How to Make Homemade Strawberry Jam (Delicious Recipe)

This is a wonderful recipe for how to make homemade strawberry jam. You gotta trust me, it’s so much better than the store bought stuff, which contains all sorts of preservative and other yucky stuff. And it only has three ingredients: strawberries, sugar, and lemon juice. I love to collect strawberries from my patch of evergreens. They are bursting with flavor … but I don’t get that many of them. I freeze them and make this jam. But don’t worry, you can use store bought strawberries, too.

What I Love About This How to Make Homemade Strawberry Jam

The better question is … what’s not to love about this strawberry jam? You can whip it up in about 20 to 25 minutes. And even if you don’t grow your own strawberries, you can use organic ones, berries on sale, or fruit from the farmer’s market. We have a bustling little farmer’s shack up the street from us, and they have the best stuff! When strawberries are in seasons, I pick up tons just to make this jam.

Also, the ratio is really easy to remember: 1 pound strawberries, 1 cup sugar, and 1 tablespoon lemon juice. 1 + 1 + 1 = perfect. (You can increase the lemon juice to 2 tablespoons if it isn’t gel-like. It won’t affect the flavor.)

Have frozen strawberries (like I do with my plants)? Easy peasy! Substitute them in the same ratio as above. They just take a couple minutes longer to cook.

Finally, strawberries are healthy for you (especially homegrown strawberries)!

The Health Benefits of Strawberries

• Strawberries are like the superheroes of the fruit world, packed with goodies like vitamin C and a bunch of flavonoids that take down oxidative stress, potentially keeping those pesky chronic diseases at bay.
• They’re also great for your heart, thanks to these things called anthocyanins that can help keep your LDL cholesterol in check.
• Want glowing skin? Strawberries have got you covered there too, with plenty of vitamin C to boost collagen production and keep your skin looking smooth and bouncy.
• They’re also fantastic for keeping your blood sugar levels on an even keel, thanks to their low glycemic index and fiber content, helping you avoid those energy highs and lows.
• Plus, they’re inflammation fighters, reducing body inflammation with their antioxidant and phytochemical power.

Kitchen Equipment Needed

• Large, heavy-bottomed saucepan
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Knife
• Cutting board
• Sterilized jars

Pairing Suggestions

Try this with an air fryer bagel, on top of some mini cheesecakes, or on 30 minute homemade rolls. Or any bread that you want, really!

FAQs

1. How should I store homemade strawberry jam? Pop your homemade strawberry jam in an airtight container and chuck it in the fridge to keep it fresh for up to 3 months. If you’re not going to eat it right away, freezing works too and it’ll last for a couple of years, though the flavor might shift a bit over time.
2. Can frozen strawberries be used to make this jam? Yep, frozen strawberries are totally fine for jam. Just thaw them first. You might need to cook them a bit longer since they’ll release more water, but the jam will still taste great.
3. What can I do if my jam hasn’t thickened? If your jam’s too runny, just heat it up again and let it simmer to evaporate some more water. A bit more cooking time might be all it needs to reach that perfect jammy consistency.
4. Is this strawberry jam suitable for those on gluten-free and dairy-free diets? Sure thing! This strawberry jam is all good for both gluten-free and dairy-free folks. It’s just strawberries, sugar, and lemon juice, which don’t have gluten or dairy.
5. How can I make my jam thicker without pectin? Want a thicker jam without pectin? Just let it cook a bit longer. The extra time lets more water evaporate, making the jam thicker and bringing out a richer flavor.
6. Why doesn’t this jam recipe require pectin? Strawberries come with their own pectin, especially the less ripe ones. So, if you cook them long enough, they’ll thicken up all on their own. Lemon juice also helps get that set just right.
7. Can the sugar amount be adjusted in this recipe? Tweaking the sugar is doable, but remember, sugar’s not just for sweetness – it also helps preserve the jam and get it to set. Play around with the amount carefully to keep your jam just right.
8. How do I know when the jam is properly set? To check if your jam’s set, try the wrinkle test: put a bit on a chilled plate, freeze it for a bit, and push it. If it wrinkles, you’re golden. Or, check the temp – it should hit 220°F.
9. Why is lemon juice added to the jam, and can it be substituted? Lemon juice adds the right amount of acidity for the jam to gel properly and balances the sweet taste. Swapping it out is tricky because it plays a crucial role in setting and flavor.
10. What should I do if my jam is too runny? If your jam’s on the thin side, a longer boil might fix it up. Reheating and adding a bit more sugar or lemon juice can help thicken it to that perfect spreadable consistency.
11. Can this recipe be used with other fruits? For sure, this recipe is pretty flexible. You can swap in raspberries, blueberries, peaches, or whatever you like. Just adjust the sugar and cooking time depending on the fruit’s sweetness and water content.
12. How do I prepare my jars for canning this jam? Getting your jars ready is key. Sterilize them with hot soapy water or heat them in the oven or dishwasher to kill off any germs. Dry them well to avoid any bacteria party in your jam.
13. Why is it important to skim the foam off the top of the jam? Skimming the foam makes your jam look clearer and more inviting. It’s not about safety or taste, just makes your jam prettier and smoother.
14. Can I use a water bath canning method for this jam? Yes, water bath canning is a great way to seal in the freshness and make sure your jam stays good for ages. Just make sure to follow the guidelines to ensure everything’s safe and sound.

Photo Steps

The Final: How to Make Homemade Strawberry Jam (Delicious Recipe)