | 3 | Jam, Preserves |
| Blueberry | 3.5 | Jam, Jelly |
| Peach | 2.5 | Jam, Butter |
| Apple | 3 | Jelly, Butter |
| Grape | 2.5 | Jelly, Jam |
| Fig | 2 | Jam, Preserves |
Sterilize Jars
Boil jars and lids for 10 minutes before filling.
Leave 1/4" Headspace
Allow room for expansion during processing.
Test for Gel Stage
Use a cold plate test: if jam wrinkles when pushed, it's ready.
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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.
| Fruit (5 lbs) | Cups Crushed | Yield (full sugar) | Half-Pint Jars |
|---|---|---|---|
| Strawberries | 15 cups | 23.6 cups | 24 |
| Peaches | 12.5 cups | 19.7 cups | 20 |
| Blueberries | 14 cups | 22.1 cups | 23 |
| Raspberries | 12 cups | 18.9 cups | 19 |
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.
| Sugar Level | Ratio (cups sugar per cup fruit) | Pectin Type | Shelf Life |
|---|---|---|---|
| Full sugar | 3/4 cup | Regular pectin | 12–18 months |
| Low sugar | 1/2 cup | Low-sugar pectin | 10–12 months |
| No sugar | 0 cups | No-sugar pectin | 6–9 months |
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.
| Jar Size | Processing Time (sea level) | At 3,000 ft | At 6,000 ft |
|---|---|---|---|
| 4 oz jelly | 5 min | 8 min | 11 min |
| 8 oz half-pint | 10 min | 13 min | 16 min |
| 16 oz pint | 15 min | 18 min | 21 min |
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: Mar 26, 2026
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