Who’s ready to make an easy Strawberry Jam with all those sweet delicious strawberries that are in season right now? This simple No Pectin Strawberry Jam Recipe is made with only strawberries, sugar and a bit of lemon!
(Scroll to the bottom for recipe tips, a printable recipe card and a short how to make strawberry jam video.)
It’s Secret Recipe Club reveal day! Secret Recipe Club (no longer around, btw) was a fun, round-robin style “game” where we would visit another food blogger’s site for recipe inspiration.
For this round, I had my recipes narrowed down to 3 (including Heather’s raspberry jam) and was having a hard time deciding what recipe to make.
I ended up taking a last-minute trip to the grocery store, and once I saw all the gorgeous red strawberries on sale, I knew I had to make strawberry jam! Since I know my jam recipe is a winner, I went with mine. (It’s tried and true many times over.)
Tried and True Strawberry Jam Recipe
Have you ever wondered how to make Strawberry Jam? It’s surprisingly easy.
I have a tried and true strawberry jam recipe that I make every year after we visit our local strawberry farm. The beauty of this easy jam recipe is in the use of lemon juice and sugar instead of pectin to make the strawberry jam set. (Lemon juice is a natural pectin source that helps the jam set up and also helps prevent the growth of bacteria.)
Didn’t the strawberry jam turn out gorgeous!? I’m not kidding when I say this jam recipe is easy. All you need is strawberries, sugar, lemon juice and about 20 minutes!
Simple Ideas to Use Strawberry Jam
In no time at all, you can have a sweet and simple strawberry jam that you’ll want to put on everything. My mind can probably go on forever when thinking of ways to use homemade strawberry jam but some of my favorites are:
- crusty bread with cream cheese
- on top of pancakes or waffles with whipped cream
- over plain or vanilla yogurt
- drizzled over ice cream
- a filler for homemade muffins or cupcakes
- DIY Christmas or hostess gift
My entire family thinks this is the best thing ever. I also have a great peach jam recipe, if you want to try this using different fruit.
Ingredients in Strawberry Jam:
Want to give this recipe a shot? To make the Jam, you need 3 ingredients:
- Strawberries
- Sugar
- Lemon juice
Making Jam is super simple. All it takes is a bit of time stirring your pot on the stove. (Scroll down to the bottom for a how-to video and printable recipe card.)
How to Make Strawberry Jam
- In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.
- Stir over med-low heat until the sugar is dissolved.
- Increase heat to med-high and bring mixture to a rolling boil.
- Stir frequently mashing the strawberries as you stir, continuing to boil, until jam is thickened and bubbles completely cover the surface of the jam. (about 10 minutes.)
- Transfer jam to a jar and let cool to room temperature.
- Seal jars and store in the refrigerator. For best results use in about 10 days. (If sealed properly and unopened, your jam could last anywhere from 1 to 3 months in the fridge.)
Have trouble getting your jam to set? Keep reading for more tips and tricks.
Frequently Asked Strawberry Jam Questions:
I’ve gotten a few questions and comments about this recipe over the years. I’ve tried to get them answered all in one place for you today, feel free to leave a comment is I have not answered something for you. Also, be sure to check the comment section- tons of good info there!
Can I Freeze Strawberry Jam?
Yes, you can! The even better news is that you can freeze it right in the jar. Just make certain that you leave some space at the top as it will expand a tiny bit when freezing.
This way, you can make several jars in batches and just pull one of the freezer to unthaw when you’re running low.
How Do You Can Strawberry Jam for Pantry Storage:
This recipe is perfect for water bath canning. I have the Ball Home Canning kit. It contains everything you need for water bath canning.
To can your strawberry jam:
- Sterilize the jars and lids. Whatever size you like. (I prefer the 8 oz jars for this recipe.)
- Add the strawberry jam to the jar, leaving 1/4 inch headspace. Use a skinny spatula to help remove air pockets.
