This top-rated strawberry jam recipe is fresh, fruity, and wonderfully flavorful.
How to Make Strawberry Jam
Making homemade strawberry jam is surprisingly easy. You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Strawberry Jam Ingredients
These are the three simple ingredients you’ll need to make this irresistible strawberry jam recipe:
- Strawberries: This strawberry jam recipe starts with two pounds of fresh, hulled strawberries. To hull a strawberry, use a paring knife angled toward the center of the berry and cut a circle around the leafy stem to remove the hull.
- Sugar: Four cups of white sugar sweetens the jam, thickens the jam, and acts as a preservative.
- Lemon juice: Lemon juice is essential for getting the pectin to gel properly, setting the jam. It also helps prevent the growth of bacteria.
How Do You Make Strawberry Jam?
- Mash the strawberries.
- Combine all the ingredients in a saucepan and dissolve the sugar over low heat.
- Bring the mixture to a boil. Cook and check the doneness according to the recipe below.
- Process according to the recipe below.
Cook’s Note
If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
How to Can Strawberry Jam
The fourth and fifth step of this recipe detail how to can strawberry jam at home. For more tips and instructions, check out our Jam Canning Guide.
Ways to Use Strawberry Jam
Spread your homemade strawberry jam on toast or biscuits, use it as a dessert topping or ingredient, or dollop it onto homemade waffles or pancakes. For more inspiration, explore these mouthwatering recipe collections:
Allrecipes Community Tips and Praise
“I love that I didn’t have to use pectin,” says Jessika Wilkes. “I ended up cooking it for almost 20 minutes on medium. Came out super solid! So happy!”
“We had an abundance of strawberries from our garden and this jam was a great way to use them,” according to Kim. “I used less sugar than called for, and boiled the mixture down quite a bit to get the texture I was looking for.”
“This turned out perfect,” raves Martha. “I did use a candy thermometer to make sure it was ready. The jam is sweet enough, but not so much that it overpowers the fruit.”
Editorial contributions by Corey Williams
