I’ve been making this strawberry jam simple recipe for years, and it’s still one of my family’s favorites. The first time I made it, I was hooked on the way the fresh strawberries and sugar came together to create a sweet and tangy jam. My kids love it when I make this jam because they get to help me pick the fresh strawberries from our backyard garden.
The process of making this jam is so easy and straightforward that even my youngest child can help with it. We like to make big batches of this jam during the summer months when strawberries are in season. This way, we can enjoy it all year round.
One of the best things about this recipe is that it’s incredibly versatile – we love to use it as a topping for yogurt, oatmeal, or even ice cream. It’s also a great way to get in some extra fiber and antioxidants from the strawberries. The best part?
This recipe is incredibly easy to make, requiring only a few simple ingredients and no special cooking skills. My family loves when I make this jam because it’s a treat we can enjoy together. We like to spread it on toast or biscuits for a quick snack or use it as a filling for cakes and pastries.
This recipe has become a staple in our household, and I’m so glad I can share it with you.
Simple Strawberry Jam
4.7 from 704 votes
This easy strawberry jam uses fresh strawberries and sugar to create a bright, sweet preserve. It requires no pectin and sets beautifully with a simple stovetop method.
1Place the halved strawberries in a large heavy-bottomed pot and add the sugar and lemon juice.
2Stir gently to combine and let the mixture sit for 10 minutes so the strawberries release their juices.
3Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent sticking.
4Once boiling, reduce the heat to medium and continue cooking for 15 to 20 minutes, stirring often, until the jam thickens and reaches a temperature of 220°F on a candy thermometer.
5To test for doneness, place a small plate in the freezer for a few minutes, then spoon a little jam onto it.
6If the jam wrinkles when pushed with your finger, it is ready; if it remains runny, cook for another 2 to 3 minutes and test again.
7Remove the pot from the heat and let the jam cool for 5 minutes.
8Skim off any foam that forms on the surface, then carefully ladle the jam into clean jars, leaving about 1/4 inch of headspace.
9Seal the jars and let them cool completely at room temperature before storing in the refrigerator.
For best results, use ripe but firm strawberries. The jam will thicken further as it cools. Store in the refrigerator for up to 3 weeks.
Watch Video Of How Simple Strawberry Jam Works
This strawberry jam simple recipe is perfect for any occasion – whether you’re looking for a quick snack or a delicious topping for your favorite desserts. We love making big batches of this jam during the summer months when strawberries are in season.
One of the best things about this recipe is that it’s incredibly versatile – we love to use it as a topping for yogurt, oatmeal, or even ice cream. This recipe has become a staple in our household, and I’m so glad I can share it with you.
❓ Frequently Asked Questions About Strawberry Jam
Q: What type of strawberries should I use?
A: You can use any type of strawberry you like, but sweet strawberries will give you the best flavor. If you’re using frozen strawberries, just thaw them first before using.
Q: How do I know if my jam is done?
A: The jam is done when it has thickened and passed the ‘wrinkle test’. To do this, place a small amount of the jam on a plate and let it cool to room temperature. If the jam wrinkles when pushed with your finger, it’s ready.
Q: Can I use other types of fruit in place of strawberries?
A: Yes, you can use other types of fruit like raspberries, blueberries or even citrus fruits like oranges or lemons to make different flavored jams.
Q: How long does this jam keep for?
A: This jam will keep for up to 6 months in an airtight container in the fridge or up to 12 months in the freezer.
Q: Can I make this recipe without pectin?
A: Yes, you can make this recipe without pectin by using lemon juice or vinegar to help thicken the jam.
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