- Wipe down jar rims and add the lids. Seal to fingertip tightness. (Screw on till you feel resistance. Too loose, jar won’t seal, too tight air won’t release properly.)
- Process for 5 minutes in the boiling water. Turn off the heat and let the jars sit in the water another 5 minutes.
- Remove jars and let cool 12 to 24 hours. Check the seal by removing the band and pressing the center of each lid. If you are able to indent the lid, your jam did not seal properly. Store in a cool dry location for 1 for best quality, but maybe good for up to 2 years. Be sure to test your jar for spoilage before using it.
Keep in mind, higher altitudes affect boiling and you will need to process the jam differently. (I believe I read boiling points are lower at high altitude.)
How Long Does Homemade Strawberry Jam Last in the Fridge?
Fro best results use within 10 days, but sealed and unopened, your homemade should keep in the fridge between 1 to 3 months. In the freezer, it should last about a year.
Can I Use Frozen Strawberries to Make Jam?
Yes, you will most likely need to increase the cooking time as frozen strawberries tend to be more watery. You can also use a thermometer to help determine when your jam is done. (When the jam reaches 215 F, it should be ready.)
Can I Use This Strawberry Jam Recipe with Other Fruits?
The cooking process of this jam will work fine with other fruits, but you will need to take into consideration the sweetness level of whatever fruit you are using.
If it’s not a very sweet fruit, you may need to increase the amount of sugar that you’re adding during the cooking process.
Why Didn’t my Strawberry Jam Set Up? (and how to fix it)
There can be varying reasons as to why it didn’t’ set up properly. It might have needed to cook longer or there is the chance that sometimes strawberries don’t have enough natural sugar (it’s the cooking time, sugar and lemon that help it gel) and they just need a little more pectin added.)
If you followed the directions and it didn’t set up properly, let the jam sit overnight in the fridge. If that step still doesn’t get it to stiffen up and set, you might try re-cooking it for a bit longer and either adding in a bit of pectin or a bit more sugar and lemon (not much, just give it a taste test.)
If you have a thermometer, make sure your strawberry mixture reaches gets to 220 degrees F.
Pin this Strawberry Jam Recipe here:
More Fresh Strawberry Recipes For All Those Strawberries:
- Easy Strawberry Trifle with Pound cake
- Strawberry Chocolate Hazelnut Bites
- Homemade Strawberry Ice Cream
How to Make Strawberry Jam: Easy Strawberry Jam Recipe with no pectin
Print
Quick and Easy Strawberry Jam Recipe with no pectin
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: about 1 3/4 cups 1x
Description
An Easy Strawberry Jam Recipe with no pectin!
Ingredients
- 16 oz strawberries, hulled and coarsely chopped
- 3/4 cup of sugar
- 2 tbs lemon juice
Instructions
- In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.
- Stir over med-low heat until the sugar is dissolved.
- Increase heat to med-high and bring mixture to a rolling boil.
- Stir frequently mashing the strawberries as you stir, continuing to boil, until jam is thickened and bubbles completely cover the surface of the jam. (about 10 minutes.)
- Transfer jam to a jar and let cool to room temperature.
- Seal jars and store in refrigerator for about 10 days (or freeze)
Notes
Makes about 1 3/4 cups
Additional tips: If you have a candy thermometer when the jam reaches 215 F, it’s ready.
If you want a less chunky jam, you can process fruit in a food processor before cooking or use an immersion blender while fruit cooks.
Nutrition
- Serving Size: 1 tbs
- Calories: 20
- Fat: 0
- Carbohydrates: 5
- Protein: 0
Keywords: strawberry, jam
Enjoy! What are some of your favorite uses for jam?
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Amy says
Bet it tastes like summertime. Looks delicious!
Gregory says
I have no idea why I tried out this recipe! Maybe because it seemed to good to be true. I just made it now and I’m so proud of myself .. and it’s Delicious
Jamie says
🙂
Tracey says
Can i use lemon extract in place of lemon juice?
