This homemade strawberry jam is super easy to make, contains less than 5 ingredients, and can be stored in the fridge or freezer. couldn’t be any easier.
When the strawberry season comes around, it brings back memories of picking strawberries from my grandma’s strawberry patch. As a child, I was not very good at collecting strawberries, but I would pick them and eat them right from the strawberry patch. There is nothing better than picking fresh strawberries from your own strawberry patch. These days I pick them from a local farm when there is an abundance. This jam is what I love to make; no canning is required and it can be kept in the fridge or in the freezer when you want some delicious homemade strawberry jam.
Why you will love this recipe
- Simple ingredients The nice thing about this recipe is that it only uses a few ingredients other than strawberries.
- Amazing Flavor The flavor of homemade jam just doesn’t compare to store-bought. So be prepared; once you make it yourself, you might not want to buy store-bought.
- Quick to make It takes only around 20 minutes to make your own fresh jam.
- The lemon juice and sugar help to bring out the natural pectin, which helps the small batch of jam set up perfectly.
Strawberry Buying Guide
There are a few things to look for when you are looking to buy your fresh strawberries. Here are a few tips to help you along the way:
- Look for strawberries with a deep red color and bright green leafy tops.
- Make sure when you touch the strawberry that they are not too hard.
- Avoid strawberries that are soft (or squishy) or bruised.
- Always try and buy strawberries that are in season, it will make a big difference in quality and the flavor.
The ingredient you need for Strawberry Jam
- Strawberries fresh or frozen strawberries will work here, hulls removed. If your using frozen allow thaw first or you will need to allow for more cooking time.
- Sugar use granulated sugar or superfine sugar, this is important to help set the jam.
- Lemon Juice use freshly squeezed lemon juice, this will help aid in your jam setting. Fresh is best, but you can use it from the bottle.
- Pectin (optional) Some people prefer to use pectin or a thickener alternative for the jam, I don’t always use a thickener but sometimes it’s a quick way of thickening your jam.
How to make Strawberry Jam
- Blend wash and slice the strawberries, and remove the hulls and the green tops. place strawberries in a blender with the lemon juice, and pulse the strawberries about 5-10 times.
- Add Sugar pour strawberries into a saucepan and mix the sugar well.
- Stir frequently over medium heat, and bring the mixture to a full rolling boil.
- Boil stirring regularly for about 15 minutes or until the jam reaches 220F. (make sure to stir often so that it doesn’t stick to the bottom of your pan)
- Jars pour the jam into sterile jars and allow to cool to room temperature.
- Cover and Refrigerate
Expert Tips
- If you don’t have a blender, you can use a potato masher to break up the strawberries.
- Don’t skip the lemon juice this helps set up the jam if you don’t want to use lemon you can use lime or even orange juice is great alternative.
- If you are planning on freezing this jam, just remember to leave space at the top of the jar for expansion during the freezing time.
Favorite ways to use strawberry jam
When it comes to strawberry jam, there are so many ways to use it, from breakfast desserts to snacks.
- When it comes to strawberry jam, there are so many ways to use it, from breakfast desserts to snacks.
- spreading it on homemade bread, or I really like it on a toasted English muffin.
- Add it as a topping to waffles and pancakes
- As a topping for a yogurt parfait
Frequently Asked Questions
How do I know when my jam is set?
For me, the best way is to use a digital thermometer to check the temperature you’re looking for, which is around 220 °F. This is the heat point at which sugar bonds with pectin and forms a gel. Another thing to mention is that it can take 24-48 hours for the jam to fully set up.
Can I Double this Homemade Jam Recipe?
This recipe works great for doubling or even tripling depends on how much you want in your freezer or fridge but you do need to keep in mind the more you have the longer it will take to cook.
How Do You Can Strawberry Jam For Pantry Storage
This recipe is great for water bath canning. You want find some great canning kits to help you do water bath canning.
1. Wash jars and lids. I like to wash them in my dishwasher ahead of making the jam. Use whatever size jar you like. (I prefer the 8-ounce jars for this recipe.)
2. Spoon the strawberry jam into the jar, leaving 1/4-inch headspace. Use a skinny spatula to help remove air pockets.
3. Spoon the strawberry jam into the jar, leaving 1/4-inch headspace. Then use a small spatula or butter knife around the edge to help remove air pockets.
4. Wipe down the jar rims (in case some of the jam landed on the rim) and add the lids. seal to fingertip tightness. Screw the lid on till you feel resistance. (Too loose, the jar won’t seal; too tight, the air won’t release properly.)
5. 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.
6. Remove jars and let cool for 12 to 24 hours. Check the seal by pressing the centre 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 year for best quality, but it may be good for up to 2 years.
7. Keep in mind that higher altitudes affect boiling, and you will need to process the jam differently. (you can find the cooking time for different altitudes here.)
What can I use as a pectin substitute?
The pectin is optional in this recipe but if you are looking for an alternative to pectin you can use cornstarch or chia seeds. 1 tablespoon for every 2 cups of strawberries.
Quick Strawberry Jam
Ingredients
- 2 lb fresh strawberries or frozen thawed
- 1-1/2 cup granulated sugar or fine sugar
- 1 tbsp lemon juice
- 2 tbsp powdered fruit pectin optional
Instructions
- Blend wash and remove the hulls and the green tops slice the strawberries, and. place strawberries in a blender with the lemon juice, and pulse the strawberries about 5-10 times. you want them blended enough that you can still see chunks of strawberries.
- Add Sugar and pectin if you are using it pour strawberries into a sauce pan and mix the sugar well.
- Stir frequently over medium heat, and bring the mixture to a full rolling boil.
- Boil stirring regularly for about 15 minutes or until the jam reaches 220F. (make sure to stir often so that it doesn’t stick to the bottom of your pan)
- Jars pour the jam into sterile jars and allow to cool to room temperature.
- Cover and Refrigerate if you are freezing the jam allow it to completely cool before placing it in the freezer.
Love this! Thanks so much for sharing. I never really felt comfortable making jam, but this post encouraged me to give it a go. Let’s see how it turns out, but I am looking forward to giving this a try.
I haven’t canned jams in so long that this fridge freezer method is very appealing! Thanks for the recipe! 🙂
I love strawberries, so I will have try this!
I haven’t done canning myself but would love to take advantage when strawberries are in season.
Love this recipe for strawberry jam. So much better than store-bought – especially with strawberry picking season here!