How To Make Strawberry Jam Easy

Do you know how to make strawberry jam? Making strawberry jam is so easy, and can be done quickly. This will become your favourite recipe!

Making strawberry jam is a great way to preserve your entire harvest in a delicious way. I almost made it easy for you by using your frozen strawberries, but you’ll be surprised how simply easy it is with fresh strawberries too!

How To Make Strawberry Jam Easy (No Pectin)

With only four ingredients, this easy strawberry jam couldn’t be easier to make — and it doesn’t require any pectin! Packed full of flavor from fresh strawberries, it beats the grocery store version any day. 

Have you ever tried making jam from scratch?

For the longest time, I was too terrified to give it a go, but I have found that jam is honestly easier to make than you would expect. You just need a few tricks up your sleeve!

And what better jam to make than fresh strawberry jam? It was always my favorite kind of jam growing up, so it brings me such joy to make it from scratch.

What You’ll Need

Here’s a quick overview of some of the ingredients and tools needed to make this jam. The full recipe can be found at the bottom of the post!

Ingredients

• Strawberries – You can use either fresh or frozen strawberries! Be sure to chop the strawberries as finely as possible for a smoother jam.
• Granulated sugar – Sugar helps jams set when cooking, and it also acts as a preservative, so be sure to use the full amount when making this recipe.
• Lemon juice – Since jam requires so much sugar, it’s important to add a bit of lemon juice to cut the sweetness.
• Kosher salt – Last but not least, don’t forget a pinch of salt!

Equipment

• Medium saucepan – To make this recipe, you’ll want to cook all the ingredients in a medium saucepan. The jam will bubble up as it cooks, so it’s important to use a saucepan with higher sides.
• Heatproof spatula – To keep the jam from sticking to the bottom of the pan, you’ll want to constantly stir it using a heatproof spatula. I personally like to use silicone spatulas when making jam since they’re so flexible and can last a long time.

How to Make This Recipe

Now that you’ve got your ingredients ready, let’s make some strawberry jam! Here’s a quick overview of how to make it:

1. Finely chop the strawberries. You don’t need to be too exact when doing this — just try and chop the strawberries as small as possible. The larger the strawberries are, the more chunky your jam will be. (Image 1)

2. Combine all the ingredients in a medium saucepan. Stir everything together, then heat the mixture over high heat and stir constantly with a heatproof spatula. As the mixture starts to bubble up, reduce the heat to medium-low. (Image 2)

3. Cook the jam until it is thick and viscous. The cooking time will depend on your stove and heat, but this process usually takes me 10-15 minutes. To test if the jam is ready, I usually like to run my spatula along the bottom of the saucepan in a straight line. If it takes more than a second for the line to fill back up, the jam is ready to come off the heat. (Image 3)

4. Remove the jam from the heat and transfer it to a heatproof container. Let it cool completely at room temperature, then transfer to the fridge. (Image 4)

Tips to Make Perfect Strawberry Jam

Here are a few tips to keep in mind when making this recipe:

• Cut up the strawberries as small as possible. To be honest, this part takes the longest in this recipe, but I promise it’s worth it. If you use larger chunks of strawberry instead, the jam will end up a lot chunkier.
• While the jam is cooking, stir frequently with a heatproof spatula. As the jam cooks, it can easily start to burn on the bottom of the saucepan. By stirring the jam frequently, you help distribute it evenly throughout the saucepan and prevent any burning.
• Make this jam in small amounts. When it comes to making jam, I don’t recommend doubling or tripling the recipe. If you try and make too much jam at once, it’s easy for the fruit to overcook. Instead, you’ll want to make this jam in several batches if you want to increase the amount.

Common Questions About This Recipe

These are some questions I frequently hear about this jam. If you have a question that isn’t answered below, feel free to leave it in the comments.

How do you know when jam is ready? 

When I first started making jam, I overcooked it over and over again. Keep in mind that the jam will continue to thicken up once you take it off the heat! I can usually tell that the jam is ready once it starts to stick to the bottom of the saucepan.

You can also try putting a spoon or lid in the freezer, then dropping some of the jam on it. Run your finger or another utensil through the jam, and if the jam wrinkles, it’s usually ready (this video shows what that looks like).

Can you use frozen strawberries to make this jam? 

