Strawberry jam is a classic, beloved spread perfect for adding a touch of sweetness to breakfast, snacks, or desserts.
With just a few simple ingredients, including fresh strawberries, sugar, and lemon juice, you can easily make homemade strawberry jam that is bursting with flavor and much healthier than store-bought versions.
How to Make Strawberry Jam
Note: The full instructions are provided in the recipe card below.
Place the mashed strawberries and sugar in a large, heavy-bottomed saucepan and stir to combine. Heat the mixture over medium-high heat, stirring frequently, until the sugar dissolves. Add the lemon juice and stir to combine.
Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, for about 30-45 minutes or until the jam has thickened and reached the desired consistency.
To test if the jam has been set, place a small amount on a chilled plate and let it cool for a few minutes. Run your finger through the jam. The jam is ready if it leaves a clear path and doesn't fill in with the liquid.
Remove the jam from the heat and let it cool slightly. Skim off any foam that has formed on top, if desired.
How to Process Fruit Preserve Jars:
Using a clean spoon, fill the sterilized jars with hot strawberry jam, taking the required headspace into account. Stir with a clean small spatula to eliminate any air pockets, then wipe the rims clean with a damp paper towel.
(Any residual stickiness or seeds will affect the seal.) Place sterilized lids on the jars. Screw on the sterilized bands until snug. Place a rack in the bottom of a pot, fill halfway with water, cover, and bring to a gentle boil.
Using a jar lifter, lower the sealed jars into the pot. The water must cover the jars by 1 inch (add boiling water, if needed). Cover the pot and process for 10 to 15 minutes.
Turn off the heat and uncover the pot; let the jars sit in the water for 5 minutes, then remove to a kitchen towel with a jar lifter. Let cool at room temperature for 12 to 24 hours. Check the seal: The lids should be flat.
Sealed jars can be stored in a cool, dark place for a year. (Refrigerate after opening.) If they’ve popped, you can keep the Strawberry Jam in the fridge for up to 1 week.
Overall, it's important to remember that substitutions can affect the outcome of the jam, so it's best to experiment with small batches first and make adjustments as needed.
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📖 Recipe
Easy Strawberry Jam
Ingredients
- 1 kg fresh strawberries , hulled and mashed
- 300 g granulated sugar
- 1 large lemon juiced
Instructions
- Place the mashed strawberries and sugar in a large, heavy-bottomed saucepan and stir to combine. Heat the mixture over medium-high heat, stirring frequently, until the sugar has dissolved. Add the lemon juice and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, for about 30-45 minutes or until the jam has thickened and reached the desired consistency.
- To test if the jam has set, place a small amount on a chilled plate and let it cool for a few minutes. Run your finger through the jam. If it leaves a clear path and doesn't fill in with liquid, the jam is ready. Remove the jam from the heat and let it cool slightly. Skim off any foam that has formed on top, if desired.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
