Mermelada de fresa (Strawberry jam) is a sweet, spreadable preserve made by cooking fresh strawberries with sugar and a splash of lemon juice until thickened.
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This easy mermelada de fresa recipe shows you exactly how to make a bright, fresh homemade jam with just a few simple ingredients.
My recipe creates a strawberry jam that's bursting with natural flavor and much healthier than store-bought.
It's perfect for spreading on toast, pancakes, pastries, or using as a filling for cakes and cookies.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Fresh strawberries: The star of the recipe-ripe for the best flavor.
- Granulated sugar: Enhances sweetness and helps thicken the sauce.For this recipe, I use just enough sugar to keep it lightly sweet-just how my family and I enjoy it. If you prefer a sweeter jam, feel free to add more.
- Lemon juice: Adds brightness and helps activate natural pectin for a better set. It can be substituted with bottled lemon juice.
How to Make Mermelada de Fresa
Note: Full instructions are provided in the recipe card below.
- Place 2 small plates in the freezer to chill.
- In a large saucepan, combine the mashed strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring often. Use a potato masher to mash the strawberries until mostly broken down.
- Once the sugar has fully dissolved, continue boiling the mixture, stirring frequently and adjusting the heat as needed, until it thickens and reaches 217-220°F (103-104°C), about 15 to 30 minutes. Remove from the heat.
- To test the consistency, place 1 teaspoon of jam on a chilled plate and freeze for 2 minutes.
- Drag your finger through the jam-if it leaves a clear trail, it's ready. If it's still runny, return the pot to the heat and simmer for another 1 to 3 minutes before retesting. Skim off any foam from the surface.
- While the jam finishes cooking, rinse two 1-cup jars under hot running water for 1-2 minutes to warm them, then shake dry.
- Using a funnel and ladle, fill the hot jars with the hot jam. Let them cool at room temperature, then cover and refrigerate until fully set, about 12 to 24 hours.
- The jam will keep in the refrigerator for up to 2 months.
Storage
- Storage: Keep the jam in an airtight jar or container in the fridge for up to 2 months.
Camila's Tips & Variations
- Use very ripe strawberries: The riper they are, the sweeter and more flavorful your strawberry jam will be.
- Adjust the sweetness: Taste as you go. Add more sugar if you like it sweeter.
- Add a twist: Stir in a splash of vanilla, a pinch of cinnamon, or even a few fresh basil leaves for a unique flavor.
- Texture control: Like it chunky? Mash lightly. Want it smoother? Blend it after cooking.
Frequently Asked Questions
Can I use frozen strawberries?
Yes! No need to thaw-just cook a few minutes longer until the jam reaches your desired consistency.
Do I need pectin for this recipe?
No. The lemon juice helps activate the natural pectin in strawberries, and the jam sets well without any added pectin.
How do I know when the jam is ready?
It should look glossy and coat the back of a spoon. It will continue to thicken as it cools.
Can I reduce the sugar even more?
Absolutely. Just remember, using less sugar means a softer set and a shorter shelf life.
Is this recipe safe for canning?
This is a small-batch, fridge-friendly jam. Since I don't use much sugar, it's not intended for long-term storage or canning. For that, use a recipe specifically tested for safe preservation. For safe canning practices and tested recipes, refer to the National Center for Home Food Preservation's guide on making jams and jellies:
🔗 https://nchfp.uga.edu/how/make-jam-jelly
❤️ Love this Mermelada de Fresa recipe?
Make sure to check out our Mermelada de Piña recipe for another easy and flavorful fruit spread.
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Recipe
Strawberry Jam
Ingredients
- 2 lbs. fresh strawberries , hulled and mashed
- 200 g granulated sugar Add 300g of sugar if you prefer it sweeter.
- 4 tablespoons fresh lemon juice
Instructions
- Place 2 small plates in the freezer to chill.
- In a large saucepan, combine the mashed strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring often. Use a potato masher to mash the strawberries until mostly broken down.
- Once the sugar has fully dissolved, continue boiling the mixture, stirring frequently and adjusting the heat as needed, until it thickens and reaches 217-220°F (103-104°C), about 15 to 30 minutes. Remove from the heat.
- To test the consistency, place 1 teaspoon of jam on a chilled plate and freeze for 2 minutes.
- Drag your finger through the jam-if it leaves a clear trail, it's ready. If it's still runny, return the pot to the heat and simmer for another 1 to 3 minutes before retesting. Skim off any foam from the surface.
- While the jam finishes cooking, rinse two 1-cup jars under hot running water for 1-2 minutes to warm them, then shake dry.
- Using a funnel and ladle, fill the hot jars with the hot jam. Let them cool at room temperature, then cover and refrigerate until fully set, about 12 to 24 hours.
- The jam will keep in the refrigerator for up to 2 months.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