Of course! I personally love to make jam when I have lots of extra berries lying around in the freezer. If you are using frozen strawberries, you can simply follow the recipe as written — it just might take a bit longer for the strawberries to break down.

How long will this jam last? 

Stored in an airtight container in the fridge, this jam will usually last up to 1 month. This time will vary, so keep an eye on it! You should toss the jam if you start seeing any mold growing on the top.

How to Store & Freeze

To store: You can store this jam in an airtight container in the fridge for up to 1 month.

To freeze: Let the jam cool completely at room temperature, then transfer to a jar or freezer-safe container. Be sure to leave at least ¾-inch free space at the top of the jar to allow for expansion in the freezer. Then, you can store the jam in the freezer for up to 6 months.

Easy Strawberry Jam (No Pectin)

With only four ingredients, this easy strawberry jam couldn’t be easier to make — and it doesn’t require any pectin! Packed full of flavor from fresh strawberries, it beats the grocery store version any day.

Ingredients

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• 2 ⅓ cups (460g) fresh or frozen strawberries, finely chopped 
• ¾ cup (150g) granulated sugar 
• 1 teaspoon lemon juice 
• Pinch of kosher salt 

Instructions

1. In a medium saucepan, add the strawberries, granulated sugar, lemon juice, and kosher salt, and stir to combine. Heat mixture over high heat, stirring constantly with a heatproof spatula. Once the mixture starts to bubble up, reduce the heat down to medium-low.
2. Cook the mixture for 10-15 minutes, stirring constantly, until the jam is thick and viscous. To test if the jam is ready, I usually like to run my spatula along the bottom of the suacepan in a straight line. If it takes more than a second for the line to fill back up, the jam is usually ready. I like to err on the side of caution and take the jam off almost too early — if it doesn’t set enough, you can always return it back to the heat. 
3. Once ready, remove the jam from the heat and transfer it to a heatproof container. Let the jam cool completely at room temperature, then transfer it to the fridge.
4. Stored properly in an airtight container, this jam will usually last for up to one month in the fridge and up to six months in the freezer.

EASY STRAWBERRY JAM

EASY, NO PECTIN STRAWBERRY JAM TO BE ENJOYED ON WARM, BUTTERED TOAST OR DOLLOPED ONTO SCONES WITH LASHINGS OF WHIPPED CREAM? YES PLEASE!

Yep, me again on that preserves/pickle train. You guys, I think if my kids stand still long enough they might end up in a jar. I’m so obsessed with preserving, I really can’t get enough. And this strawberry jam is just another one of those recipes. In our house, jam is a pretty big deal. My kids have peanut butter and jam sandwiches regularly, Abi and I love it with cheese on toast (to the boys’ disgust) and I dollop it generously on scones with whipped cream whenever we decide to have an impromptu tea party. And there’s nothing that beats a jar of home-made jam, let me tell you.

It’s also one of those things that make you feel like a cooking boss when you make it. Along with baking your own bread, making your own jam is just SO domestic and SO awesome, I brag about it to anyone that will listen. It’s something our grannies and moms used to do but we don’t and that has to change. Luckily for us, brands like Ball® jars are bringing the sexy back when it comes to preserving (love a little JT, I do.) I’m working with them on their #PreservingTastes campaign and honestly, I’m having the best time. They’ve sent me a lovely hamper filled with all their beautiful jars as well as their starter kit which includes everything you need to start preserving.

Easy strawberry jam

Easy, no pectin strawberry jam perfect for spreading onto toast or dolloping onto scones with lashings of whipped cream.

Course: Jam, preserves

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Ingredients

• 4 cups chopped strawberries
• 2 cups sugar
• 1/4 cup freshly squeezed lemon juice
• 1 vanilla pod

Instructions

• First, prepare your preserving pot. Wash jars, lids and bands in hot, soapy water. Heat jars in simmering water. Set lids and bands aside.
• Combine the crushed strawberries, lemon juice, vanilla and sugar in a large saucepan. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Boil, stirring frequently, until mixture thickens and gels (approximately 15 minutes). To test if the jam is ready, spoon a little onto a small plate and wait 30 seconds. Drag your finger through the jam and if the remaining jam doesn’t “bleed” back, the jam is ready. Remove the jam from the heat and skim off any foam that may have risen to the top.
• Ladle the hot jam into hot jars, one at a time, leaving 1/4 inch (0.5cm) headspace. Wipe the rim of the jar and center on the lids. Apply the bands and adjust to fingertip tight.
• Process the filled jars in boiling water for 10 minutes. Remove pot lid. Wait 5 minutes, then carefully remove jars, cool and store up to 1 year in the pantry.

