With only four ingredients, this easy strawberry jam couldn't be easier to make — and it doesn't require any pectin! Packed full of flavor from fresh strawberries, it beats the grocery store version any day.
- 2 1/3 cups (460g) fresh or frozen strawberries, finely chopped
- 3/4 cup (150g) granulated sugar
- 1 teaspoon lemon juice
- Pinch of kosher salt
- In a medium saucepan, add the strawberries, granulated sugar, lemon juice, and kosher salt, and stir to combine. Heat mixture over high heat, stirring constantly with a heatproof 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 suacepan 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 doesn't set enough, you can always return it back to the heat.
- Once ready, remove the jam from the heat and transfer it to a heatproof container. Let the jam cool completely at room temperature, then transfer it to the fridge.
- Stored properly in an airtight container, this jam will usually last for up to one month in the fridge and up to six months in the freezer.
- Cooking Time: Be careful not to overcook the jam or it will set too hard! Remember that jam will continue to cook once you take it off the heat, so you just want to remove it once it starts to thicken and stick to the bottom of the pan.
- Yield: 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. I also don't recommend doubling or tripling this recipe as that makes it more likely for the jam to burn while cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Jam
- Method: Sauté
- Cuisine: American
Keywords: strawberry jam, jam, strawberries