Homemade Strawberry Jam

Summertime is synonymous with the sweet and luscious flavor of strawberries. What better way to preserve the taste of summer than by preparing your own Homemade Strawberry Jam? This delightful recipe not only captures the essence of fresh strawberries but also ensures that you can enjoy a burst of summer sunshine any time of the year.


  • 2 pounds of fresh strawberries, hulled and halved: Select ripe, juicy strawberries for the best flavor.
  • 4 cups of granulated sugar: Sugar not only sweetens the jam but also helps in preserving it.
  • 1/4 cup of lemon juice: Lemon juice adds a nice tangy flavor and helps in setting the jam by providing pectin.

Equipment Needed:

  • Large bowl
  • Large saucepan
  • Sterilized jars and lids
  • Boiling water canner


  1. Preparation of Strawberries: Start by combining the halved strawberries and granulated sugar in a large bowl. Let them sit for 1-2 hours, allowing the strawberries to macerate and release their natural juices, which is crucial for the flavor and texture of your jam.
  2. Cooking the Jam: Transfer the strawberry and sugar mixture to a large saucepan and stir in the lemon juice. Heat the mixture over low heat until the sugar dissolves completely. This step is important to ensure that your jam is smooth without any gritty sugar crystals.
  3. Boiling and Setting the Jam: Increase the heat to high and bring the mixture to a vigorous boil, stirring frequently to prevent burning. Once boiling, reduce the heat to medium and let it simmer for 20-25 minutes, or until the jam reaches the gel point. To test for gel point, place a small amount of jam on a cold plate; if it wrinkles when pushed with a finger, it’s ready.
  4. Final Steps: Remove the jam from heat and skim off any foam. This helps in achieving a clearer jam. Quickly ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars tightly and process them in a boiling water canner for 10 minutes to ensure they are shelf-stable.
  5. Cooling and Storage: Allow the jars to cool at room temperature. Check the seals before storing them in a cool, dark place to ensure they are properly sealed.

Nutritional Information:

  • Calories: Approximately 50 kcal per tablespoon
  • Total Yield: Makes about 4 cups

Total Time:

  • Prep Time: 1 hour 30 minutes (including resting)
  • Cooking Time: 30 minutes
  • Total Time: 2 hours

Serving and Storage Tips:

Serving Suggestions:

  1. On Toast: Spread a generous layer of Homemade Strawberry Jam on warm toast for a classic and comforting breakfast treat.
  2. In Yogurt: Swirl spoonfuls of jam into creamy yogurt for a fruity and indulgent snack or dessert.
  3. As a Topping: Drizzle over pancakes, waffles, or ice cream for an extra burst of strawberry flavor.
  4. In Baked Goods: Use the jam as a filling for cakes, muffins, or thumbprint cookies to add sweetness and moisture.
  5. With Cheese: Pair the jam with soft cheeses like brie or goat cheese for a delicious sweet and savory combination.

Storage Recommendations:

  1. Cool, Dark Place: Store sealed jars of Homemade Strawberry Jam in a cool, dark pantry or cupboard away from direct sunlight.
  2. Refrigeration: Once opened, refrigerate the jam to preserve its freshness and flavor. It will keep well for several weeks in the refrigerator.
  3. Check Seals: Before consuming, always check the seals of the jars to ensure they are intact. If any jar is unsealed or shows signs of spoilage, discard its contents.
  4. Freezing: If you have excess jam or want to extend its shelf life, you can freeze it in freezer-safe containers or bags for up to a year. Thaw in the refrigerator before use.


1. Mixed Berry Jam:

Combine strawberries with other berries like raspberries, blueberries, or blackberries for a mixed berry jam bursting with a variety of flavors.

2. Balsamic Strawberry Jam:

Add a splash of balsamic vinegar during cooking to enhance the sweetness of strawberries and add a subtle depth of flavor.

3. Spiced Strawberry Jam:

Infuse your jam with warm spices like cinnamon, ginger, or cloves for a cozy and aromatic twist on the classic recipe.

4. Citrus Strawberry Jam:

Incorporate citrus zest such as orange or lime zest along with the lemon juice for a refreshing and tangy citrus-infused jam.

5. Vanilla Bean Strawberry Jam:

Scrape the seeds from a vanilla bean pod and add them to the jam mixture for a fragrant and sophisticated flavor profile.

6. Low-Sugar Strawberry Jam:

Reduce the amount of sugar used in the recipe or substitute with a natural sweetener like honey or maple syrup for a healthier alternative.

7. Chunky Strawberry Jam:

Instead of mashing the strawberries completely, leave them slightly chunky for a jam with more texture and fruit pieces.

8. Herb-Infused Strawberry Jam:

Experiment with herbs like basil, mint, or thyme to add a unique herbal note to your strawberry jam, complementing its natural sweetness.

9. Jalapeño Strawberry Jam:

For a sweet and spicy kick, add finely chopped jalapeño peppers to the jam mixture to create a unique and memorable flavor combination.


1. Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries if fresh ones are not available. However, keep in mind that frozen strawberries may release more liquid during cooking, so you may need to adjust the cooking time accordingly.

2. How long will Homemade Strawberry Jam last?

When properly stored in sealed jars in a cool, dark place, Homemade Strawberry Jam can last for up to a year. Once opened, refrigerate the jam and consume it within a few weeks for the best quality.

3. Can I reduce the amount of sugar in the recipe?

Yes, you can adjust the amount of sugar to suit your taste preferences or dietary restrictions. However, keep in mind that sugar not only sweetens the jam but also acts as a preservative, so reducing the amount may affect the shelf life of the jam.

4. What is the gel point, and how do I know when the jam has reached it?

The gel point is the stage at which the jam has thickened enough to set properly. You can test for the gel point by placing a small amount of jam on a cold plate; if it wrinkles when pushed with a finger, it has reached the gel point.