Strawberry Jam Recipe

 Homemade Strawberry Jam is pure summer in a jar. Sweet, bright, and full of real strawberry flavor, this recipe keeps the fruit as the star. The texture is perfect too… not runny, not stiff, just that luscious spread you want on warm toast or tucked into pastries. My recipe keeps it simple, skips unnecessary steps, and gives you jam you’ll actually be proud to share (or keep all to yourself).

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Ingredient Notes + Variations

This strawberry jam recipe uses just a few ingredients, but each one matters. Here’s a quick breakdown so you know exactly why everything is here:

• Strawberries – Fresh and ripe make the best jam. Summer strawberries are unbeatable, but you can also use frozen in a pinch.
• Granulated sugar – Balances the tartness and helps preserve the jam.
• Lemon juice – Brightens the flavor and works with the pectin to help the jam set.
• Liquid pectin – Ensures that perfect jam consistency.
• Butter – Just a little cuts down on foam as the jam boils.

How to Make Strawberry Jam

Making jam might sound complicated, but it’s surprisingly quick. You’re basically cooking down fruit, adding sugar, and letting it set. That’s it. For full recipe details, including ingredients and measurements, see the printable recipe card down below.

Step 1: Prep the Strawberries

wash, hull, and slice strawberries

place into large pot + mash (or blend for smooth jam)

Step 2: Start Cooking

bring to a boil + then stir in lemon juice and pectin

Step 3: Sweeten It

add sugar + butter, stirring until dissolved

Step 4: Boil to Finish

bring to a rolling boil for 1 minute, then pull it off the heat

Step 5: Jar It Up

fill VERY CLEAN jars, wipe rims, add lids, and let them cool on the counter before transferring to the fridge or freezer

Pro Tip: I like to run my jars through a quick cycle in the dishwasher on the high heat level.

Pro Tip: If being stored and long self life is desired be these jars will need a water bath. This is not that recipe. These should be stored in the refrigerator. 

Tips for Success

• Don’t skip the lemon juice, it’s what helps the jam set.
• Use a potato masher if you like chunky jam, blender for smooth.
• Watch your boil carefully… one minute is all you need.
• Sterilize jars ahead of time so they’re ready when the jam is hot.

This strawberry jam recipe is one you’ll keep coming back to every summer. It’s simple, fresh, and absolutely delicious. The printable recipe is below. Have a great day, friends! 🙂

Strawberry Jam Recipe

Katie Cooksey

Homemade Strawberry Jam captures the sweet, fresh flavor of peak strawberry season. Perfect for spreading on toast, biscuits, or your favorite desserts.

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Prep Time1hour hr

Cook Time15minutes mins

Total Time1hour hr 15minutes mins

Coursecondiment, Sauce

CuisineAmerican

Servings8 6 oz mason jars

Calories734 kcal

Equipment

• 8 6 oz mason jars with lids

Ingredients

  

• 8 cups strawberries washed and hulled
• 7 cups granulated sugar
• 4 tablespoons lemon juice freshly squeezed
• 3 oz packet liquid pectin
• 1 tablespoon butter

Instructions

 

• Slice washed and hulled strawberries and place them in a large stockpot.
• Turn on heat to medium high and begin mashing the strawberries with a potato masher or meat chopper. Keep them as chunky as you'd like. For a very smooth consistency, place them in a blender before adding to pot.
• Increase heat and bring to a light boil.
• Add freshly squeezed lemon juice and liquid pectin, and bring back to a boil, stirring constantly.
• Add granulated sugar and butter. Stir until sugar is completely dissolved and butter is melted.
• Bring to a rolling boil, and continue to boil for one minute.
• Remove from heat and fill your VERY CLEAN jars*, leaving a 1/4 inch head space.
• Using a clean damp cloth, wipe the rims. Place the disc lids on carefully, followed by the ring**.
• Allow to cool on the counter before transferring to the refrigerator or freezer.

Notes

*I like to run my jars through a quick dishwasher cycle on the high heat level. 

**If being stored and long self life is desired be they will need a water bath. This is not that recipe. These should be stored in the refrigerator.

Storage Instructions

Store jars in the refrigerator for up to 3 weeks. For longer storage, place cooled jars in the freezer for up to 1 year. If you want a shelf-stable option, you’ll need to process the jars in a water bath, but this recipe is written for refrigerator or freezer storage only.

 

Nutrition

Calories: 734kcalCarbohydrates: 186gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 4mgSodium: 15mgPotassium: 232mgFiber: 3gSugar: 182gVitamin A: 61IUVitamin C: 88mgCalcium: 26mgIron: 1mg