Jamie says
no, lemon juice has natural pectin and helps the jam set.
Ginny L says
Can you use Realemon brand lemon juice or only juice from real lemons?
Jamie Sanders says
You can, although the lemon flavor could potentially be stronger using realemon instead of fresh lemons.
Vithimohan says
Can I use brown sugar ( palm sugar) instead of white sugar
Jamie Sanders says
I am unfamiliar with the properties of palm sugar, so I cannot answer that question, but when googling, I found this nice article on palm sugar: https://www.livestrong.com/article/554786-substituting-coconut-palm-sugar-for-sugar-in-baking/
Julie says
Best ever! I added a bit of thyme to mine. Less sugar in this recipe is wonderful! It tastes incredible, balanced, and perfectly sweet. My husband prefers it many times over anything else. I’m making it every 2 weeks now. Many thanks!!!
★★★★★
Jamie says
thank you!
Lisa says
This may seem like a silly question but what do you mean by cover the surface of the jam??
Chris says
I would like a jar please…yum! How can anyone resist a good strawberry recipe? 🙂 Great pick!
Chris (melecotte.com)
Rebecca Jones says
Does it have to be refrigerated?
Jamie says
yes.
Judy says
Omg just made this it is so yummy won’t last long in the fridge I’ll be gone
Deanna - Teaspoon of Spice says
Simply beautiful – I'm all about quick and easy homemade jam and strawberry is definitely one of my favs.
Kris Coplan says
How do I 'pin" this recipe?
Jamie says
Do you have the pin it button installed for your browser? If not, here is where you can get it: https://help.pinterest.com/entries/22997343-Add-the-Pin-It-button
If you have this, you can pin almost anything from anywhere.
There's some sort of bug in my coding that is keeping the pin it button from appearing automatically and I have to remember to add the button manually. (Thanks for the reminder, ha ah… I'll add it now and you can pin the recipe with the button.) I've emailed the pinterest help desk, but they have just ignored me…
Lisa {Authentic Suburban Gourmet } says
I always make Jam the old fashioned way and this is a must try when I have not time. Looks delish and great pick for SRC this month!
Camilla Mann says
This looks delicious – and easy! Thanks for sharing with the SRC.
Chelsy Ethridge says
I will take a dozen jars of this goodness please 🙂
Heather says
Thanks for featuring my jam recipe! This indeed is pretty delicious and will often catch myself eating it right from the jar! The flavor goes well with just about anything
teaandscones says
That jam does look wonderful. I cannot believe it is THAT easy.
SayNotSweetAnne says
Oh this looks so good! It it really does seem simple! How do you come up with this stuff?!
cinnamonfreud says
This sounds great! I always want to make my own jam but don't have pectin, so I love that you have the recipe without it. Yum!
gentlejoy says
That jam looks WONDERFUL!!! We love strawberry jam and need to make more of it. 🙂 Thank you for sharing this. Gentle Joy
Kelley @ TheGrantLife.com says
Jamie this looks so good! I was just wondering what to do with the 3 packs of strawberries I bought this weekend! I will be trying this asap. Im sharing all over social media too.. yum!!
Maria says
Your strawberry jam looks so good, and I love how simple the recipe is! I can't wait for fresh strawberries this year, so I can try making some!!! 🙂
Sarah says
That looks awful yummy!!! Found you through Craft-O-Maniac's link party
girlathomeblog says
This looks soooo good! My family loves strawberry jam on toast, nothing beats it! I can't wait to try this. I've pinned it so I have it!
Ricki Potter says
If I make this in bulk in glass mason jars, is it safe to freeze it in those jars? Otherwise if I allow the heat to seal those jars, can they be left in the pantry? Either way, what are my time limits (freezer & shelf). Thanks! We went picking this past weekend and I am so excited to try this!!!
