Have you ever wondered how to make strawberry jam? It’s surprisingly easy to make strawberry jam. The process is even easier if you’re using a slow cooker. This simple homemade strawberry jam recipe is great for novice bakers.
I love strawberry jam! I’m going to show you how to make strawberry jam step-by-step. I hope you enjoy this awesome recipe, it’s definitely a keeper!
This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious
Cook:20 minsTotal:40 minsPrep:20 minsServings:40Yield:5 cups
Decrease Serving40Increase ServingAdjustOriginal recipe yields 40 servingsIngredient Checklist
- 2 pounds fresh strawberries, hulled
- 4 cups white sugar
- ¼ cup lemon juice
- Step 1In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.
HOMEMADE STRAWBERRY JAM
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.
This jam is made with juicy red strawberries with a hint of fresh lemon juice. Perfect for spreading onto some homemade biscuits, use as a filling for some French Stuffed Toast, or as a topping for some Belgian Waffles.
The Best Strawberry Jam
Homemade Strawberry Jam is the BEST way to enjoy all those fresh berries! It’s so easy to make your own jams, only a handful of ingredients are required. Plus you don’t need to be an expert canner to make this. Simply store these jams right in your refrigerator or freeze them
Strawberry jam is one of those things we have in our refrigerator at all times! And as always, homemade is better! If you’re lucky enough to have strawberry plants in your backyard this is a great way to use them and create something you can store and enjoy through the months. For those of us without our own garden, the markets are currently overflowing with juicy red strawberries right now. This homemade jam is so quick and easy to make you will never want to go back to store bought again!
How to make Homemade Strawberry Jam:
- Clean and Dice: Hull the strawberries, removing the stem, leaves and the center white section at the top of the berries, then dice.
- Simmer: Bring the strawberries, sugar, lemon juice and pectin to a simmer, where it starts to bubble along the edges of the pan.
- Mash: mash the strawberries using a hand potato masher, or a muddler, until desired consistency is reached.
- Cook: continue to cook as the strawberry jam thickens at medium high heat for another 5 minutes.
- Cool: pour the jam into storage containers, seal, and let cool to room temperature.
- Store: Once jam has cooled to room temperature, store in refrigerator or freezer.
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?
Pectin is a naturally occurring, vegan, starch that reacts with acid and sugar to thicken. This is what makes jams and jellies set up nice and thick. Pectin occurs naturally in fruits, however, strawberries have a naturally low amount. This is why adding pectin to strawberry jam helps make the texture we are more used to getting when we purchase jam from the market.
Pectin can be found in most markets. It is a powder similar to gelatin or jellos and is usually found next to them at the market.
- 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.
- 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.
- Preparation and cooking time
- Prep:20 mins
- Cook:40 mins
- Plus overnight macerating
- Makes 3-4 jars
James Martin’s step-by-step guide to making homemade preserve – the resulting jars are ideal for gift hampers
- 1kg hulled strawberry
- 750g jam sugar
- juice 1 lemon
- small knob of butter (optional)
- STEP 1Prepare the strawberries by wiping them with a piece of damp kitchen paper. (Wiping the strawberries rather than washing them ensures the fruit doesn’t absorb lots of water – too much water and the jam won’t set easily.) To hull the fruit, use a knife to cut a cone shape into the strawberry and remove the stem. Cut any large berries in half.
- STEP 2Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for 12 hrs or overnight. This process helps the sugar to dissolve, ensures the fruit doesn’t disintegrate too much and helps to keep its vibrant colour.
- STEP 3Before starting the jam, put 2 saucers in the freezer. Tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.
- STEP 4When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set, and it may contain crystallised lumps of sugar.)
- STEP 5Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat. If you don’t have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn’t flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again. Repeat until ready.
- STEP 6Use a spoon to skim any scum that has risen to the surface and discard this. Do this only once at the end, rather than constantly during the boiling stage, to reduce wastage.
- STEP 7Add a knob of butter, if you like, to the finished jam, and stir in to melt. This will help to dissolve any remaining scum that you haven’t managed to spoon off the top. Leave the jam to settle for 15 mins – this will ensure that the fruit stays suspended in the mixture and doesn’t all float to the top of the jam jar. Meanwhile, sterilise your jars.
- STEP 8Ladle into warm jars, filling to just below the rim. Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.
STRAWBERRY & BLACK PEPPER JAM
Stir 1 tbsp cracked black peppercorns through the jam while it is cooling.
STRAWBERRY & TARRAGON JAM
Stir 2 tbsp chopped tarragon through the jam before ladling into jars.
STRAWBERRY & VANILLA JAM
Scrape the seeds from 2 vanilla pods into the strawberries as you toss with the sugar, then poke the scraped pods in, too. Take them out before ladling the jam into jars.
STRAWBERRY & ROSE WATER JAM
Add 2 tbsp rose water along with the lemon juice.
CHOOSE THE BEST
Use a preserving pan that is enamel-lined or made of nonreactive metal, such as stainless steel (copper is also fine). Cast-iron and aluminium pans will react with the acidity of the jam, tainting it with a metallic taste. A wide pan – big enough so that the fruit comes no more than halfway up the side – is better, as the jam will reach setting point more quickly. Also, pick slightly underripe berries, as their pectin levels will be higher. (Pectin helps the jam to set.)
Easy Strawberry Jam Recipe with no pectin
Who’s ready to make an easy Strawberry Jam with all those sweet delicious strawberries in season right now? You’re in luck, this simple No Pectin Strawberry Jam Recipe is made with only strawberries, sugar, and a bit of lemon. Couldn’t be easier!
