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
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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Okay thanks!
I made this recipe yesterday afternoon. The jam is setting up well. The seal did not deal properly. The seal pops. What did I do wrong? How can I fix it? Should I start over?
This recipe is for a refrigerator/freezer jam, and does not have the components for seals to set. Once your jam is cool, place in the freezer or fridge and you’ll be prepared for jam whenever you like. :)
Thank you so much for responding! Appreciate it! Great, I’ll give it a try.
This looks yummy! Sorry, new to jam making. Do I need to boil the jars and lids prior to making this recipe? or don’t need to for this recipe?
Since this is a freezer jam, you’d want everything very clean but they don’t have to be sterilized (boiled) because you aren’t putting it in a water bath after.
It wouldn’t hurt to boil them, you just don’t have to. :)
Love this site. Has a lot of great ideas!!!
Is the pectin you talk about like Sure Jel in the yellow box?
Yes, that is exactly it! :)
Love this recipe, I’ve been using it for almost two years! It’s the only jam my family likes now, no more store bought for us!
When do you add the lemon juice?
Hi Lacey! Add the lemon juice in the blender with the lemon juice! :)
I love this! I have been searching for hours on Pinterest and online and I think this is the best one yet! I would like to freeze some jam….I am worried about the canning part of it. When you let it set for 24 hrs does that mean you can add the ring and then they should be good to freeze? I’m not sure if I need to do something else for them to be good to freeze?
Hi Megan! Once I fill the jars with the jam, I add the lid and the ring and then let it sit for 24 hours. Then I just pop it in the freezer and its all ready to go! :)
love the free labels thank you! I have’nt tried the jam recipe yet as I have rather put the cart before the horse…I already made strawberry jam with a recipe very similar to this one but without pectin and guess what ? I din’t think it has set properly and I boiled it for at least half an hour though they said 6 minutes!! So now I am checking out various recipes to see what I should do next time. Thanks for the recipe will now try find pectin to see if will give a better result Regards, Kiki