Jamie says
Hi Ricki, I'm on a trip this week, but I know this info is in my ball canning book. When I get home, I'll look it up and post it, In the meantime, check the ball canning website, they may have it there too.
~Jamie
sarah says
This jam was excellent! My kids enjoyed making it and we used it up right away! I found this on Pinterest for my Pinterest Challenge!
★★★★★
Lori says
Do I need to do the jar thing as if I was canning ?
Jamie says
Not sure what you mean? But you should definitely use clean/sterilized jars and keep them in the fridge.
Jeannie says
I think she is talking about when canning you normally put your jam in the sterilized jars and then submerge them in boiling water to sterilize the outside of the jar also and it helps seal the jars. So, I am assuming you do not do that, instead you just put the jam in sterilized jars and put them in the fridge. Which if it still works that is great. Because then you don’t need to store your jam on a shelf in a cool place. Instead you can put them in the freezer without anything going bad.
Lou Ann says
Can this beput on a shelf when cooled off
Jamie says
If you follow the directions for canning, you can store it on the shelf.
Germaine says
Can I use frozen strawberries?
Jamie says
Definitely!
crn says
As a healthier substitute for those that are sugar sensitive has anyone substituted fruit juice for the sugar? I am thinking that would result in a spread similar to the Polaner all fruit jams. Just wondering if anyone has had success / failure with this before I try it.
Jamie says
not sure how that would work out and fruit juice is full of sugar too. I have successfully used Swerve as a sugar substitute. (http://amzn.to/2kKlK22 – I have even seen it at my local Safeway and other health food stores.)
Wendy Armitage says
Hi can i put this through the sieve to get the jam to be clear without any of the lumpy bits that get stuck in my teeth?
Jamie says
definitely
Cheyenne says
Wow this is the best jam I’ve ever made. I’m never buying the premade stuff again. Would this recipe work for making boysenberry jam, just replacing the amount of strawberries with boysenberries?
★★★★★
Molly says
I made this last night and followed directions completely. But my jam did not set up and is still very runny. Any tips to fix or correct? Maybe I didn’t let it boil long enough? I should add I made a large batch, 8lbs of strawberries. I am very willing to open every jar and dump it back in the pan to cook longer if that would help becAuse it really tastes SO good but its too runny for toast. Please help!
Jamie says
yes, probably needed to cook longer.
Val says
Excellent recipe, thanks so much!
★★★★★
Gina says
What can be done if it tastes like it’s burnt?
Jamie says
If you burned the strawberries, I doubt you can fix it.
V Wood says
This is the jam I always make. I add half of the normal amount of pectin just to make it a bit stiffer. I have put this in my freezer in small glass jars without problems. Well….. there was a problem of wanting it RIGHT NOW and having to wait till it thawed.
Myra says
This recipe is fantastic! Perfect consistency, the fruity flavor of the strawberries shines and is not overwhelmingly sweet. So simple to make! Thank you!!!
★★★★★
Bethany says
Hi there! Does this have to be sealed if using right away? Just wondered if I can put it in a jar in the fridge without sealing first 🙂 thanks!
Jamie says
You don’t need to seal it if you plan on using it up in the next week or so (and store it in the fridge)
Camila says
Hi, would lime work instead of lemon?
Jamie says
You COULD use lime but will produce different results.
Lime has less pectin than lemon and the combo of the sugar and natural pectin in the lemon is what helps it gel. So in theory using lime might produce a runnier jam. Also lime has a more “intrusive” flavor – not bad, just more distinctive. (personally, I do not care for lime, but everyone is different.) Of course, I have never tried it with lime and this is all just “theory.” If you use enough added sugar, you won’t taste the lime anyway and the jam will totally gel. (Because sugar is magic, lol.)
Come back and let us know if you try it.
Stephanie Reynolds says
Super bummed. I followed this recipe to a T and it was runny. Tasty but runny. Definitely not jam.