The Best Homemade Strawberry Jam Recipe
Have you ever wondered how to make Strawberry Jam? It’s surprisingly easy. I have an amazing small batch strawberry jam recipe to share with you today. I make this jam every year after we visit our local strawberry farm.
The beauty of this simple homemade strawberry jam recipe is in the use of fresh strawberries, lemon juice, and sugar instead of pectin to make the strawberry jam set.
Why This Easy Strawberry Jam Recipe Works
- Simple Ingredients – All you need is strawberries, sugar, lemon juice! The sugar and lemon juice work together with the natural pectin already found in strawberries and lemon to make the strawberry jam set. (Lemon juice also helps prevent the growth of bacteria.)
- Fast – Takes only about 20 minutes!
- Tastes amazing – The flavor of homemade jam just doesn’t compare to store-bought!
Didn’t the strawberry jam turn out gorgeous!? I’m not kidding when I say this jam recipe is easy. And only takes about 20 minutes to cook!
Ingredients In This Small Batch Strawberry Jam Recipe
Want to give this recipe a shot? To make the Strawberry Jam, you need 3 ingredients. (Scroll to the bottom of the post for the full printable recipe card.)
- Strawberries | Fresh or frozen berries work for this recipe, hulls removed. If you use frozen, thaw them first, or you will need to allow for extra cooking time since you will be cooking from frozen
- Sugar | Granulated sugar.
- Lemon juice | Fresh is best, but bottled works too.
That’s it! No pectin, no water, no extras. Making jam is super simple. All it takes is a bit of time stirring your pot on the stove.
Instructions To Make Strawberry Jam
- In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.
- Stir over med-low heat until the sugar is dissolved.
- Increase heat to med-high and bring mixture to a full rolling boil.
- Reduce heat to medium, stirring frequently, mashing the strawberries as you stir. Continue to simmer, until the jam is thickened and bubbles completely cover the surface of the jam. (about 10 minutes.)
- Transfer jam to a jar and let cool to room temperature.
- Seal jars and store them in the refrigerator.
I’ve gotten a few questions and comments about this recipe over the years. I’ve tried to get them answered all in one place for you today, feel free to leave a comment if you have a question I have not answered. Also, be sure to check the comment section- tons of good info there!
How To Know When Jam Is Done
The simplest way is to use a thermometer to check the temperature. You will want the jam to reach 220°F. 220°F is the heat point at which the sugar bonds with the pectin and forms a gel. Keep in mind, it can take 24-48 hours for the jam to fully set up. So if your jam is still on the thinner side, don’t worry. Know that as it sits in the fridge it can set up more. (more info below on what to do if your jam never sets up.)
Another method to test if the jam is ready is the “plate in the freezer” method. (Remove jam from heat while conducting the test.) Place a small plate in the freezer when you begin cooking your strawberry jam. When you’re ready to test to see if the jam will set, remove the plate from the freezer and place a quarter size amount of the jam in the center of the plate. Place the plate back in the freezer for one minute. After a minute, run your finger through the jam on the plate. If it wrinkles and is gel-like, the jam is ready. If the jam “fills in” the line you made with your finger, you should cook the jam for another few minutes.
Can I Double This Homemade Jam Recipe?
Yes, you can double this Strawberry Jam recipe. Keep in mind you will need to cook the jam for longer if you increase the ingredients. (see tips above on how to know if your jam is done.
Can I Make This Recipe Sugar Free?
If using artificial sugar, you can help your jam gel by adding 2.5 tablespoons of chia seeds at the end of the cooking time.
Can I Freeze Strawberry Jam?
Yes, you can! The even better news is that you can freeze it right in the jar. Just make certain that you leave some space at the top as it will expand a tiny bit when freezing. This way, you can make several jars in batches and just pull one from the freezer to unthaw when you’re running low.
How Do You Can Strawberry Jam For Pantry Storage:
This recipe is perfect for water bath canning. I have the Ball Home Canning kit. It contains everything you need for water bath canning. How to can your strawberry jam:
- Wash jars and lids (I use the sterilize function on my dishwasher. Use whatever size jar you like. (I prefer the 8 oz jars for this recipe.)
- Spoon the strawberry jam to the jar, leaving 1/4 inch headspace. Use a skinny spatula to help remove air pockets.
- Wipe down jar rims and add the lids. Seal to fingertip tightness. (Screw the lid on till you feel resistance. Too loose, jar won’t seal, too tight air won’t release properly.)
- Process for 5 minutes in the boiling water bath. Turn off the heat and let the jars sit in the water for another 5 minutes.
- Remove jars and let cool 12 to 24 hours. Check the seal by removing the band and pressing the center of each lid. If you are able to indent the lid, your jam did not seal properly. Store in a cool dry location for 1 for best quality, but maybe good for up to 2 years. Be sure to test your jar for spoilage before using it.
Keep in mind, higher altitudes affect boiling and you will need to process the jam differently. (I believe I read boiling points are lower at high altitudes.)
How Long Does Homemade Strawberry Jam Last In The Fridge?
For best results use the opened jar of jam within 10 to 14 days. Sealed and unopened, your homemade should keep in the fridge between 1 to 3 months. In the freezer, it should last about a year.
Can I Use Frozen Strawberries To Make Jam?
Yes, you will most likely need to increase the cooking time as frozen strawberries tend to be more watery (and they are frozen rather than room temp.) You can also use a thermometer to help determine when your jam is done. (When the jam reaches 220 F, it should be ready.)
Can I Use This Strawberry Jam Recipe With Other Fruits?
The cooking process of this jam will work fine with other fruits, but you will need to take into consideration the sweetness level of whatever fruit you are using. If it’s not very sweet fruit, you may need to increase the amount of sweetener that you’re adding during the cooking process. Check out my Blueberry Jam Recipe and my Peach Jam Recipe.