3 simple ingredients, no pectin, and lower in sugar than storebought jam. This strawberry jam is fresh, fruity, and ready in about 30 minutes.
Published: May 22, 2025 by Pamela
This post may contain affiliate links. Please read our disclosure policy.
Strawberry season is here, and I couldn’t skip the chance to share a homemade jam recipe that’s as easy as it gets. My blog is still fairly new, and I recently added a Fillings & Spreads category because I wanted to share with you my 2-ingredients Pistachio spread that takes 5 minutes to make (you know, after the Dubai chocolate that went viral), and of course, strawberry jam had to be one of the first recipes to post!
This homemade strawberry jam has just 3 ingredients, no pectin, no extras, and it’s ready in around 30 minutes. It’s sweet, but not too sweet, just the perfect amount. Most jam recipes use 50% of the strawberries weight in sugar, which is way more than I like. You can add more sugar than this recipe requires or even less of course, but the boiling time will differ: more sugar equals less boiling and less sugar equals more boiling, I’ll show you the trick to know when it’s ready no matter what amount of sugar you decide to use. Also, you should know that the more sugar, the longer the shelf life of a jam.
I used this jam to make a 5 ingredients Strawberry cheesecake ice cream that requires no machine! Check it out if you want!
Also, if you like making homemade jams that are easy and require a few ingredients, you should check out:
Ingredients to make homemade strawberry jam:
- Fresh Strawberries: I used fresh strawberries, but you can absolutely use frozen ones too. No need to thaw, just toss them straight into the pot with all the other ingredients. They’ll take a little longer to cook since they release more water, and the texture will be a bit softer and more jammy, which works perfectly for this recipe. If your berries are super sweet, you can even reduce the sugar slightly.
- Granulated Sugar: Sugar doesn’t just sweeten the jam, it helps it thicken and preserves it a bit, even though this is a small batch. I used organic cane sugar, but regular white granulated sugar works just as well.
- Lemon Juice: I use fresh lemon juice. It brightens the flavor and balances the sweetness, but it also plays a key role in helping the jam set. The natural pectin in strawberries needs a little acidity to work properly, and lemon juice does the trick.
[But what is Pectin? Pectin is a natural fiber found in fruits, especially in apples, citrus peels, and berries. When it’s heated with sugar and acid (like lemon juice), it thickens and sets, turning fruit into jam.
Some fruits have a lot of natural pectin (like apples), while others, like strawberries, have less. This is why we add lemon juice to strawberry jam, it helps boost the natural pectin so the jam thickens without needing storebought pectin.
In this recipe, we rely on the pectin already in the strawberries, plus the lemon juice, to get that nice soft-set texture without adding anything extra.]
Measurements of the ingredients are posted in the recipe card below the instructions.
Instructions to make this easy strawberry jam at home:
- If you’re using fresh strawberries like I did, start by washing them. You can check out my strawberry washing tutorial (just skip the drying part, that one’s for chocolate-covered strawberries).
- Once clean, chop the strawberries into small pieces and add them to a pot.
- To measure the sugar, I first weighed the strawberries in a bowl, then moved them to the pot and added sugar while the pot sat on the scale. You can also just place your pot on the scale, zero it out, add the strawberries, zero it out again, and pour 25% of the strawberries’ weight in sugar (this means for every 100g of strawberries, add 25g of sugar).
- Add the lemon juice and mix everything together.
- Place the pot over medium heat. Stir every now and then so nothing sticks and to make sure everything cooks evenly. After the mixture starts boiling, it took about 30 minutes for the jam to be ready. Of course, it depends on how juicy your strawberries are, if you’re using fresh or frozen, the amount of sugar you use, and a few more factors.
- Once the mixture has reduced by about half, test your jam: add a small dollop to a plate and run your finger through the middle. If the jam holds its shape and doesn’t run back together, it’s ready.
- While still hot, carefully transfer the jam into a clean jar.
