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scattered thoughts of a crafty mom logo

Scattered Thoughts of a Crafty Mom by Jamie Sanders

Inspiring you to sew, cook and create.

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Home / Recipes / dessert recipes / Quick and Easy Strawberry Jam Recipe with no pectin

Quick and Easy Strawberry Jam Recipe with no pectin

Breakfast Recipes, dessert recipes, Jams and jellies, Recipes

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How to make Strawberry Jam - Quick No Pectin Recipe
Easy Strawberry Jam Recipe with no Pectin.
quick strawberry jam

Who’s ready to make an easy Strawberry Jam with all those sweet delicious strawberries in season right now? You are in luck, this simple No Pectin Strawberry Jam Recipe is made with only strawberries, sugar and a bit of lemon! Couldn’t be easier!

Easy Strawberry Jam Recipe with no Pectin.

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.)

How to make Strawberry JamDidn’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!

Ingredients in Strawberry Jam:

Want to give this recipe a shot? To make the Strawberry Jam, you need 3 ingredients:

  • Strawberries
  • Sugar
  • Lemon juice

That’s it! No pectin, no water, no extras. 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.)

strawberry jam

How to Make Strawberry Jam

  1. In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.
  2. Stir over med-low heat until the sugar is dissolved.
  3. Increase heat to med-high and bring mixture to a rolling boil.
  4. 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.)
  5. Transfer jam to a jar and let cool to room temperature.
  6. Seal jars and store in the refrigerator. 

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 if you have a question I have not answered.

Also, be sure to check the comment section- tons of good info there! 

How to make Strawberry Jam: Quick and Easy No Pectin Strawberry Jam Recipe

How To Know When Jam Is Done 

The simplest way is to use a thermometer to check the temperature. You will want jam to reach 220°F. 220°F is the heat point at which the sugar bonds with the pectin and forms a gel.

Keep in mind, it can take 24-48 hours for jam to fully set up. So if your jam is still on the thinner side, don’t worry. Know that as it sits in the fridge it can set up more. (more info below on what to do if your jam never sets up.)

Another method to test if the jam is ready, is the “plate in the freezer” method. (Remove jam from heat while conducting the test.)

Place a small plate in the freezer when you begin cooking your strawberry jam. When you’re ready to test to see if the jam will set, remove the plate from the freezer and place a quarter size amount of the jam in the center of the plate.

Place the plate back in freezer for one minute. After a minute, run your finger through the jam on the plate. If it wrinkles and is gel-like, the jam is ready. If the jam “fills in” the line you made with your finger, you should cook the jam for another few minutes.

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.

How 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 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?

For best results use the opened jar of jam within 10 to 14 days. 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.

An Easy Strawberry Jam recipe with no pectin!

Why Didn’t my Strawberry Jam Set Up? (and how to fix it)

There can be varying reasons as to why your jam 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 strawberry jam sit overnight in the fridge. If that step still doesn’t get it to stiffen up and set, you can 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.)

For best results though, use a thermometer and make sure your strawberry mixture reaches gets to 220 degrees F.

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 or cheesecake
  • a filler for homemade muffins or cupcakes
  • DIY Christmas or hostess gift

My entire family thinks this strawberry jam is the best thing ever.

I also have a great peach jam and easy blueberry jam recipe, if you want to try making jam using different fruit.

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
  • Strawberry Mini Pies

How to Make Strawberry Jam: Easy Strawberry Jam Recipe with no pectin

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easy strawberry jam recipe with no pectin

Quick and Easy Strawberry Jam Recipe with no pectin

★★★★★ 5 from 30 reviews
  • Author: Jamie sanders
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Yield: about 1 3/4 cups 1x
Print Recipe
Pin Recipe

Description

An Easy Strawberry Jam Recipe with no pectin!