Jamie says
It’s hard to say why it did not gel up properly. It might have needed to cook longer. Sometimes strawberries don’t have enough natural sugar (it’s the cooking time, sugar and lemon that help it gel) and they just need a little pectin.
I recommend letting it sit overnight in the fridge, if it does not stiffen up more, you might try re-cooking it for longer and either adding a bit of pectin ar a bit more sugar and lemon (not much, just give it a taste test.)
Karen says
Just made this jam and it is awesome! I used a candy thermometer, like you said, and took it to 215 degrees, perfection. This recipe is a keeper. Now I want to use this recipe just with peaches.
★★★★★
Jamie says
so glad it worked for you!
Margie says
So u can put it on the shelf instead of fridge
Jamie says
Only if you properly can it, otherwise it needs to go in the fridge or freezer.
Carmen says
Can you use a hot water bath to Can it?
Jamie says
Yes!
Alli says
Has anyone else used this recipe with other fruit? I have 20 lbs of nectarines coming and want to make jam
Rachel Wood says
I was wondering the same or can you mix fruits
Janet says
Could you use honey instead of sugar?
Jamie says
I don’t know, you might be able to Google that question. If you do you might need pectin.
Chele says
Made a batch because I had a ton of strawberries in the fridge. This recipe is so easy and delicious! May neighbors weren’t quite sure what to think of the female mechanic next door bringing them homemade jam!
★★★★★
Lindsay says
Just finished making this jam and it is delicious. I will be maling some more for sure. Thank you for sharing.
★★★★★
natalie says
My son and husband love this paired it with my homemade whole wheat and oat bread it was delicious thank you for this easy recipe
★★★★★
Elsie Mellema says
I cooked it for about 40 minutes. It just won’t reach 215F. I just wasn’t sure if I was doing something wrong
Jamie says
Hmm…could be a couple of things. You might need more sugar ( Maybe your strawberries didn’t have enough natural sugar) or more lemon juice.(has natural pectin) You might need to just turn up the heat… it’s hard to know without being there. I googled why won’t my jam reach 215 and I found 2 articles with some great information. Here they are: https://www.houzz.com/discussions/jam-reaching-220-degrees-dsvw-vd~1951674 and https://www.nigella.com/ask/how-do-i-know-if-my-jam-has-reached-setting-point.
Good luck.
Melissa says
Made it tonight. It was delicious. It was my first time and so I thought I would try it before I attempted canning. I will definitely be making it again, canning it and giving it as gifts!
Nicole says
Thank you for posting!!! This recipe is DELICIOUS!!!
★★★★★
Jean Gillet says
This recipe is awesome; thank you so much for sharing it. I made 3 half-pint jars in 45 minutes this AM, using a generous pound of fresh strawberries, about 2/3 cup drained crushed canned pineapple, a full cup of sugar and 3 T. lemon juice. I cut up the berries and mashed them with a potato masher, and followed your directions for boiling time and temp. I used a candy thermometer to ensure the correct temp. I prepared the jars for freezer/refrigerator storage since I did not have enough time to water-bath process, but would have processed them for 10 minutes as Ball’s “canning Bible” suggests. The jam set up well and is delicious! I needed to use the berries up today and had no pectin, so your recipe was perfect. I will definitely be using it again!
★★★★★
Jamie says
What is so awesome!! Thank you for stopping by with a comment. I love the idea of adding pineapple. We are heading out to our local strawberry farm this weekend and I am excited to get some fresh strawberries.
Jolene Carrera says
This is great! Came out better than I expected. (I’ve never made any jams or jelly’s before).
I used my candy thermometer and let it boil forever, because the temp wasn’t going past 150*, I took it out and put a new one in I had bought recently, I’m glad I did, because the old one was not working correctly!! (Trashed it LOL) Got it up to temp, cooled a bit then put into my quart mason jar. ( hadI doubled the recipe since I had 2 lbs of fresh strawberries that were in sale at Sprouts last weekend). Even added a little lemon zest too. Thanks for such an easy, I mean easy recipe for Strawberry jam! Can’t wait for hubby to try it. 🙂 Oh and yes, it set up and it’s still warm on the counter.
