Easy Strawberry Jam Recipe

Homemade Jam
Homemade Jam. Andrew Dernie / Photodisc / Getty Images
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: About 6 cups (96 servings)
Ratings (9)

This easy strawberry jam recipe requires no pectin and can either be processed in a water bath for longer storage or stored in the refrigerator for up to two weeks. It's delightful on all the usual suspects -- bread, toast, bagels, English muffins, scones -- but also on ice cream, sponge and pound cakes, pancakes, waffles and French toast. This jam won't set up stiff. It's a soft-set jam that will drip from a spoon, so don't think you've done something wrong. You can vary the sweetness or the tartness of this jam by increasing or decreasing the amount of sugar or lemon juice you use.

What You'll Need

How to Make It

  1. In a large bowl, crush strawberries in batches, transferring them to a large heavy-bottomed saucepan after each batch has been crushed.
  2. Add sugar and lemon juice to strawberries. Stir over low heat until sugar is dissolved. Increase heat to high and bring strawberry mixture to a full rolling boil while stirring constantly. Reduce heat and continue to boil until mixture reaches 220 degrees (105 degrees C), stirring frequently.
  1. If you want to process in a water bath for long term storage, transfer jam to hot sterilized jars, leaving 1/4-inch headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
  2. Otherwise, transfer jam to plastic containers or canning jars. Wait until cool. Seal and store in the refrigerator for up to three weeks or frozen for up to one year.
  3. Note: Before attempting a home canning project, read this step-by-step guide from the Ball canning jars company.