This 3 ingredient homemade strawberry jam is super simple to make! All you need is granulated sugar, lemon juice, and strawberries to make a pectin-free strawberry jam to enjoy however and whenever you want.
Why this recipe works
Whether you have strawberry plants growing in the garden, a fresh-picked bounty from a strawberry field, or store-bought berries you’d like to turn into a spreadable homemade jelly, this strawberry jam recipe is for you!
Here we are using simple ingredients consisting of lemon juice, strawberries, and sugar. If you’d like another easy recipe for jam, our homemade berry jam is quick to make and provides 3 different jam recipes for you to choose from.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
SUGAR – Granulated white sugar is used to help the jam set up and will aid in preserving the strawberries.
LEMON – Using lemon juice adds structure and flavor to your jam. If you’d like to replace the lemon juice used in this recipe you can substitute it with 1 cup of water.
STRAWBERRIES – Fresh strawberries work best, but you can use frozen strawberries as well. If using frozen, plan to increase the cook time called for until the strawberry mixture reaches a temperature of 220F.
How to Make Strawberry Jam
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Wash, hull, and dice your strawberries.
- In a medium saucepan, add the diced strawberries and sugar. Mix to combine and bring to a soft boil. Once boiling, add your lemon juice.
- Turn down the heat and simmer for 30 minutes, or until the sauce coats the back of a spoon. Stir regularly so the strawberries don’t burn or stick to the bottom of the pan. Your jam will be done when it reaches 220F on an instant read thermometer.
- Remove from heat and allow to cool.
- You can mash your strawberries or leave them alone, depending on the consistency you want.
- Place the cooled jam in a pint sized jar. Enjoy immediately or cover with a lid and store in the refrigerator.
Frequently Asked Questions
You can easily freeze this jam simply by putting the jar in the freezer after it has cooled completely, but be sure to leave some space at the top of the jar allowing the jelly to expand. This is a great way to store your extra jam if you double or triple the recipe provided! Your jam should last for close to a year sealed in the freezer.
You could, however, we have not tried canning this recipe. This is a refrigerator jam as it does not contain preservatives. We suggest freezing this jam in a sealed jar if you’d like it to keep longer.
This strawberry jam will last in the refrigerator for up to 2 weeks and up to 1 year in the freezer.
You can tell when your jam is done cooking when it reaches 220F on an instant-read thermometer. Don’t be off-put if your jam seems too liquidy as it can take up to 48 hours for it to fully set in the refrigerator. It’s best to clip a sugar thermometer to the side of your pot as the jam boils or to use an instant read thermometer to test the temperature before taking the mixture off of heat.
Sure, you can use frozen strawberries, however, frozen strawberries can produce a slightly runny jam. If you’d like to use frozen strawberries, plan to increase the cook time. Your strawberry jam will read 220F on an instant read thermometer when done cooking. You do not need to let your strawberries thaw before cooking.
You can easily make your own homemade strawberry jam with ingredients you most likely already have on hand. This jam recipe is pectin-free and easy enough for even the novice cooks to tackle!
More Fresh Strawberry Recipes
- Strawberry Salsa
- Fresh Strawberry Muffins
- Strawberry Icebox Cake
- Strawberry Dream Dessert
- Strawberry Smoothie
- Strawberry Shortcake
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Strawberry Jam
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 cup granulated white sugar
- ¼ cup lemon juice
- 1 lb strawberries 2 cups, diced
Things You’ll Need
Before You Begin
- This recipe will make 1 pint of strawberry jam. You can easily double or triple the recipe.
- You can tell when your jam is done cooking when it reaches 220F on an instant-read thermometer. Don’t be off-put if your jam seems too liquidy as it can take up to 48 hours for it to fully set in the refrigerator. It’s best to clip a sugar thermometer to the side of your pot as the jam boils or to use an instant-read thermometer to test the temperature before taking the mixture off of the heat.
Instructions
- Wash, hull, and dice your strawberries.
- In a medium saucepan, add the diced strawberries and sugar. Mix to combine and bring to a soft boil. Once boiling, add your lemon juice.
- Turn down the heat and simmer for 30 minutes, or until the sauce coats the back of a spoon. Stir regularly so the strawberries don't burn or stick to the bottom of the pan. Your jam will be done when it reaches 220F on an instant read thermometer.
- Remove from heat and allow to cool.
- You can mash your strawberries or leave them alone, depending on the consistency you want.
- Place the cooled jam in a pint sized jar. Enjoy immediately or cover with a lid and store in the refrigerator.
Expert Tips & FAQs
- This is a refrigerator jam, we have not tried canning it because it does not contain preservatives. If you’d like to store your jam longer, you can freeze it sealed in a jar (be sure to leave some space at the top for the jam to expand). Your jam will last up to 2 weeks in the refrigerator and up to 1 year in the freezer.
Nutrition
This post was originally published on this blog on April 8, 2021.
Amanda Davis
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Gloria says
Can you use other fruits to make this jam?
Example blueberry ,raspberry
Amanda Davis says
Yes, this should work for other berries
Leah says
Can this be made with a sugar substitue?
Amanda Formaro says
While it is on our list to do, we have not yet tested this recipe with sugar substitute. It is likely that you could swap out the sugar, but again we have not tested it. Here is a recipe for sugar free strawberry jam on another website https://www.lowcarbmaven.com/low-carb-sugar-free-strawberry-jelly/
Charlene says
I always make my ”refrigerator” jelly or jam with only the sugar, lemon juice and the fruit. I, for myself, have tried to make the ”regular canning type” and this recipe is the best for making a quick type for the fridge or freezer. P.S. I never add any water to the recipe either, only the juices the fruits make. Again, this is just my own opinion on the subject. I never rate a recipe until I have actually made it either because I want to be fair. Thanks
Sue Charlton McEndree says
I have been making jam almost all my life & never heard of making it with the Sure-Jel Pectin. I helped my Mom make it when I was about 8 yrs old & then made it after I was in my own home. Does this get thick like jam made with Sure-jel? I only rated it 2 stars since I haven’t used this recipe yet. Once I make it using this recipe, I will rate it again.
Sue Charlton McEndree says
I meant to say I’ve never heard of making it WITHOUT SURE-JEL.
Sheila Hutchinson says
Great easy tasty jam recipe. Next time I make this I will use both small n little larger strawberries, turned out very flavorful. Thank you for sharing this recipe. LOVE
Shirley Long says
Love, love love your site.
Allison Crowder says
Very easy to follow Love
YVONNE says
I LOVE AMANDA COOKING
Alma says
This recipe is so delicious. Thank you so much for share. I simply love. Simple and oh so easy.
Amanda Formaro says
Yay so glad you loved it!
cathy says
i dont have the thermometr-how do i know when its done ??
Amanda Formaro says
It’s best to use a thermometer because the jam won’t completely thicken until it’s cooled, so you run the risk of over cooking it and making it gummy. Do you have a neighbor you could borrow one from? If not Walmart has them for less than $5! -> https://shopstyle.it/l/btp19