- Make sure to read below for storage tips so your jam stays fresh and doesn’t develop any unwanted textures.
Storage Tips:
- Sterilizing your jar: If you’re planning to keep the jam at room temperature, it’s important to sterilize your jar first. The easiest way to do it is to submerge the jar and its lid in a pot of boiling water for 10 minutes. Use tongs to remove it and place it upside down on a clean kitchen towel to dry. Make sure it’s completely dry before pouring in the jam.
- How to store the jam: While the jam is still hot, pour it into the sterilized jar, leaving just a little space at the top. Wipe any spills from the rim, then seal the jar tightly with the lid. Turn the jar upside down for 5 to 10 minutes, this helps create a better seal if you’re storing it at room temperature.
- If sealed properly and the jar is fully sterilized, your jam can be kept in a cool, dark place for up to 3 months. Make sure to refrigerate it once you open it.
- Once opened, it’ll keep well for up to 3 weeks (sometimes more). Just make sure you use a clean spoon every time and try not to double dip.
Frequently Asked Questions:
- Can I use frozen strawberries? Yes! As I’ve mentioned before, you can use frozen strawberries and you don’t need to thaw them, just add them straight to the pot with the sugar and lemon juice. They’ll release more liquid than fresh ones, so the jam might need a few extra minutes to cook down. The final texture will be softer which is perfect if you don’t like chunks of fruits in your jams.
- How sweet is this jam? It’s less sweet than most store-bought versions. If your strawberries are super ripe and sweet, you can slightly reduce the sugar. But keep in mind, sugar also helps preserve the jam so I recommend not going less than 25% of the strawberries’ weight.
- Can I use bottled lemon juice? You can, but it wouldn’t be my first choice, fresh lemons are always better.
- What kind of sugar should I use? I used organic cane sugar, but regular white granulated sugar works just as well. I wouldn’t go for brown sugar or liquid sweeteners, they’ll change the flavor and texture.
- How do I know when the jam is ready? Use the plate test method: place a small dollop of jam on a plate and drag your finger through it. If the line holds and doesn’t fill back in, the jam is done.
- Help! My jam turned out too thick, what do I do? It probably cooked a little too long or the strawberries didn’t release enough juice. You can add it back to a pot, add a bit of water, and bring it to a boil again. Don’t let it boil for long, just a few seconds after it starts boiling, we don’t want the new water to evaporate.
- My jam is too runny! That’s an easy fix! Just add it back to the pot, bring it to a boil and do the plate test again. Also note that hot jam is always runnier than when it cools down.
- Can I blend this to make it smoother and/or remove the chunks? Yes, absolutely you can. I always blend half of the quantity I make while the jam is still hot. Just make sure you turn off the heat, wait a few minutes and blend.
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Strawberry Jam
Ingredients
- 500 g Strawberries
- 125 g Granulated Sugar
- 1 Tbsp Lemon Juice
Instructions
- If using fresh strawberries, wash them well. Chop them into small pieces and add them to a pot.
- Add the sugar and lemon juice. Stir everything together.
- Place the pot over medium heat. Let it come to a gentle boil, stirring occasionally to prevent sticking. The strawberries will release liquid and start to break down.
- Continue cooking for about 30 minutes, or until the mixture reduces by roughly half. To test: spoon a little jam onto a plate and drag your finger through it, if the line holds, the jam is ready, if not, keep on boiling.
- Once ready, pour it into a clean jar. Close the jar and allow to cool at room temperature before placing it in the fridge. For storage and shelf life tips, read the storage tips above this recipe card.
Notes
- This recipe yields 500ml of jam, which is approx. 16 servings if each serving is 2 Tbsps, and approx. 33 servings if each serving is 1 Tbsp.
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- Video filmed using Arkon’s Remarkable Creator™ Pro+Plus Mount w/Ring Light (Code Buttercut for $$ off).
Leave a Reply