Making jam with fresh strawberries is part of the beginning of Spring at my house, and let me tell you, you need few ingredients to get a fantastic result. I have my aunt's recipe, which is really a ratio and works with most fruits and doesn't include pectin. If you've never made jam from scratch, it's really simple, and I urge you to try it!
Only 3 ingredients
Making jam at home isn't just economical—it gives you complete control over the ingredients, letting you adjust sweetness and texture to your liking while avoiding the preservatives and artificial flavors often found in store-bought varieties.
There's something magical about transforming fresh, ripe strawberries into a jar of homemade jam.
I'm following my aunt's recipe. I remember huge pots with peach or strawberry jam simmering in her kitchen. She taught me how to understand the moment it's done and how not to skimp on the amount of sugar, as it helps to naturally preserve it.
What goes well with strawberry jam? I love to serve it for afternoon tea with mini scones or the popular buttermilk scones. Breakfast and brunch are also perfect for any homemade jam, and we slather it on toasted Italian bread.
Unique homemade gift: This is a fantastic present for strawberry lovers.
Testing Notes
The flavor of the berries determines the citrus we add. I like lemon juice in Spring, as strawberries might not always be the sweetest, but sometimes I use orange or a mix during peak season when they have the best flavor.
The amount of sugar is key. Too much and the jam is all sugar with little strawberry flavor. Too little and it doesn't get sticky and thicken enough, and it's more like a reduced-fat spread than jam.
My recipe calls for about 70% of the fruit's weight in sugar. So, if you use 2 pounds of strawberries, you'll need roughly 1.5 pounds of sugar. I use a tad less, and it works really well.
To can or not to can? This depends on how fast the jam is consumed and how much you made. I keep opened jars in the fridge for about 2 weeks without a problem. If you make large batches or plan on gifting it, you want to use sterilized jars and can the jam.
Steps to make strawberry jam
Wash, hull and cut the strawberries into small pieces so they disintegrate while cooking. If you want a chunkier jam, make some pieces larger.
Macerate
Mixing the strawberries with sugar makes them release their natural liquids.
Cook over medium heat at first
Use a saucepan with high sides, as the syrup crawls up, and you don't want it to overflow. Trust me.
You don't need a simmer at first. Once it reaches a full rolling boil, then lower the heat.
Simmer until it thickens
The key is to cook it slowly, over low heat once it boils. Simmer and stir frequently to avoid burning.
The strawberry pieces will start to soften and eventually disintegrate to become jam.
Test for doneness
This is the trickiest part as you don't want an extremely thick jam, but it still has to hold it's place and not be too drippy.
Chill a small plate and pour a teaspoon on it. Tilt it: If the jam drips slowly, it's done. If it's too runny and soupy, it needs to cook longer.
Kitchen Notes
Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the utensils and equipment needed, and enough workspace. This will make the process so much easier.
Cook at low heat and stir frequently: this is important not to scorch the jam and develop a burnt taste. Stir it constantly, especially as it thickens. It’s difficult to mask a burnt flavor afterward.
Can this jam be made with any strawberry? Absolutely! Use your favorites, especially in the Summer when the variety is abundant. The important part is adjusting the amount of lemon juice and sometimes sugar if the berries are more or less sweet.
How to can jam? For longer storage, the best way to keep it is through the canning process. It's not complicated but there are some steps you must follow. Here is a link with general information on canning jams.
Let me know
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Easy Strawberry Jam (3 ingredients)
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Ingredients
- 2 pounds whole strawberries
- 3 cups sugar
- 2 tablespoons lemon juice
Instructions
- Wash 2 pounds whole strawberries thoroughly, remove stems, and cut into quarters. For a smoother jam, you can roughly mash some berries with a potato masher.
- In a large, deep pot, mix strawberries, 3 cups sugar and 2 tablespoons lemon juice. Stir well to coat the berries in sugar. Allow the mixture to sit for about 20 minutes so the berries release their juices and the sugar begins to dissolve.
- Place the pot over medium-high heat and bring to a rolling boil, stirring occasionally to prevent sticking. Once boiling, reduce the heat until the mixture simmers and continue to cook, stirring frequently. Partially cover the saucepan (lid covering about ¾ of the pan) and let the strawberries cook on low heat for about 45 minutes. Keep an eye as you stir occasionally to prevent sticking. The jam will thicken as it cooks, so be patient and wait for it to reach a syrupy consistency.
- After about 15-20 minutes, the mixture should thicken. Test by placing a small spoon on a cold plate and tilting it—the jam should move slowly rather than run quickly across the plate.
- Ladle hot jam into clean jars, leaving about ¼ inch of headspace. If planning to store at room temperature, use proper canning methods with sterilized jars.
- Let jars cool completely before storing. Refrigerate for up to 3 weeks, or process in a water bath for longer shelf-stable storage.
Jenn says
I read in the beginning that 2lbs of strawberries need 1.5 cups of sugar. The recipe says 2lbs strawberries 3 cups of sugar. Which one should I go by?
Paula Montenegro says
Hi Jenn! It’s 1.5 pounds and that’s about 3 cups.