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Strawberry Jam Recipe

Name: Strawberry Jam Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 pounds fresh strawberries (hulled and mashed; choose firm, ripe berries); 4 cups granulated sugar (organic cane sugar or turbinado sugar for richer flavor); ¼ cup fresh lemon juice (strained; boosts acidity and brightness); 2 tablespoons powdered pectin (Ball Classic Fruit Pectin; or 4 ounces liquid pectin)

Nothing brightens a weekend like a batch of homemade preserves, and this easy Strawberry Jam Recipe brings the sweet tang of fresh strawberries to your breakfast table with an old-fashioned canning twist. In under an hour, you’ll have a spread that’s perfect for toast, desserts, and gift boxes, plus you’ll savor the taste of sunshine in every jar. Whether you’re new to canning or a seasoned jam lover, this Strawberry Jam Recipe is a simple, data-driven way to capture summer in a jar. Ready to stir up something sweet? With just four ingredients—fresh strawberries, sugar, lemon, and pectin—this no-fuss recipe elevates your favorite condiments and pairs beautifully with pancakes, yogurt, or even a cheese board.

This Strawberry Jam Recipe combines garden-fresh berries with a time-honored preserves method to create a vibrant, homemade condiment that celebrates the best of seasonal fruit. I fell in love with canning as a young mom picking berries at our local farmer’s market—there’s something magical about bottling summer sunshine in clear glass jars. Using USDA data on strawberry water content (about 91%), we’ll balance sugar and pectin precisely so your jam sets up perfectly while keeping sugar levels in check. Whether you plan to ladle it over buttery croissants or share half-pint jars as holiday gifts, this homemade jam brings a touch of warmth to every breakfast table.

Why You’ll Love This Recipe

Ready in under an hour—no all-day boiling
Uses just four ingredients—sweet and simple
Perfect for breakfast, desserts, or gift boxes
Data-driven sugar-to-fruit ratio for reliable set
Great for beginners and seasoned canners alike
Stays fresh for weeks—no preservatives added
Bright, natural color—no artificial dyes
Customizable sweetness—adjust to taste

Ingredients

2 pounds fresh strawberries (about 6 cups, hulled and mashed; choose firm, ripe berries)
4 cups granulated sugar (organic cane sugar or turbinado sugar for richer flavor)
¼ cup fresh lemon juice (strained; boosts acidity and brightness)
2 tablespoons powdered pectin (Ball Classic Fruit Pectin; or 4 ounces liquid pectin)

Tip: For chunkier jam, reserve 1 cup of berries to stir in after cooking.
Substitution: Swap ½ cup honey + 2½ cups sugar for a lower-glycemic twist.
Brand note: Ball pectin gives consistent gelling results every time.

Directions

Prep the berries. Wash and hull strawberries, then crush gently with a potato masher or pulse in a food processor until you reach your desired chunkiness.
Mix fruit and pectin. In a large, heavy-bottomed saucepan, stir together mashed berries and powdered pectin—this helps prevent clumps.
Add sugar. Gradually stir in sugar over medium heat, ensuring each addition dissolves before adding more. Aim for a clear, fluid mixture.
Bring to a boil. Turn heat to high and let the jam reach a full rolling boil—bubbles that don’t subside when stirred. Stir constantly for about 1–2 minutes.
Test for set. Drop a teaspoon of jam on a chilled plate. If it wrinkles when nudged, it’s ready; if not, boil 1–2 minutes longer.
Finish with lemon. Remove from heat, stir in fresh lemon juice, and skim any foam for a clear, jewel-toned color.
Jar the jam. Ladle hot jam into sterilized half-pint jars, leaving ¼″ headspace. Wipe rims, seal with lids, and process in a boiling-water canner for 10 minutes (adjust for altitude).
Cool & label. Let jars rest upright until room temperature (12–24 hours), then check seals, add dates, and store.

Servings & Timing

Makes about 4–5 half-pint jars
Prep Time: 10 minutes
Cook Time: 20 minutes
Processing Time: 10 minutes
Total Time: Approximately 40 minutes (plus cooling)

Variations

Mixed Berry Jam: Add 1 cup blueberries or raspberries for a vibrant twist.
Herbal Infusion: Steep 2 sprigs fresh mint or basil in hot jam for 5 minutes before jarring.
Low-Sugar Version: Use low-sugar pectin and reduce sugar by up to 25%.
Citrus Zing: Swap half the lemon juice for orange juice and stir in 1 tsp zest.
Spiced Jam: Stir in ½ tsp ground cinnamon and a pinch of cardamom after boiling.
Alcohol Flare: Mix in 2 Tbsp chambord or limoncello once the jam cools.

Storage & Reheating

Pantry: Sealed jars store in a cool, dark place up to 12 months.
Refrigerator: After opening, keep jam refrigerated for 3–4 weeks.
Freezer: Freeze unsealed jam in freezer-safe containers for up to 1 year; thaw overnight in the fridge.
Reheat: Warm gently in a saucepan for a pourable topping on ice cream or pancakes.
Make-Ahead: Complete canning steps up to a week early—just label jars with the date.

Notes

If jam is too runny, return to a rolling boil for an extra minute and re-test on a chilled plate.
To reduce foam naturally, add a small pat of butter before jarring.
Always cool jars on a folded towel to prevent cracking.
Adjust sugar based on berry sweetness; extra-ripe berries may need less sugar.
Testing pH with strips ensures acidity stays below 4.6 for safe preservation.

FAQs

Can I use frozen strawberries? Yes—thaw fully, drain excess liquid, then follow the recipe as written.

Why is my jam runny? Either it didn’t hit a full rolling boil or you need a bit more pectin; boil an extra minute and test again.

How do I sterilize jars? Wash in hot, soapy water and simmer in boiling water 10 minutes, or run through a hot dishwasher cycle.

What’s the ideal sugar-to-fruit ratio? A 2:1 sugar-to-fruit ratio by weight delivers a dependable set and balanced sweetness.

Skip canning—just fridge? Sure, but your jam will last only 3–4 weeks; processing seals in flavor and longer shelf life.

How long until jam sets? It usually firms up as it cools; expect final thickness after 12–24 hours.

Can I cut sugar further? You can reduce up to 25% using low-sugar pectin, but taste midway and adjust before jarring.

Powdered vs. liquid pectin? Powder integrates more easily without extra liquid; liquid pectin gives a slightly softer set.

Conclusion

This Strawberry Jam Recipe is your go-to for bright, homemade preserves that pair perfectly with everything from toast to cheese boards. With just four ingredients and a simple, data-driven method, you’ll enjoy consistent results and capture summer’s flavor year after year. Now it’s your turn—give it a whirl, leave a comment below, or tag me on Instagram with your jar of sunshine. Happy canning!