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.
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.
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.
- 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: Bring fruit pectin and water to a boil in a saucepan over medium-high heat.
- Stir: Pour mixture into the strawberries, stir and let rest another 2-3 minutes.
- Jar: Next pour the homemade jam into jars (leaving about 1/2 inch from the top) and place lids on.
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.
Favorite ways to use homemade jam:
- Spread it on a piece of homemade bread (my favorites are artisan, french or white)
- Add as a topping on breakfast recipes like crepes, pancakes, biscuits or waffles
- On baked desserts like strawberry crumb bars and peanut butter and jelly cookies
- As a topping for vanilla ice cream or a banana split
- Add to a charcuterie board on top of baked brie
Strawberry Jam Recipe
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
Is this jam suppose to be thin? Mine did not get thick like regular jam. I’m new at this.
Hi Sandra! Did it thicken once you let it set for 24 hours and then froze? The pectin should make it a jelly consistency when thawed, but definitely not thin.
This looks so good! Do you know anything about mcp pectin? Can that be used for this recipe?
Hi Kellie! I am not familiar with the mcp pectin. I always use the regular box. Sorry!
Can this be canned instead of freezing? If so how would you do this as I do not have a freezer and I love strawberry jam.
Thank You,
Hi Deborah! I haven’t canned this recipe before, but it should be fine :)
I would love to try this! Love the cute labels too!
Homemade jam is the best!!
Homemade jam is the best! This would be a great teacher gift, glad I found it before school starts!
What a great gift giving idea. Perfect for the upcoming first day of school.