Made with just 4 ingredients, this Strawberry Jam recipe is quick and easy to make with no canning equipment required. Enjoy on toast or biscuits for a fun summer treat.
This strawberry jam is one of the few homemade jam recipes I make every year. Like my Christmas jam and peach jam, it’s very simple to make with fruit, pectin, and sugar. I prefer to make this with fresh strawberries, just like in my strawberry sauce recipe, so it’s one I tend to make in the summer. It’s a simple way to add a pop of sweet strawberry flavor to biscuits and toast. The boys have even been known to use it to make a PB&J sandwich!
If you prefer jam made without pectin, be sure to check out my strawberry rhubarb jam. The tartness of the rhubarb allows for enough sugar to be added to take the place of the pectin, while still keeping that yummy strawberry flavor.
Why This Strawberry Jam Recipe Is So Good
- Made with fresh strawberries. This jam is made with juicy, fresh strawberries, I like to leave my jam on the chunkier side for that reason, so that there are actual bites of strawberry remaining. It’s one of my favorite recipes to make in the summer!
- Only 4 ingredients. The only things needed to make this strawberry jam are fresh strawberries, lemon juice, pectin, and sugar. It doesn’t get easier than that!
- Stores well. This is a refrigerator jam recipe, which means it can’t be stored in the pantry. But that doesn’t mean you need to eat the entire jar in a couple of days! When stored properly in a mason jar, this jam lasts for weeks in the fridge and months in the freezer.
What You’ll Need
Here’s an overview of the four ingredients needed to make this homemade jam. Be sure to scroll down to the recipe card below for the exact measurements.
- Strawberries – Fresh, ripe strawberries are perfect for this jam. Hull and halve them first.
- Lemon juice – Provides some acidity to balance the sweetness and help the jam set.
- Pectin – I used Sure-Jell powdered pectin. This is what helps the mixture thicken and creates the jam-like texture.
- Granulated sugar – While some refrigerator jam recipes allow for the amount of sugar to be adjusted, this one isn’t one of them. Do not reduce the sugar in this recipe, as it’s necessary for the pectin to set properly.
Can I Make This Jam With Frozen Strawberries?
I prefer to make this jam with fresh strawberries. However, it can be made with frozen strawberries in a pinch. Allow them to thaw completely and drain any excess liquid before mashing to prevent watery jam.
How To Make Strawberry Jam
I love that anyone can make this homemade jam, even if they don’t have any canning equipment. The printable instructions can be found in the recipe card below.
- Mash the strawberries. Use a fork or potato masher to mash the strawberries to your desired consistency.
- Add the pectin. Stir in the lemon juice and pectin.
- Boil. Bring the mixture to a boil over medium-high heat, stirring constantly. Dump the sugar in and stir until it dissolves. Bring the mixture back to a full rolling boil. Let it boil for a minute, continue to stir constantly.
- Skim. Remove the jam from heat. Use a spoon to skim any foam off the surface.
- Fill the jars. Ladle the hot jam into clean mason jars. Leave ¼ inch of space at the top. Let the jars cool to room temperature, then screw on the lids and refrigerate or freeze.
Tips for the Best Jam
If this is your first time making homemade strawberry jam, here are a couple of things to keep in mind.
- Use clean jars. Make sure the jars are clean and completely dry before filling to avoid contamination.
- Get the perfect texture. If you prefer a chunkier jam, mash the strawberries less or leave some pieces intact. For a smoother texture, pulse the strawberries in a blender. A fork can be used in place of a potato masher as well.
- Add another flavor. For extra flavor, you can add a teaspoon of vanilla extract or a pinch of cinnamon after removing the jam from the heat.
- What if my jam doesn’t set? If the ingredients are measured properly and cooked to a rolling boil for 1 minute, there shouldn’t be any problems with the texture. However, if the jam doesn’t set as expected, it can still be used as a strawberry sauce for pancakes, waffles, or ice cream.
- How much does this recipe make? This strawberry jam recipe makes about 4 cups of jam, which is enough to fill 4 half-pint mason jars.
Ways To Use It
This strawberry jam is perfect for smearing on a freshly baked homemade biscuit, toast, or English muffin in the morning.
It can also be used as a topping for pancakes and waffles or swirled into yogurt.
Proper Storage
This strawberry jam recipe is not shelf-stable, so it must be stored in the refrigerator or freezer.
- Fridge: This jam will last in the fridge for up to 3 weeks when stored in a tightly sealed mason jar.
- Freezer: It can also be frozen for up to 6 months. Place in the fridge to thaw overnight when you’re ready to use it.
Strawberry Jam
Ingredients
- 24 ounces fresh strawberries hulled and halved (1 ½ pounds)
- 2 tablespoons lemon juice
- 1.75 ounces Sure-Jell powdered pectin 1 package
- 3 ½ cups granulated sugar
Instructions
- Mash the strawberries in a large pot with a potato masher or fork until they reach your desired consistency.
- Stir in the lemon juice and pectin until well combined.
- Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly.
- Add the sugar all at once and stir until it dissolves completely.
- Bring the mixture back to a full rolling boil (a boil that doesn’t stop bubbling when stirred) and let it boil for 1 minute while stirring constantly.
- Remove the pot from the heat and skim off any foam from the surface with a spoon.
- Ladle the hot jam into clean mason jars, leaving about ¼ inch of space at the top.
- Let the jars cool to room temperature, then screw on the lids and store in the refrigerator for up to 3 weeks or in the freezer for up to 6 months. Enjoy!
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