Homemade Strawberry Jam

The best homemade strawberry jam that’s super easy to make and beats out store bought any day! Fresh, flavorful and so fun to make. 

One of our favorite family traditions during the summer is to go strawberry picking. We end up with tons of fresh strawberries and are always looking for delicious ways to use them up. Making homemade strawberry jam is at the top of our list, as well as a strawberry rhubarb crisp or my fresh strawberry pie.

I remember helping my grandma make this homemade strawberry jam as a little girl and it has been a favorite of mine ever since! I only make it once a year because it is definitely a treat, but it brings back wonderful memories from my childhood when I helped my grandma in the kitchen. She always said I was the best “taste tester.” I was always happy to have that job! 😉

This homemade jam is so delicious and is such a fun summer recipe to try out. It tastes absolutely amazing on a piece of toasted bread and is so much better than store bought! I also love to give this strawberry jam recipe as a gift…it’s thoughtful and is more personalized.

Ingredients

• Fresh strawberries
• Sugar
• Lemon juice
• Powdered fruit pectin
• Water

How to make strawberry jam

Homemade jam is actually really easy to make and tastes SO much better than store bought jam. Find the printable recipe below.

1. Blend: Place strawberries in a blender with the lemon juice. Pulse the strawberries about 5-10 times.
2. Add sugar: Pour strawberries into a large bowl and then stir in sugar. Stir for about 2-3 minutes and then let sit for 15 minutes.
3. Boil: Bring fruit pectin and water to a boil in a saucepan over medium-high heat.
4. Stir: Pour mixture into the strawberries, stir and let rest another 2-3 minutes.
5. Jar: Next pour the homemade jam into jars (leaving about 1/2 inch from the top) and place lids on.

Cooking tips

• If you don’t have a blender, you can use a potato masher as well. I use my Blentec for everything! 🙂
• I have to say my strawberry huller is amazing too. It made prepping the strawberries that much easier!
• Don’t skip out on the lemon juice! The lemon helps set the jam and prevents the growth of bacteria.
• Use the regular powdered fruit pectin, not instant.

Storage

I love to use mason jars to store my strawberry jam. When filling them up, just make sure to leave about 1/2 inch room from the top (this ensures they won’t explode in the freezer). The jam will need to set, so let the jars sit on the counter for 24 hours before storing. Then store in the refrigerator for up to 3 weeks or in the freezer up to a year.

Favorite ways to use homemade jam:

• Spread it on a piece of homemade bread (my favorites are artisan, french or white)
• Add as a topping on breakfast recipes like crepes, pancakes, biscuits or waffles
• On baked desserts like strawberry crumb bars and peanut butter and jelly cookies
• As a topping for vanilla ice cream or a banana split
• Add to a charcuterie board on top of baked brie

Strawberry Jam Recipe

The best homemade strawberry jam that’s super easy to make and beats out store bought any day! Fresh, flavorful and so fun to make. 

Cook Time: 30 mins

Total Time: 30 mins

Equipment

• 5 half-pint containers

Ingredients 

• 2 pints fresh strawberries (washed and stems removed)
• 4 cups granulated sugar
• 1/2 teaspoon lemon juice
• 1.75 ounces powdered fruit pectin (regular, not instant)
• 3/4 cup water

Instructions

• Place strawberries in a blender with the lemon juice. Pulse the strawberries about 5-10 times. Note: You’ll want to still see little pieces of strawberries.
• Pour the crushed strawberries into a large bowl and then stir in sugar. Stir for about 2-3 minutes and then let sit for 15 minutes.
• Combine the fruit pectin and water in a small saucepan. Bring to a boil over medium-high heat and boil for one minute. Pour the boiling water into the strawberries, stir and let rest for 3 minutes.
• Next pour the jam into jars (leaving about 1/2 inch from the top) and place lids on. Let the jars sit on the counter for 24 hours so they can set. Then place in the freezer for up to 1 year.