This incredible 25-minute strawberry jam recipe brings the perfect balance of sweetness and fruity goodness to your breakfast table. With just 5 minutes of prep and 20 minutes of cooking time, you’ll create a delightful homemade spread that’s fresher and more flavorful than store-bought versions.
Rich in vitamin C and bursting with natural sweetness, this easy-to-follow recipe yields a luxuriously smooth jam that’s perfect for spreading on toast, swirling into yogurt, or filling pastries.
Ingredients for Homemade Strawberry Jam
- Fresh Strawberries: 2 cups crushed (about 1 qt. ripe berries, stems removed)
- Granulated Sugar: 4 cups, measured precisely for perfect setting
- Water: 3/4 cup, room temperature
- Sure Jell Fruit Pectin: 1 box for proper thickening
- Storage Containers: 5-6 half-pint mason jars, cleaned and dried
Step-by-Step Instructions
- Prepare Containers: Clean and thoroughly dry your mason jars or containers
- Process Strawberries: Pulse berries in food processor until well diced but not completely mashed
- Mix with Sugar: Combine exactly 2 cups crushed strawberries with sugar gradually, stirring well after each cup addition
- Rest Mixture: Let stand for 10 minutes, stirring occasionally to help sugar dissolve
- Prepare Pectin: Boil water and pectin in a saucepan, stirring constantly for 1 minute
- Combine: Mix pectin solution into strawberry mixture, stirring thoroughly for several minutes
- Fill Containers: Pour jam into prepared containers, leaving 1/2 inch headspace
- Set and Store: Let stand at room temperature for 24 hours, then refrigerate up to 4 weeks or freeze up to 1 year
Storage Tips
This jam keeps wonderfully in both the fridge and freezer! Pop it in the refrigerator and enjoy it for up to 4 weeks, or freeze it for a whole year of strawberry goodness. The key is making sure your containers are completely clean and dry before filling them.
Leave that little bit of space at the top – it lets the jam settle properly and prevents any mess when opening. If you’re planning to freeze your jam, glass mason jars work great, but plastic containers are also perfect since they won’t crack in the freezer.
Variations
Want to mix things up? Try adding a splash of lemon juice for extra brightness, or mix in some fresh basil leaves for a fancy twist. You can also play with the texture – pulse your berries a bit more for a smoother jam, or leave them chunkier if you love bits of fruit.
While this recipe uses Sure Jell pectin, other brands work too – just check the package instructions since amounts might differ slightly.
Not a fan of regular sugar? You can use sugar substitutes made for jam-making, but stick to the ones specifically labeled for preserves to make sure your jam sets properly.
Serving Ideas
This sweet and fruity jam is amazing on so much more than just toast! Swirl it into your morning yogurt, dollop it on warm pancakes, or use it as a filling between cake layers. It makes the best PB&J sandwiches ever, and it’s lovely stirred into oatmeal or spread on warm scones.
For a quick dessert, put a spoonful on vanilla ice cream or use it as a topping for cheesecake. Kids love it mixed into milk for strawberry milk, and it’s perfect for thumbprint cookies during the holidays!
Best and Easiest Strawberry Jam
Equipment
- food processor
- mason jars
- Large Bowl
- small saucepan
Ingredients
- 2 cups crushed strawberries about 1 qt. fully ripe strawberries, stems removed, then diced
- 4 cups granulated sugar
- 3/4 cup water
- 1 box Sure Jell Fruit Pectin
Instructions
- Rinse and dry the containers you’d like to put the jam in (enough for 5 cups). I always use glass mason jars but plastic containers work great also. This recipe fills 5-6 half pint jars.
- In a food processor add strawberries and pulse just a few times, until strawberries are well diced, but not totally mashed. Measure exactly 2 cups of strawberries into a large bowl.
- Add the sugar, one cup at a time, stirring really well after each addition. Let stand for 10 min., stirring occasionally.
- Meanwhile, add water and pectin package to a small saucepan. Bring to a boil over high heat, stirring constantly. Once boiling, stir for 1 min.
- Remove from heat and add it to the strawberry mixture. Stir mixture really well, for several minutes, until sugar is well dissolved.
- Fill containers with jam and leave 1/2″ of head-space at the top. Cover with lids and allow to stand at room temperature for 24 hours.
- After 24 hours you can store jam in the refrigerator for up to 4 weeks or freeze it for up to 1 year!