★★★★★
Jamie says
I love it! I bought strawberries at sprouts last week too, lol! (made a trifle- it was amazing) Sent the hubby back yesterday for more (double ad wednesday) so I can make it one more time and get it photographed for the blog.
Josie says
This recipe was super easy & super tasty! We love it! I made 12 jars!
★★★★★
Hari says
We came home after picking strawberries and realized we had way more than we could eat as a fruit. So, I googled and was fortunate to land in your site. I followed your recipe to a T and the jam was DELICIOUS. I followed this with a larger batch of four pounds. The only modification I made was to boil for about half an hour. This too came out superb. Thank you.
Jamie Sanders says
I’m so glad you liked it!
Heather says
I have never done any “canning”. If I make this recipe, do I have to do anything specific to the jars, or can I just put them in mason jars that I haven’t done anything to and put them in the refrigerator? Thank you! (Also, how long does it keep in the refrigerator?)
Jamie Sanders says
Sterilize the jars before using, leave 1/4 inch headspace in the jar and make sure to wipe any excess jam from around the edges before sealing the lid. This homemade jam should keep in the fridge between 1 to 3 months. If you can it properly using the hot water bath method, it should last about 2 years when stored in a cool, dry place.
Good Luck.
Marcy says
Hello!! If freezing without canning, how long is the freeze life? Thanks
Jamie Sanders says
Jam in the freezer should last about a year.
Samantha says
This is my go to recipe, hubby loves this jam!
★★★★★
Donnia says
Hi! After it sits in fridge or freezer for 10 days do i leave it there or can i remove it and place in pantry for later use? Or do i just leave it in freezer until i use it? Thanks!
Jamie Sanders says
If you freeze it, leave it in the freezer til ready to use. Then once opened keep it in the fridge.
Kim Georgison says
Hi. Can you double to triple this recipe and it still set up? This looks amazing and easy. I hope lol
Jamie Sanders says
You can, though you might need to cook it longer. Use a thermometer (when the jam reaches 215 F, it’s ready.)
LUCIA says
CAN YOU USE STRAWBERRIES THAT ARE STARTING TO SMELL FERMENTED?
Jamie Sanders says
I would not.
yvette says
So easy and tasty!
★★★★★
Teresa says
I just made this and it’s hard in the jar. Definitely not going to be able to eat it this way. Is there anything I can do to fix it?
Jamie Sanders says
I googled “how to fix jelly that is too stiff.” Most recommendations were to thin it out with a bit of water or juice.
Tapuwa says
Greetings from Zimbabwe! I made this jam today, everyone is raving about it! Love it! This recipe is a keeper for sure.
★★★★★
Stephanie says
I’ve made this recipe several times before, it’s my go to! I wanted to make some for the holidays and give them away, I see they can be frozen but if I don’t have room for that, what’s the procedure for making many cans at once and storing them?
★★★★★
Jamie Sanders says
I would can them in a water bath, here are the instructions. (i’ll include this in the post too)
I use the Ball Home Canning kit. here: https://amzn.to/2M39AS5. I contains everything you need for water bath canning.
To can your strawberry jam:
1. Sterilize the jars and lids. Whatever size you like. (I prefer the 8 oz jars for this recipe.)
2. Add the strawberry jam to the jar, leaving 1/4 inch headspace. Use a skinny spatula to help remove air pockets.
3. Wipe down jar rims and add the lids. Seal to fingertip tightness. (Screw on till you feel resistance. Too loose, jar won’t seal, too tight air won’t release properly.)
4. Process for 5 minutes in the boiling water. Turn off the heat and let the jars sit in the water another 5 minutes.
5. Remove jars and let cool 12 to 24 hours. Check the seal by removing the band and pressing the center of each lid. If you are able to indent the lid, your jam did not seal properly. Store in a cool dry location fro about a year.
