Strawberry Jam
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Strawberry Jam

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Strawberries are in season and they taste amazing, so fresh, big, red, and juicy! There is no better time to make homemade strawberry jam or preserves with just 3 ingredients. This recipe is the best way to use up the fresh strawberry and extend its shelf life.

This is a very simple recipe for strawberry jam. Strawberries, sugar and lemon juice that is it and you will have fresh homemade bright color delicious jam ready just in 20 minutes.

Spoon it over ice cream, pound cake, shortbread, or scones. You can use it as a spread for morning bread, toast, or as a jam topping for cookies or making cakes. With so many uses, it’s no wonder that Strawberry Jam is always in demand.

If you want to preserve that fresh strawberry flavor use some of those berries to make jam. The best part of homemade strawberry jam is that this is free from any preservative or pectin which is a setting agent in jams and jellies.

I am off to make a piece of toast with butter and jam now! And I’m dreaming of what other fresh fruit I’ll be able to make into jam this summer…I’ve got my eye on you orange, raspberries and peaches.

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Preparation Time: 5mins  ∏  Cooking Time: 20-25min  ∏  Servings: 500gm

Level: Beginners (Easy)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Strawberry Jam:

Step1: Fill a large bowl or pan with 1/2 cup vinegar and 3 cups of water. Let the berries soak for about five minutes. Then place strawberries in a colander and rinse with water. This process will dislodge any dirt, grime and letting the vinegar kills spores and bacteria. Discard the ones that are getting moldy and spoiled. Only keep healthy fruits.

Step2: Place the strawberries on a paper towel or tray and let them dry.

Step3: Hull the strawberries, remove the green part using a knife or straw and discard. Also, place a small plate in the freezer to chill, we’ll use this later to check the consistency of the jam.

Step4: Cut the strawberries into small pieces.

Step5: Heat up a saucepan and add the chopped strawberries.

Step6: Add sugar and 1 tablespoon lemon juice and mix everything.

Step7: Stir over medium-high heat until the strawberries are soft and become a watery jam-like consistency. Keep stirring to dissolve the sugar.

Step8: Once it started boiling, reduce the heat to low-medium and simmer, uncovered, stirring occasionally, until the berries become very soft and the juices thicken about 18-20 minutes.

Step9: Skim and discard any foam that rises to the top.

Step10: To test the jam and see if it is ready, spoon a little jam onto the frozen plate. Let it stand for about 10 seconds. Since the jam is still runny we will continue to cook over low heat for about 5 minutes, until a bit of the jam sets on the plate. Keep stirring.

Step11: If the liquid thickens to a jam-like consistency, it’s ready. If not, continue to cook for another minute or two. Using the back of the spoon mash the bigger chunks.

Step12: Now again we will test by placing a small amount of jam on the chilled plate. Tilt the plate to see if it jells, the jam should very thick and not runny.

Step13: You can also check by making a line on the spatula if the line stays clear then it means the jam is cooked. Turn off the flame and allow the mixture to cool to room temperature.

Step14: Transfer the strawberry jam into an airtight jar or container then store it covered in the refrigerator for 1-2months. Enjoy!

Strawberry Jam

Watch this video for making Strawberry Jam


  • Use a sterilised glass jar to store the strawberry jam.
  • To sterilize the jar, bring a large pot of water to a boil and boil the jars and lids (don’t boil metal lids or rubber seals) for 15 minutes then completely dry it.
  • Adding lemon juice is very important it contains plenty of natural pectins, which helps to set and preserve the jam.
  • If you don’t like the bigger chunks then use a potato masher to break the pieces and make the jam more smooth.


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