Short Description

I love how this homemade strawberry jam captures the pure, sweet essence of fresh berries. It’s simple to make and perfect for spreading on toast, swirls in yogurt, or adding to desserts.

Homemade Strawberry Jam: Bursting with Summertime Flavor

Why You’ll Love This Recipe

I appreciate recipes that highlight seasonal produce without masking their flavor. This jam does just that—using just strawberries, sugar, and lemon juice, it’s naturally fruity, not overly sweet. Plus, it doubles as a delicious gift or pantry staple; I always feel a sense of pride when I hear, “Did you make this?”

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh strawberries, hulled and chopped
Granulated sugar
Fresh lemon juice

Directions

I hull and chop the strawberries, then gently crush them with a potato masher to keep some texture.
I stir the crushed strawberries with sugar and lemon juice in a heavy-bottomed saucepan over low heat until the sugar fully dissolves.
I increase the heat and bring the mixture to a full boil, cooking until the jam reaches about 220°F or passes the sheet test—when it falls slowly and thickly from a spoon.
I skim off any foam that forms on top and carefully ladle the jam into clean jars, leaving about ¼ inch of headspace.
I wipe the rims, seal the jars, and process them in a boiling water bath for 10 minutes to ensure proper sealing.
I let the jars cool undisturbed for 12 to 24 hours before checking the seals. Any unsealed jars go straight into the fridge.

Servings and Timing

Makes approximately 4 to 6 small jars
Prep time: 15 minutes
Cook time: 20–30 minutes
Cooling and sealing time: 12–24 hours

Variations

For a low-sugar version, I use less sugar and a bit more lemon juice to help the jam set.
If I’m out of pectin, I use a small amount of cornstarch mixed with water to thicken the jam naturally.
To change up the flavor, I sometimes add a touch of lime juice, orange zest, or even a splash of balsamic vinegar for a unique twist.

Storage/Reheating

I store sealed jars in a cool, dark place for up to one year. Once opened, I refrigerate them and try to use them within three months. If the jam turns out too runny, I reheat it gently on the stove and simmer until it thickens properly.

FAQs

How do I know when the jam has set?

I use the sheet test by letting a bit of jam drip off a spoon—it should fall in thick drops or sheets. I also like to test a small spoonful on a chilled plate and push it with my finger to see if it wrinkles.

Can I use frozen strawberries?

Yes, I’ve made this with frozen strawberries. I just cook them a bit longer since they release more liquid, but the results are just as tasty.

Can I skip the canning process?

Absolutely. If I plan to eat the jam within a few weeks, I skip the water-bath step and store the jars in the fridge. I also freeze some in freezer-safe containers for longer storage.

Why is lemon juice important in jam?

Lemon juice helps the jam set by lowering the pH and enhancing the natural pectin in the fruit. It also adds a subtle tartness that balances the sweetness perfectly.

What should I do if my jam is too runny?

If my jam doesn’t set as expected, I return it to the pot and cook it a little longer. Adding a bit more sugar or lemon juice can also help it reach the right consistency.

Conclusion

This homemade strawberry jam is a kitchen staple I come back to every summer. It’s simple, delicious, and captures the flavor of ripe strawberries beautifully. Whether I’m gifting it or enjoying it myself, it always brings a little sunshine to the table.