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Homemade Strawberry Jam

The best homemade strawberry jam that’s super easy to make and beats out store bought any day! Fresh, flavorful and so fun to make. 

One of our favorite family traditions during the summer is to go strawberry picking. We end up with tons of fresh strawberries and are always looking for delicious ways to use them up. Making homemade strawberry jam is at the top of our list, as well as a strawberry rhubarb crisp or my fresh strawberry pie.

strawberry jam in jars

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I remember helping my grandma make this homemade strawberry jam as a little girl and it has been a favorite of mine ever since! I only make it once a year because it is definitely a treat, but it brings back wonderful memories from my childhood when I helped my grandma in the kitchen. She always said I was the best “taste tester.” I was always happy to have that job! ;)

This homemade jam is so delicious and is such a fun summer recipe to try out. It tastes absolutely amazing on a piece of toasted bread and is so much better than store bought! I also love to give this strawberry jam recipe as a gift…it’s thoughtful and is more personalized.

rows of washed strawberries on paper towel

Ingredients

  • Fresh strawberries
  • Sugar
  • Lemon juice
  • Powdered fruit pectin
  • Water

How to make strawberry jam

Homemade jam is actually really easy to make and tastes SO much better than store bought jam. Find the printable recipe below.

  1. Blend: Place strawberries in a blender with the lemon juice. Pulse the strawberries about 5-10 times.
  2. Add sugar: Pour strawberries into a large bowl and then stir in sugar. Stir for about 2-3 minutes and then let sit for 15 minutes.
  3. Boil: Bring fruit pectin and water to a boil in a saucepan over medium-high heat.
  4. Stir: Pour mixture into the strawberries, stir and let rest another 2-3 minutes.
  5. Jar: Next pour the homemade jam into jars (leaving about 1/2 inch from the top) and place lids on.

making strawberry jam

Cooking tips

  • If you don’t have a blender, you can use a potato masher as well. I use my Blentec for everything! :)
  • I have to say my strawberry huller is amazing too. It made prepping the strawberries that much easier!
  • Don’t skip out on the lemon juice! The lemon helps set the jam and prevents the growth of bacteria.
  • Use the regular powdered fruit pectin, not instant.

Storage

I love to use mason jars to store my strawberry jam. When filling them up, just make sure to leave about 1/2 inch room from the top (this ensures they won’t explode in the freezer). The jam will need to set, so let the jars sit on the counter for 24 hours before storing. Then store in the refrigerator for up to 3 weeks or in the freezer up to a year.

stacked jars of strawberry jam

Favorite ways to use homemade jam:

piece of homemade bread topped with fresh strawberry jam

Strawberry Jam Recipe

5 from 3 votes
The best homemade strawberry jam that's super easy to make and beats out store bought any day! Fresh, flavorful and so fun to make. 
Cook Time: 30 mins
Total Time: 30 mins
Servings: 80

Equipment

  • 5 half-pint containers

Ingredients 

  • 2 pints fresh strawberries (washed and stems removed)
  • 4 cups granulated sugar
  • 1/2 teaspoon lemon juice
  • 1.75 ounces powdered fruit pectin (regular, not instant)
  • 3/4 cup water

Instructions

  • Place strawberries in a blender with the lemon juice. Pulse the strawberries about 5-10 times. Note: You’ll want to still see little pieces of strawberries.
  • Pour the crushed strawberries into a large bowl and then stir in sugar. Stir for about 2-3 minutes and then let sit for 15 minutes.
  • Combine the fruit pectin and water in a small saucepan. Bring to a boil over medium-high heat and boil for one minute. Pour the boiling water into the strawberries, stir and let rest for 3 minutes.
  • Next pour the jam into jars (leaving about 1/2 inch from the top) and place lids on. Let the jars sit on the counter for 24 hours so they can set. Then place in the freezer for up to 1 year.

Notes

Adapted from Sure-Jell.

Serving: 2TB | Calories: 45kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 18mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 7mg | Calcium: 2mg | Iron: 1mg
Course: Condiment
Cuisine: American
Author: Jamielyn Nye

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