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Homemade Strawberry Jam Recipe
Summer Rose

Strawberry Jam Recipe

Make easy strawberry jam with no pectin — just strawberries, sugar, and lemon juice. Learn the exact temperature and texture test for a perfect set.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 16
Course: Breakfast, Sauce/Condimen
Cuisine: American
Calories: 79
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds 900 g fresh strawberries, hulled and chopped
  • 1¼ cups 250 g granulated sugar
  • 2 tablespoons 30 ml fresh lemon juice

Equipment

  • Medium or large saucepan
  • Cutting board
  • Sharp knife
  • Wooden spoon or heat-safe spatula
  • Clean glass jars

Method
 

  1. Hull and chop the strawberries into small pieces.
  2. Add strawberries, sugar, and lemon juice to a medium or large saucepan.
  3. Cook over medium heat until the sugar has dissolved and the berries are juicy.
  4. Increase the heat and bring the mixture to a rolling boil.
  5. Cook until thickened and the mixture reaches about 220°F (105°C), stirring often.
  6. If you don't have a thermometer, test a small spoonful on a chilled plate. The jam should hold its shape rather than run like syrup.
  7. Remove from the heat and carefully transfer to clean jars.
  8. Cool, cover, and refrigerate. The jam will thicken further as it chills.

Notes

  • Make ahead: Let the jam chill overnight before deciding whether the final texture is right.
  • For frozen berries: Thaw completely and include the liquid released by the strawberries.
  • Storage: Keep refrigerator jam sealed and refrigerated for about 2–3 weeks; freeze for up to 1 year.
  • Texture fix: If the jam is too runny, cook it again to about 220°F. If it's too thick, gently warm it and stir in a small splash of water.