Name: Recipe For Making Strawberry Jam
Prep time: 20 min
Cook time: 45 min
Ingredients: 6 lbs. strawberries (fresh or frozen); 4 cups raw cane sugar (you can reduce the amount of sugar to your preference); 1 lemon; 1 apple

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This recipe for making strawberry jam can quickly become a summer tradition you and your family will come to love.

Strawberry jam is a timeless familiar taste that brings summer sweetness to your table.

Whether you spread it on toast, dollop it on pancakes, or swirl it into yogurt, homemade strawberry jam offers a fresh and flavorful experience that store-bought versions can’t match.

This strawberry jam is the exact filling I use to make homemade sourdough pop tarts. Purely delicious!

In this post, we’ll guide you through an easy-to-follow recipe for making strawberry jam.

Let’s get started!

Why You’ll Enjoy This Recipe for Making Strawberry Jam

Fresh and Flavorful

This homemade strawberry jam is packed with the natural sweetness and vibrant flavor of fresh strawberries—no artificial preservatives or additives.

Simple Ingredients

You only need 4 ingredients to make this delicious jam: fresh strawberries, sugar, 1 apple and lemon juice.

Customizable Sweetness

One of the best parts of making your own strawberry jam is the ability to control the sweetness. You can adjust the amount of sugar to suit your taste, ensuring your jam is just as sweet or tart as you like.

Stores Well In The Fridge

Homemade strawberry jam can last for up to a month in the refrigerator.

Tools You’ll Need for Making the Jam

Large Heavy Bottom Pot
Large Wooden Spoon
Mason Jars
Ladle
Canning Funnel (This helps prevent spills and makes transferring the jam into jars easier)

Optional Tools

Food Processor or Blender: For chopping strawberries, though you can also chop them by hand.

Tips for Making Strawberry Jam

Choosing the Right Strawberries

Freshness: Use fresh, ripe strawberries for the best flavor. Overripe or underripe strawberries can affect the taste and texture of the jam.
Organic: If possible, choose organic strawberries to avoid pesticides and enhance the natural flavor of your jam.

Preparing the Strawberries

Wash Thoroughly: Rinse the strawberries under cold water to remove any dirt or debris.
Hulling: Remove the green tops and any blemished parts of the strawberries.
Chopping: Chop the strawberries into small pieces. This helps them break down more easily during cooking.

Cooking the Jam

Low and Slow: Cook the jam mixture over medium-low heat, stirring frequently to prevent burning and ensure even cooking.
Skim Foam: As the jam cooks, foam may form on the surface. You can skim this off with a spoon to keep your jam clear and bright.
Setting Point: To test if your jam is set, dip a spoon into the mixture if the jam looks very thin and runny it’s not set. When the jam forms a thin coat on the spoon and slowly drips off the jam is set.

Ingredients

6 lbs. strawberries (fresh or frozen)
4 cups raw cane sugar (you can reduce the amount of sugar to your preference)
1 lemon
1 apple

Instructions

Wash the strawberries. Remove the hull (the green topping) from all the strawberries. If using frozen strawberries, unthaw the strawberries in cool water until no longer frozen.

Pour the strawberries, sugar, and juice from the lemon into a large heavy bottom pot. Allow the strawberries to soak in their own juices with the sugar and lemon for at least 1 hour. During the soaking time, mash the strawberries every so often to break them down into smaller pieces. You can also use a blender or food processor beforehand so that the strawberries are already broken into small pieces.

After the strawberries are done soaking, turn the stove on and bring the strawberries up to a medium boil.

Stir the strawberry mixture often throughout this process to prevent burning.

Once the strawberry mixture begins to create foam or a lot of bubbles turn the heat down to a low simmer and stir occasionally.

During the low simmering add in thin peelings of the apple. (Not the skin)

After the strawberry mixture with the apple has simmered for about 30 minutes start checking if the mixture has set.

You’ll know the mixture has set if the jam slowly pours off a metal spoon. It will not look like jam yet, but the mixture will firm up after it’s refrigerated.

Using the funnel, pour the jam mixture into a mason jar. You may need 2-3 jars. Write the date on the lid and store in the fridge.

Use the same way you would use store brought jam.

FAQs About This Recipe for Making Strawberry Jam

Can I Use Frozen Strawberries?

Yes, you can use frozen strawberries to make jam. Thaw them completely and drain any excess liquid before using them in the recipe.

Why Is My Jam Too Runny?

If your jam is too runny, it might not have cooked long enough to reach the proper setting point. You can try cooking it a bit longer or add chia seeds to help the jam set.

Can I Reduce the Sugar in the Recipe?

Yes, you can reduce the sugar, but keep in mind that sugar helps with the preservation and setting of the jam. Using less sugar might result in a looser set.

Is It Necessary to Use Pectin?

Pectin helps the jam set and shortens the cooking time. Pectin is not a must for making homemade strawberry jam. Chia seeds are a great replacement or you can only use sugar.

Can I Add Other Fruits to the Jam?

Absolutely! You can mix strawberries with other fruits like apples, blueberries, or raspberries to create unique flavors.

More Home-Cooking Recipes You May Enjoy!

Chocolate Frosting Recipe from Scratch

Raw Milk Homemade Ice Cream

Homemade Chocolate Chip Cookie Recipe

Recipe For Making Strawberry Jam

Enjoy this delicious recipe for making strawberry jam on toast, pancakes, or straight from the jar! If you need a sweet jam filling or topping for baked good this is the go-to recipe!

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Prep Time 20

Cook Time 45

soaking time 1

Course Breakfast, Dessert, dinner, lunch, Snack

Cuisine American

Equipment

large heavy bottom pot
wooden spoon for mixing
2-3 mason jars
canning funnel
food processor or blender optional

Ingredients

6 lbs. strawberries fresh or frozen
4 cups raw cane sugar you can reduce the amount of sugar to your preference
1 lemon
1 apple

Instructions

Wash the strawberries. Remove the hull (the green topping) from all the strawberries. If using frozen strawberries, unthaw the strawberries in cool water until no longer frozen.
Pour the strawberries, sugar, and juice from the lemon into a large heavy bottom pot. Allow the strawberries to soak in their own juices with the sugar and lemon for at least 1 hour. During the soaking time, mash the strawberries every so often to break them down into smaller pieces. You can also use a blender or food processor beforehand so that the strawberries are already broken into small pieces.
After the strawberries are done soaking, turn the stove on and bring the strawberries up to a medium boil.
Stir the strawberry mixture often throughout this process to prevent burning.
Once the strawberry mixture begins to create foam or a lot of bubbles turn the heat down to a low simmer and stir occasionally.
During the low simmering add in thin peelings of the apple. (Not the skin)
After the strawberry mixture with the apple has simmered for about 30 minutes start checking if the mixture has set.
You’ll know the mixture has set if the jam slowly pours off a metal spoon. It will not look like jam yet, but the mixture will firm up after it’s refrigerated.
Using the funnel, pour the jam mixture into a mason jar. You may need 2-3 jars. Write the date on the lid and store in the fridge.
Use the same way you would use store brought jam.