The best homemade strawberry jam that’s super easy to make and beats out store bought any day! Full of fresh strawberry flavor, it’s made with only 4 ingredients and can be stored in the fridge or freezer.
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Small Batch Strawberry Jam
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 this strawberry sauce, strawberry rhubarb crisp or my fresh strawberry pie.
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. While you’re at it, consider making this blueberry jam and easy freezer peach jam, too. Both taste absolutely amazing on a piece of toasted homemade bread and are 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.
Ingredients in Strawberry Jam Recipe
You may want to double or triple this fresh strawberry jam recipe, it’s so easy to make from scratch, turns out gorgeous is bursting with flavor.
Find the full printable recipe with specific measurements below.
- Strawberries: You will need 2 pints of fresh strawberries.
- Sugar: Granulated sugar is needed for the jam to set properly so be sure to use the full amount.
- Lemon juice: Fresh lemon juice acts as a preservative plus the tart taste helps cut the sweetness.
- Powdered fruit pectin: Regular powdered pectin, not instant, is needed to thicken the jam.
- Other berries: Using this recipe you can use any fruit such as blackberries, blueberries or raspberries to make jam. You can even try a combination of berries!
- Rhubarb: Sweet strawberries pair really well with tart rhubarb for a delicious strawberry rhubarb jam variation.
- Cinnamon: Add just a pinch for warm taste.
- Zest: Up to 1/2 teaspoon of lemon zest, lime zest or orange zest will give the jam a citrus undertone.
- Preserves: Jam is made with mashed or pureed fruit. Preserves on the other hand contain larger pieces of fruit.
How to Make Strawberry Jam
Homemade jam is actually really easy to make and tastes SO much better than store bought jam. Once you make it, you will want to have a jar on hand at all times.
- Blend: Place strawberries in a blender with the lemon juice. Pulse the strawberries about 5-10 times.
- 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.
- Boil and stir: Bring fruit pectin and water to a boil in a saucepan over medium-high heat. Pour mixture into the strawberries, stir and let rest another 2-3 minutes.
- Jar: Next pour the homemade jam into sterilized jars (leaving about 1/2 inch from the top) and place lids on.
- If you don’t have a blender, you can use a potato masher as well. I use my Blendtec for everything! :)
- I have to say my strawberry huller is amazing too. It made prepping the strawberries that much easier! Although, using a straw to push through the bottom to the top of the berry is a great hack.
- 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.
Favorite Ways to Use Strawberry Jam
From breakfast to dessert and snack, this easy strawberry jam is great anytime of the day!
- Spread it on a piece of homemade bread (my favorites are artisan bread, French bread or dinner rolls).
- Add as a topping on breakfast recipes like crepes, pancakes, biscuits or belgian waffles.
- On baked desserts like strawberry crumb bars and peanut butter and jelly cookies.
- As a topping for yogurt, vanilla ice cream or a banana split.
- Add to a charcuterie board on top of baked brie.
Since we are not cooking the jam, there is no need to use a thermometer to check if your jam is set. After you have let it set at room temperature for 24 hours, place a small amount on a plate. Then using your finger, run it through the jam. If it wrinkles and doesn’t immediately fill the gap, your jam is ready. If it’s still runny, let it set up to 48 hours.
While fresh is preferred, you can use frozen thawed strawberries.
If you have measured incorrectly or not boiled your pectin and water mixture long enough, your jam may have trouble setting up properly. Give the jam at least 48 hours to set up and if it’s still runny you may need to simmer your jam with some additional pectin.
You can use 1 tablespoon of cornstarch for every 2 cups of berries or you can also bring the fruit mixture to a full rolling boil on the stove until it thickens or reaches 220°F degrees. Be careful not to burn your jam and you may want to skim foam on top of the jam.
I love to use mason jars to store this easy strawberry jam recipe. 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.
This jam is not shelf friendly as we are not canning it.
More Strawberry Recipes
Strawberry Jam Recipe
- 5 half-pint containers with lids , sterilized
- 2 pints fresh strawberries , washed and stems removed
- ½ teaspoon lemon juice
- 4 cups granulated sugar
- 1.75 ounces powdered fruit pectin (regular, not instant)
- ¾ cup water
- In the base of a blender, pulse strawberries and lemon juice 5 to 10 times, or until crushed but with some strawberry pieces still visible.
- Pour the strawberries into a large bowl. Stir in sugar 2 to 3 minutes, or until sugar is dissolved. Let sit 15 minutes.
- In a small saucepan, stir together the fruit pectin and water over medium-high heat. Bring to a boil and boil 1 minute. Stir into the strawberries and let sit 3 minutes.
- Carefully pour into sterilized jars, leaving 1/2 inch room at the top, and add lids. Let the jars sit on the counter 24 hours to set. Store in the freezer up to 1 year.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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