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Strawberry Jam Recipe
August 21, 2025
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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).
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
Homemade Strawberry Jam captures the sweet, fresh flavor of peak strawberry season. Perfect for spreading on toast, biscuits, or your favorite desserts.
Equipment
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
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What to Serve with Strawberry Jam
- Buttermilk Biscuits – A fluffy base for spreading thick layers of jam.
- Easy Sandwich Bread Recipe – Classic comfort with fresh jam.
- Better Than Paris Crepes – Sweet filling option that’s always a hit.
- Homemade Vanilla Ice Cream – Warm jam spooned over ice cream is heaven.
- English Muffin Recipe – obviously.
More Strawberry Recipes to Try
- Strawberry Sauce Recipe
- Strawberry Milkshake Recipe
- Strawberry Salad with Poppy Seed Dressing
- Strawberry Cream Cake
- Strawberry Cheesecake Cookies
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