Keep in mind, higher altitudes affects boiling and you will need to process the jam for longer
Angela says
Can I use frozen strawberries?
Jamie Sanders says
Yes, you will most likely need to increase the cooking time as frozen strawberries tend to be more watery.
Phoebe says
I hope it’s good I’m making it for my host kid 🙂 She is so sweet & she loves jam!!
Anna says
The recipe looks so simple and easy but I don’t use refined sugar. Would coconut sugar work?
Jamie Sanders says
Although I have not tried it, I would think that since Coconut sugar, it would work. I found this when I googled it “To replace white sugar with coconut sugar in your recipe, the ratio is usually 1 for 1 (use 1 cup of coconut sugar for 1 cup of granulated sugar). You might need to play around with your recipe, adjust the other ingredients and the baking time but I found the substitution pretty easy to do”
Can you let us know how it turns out?
Arlyne Singer says
I just made your strawberry jam and it’s wonderful..this is my first time and I thank you so much for sharing such easy to make strawberry jam.
How long can I keep it inside the fridge ?
My patient will surely love this since she loves jams.
Jamie Sanders says
It should be good for at least a month, possibly up to 3 months.
mary says
I literally just found this recipe an hour ago and made one of the best tasting strawberry jams ever! It’s a perfect ratio of strawberries to sugar to lemon juice. The consistency came out perfectly. Tested it out on my dad, and he really likes it! Says it’s not overly sweet and has a refreshing tang to it. Will definitely use this recipe for future strawberry jams. Thank you!
★★★★★
Becca says
Hi! This looks wonderful and I’m preparing to make some now! Just a quick clarification, if I may? Is it 2 Tbsp or 2 tsp of lemon juice? Thanks so much!
Jamie Sanders says
tablespoon
MamaJen says
I made this and smelled like candy . I added chia seeds to thicken it and a few drops of honey …
★★★★★
Hannah Rodrigues says
Outstanding! I cooked it a little longer to get it to thicken. The finished product has a bright fresh strawberry flavor and it a little runny which is EXACTLY what my grandmother used to make long ago. I put this on a hot biscuit and went back in time! Also it’s so easy, and could have so many other applications.
★★★★★
Heidi J says
I had never made jam before and this turned out great and was super easy! We cooked longer than stated in order to get the right consistency, but it thickened up nicely. The taste was better than store-bought, and it was a great use of the abundance of strawberries we had back in February. It is now blueberry season where I live, so will try it with blueberries.
★★★★★
Taryn says
This recipe was a huge hit with everyone in the family. I love how easy it is to make and follow. I do have a question for you. I’ve got some leftover raspberries, can I follow this same recipe and expect the same results?
★★★★★
Jamie Sanders says
Yes, though you may want to strain for seeds and give it a taste test to make sure you don’t need additional sugar.
Renee says
I followed the directions for canning and left space at top. For some reason I have white bubbles around the edges. Looks like soap but we know it isn’t. Any idea what that is? When we put the jars with jam back in boiling water should the jars have been submerged?
Jamie Sanders says
Yes, jars should be submerged in the canning process. Here is an article about white foam/bubbles in jams and jellys: http://nwedible.com/skimming-jam-foam-questions/
Madison says
This is the very best strawberry jam I’ve ever made and that says a LOT!! I’ve been canning for 28 years. Amazing recipe!!!! Thanks so much. 🙂 🙂 🙂
★★★★★
Pj says
This was my first time to try this. Oh my gosh, it was perfect. It did not get very thick, so I added a Tbl of cornstarch slurry. Worked great and did not change the taste at all. Thank you so much.
Jamie Sanders says
Give it 24 to 48 hours to thicken (if it lasts that long. lol) If not thick enough, you might need to cook longer. I do recommend using a thermometer to make sure the jam reaches 220 degrees.