Ingredients

Scale
  • 16 oz strawberries, hulled and coarsely chopped
  • 3/4 cup of sugar
  • 2 tbs lemon juice

Instructions

  1. In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.
  2. Stir over med-low heat until the sugar is dissolved.
  3. Increase heat to med-high and bring mixture to a rolling boil.
  4. 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.)
  5. Transfer jam to a jar and let cool to room temperature.
  6. 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

Did you make this recipe?

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Enjoy!  What are some of your favorite uses for jam?

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May 17 · 128 Comments

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Comments

  1. Amy says

    February 17 at 5:40 am

    Bet it tastes like summertime. Looks delicious!

    Reply
    • Gregory says

      March 3 at 11:30 am

      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

      Reply
      • Jamie says

        March 3 at 1:38 pm

        🙂

        Reply
        • Tracey says

          March 28 at 1:02 am

          Can i use lemon extract in place of lemon juice?

        • Jamie says

          March 28 at 8:38 am

          no, lemon juice has natural pectin and helps the jam set.

        • Ginny L says

          June 16 at 11:02 pm

          Can you use Realemon brand lemon juice or only juice from real lemons?

        • Jamie Sanders says

          June 17 at 8:42 am

          You can, although the lemon flavor could potentially be stronger using realemon instead of fresh lemons.

      • Vithimohan says

        October 17 at 12:16 pm

        Can I use brown sugar ( palm sugar) instead of white sugar

        Reply
        • Jamie Sanders says

          October 17 at 2:02 pm

          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

      March 30 at 3:46 pm

      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!!!

      ★★★★★

      Reply
      • Jamie says

        March 30 at 4:42 pm

        thank you!

        Reply
    • Lisa says

      September 10 at 9:52 pm

      This may seem like a silly question but what do you mean by cover the surface of the jam??

      Reply
  2. Chris says

    February 17 at 4:15 pm

    I would like a jar please…yum! How can anyone resist a good strawberry recipe? 🙂 Great pick!

    Chris (melecotte.com)

    Reply
    • Rebecca Jones says

      August 11 at 8:41 pm

      Does it have to be refrigerated?

      Reply
      • Jamie says

        August 11 at 8:47 pm

        yes.

        Reply
    • Judy says

      September 7 at 4:34 am

      Omg just made this it is so yummy won’t last long in the fridge I’ll be gone

      Reply
  3. Deanna - Teaspoon of Spice says

    February 17 at 5:07 pm

    Simply beautiful – I'm all about quick and easy homemade jam and strawberry is definitely one of my favs.

    Reply
  4. teaandscones says

    February 18 at 4:13 am

    That jam does look wonderful. I cannot believe it is THAT easy.

    Reply
  5. cinnamonfreud says

    February 19 at 12:42 am

    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!

    Reply
  6. Kelley @ TheGrantLife.com says

    February 24 at 5:22 am

    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!!

    Reply
  7. Maria says

    February 24 at 12:30 pm

    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!!! 🙂

    Reply
  8. Ricki Potter says

    April 21 at 8:29 pm

    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!!!

    Reply
    • Jamie says

      April 23 at 11:13 pm

      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

      Reply
  9. sarah says

    July 13 at 1:38 pm

    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!

    ★★★★★

    Reply
  10. Lori says

    July 8 at 8:52 am

    Do I need to do the jar thing as if I was canning ?

    Reply
    • Jamie says

      July 8 at 8:59 am

      Not sure what you mean? But you should definitely use clean/sterilized jars and keep them in the fridge.

      Reply
      • Jeannie says

        August 31 at 12:44 pm

        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.

        Reply
  11. Lou Ann says

    August 18 at 2:24 am

    Can this beput on a shelf when cooled off

    Reply
    • Jamie says

      August 21 at 10:13 am

      If you follow the directions for canning, you can store it on the shelf.

      Reply
  12. Germaine says

    January 11 at 12:21 am

    Can I use frozen strawberries?

    Reply
    • Jamie says

      January 11 at 10:22 am

      Definitely!

      Reply
  13. crn says

    January 23 at 9:10 am

    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.

    Reply
    • