How To Make Strawberry Jam Homemade


There’s a lot of recipes out there on how to make strawberry jam homemade, but this is one of the best. Puree strawberries in a food processor. Add sugar and pectin. And you’re good to go. Here are step-by-step instructions with photos. I love making Small Batch Strawberry Jam! I just don’t have the time to do it more than once a season.

Strawberries are low in calories, rich in antioxidants, fiber and vitamin C and have anti-inflammatory properties. Find out why eating strawberries could help soothe your stomach problems.

How To Make Strawberry Jam Homemade

Homemade strawberry jam in a glass jar.
Four photos with steps for making strawberry jam.

jam made from strawberries. Make your own jam at home using all those tasty, fresh berries! No canning is necessary. You may simply enjoy this jam by keeping it in your freezer or refrigerator.

Fresh lemon juice and juicy red strawberries are used to make this jam. Great for topping Belgian waffles, spreading over handmade biscuits, or using as a filling for French stuffed toast.

The Best Strawberry Jam

The Greatest way to savor all those delicious berries is with homemade strawberry jam! Making your own jams is very simple; you only need a few ingredients. Furthermore, this doesn’t require a professional canner to create. These jams can be frozen or kept in your refrigerator.

We always keep strawberry jam in our refrigerator as one of those things. Besides, homemade is always preferable! If you’re fortunate enough to have strawberry bushes in your backyard, using them to make something you can keep and consume throughout the year is a terrific idea. The markets are already brimming with luscious red strawberries for those of us without our own gardens. You won’t ever want to buy store-bought jam again after making this homemade version, which is so quick and simple to create.

How to make Homemade Strawberry Jam:

  1. Remove the stem, leaves, and center white portion at the top of the strawberries, then hull and dice them.
  2. Simmer: Bring the strawberry mixture to a simmer, when it begins to bubble around the pan’s rims. Add the sugar, lemon juice, and pectin.
  3. Use a hand potato masher or a muddler to thoroughly mash the strawberries to the desired consistency.
  4. Simmer for a further 5 minutes over medium-high heat while the strawberry jam thickens.
  5. Pour the jam into storage containers, secure the lids, and allow the jam to cool to room temperature.
  6. When jam has reached room temperature, put it in the freezer or refrigerator.

How to Store Homemade Jam:

  • Refrigerator: store in a sealed container in the refrigerator for up to one month. 
  • Freezer: store in a freezer safe, sealed container for up to 6 months.
  • Shelf: to be able to store this jam on the shelf and not in the fridge or freezer you will need to go through a canning process of sanitizing jars and sealing them. 

What is Pectin?

  • Clean and hull the strawberries, removing the stem and leaves with this huller. Dice strawberries and add to a medium size saucepan.
  • Add in the sugar, lemon juice and pectin. Stir to combine. Heat over medium heat until strawberries start to juice and simmer along the edge of the pot.
  • Mash the strawberries to a desired consistency while continuing to cook over medium heat.
  • Continue to cook the strawberries over medium heat an additional 5 minutes or until the mixture is thickened.
  • Pour the jam into jars or containers. Seal and let cool to room temperature.
  • Once cooled to room temperature store the jam in the refrigerator or freezer.

Pectin Substitutes:

  • Cornstarch: use 1 tbsp of cornstarch for every 2 cups of berries. 
  • Chia Seeds: add a thickness and texture, use 1 tbsp of chia seeds for every 2 cups of berries.
  • More Time: let the fruit and sugar cook for a longer time at a lower temperature to allow for more thickening. The resulting jam will be a little looser using this method.

Pro Tips:

  • Pots: Avoid using a cast iron, non enameled, skillet or pot. The cast iron can transfer flavors into the jam you’re making. 
  • Freezing: If planning to freeze the jam make sure you leave space at the top of the jar for expansion during freezing. 
Strawberry jam in a jar with a wooden spoon in it.


Homemade Strawberry Jam. Use all those fresh, juicy berries to make your own jam at home! No canning required. Simply store this jam in your refrigerator or freezer to enjoy.


  • 2 lbs strawberries
  • 1½ cups sugar
  • 1 tbsp lemon juice freshly squeezed
  • 2 tbsp powdered fruit pectin


  • With this huller, clean the strawberries and remove the stem and leaves. Strawberries should be diced and added to a medium saucepan.
  • Pectin, sugar, and lemon juice should all be added. To blend, stir. Strawberries should be heated over medium heat until they begin to juice and simmer around the pot’s edge.
  • As you continue to boil the strawberries over medium heat, mash them until you reach the appropriate consistency.
  • Cook the strawberries for an additional five minutes at medium heat, or until the mixture thickens.
  • Put the jam in jars or other storage units. When sealed, allow it cool to ambient temperature.
  • Store the jam in the refrigerator or freezer after it has warmed to room temperature.

Strawberry Jam

This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.


  • 2 pounds fresh strawberries, hulled
  • 4 cups white sugar
  • ¼ cup lemon juice


  • Step 1Crush strawberries in batches in a large bowl until you have 4 cups of mashed berry mixture. Combine the strawberries, sugar, and lemon juice in a heavy-bottomed pan. Stir continuously until the sugar dissolves over low heat. Bring the mixture to a full rolling boil by turning the heat up to high. until the mixture reaches 220 degrees F, stirring often (105 degrees C). Leave a 1/4- to 1/2-inch headspace in hot, sterile jars before sealing. In a water bath, process. If the jam will be consumed immediately, don’t bother preparing it; simply store it in the refrigerator.

Small Batch Strawberry Jam

When you only need a tiny amount of jam—rather than 50 jars—this delectable small batch strawberry jam is ideal. Handmade is always preferable, and the same is true for this dish.

In less than 20 minutes, you can make one jar of jam to keep in the refrigerator using only strawberries, sugar, and lemon juice. It won’t last long at all!

jar of strawberry jam with a spoon in it with strawberries alongside it

UPDATE: To enhance the reading experience, this article, which was initially published in August 2017, has been updated. The recipe hasn’t changed since it’s so good. Play video Jalapeno Popper Cheese Ball

It’s strawberry season now! The other day, we were out of jam (ouch!). It’s simple to go to the shop and buy a jar, but making your own in under an hour is much more enjoyable and delicious, don’t you think?

Don’t get me wrong, shop-bought is Fantastic, but if I had a recipe for “how to make small batch strawberry jam” and the directions simply, “go to the store and purchase one,” then I wouldn’t have a food blog, so there you go.

Serving my family my handmade strawberry jam makes me feel a little proud. Look at me, I’m homemade and organic! I do make an effort to feed my family well most of the time, but we do occasionally consume Cheetos and other highly processed foods.

I don’t strive for perfection, so I suppose I can shove my arrogance away. Maybe simply say “balance”?

Condensed milk, cream of chicken soup, and homemade spice blends (Poultry seasoning, Cajun seasoning, Taco seasoning, Italian seasoning, Pumpkin pie spice, and Tuscan seasoning) are a few pantry staples that I enjoy making, but when I’m not in the mood, I definitely buy them myself.

jar of strawberry jam with a spoon showing texture with strawberries alongside it

I frequently multiply my strawberry jam recipe by two or three and simply make extra as needed. We manage quite fine because my kids are home for the summer. When I started parenting, I had no idea how much a 5- and 7-year-old son could eat!

As kids become teenagers, I fear I may have to get a second mortgage simply for groceries or invest in a lock for the refrigerator and pantry! I’m joking. I’ll barricade the entire kitchen.

The strawberry jam has a shorter shelf life than if we had canned it because we’re just storing it in the fridge till it’s all gone instead of bottling it. If it even lasts that long, it will be good for around two weeks.

How to make strawberry jam without pectin

Only one clamshell (1 lb) of strawberries are used in this recipe, and it doesn’t require pectin to set. Lemon juice and sugar alone. Nothing fancy or difficult to pronounce. I do add lemon zest, and I really enjoy the extra vivid flavor that gives the jam. Of course, you are free to skip that.

I may have had some straight from the jar, but I also used it to make a classic PB&J and spread it over some delicious handmade bread.


  • STRAWBERRIES – you’ll need about a pound
  • SUGAR– this is important for the jam to set. The amount of sugar is important!
  • LEMON – juice is essential, the lemon zest is optional!
ingredients to make strawberry jam


  1. After cleaning and slicing the strawberries, take off the green tops and hulls.
  2. Put them in a pot and thoroughly incorporate the sugar.
  3. Over medium heat, stir regularly while bringing the mixture to a full rolling boil.
  4. Once boiling, add the lemon juice and zest (if using), along with the optional potato masher-crust strawberries.
  5. For about 15 minutes, or until the jam reaches 220F, boil while stirring often. To prevent the jam from burning to the bottom of the pan, we must stir often.
  6. Pour carefully into sterile jars after it reaches the proper temperature, then let it cool to room temperature.
  7. Add a cover and chill.
  8. Use no later than two weeks (if it lasts that long).

Strawberry Jam Recipe

overhead shot of easy homemade strawberry jam in a clear glass jar with two strawberries and a pink crocheted doily on the table.

Making my simple small batch strawberry jam recipe is the best way to celebrate the arrival of spring. This straightforward recipe, which only calls for three ingredients and does not include pectin, is far nicer than the stuff you would buy at the grocery store and requires very little work.

Regarding This Recipe

I wanted to offer this simple recipe for homemade strawberry jam because strawberry season is currently in full force. If you are anything like me, your refrigerator and countertops are probably covered in several pints of fresh strawberries. This is the ideal technique to save them if any of them start to go a little floppy.

Every time we want a quick breakfast or brunch, this absurdly simple strawberry jam comes in useful. The strawberries only need to be chopped, cooked in a skillet with sugar, and occasionally stirred. It is the ideal recipe for multitasking in the kitchen because it just needs a little bit of talent, but some babysitting.

To give the jam a little more brightness, I added some freshly squeezed lemon juice (the third ingredient), but you are welcome to omit it if you like. On the other hand, you can also add lemon zest to give it extra pungency if you enjoy the combination of sweet and sour flavors.

In the past, I’ve even used powdered jaggery for sugar when making this jam. Depending on your tastes, you are free to use either cane sugar, brown sugar, raw sugar, or jaggery.

In the end, this is more of a process for making strawberry jam than a recipe that must be exactly followed. The ratios are easily multipliable by two or three. You can modify the jaggery, lemon juice, and sugar proportions to suit your preferences and the sweetness of the strawberries.

How To Make Strawberry Jam


  1. Thoroughly rinse 600 grams of organic strawberries in a strainer or colander. Drain all the water, then either let them dry naturally or use a fresh kitchen towel to pat them dry. You only need to give strawberries that are organic a few rinses in water.

But for strawberries that weren’t grown or produced organically, soak them for approximately 5 minutes in water that also contains a little bit of baking soda, some vinegar, and 1 to 2 tablespoons of water.

After draining the water, give them another brief soak in fresh water. Rinse once more under running water. Remove all of the water. They should be spread out on kitchen towels or placed in a colander or strainer to air dry naturally.

strawberries in a colander after rinsed with water and then dried naturally

2. Remove the stem tips and leaves of the strawberries and slice or chop them. After chopping, you should get approximately 5 cups of chopped strawberries.

sliced strawberries on a cutting board.

3. Add the strawberries and 2 cups (400 grams) of white sugar or raw sugar to a heavy-bottomed saucepan. Jaggery (Indian unrefined cane sugar) can be used in place of the sugar if you prefer.

strawberries and sugar added to a saucepan.

4. Add 2 tablespoons lemon juice.

lemon juice added to saucepan.


5. Mix thoroughly and keep the pan over low to medium-low heat.

strawberry mixture set over low heat.

6. As the strawberries simmer, you will see them begin to leave their juices.

berries have begun to release their juices.

7. Stir at intervals till the strawberries soften and are cooked. You will see the strawberries floating in their juices.

strawberry jam mixture is simmering, looking quite thin still.

8. Continue to simmer as the juice and strawberries bubble and reduce slowly.

9. Keep on stirring often as the jam mixture is reducing. The juice will thicken slightly and the strawberries themselves will soften and become mushy.

silver spoon showing soft consistency of softened strawberries.

10. Reduce the flame to low or medium-low and continue to simmer and reduce the jam mixture.

11. The juice will thicken considerably as you go on simmering. Do remember to stir regularly.

pink foam is centered in the pan, indicating that the strawberry jam is ready.

12. It will look translucent and gelatinous and should start leaving the sides of the pan. It took me about 50 minutes – start to finish – to cook the jam.

When the mixture starts to leave the sides of the pan, it means it’s done.

Note that the timing will vary with the heaviness, volume and size of the pan and the intensity of heat.

easy strawberry jam in the saucepan after cooking.

Strawberry Benefits For Stomach

1. They are an excellent source of folate. Strawberries are an amazing source of folate (the folic acid found in food). Inadequate amounts of folate in the aging population can contribute to atherosclerosis, vascular disease and even a decline in cognitive function. Medications used for conditions like rheumatoid arthritis can actually deplete folic acid in the body, so stock up on strawberries to replenish!

2. They could reduce the risk of cardiovascular disease. Strawberries are being studied for their unique ability to suppress the inflammatory responses of the body and reduce our risk of hypertension by lowering LDL cholesterol. A 2013 study published in Circulation found women who ate three or more servings of strawberries and blueberries in a week reduced their risk of heart attack by 32 percent.

3. There’s more than enough vitamin C. Strawberries contain more than 100 percent of our daily recommended intake of vitamin C in just one cup. Recent studies show that when vitamin C is consumed during times of stress, it actually has the ability to decrease our blood pressure to a normal level, preventing the development of hypertension — especially in kids.

4. They’re a great source of fibre.
 Strawberries are high in fibre, which is important for moving food through your digestive system and helping bowel movements. This can help improve digestion, especially for those with constipation or irregular stools.

5. They’re high in antioxidants. Strawberries contain anthrocyanin, which is a powerful antioxidant that protects us from the damaging effects of our environment, especially the sun. The antioxidant power of the anthrocyanins found in strawberries lasts up to 24 hours after consumption; this makes them a great defence against free radical damage.

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