Homemade strawberry jam is one of the best simple pleasures in life. Strawberry jam and a smear of butter on toast? Spread on a muffin? Swirled into a pot of yogurt? Layered into a peanut butter and jelly sandwich? Spooned over ice cream? This beautiful jam is fresh and sweet and the kind of red that just makes you feel happy. No one has to know how easy it is to make – seriously, three ingredients and you’re done!

Then serve up that jam with some Old-Fashioned Buttermilk Biscuits or Popovers, or use it in some Homemade Jelly Doughnuts!

Strawberry Jam: Bursting with fresh flavor, you won’t believe how quick and easy homemade strawberry jam is to make!

Ingredients

• Fresh strawberries – Hulled and roughly chopped.
• Sugar – Sugar is not only used as a sweetener, but it is also used to help thicken and set the jam.
• Fresh lemon juice – The pH of the lemon juice helps activate the pectin, allowing your jam to set properly. Additionally, it helps keep the jam fresher for longer.

Strawberry Jam Without Pectin

Strawberries are naturally high in pectin, so you don’t need to add packaged pectin (which I am allergic to). Pectin is a natural thickener found in many fruits and vegetables. Some fruits are higher in pectin than others, like strawberries, and don’t need additional pectin added when making jam. The jam will be a bit on the looser side, but it will thicken upon cooling and thicken further in the fridge.

How to Make Homemade Strawberry Jam

1. Clean the jars: Wash two 2-cup canning jars with tight-fitting lids very well and allow to dry completely.
2. Cook the jam: Combine the strawberries and sugar in a medium saucepan. Bring to a rolling boil over medium-high heat, stirring frequently until the sugar has dissolved and the berries are starting to break down. Add the lemon juice, lower the heat to medium-low, and cook at a gentle simmer for about 25 to 30 minutes, stirring often, until the mixture looks like loose jam.
3. Crush the berries: As the jam cooks, you can crush the berries with a wooden spoon against the side of the pot as you go or use a potato masher. Leave some chunks of berries in there for texture. Spoon the jam into the clean jars and allow to cool to room temperature.
4. Store and enjoy: Seal the jars and refrigerate. The jam will last for up to a month.

Refrigerator Strawberry Jam

This jam can certainly be canned using a water bath, and then it will be shelf-stable for about a year. However, I don’t have the patience for canning — not something I’m proud of, just a fact. If you want to can your jam, Pioneer Woman has great canning tips.

Instead of canning, when you are done spooning your strawberry jam into clean jars, you can store it in the refrigerator for up to a month. It might keep longer if you are diligent about using only clean utensils to scoop out the jam. Food starts to deteriorate more quickly if you get other foods mixed in, so avoid sticking a knife with breadcrumbs or a smear of butter into the jar. Your homemade jam will last longer!

How to Use Strawberry Jam

Of course, you will want to spread it on toast, English muffins, crumpets, croissants, scones, biscuits, muffins of any kind, bagels, etc., etc. But you also will want to stir some into plain yogurt and spread some on warm pancakes or bubble waffles. It makes a lovely addition to a cheese or graze board (and when you tell people it’s homemade, you will see some true respect in their eyes!).

What to Serve With Strawberry Jam

Irish Scones

Bubble Waffles

Irish Soda Bread

More Fruit Dips and Spreads

• Cranberry Sauce
• Cranberry Orange Relish
• Strawberry Topping for Cheesecake