Description
This easy homemade strawberry jam bursts with fresh, natural sweetness and requires just three simple ingredients. Perfectly spreadable and free from artificial preservatives, it’s great on toast, biscuits, or stirred into yogurt. This small-batch, no-pectin recipe is beginner-friendly and ready in under an hour.
Ingredients
Fruit
- 1 lb fresh strawberries, washed and stems removed
Sweetener
- 1¼ cups granulated sugar
Acid
- 1–2 tablespoons fresh-squeezed lemon juice
Instructions
- Sterilize Jars – Place mason jars and their lids in boiling water for several minutes to sterilize, then remove and let dry completely. Set aside a jar large enough to hold about two cups.
- Prep the Strawberries – Remove the tops from the strawberries and dice them into small pieces. For a smoother jam, you may also puree the berries in a blender before adding to the pot.
- Combine Ingredients – Add strawberries, granulated sugar, and lemon juice to a large pot or deep saucepan. Stir everything together so the strawberries are well coated in sugar.
- Macreate the Strawberries – Allow the strawberry mixture to sit for about 10–15 minutes. The berries will start to release their natural juices.
- Dissolve Sugar – Set the pot over medium-low heat. Stir gently with a rubber spatula until all the sugar is fully dissolved, scraping down the sides as needed to prevent crystallization.
- Cook & Mash – Let the mixture simmer gently for 10–15 minutes, stirring often and mashing the strawberries with a potato masher as they soften for desired texture.
- Boil to Thicken – Increase heat to bring the mixture to a rolling boil. Continue boiling, stirring constantly, until the jam reaches 220°F (use a candy thermometer for accuracy), which helps ensure proper thickening.
- Finish & Jar – Remove from heat. Skim off any foam on top if desired. Carefully pour the hot jam into the prepared jar, leaving about 1/4-inch space at the top. Immediately seal with the lid.
- Cool & Store – Let the jar cool at room temperature. Refrigerate the jam until fully set (will firm up as it cools), and keep refrigerated for up to two weeks.
Notes
- If you prefer a completely smooth jam, puree the berries before cooking.
- Properly sterilizing jars helps prevent spoilage and extends fridge life.
- This small-batch jam is best eaten within 2 weeks, as it doesn’t include added preservatives or pectin.
- Adjust lemon juice to taste: more will make the jam tarter and enhance preservation.
- If you don’t own a candy thermometer, the jam is ready when it thickly coats the back of a spoon.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauces-condiments
- Method: Stovetop
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 tablespoon
- Calories: 40
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.2g
- Protein: 0g
- Cholesterol: 0mg
