The best homemade strawberry jam that’s easy to make with only four ingredients! Full of fresh sweet berry flavor, it beats out store bought any day.
Homemade jam is the best on toasted homemade bread! Other jams we make during summer include blueberry jam, freezer peach jam and strawberry rhubarb jam.
Table of Contents
Best Strawberry Jam Recipe
One of our favorite family summer traditions is to go strawberry picking and then using the fresh strawberries in homemade jam, strawberry sauce, strawberry rhubarb crisp and fresh strawberry pie.
I remember helping my grandma make this homemade strawberry jam recipe as a little girl and when I make this recipe, it brings back memories from my childhood! Grandma always said I was the best “taste tester”, a job I was happy to have! ;)
Ingredients in Strawberry Jam Recipe
Find the full printable recipe with specific measurements below.
- Strawberries: You will need 2 pints of fresh strawberries. Look for bright red berries with no spots or blemishes.
- Sugar: Granulated sugar is needed for the jam to set properly.
- 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.
- Water
Variations
- Other berries: Using this recipe you can use any fruit such as blackberries, blueberries or raspberries to make jam. Try a combination of berries!
- Rhubarb: Sweet strawberries pair really well with tart rhubarb.
- 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
Place strawberries in a blender with the lemon juice. Pulse the strawberries about 5-10 times.
Pour strawberries into a large bowl and then stir in sugar. Stir for about 2-3 minutes and then let sit for 15 minutes.
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.
Next pour or ladle the homemade jam into sterilized jars (leaving about 1/2 inch from the top) and place lids on.
Tips for Making Homemade Jam
- If you don’t have a blender, you can use a potato masher as well. I use my Blendtec.
- I love to use a strawberry huller for easily prepping the strawberries. Using a straw to push through the bottom to the top of the berry is a great hack to hull as well.
- I love to use mason jars to store this easy strawberry jam recipe. When filling leave about 1/2 inch room from the rims (this ensures they won’t explode in the freezer).
- After 24 hours, test if the jam is ready. Place a small amount on a plate then run your finger through it, if it wrinkles and doesn’t fill the gap, it’s ready. If it’s runny, set up to 48 hours.
Favorite Ways to Use Strawberry Jam
- Spread it on a piece of homemade bread or my English muffins recipe (other 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 or spooned over top cheesecake.
- As a topping for yogurt, vanilla ice cream or a banana split.
- Add to a charcuterie board on top of baked brie.
FAQs
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 a runny consistency 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 with a digital thermometer. Be careful not to burn your jam and you may want to skim foam on top of the jam.
Let the jars sit on the counter for 24 hours before storing so the jam sets properly. Seal tightly to prevent mold, then store in the fridge for up to 3 weeks or in the freezer up to a year. This jam is not shelf life friendly since we are not canning it.
More strawberry recipes to enjoy include strawberry crepes, strawberry sour cream cake and this classic strawberry shortcake recipe!
More Strawberry Recipes
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Strawberry Jam Recipe
Video
Equipment
- 5 half-pint containers with lids , sterilized
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Condiments, Dairy-Free, Desserts, Fruit Desserts, No-Bake, Toppings, Vegan
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
how many teaspoons or tablespoons is 1.75 ounces of fruit pectin please , i don’t usually make jam but making for the grandkids ty
About 3.5 Tablespoons :)
Can you water bath the jam and just can it?
Hi Nancy! I haven’t canned this recipe before, but it should be fine :)
I’ve never heard of putting jars in freezer. Is that a must?
You can store them in the fridge for up to 3 weeks if you know you’ll use it all by then. Since this recipe makes 5 jars, I usually keep one in the fridge to use immediately and then store the other 4 in the freezer to pull out later.
Can you make this and put in freezer containers
Yes, you may freeze this jam for up to 1 year. Pour into jars (leave about 1/2 inch from the top) and then place lids on. Let the jars sit on the counter for 24 hours so they can set, then transfer to the freezer.
If you don’t want to freeze, can you just use the lids that seal? Or is this recipe only for freezer jam/jelly
I want to mak a lot as I have 11 grandkids that love strawberry jelly. Lol. I don’t have freezer space but plenty of cabinet space.
I haven’t tried canning this recipe (it’s meant to be stored in the freezer), so I can’t say for sure until I test it. I’m going to try testing it once strawberries are in season :)
YES. Made it. Love it. Have made in the past. A bit different but I love this one . Thanks.
You are welcome! So happy to hear you enjoyed the recipe, Mary :)
can you make this with splenda? I’ve made blueberry jelly with splenda
I haven’t tried, but let me know if you give it a shot!
You have to use the pectin for substitute sugar or it won’t set
I removed the stems from fresh Strawberries and froze them. Can I use these or should I buy new? Can I blend for longer than suggested? Where can I find the cute tags?
I have not tried with frozen, but let us know if you do :) We no longer have the tags, unfortunately those were from years ago.
How long can you keep once opened
They will keep for up to 3 weeks if stored in the fridge :)
Where do I find the tags? For some reason I can’t see them. Thanks so much!
Hi Kimberly! We removed the labels from the post, but I will email them to you now :)
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.
I love homemade jam! These would make such great meet the teacher gifts!
What a simple recipe! How amazing will this taste in the middle of winter! Sooo good!
I make it in the spring and it lasts all year long. Such a great recipe to have in your freezer! :)