With only four ingredients, this Homemade Strawberry Jam couldn't be easier to make! Packed full of flavor from fresh strawberries, it beats the grocery store version any day.
I don't know about you, but whenever it starts to get a little warmer outside, I just want to make lots and lots of jam.
For the longest time, I was terrified of making jam, but I have found that it's honestly easier to make than you would expect. All you need is a few tricks up your sleeve!
Packed full of flavor, this Homemade Strawberry Jam takes less than twenty minutes to make, and it's so much better than any kind you can find in the store. Personally, strawberry jam was always my favorite growing up, so it brings me such joy to make it from scratch.
Let me show you how to make this jam!
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Tips for Making This Jam
Here are a few tips when making this homemade strawberry jam:
- Cut up the strawberries as small as possible. To be honest, this part takes the longest in this recipe, but I promise it's worth it. If you use larger chunks of strawberry instead, the jam will end up a lot chunkier.
- While the jam is cooking, stir frequently with a heatproof spatula. As the jam cooks in the pot, it can easily start to burn on the bottom. By stirring the jam frequently, you help distribute it evenly throughout the pot and prevent any burning.
- Make this jam in small amounts. When it comes to making jam, I don't recommend doubling or tripling the recipe. If you try and make too much jam at once, it's easy for the fruit to overcook. Instead, I recommend making the jam in several batches if you want a large amount.
Common Questions About This Jam
When I first started making jam, I overcooked it over and over again. Keep in mind that the jam will continue to thicken up once you take it off the heat! I can usually tell that the jam is ready once it starts to stick to the bottom of the pot. You can also try putting a spoon or lid in the freezer, then dropping some of the jam on it. Run your finger or another utensil through the jam, and if the jam wrinkles, it’s usually ready. If you're interested, this video shows this process in more detail.
Of course! I personally love to make jam when I have lots of extra berries lying around in the freezer. If you are using frozen strawberries, you can simply follow the recipe as written (it just might take a bit longer for the strawberries to break down).
Stored in an airtight container in the fridge, this jam will usually last up to two months. This time will vary, so keep an eye on it—you should toss the jam if you start seeing any mold growing on the top.
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Homemade Strawberry Jam
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 ounces 1x
- Category: Jam
- Method: Sauté
- Cuisine: American
Description
With only four ingredients, this Homemade Strawberry Jam couldn't be easier to make! Packed full of flavor from fresh strawberries, it beats the grocery store version any day.
Ingredients
- 2 ⅓ cups (460g) strawberries, finely chopped
- ¾ cup (150g) granulated sugar
- 1 teaspoon (5g) lemon juice
- Pinch of kosher salt (1g)
Instructions
- In a medium pot, combine strawberries, granulated sugar, lemon juice, and kosher salt. Heat mixture over high heat, stirring constantly with a heat-proof spatula. Once the mixture starts to bubble up, reduce the heat down to medium-low.
- Cook the mixture for 10-15 minutes, stirring constantly, until the jam is thick and viscous. To test if the jam is ready, I usually like to run my spatula along the bottom of the pot in a straight line. If it takes more than a second for the line to fill back up, the jam is usually ready. I like to err on the side of caution and take the jam off almost too early—if it's not done yet, you can always return it back to the heat.
- Once ready, remove the pot from the heat and transfer the jam to a heatproof container. Let the jam cool completely at room temperature, then transfer to the fridge.
- Stored properly in an airtight container, this jam will usually last for two months in the fridge.
Notes
- Be careful not to overcook the jam or it will set too hard! Remember that the jam will continue to cook once you take it off the heat, so you just want to remove it once it starts to thicken.
- I always like to make my jam in smaller amounts so that it doesn’t spoil. You can even cut this recipe in half if you want a smaller amount of jam.
Keywords: strawberry jam, jam, strawberries
Perfect strawberry jam, just like my Russian great grandmother used to make in the summer! I used this recipe with (460g) of fresh picked strawberries and it came out amazing! The recipe calls for the perfect amount of each ingredient to ensure a natural taste that’s just right, not too sweet and not too sour. I used a smaller pot, so I had to stir on low heat for a little bit longer (an extra 15-20 minutes on low) but the flavor came out delicious! I also removed the foamy bits while I was stirring like my great grandma taught me so that the jam color would turn out translucent. I got these little 8oz jam jars at the store and filled one up with my yield. The next day, I tried the jam with some freshly buttered English muffins and felt like I was in a London coffee shop again, sipping tea along with a muffin topped with clotted cream and jam. Thanks Leslie for this flawless jam recipe! I will definitely be making jam again in the near future. Any tips for blueberries or peaches?
★★★★★
Aw thanks for the review ♡ I would love to have some of this jam with a scone and clotted cream! I'll have to work on more jam recipes with different fruits in the future. In the meantime, here's a recipe I have for Peach Cardamom Jam: https://thebakersalmanac.com/easy-peach-cardamom-jam/