homemade strawberry jam recipe

Written ByJenny Smyth Posted on
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The Best homemade strawberry jam recipe

I’ve been making homemade strawberry jam recipe for years, and it’s a staple in our household. My family loves it, and it’s always a hit at family gatherings.

I love that it’s made with fresh strawberries, which are abundant in our area during the summer months. The process of making jam is also very therapeutic, as it requires patience and attention to detail.

I’ve tried various recipes over the years, but this one remains my favorite. It’s simple yet yields a delicious result that’s perfect for toast, biscuits, or even as a filling for cakes and pastries.

The best part is that it’s healthy too – with no added sugars or preservatives. My kids love helping me pick the strawberries at the local farm, and they’re proud to be a part of the jam-making process.

We often have leftover jam that we store in airtight containers and enjoy throughout the year. It’s also a great way to use up any excess strawberries we might have on hand.

Homemade Strawberry Jam

4.7 from 1364 votes

A classic homemade strawberry jam recipe that captures the essence of fresh strawberries. Perfect for spreading on toast or using in various desserts.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4 half-pint jarsCuisine: InternationalCalories: 200 kcal per tablespoon

🥘Ingredients

Ingredients

4 cups fresh strawberries, hulled and quartered
3 cups granulated sugar
1/4 cup lemon juice
1 tablespoon butter
1/4 teaspoon salt

👨‍🍳Directions

1In a large pot or Dutch oven, combine the strawberries, sugar, lemon juice, butter, and salt.
2Stir well to combine.
3Place the pot over medium-high heat.
4Cook, stirring occasionally, until the mixture comes to a full rolling boil that cannot be stirred down.
5This should take approximately 10-15 minutes.
6The strawberries will release their juices and the sugar will dissolve.
7Once the mixture reaches a full rolling boil, reduce the heat to medium and let it boil gently for an additional 20-25 minutes, stirring occasionally.
8The jam will thicken as it cooks.
9To test for doneness, spoon a small amount of jam onto a chilled plate and place it in the freezer for 1-2 minutes.
10Push your finger through the jam; if it wrinkles and does not run back together, it is ready.
11If not, continue boiling and testing every 5 minutes until it reaches the desired consistency.
12While the jam is cooking, prepare your canning jars and lids.
13Wash them in hot soapy water, rinse well, and keep them warm in a low oven (around 180°F or 82°C).
14Place the lids in a small saucepan, cover with water, and bring to a simmer.
15Do not boil the lids.
16Keep them warm until ready to use.
17Once the jam has reached the desired consistency, remove it from the heat.
18Skim off any foam from the surface of the jam.
19Ladle the hot jam into the warm canning jars, leaving 1/4 inch of headspace at the top.
20Wipe the rims of the jars with a clean, damp cloth to remove any jam residue.
21Place the lids on the jars and screw on the bands until fingertip tight.
22Place the filled jars in the canning pot with a rack, ensuring they are covered by at least 1 inch of water.
23Bring the water to a full rolling boil and process the jars for 10 minutes.
24After processing, turn off the heat and let the jars sit in the hot water for an additional 5 minutes.
25Remove the jars from the water using a jar lifter and place them on a clean kitchen towel to cool.
26You should hear the lids pop as they seal.
27Let the jars cool completely before storing them in a cool, dark place for up to 1 year.

🔧Equipment

Large pot or Dutch oven
Canning jars and lids
Canning pot with rack
Ladle
Canning funnel
Jar lifter
Lid lifter
Clean kitchen towels

📊Nutrition Facts (per serving)

🔥Calories: 200 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 20mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 51g🥩Protein: 0g

📝Notes

Tips: For a smoother jam, you can mash the strawberries before cooking. If you prefer a chunkier jam, leave the strawberries in larger pieces. Always use fresh, ripe strawberries for the best flavor.

Watch Video Of How Homemade Strawberry Jam Works

This homemade strawberry jam recipe is a classic that never goes out of style. It’s perfect for topping toast, biscuits, or scones, and it also makes a great gift for friends and family.

When storing your homemade strawberry jam, be sure to keep it in an airtight container in the refrigerator to preserve its freshness. You can also freeze it for longer-term storage.

Reheating your homemade strawberry jam is easy – simply microwave it gently until warm or reheat on low heat on the stovetop.

❓ Frequently Asked Questions About Strawberry Jam

Q: What type of strawberries are best for making homemade strawberry jam?

A: Sweet and tart strawberries work best for making homemade strawberry jam. Avoid using overly ripe or sour strawberries, as they can make the jam taste unpleasantly acidic.

Q: Can I use frozen strawberries for making homemade strawberry jam?

A: Yes, you can use frozen strawberries for making homemade strawberry jam. However, be sure to thaw them first and pat dry with paper towels to remove excess moisture.

Q: How long does homemade strawberry jam typically last?

A: Homemade strawberry jam can last for up to 6 months when stored properly in an airtight container in the refrigerator. You can also freeze it for longer-term storage.

Q: Can I make homemade strawberry jam without pectin?

A: Yes, you can make homemade strawberry jam without pectin by using lemon juice or vinegar to help thicken the mixture.

Q: What is the ideal ratio of sugar to strawberries for making homemade strawberry jam?

A: The ideal ratio of sugar to strawberries is about 1 cup of sugar per 2 cups of crushed strawberries.

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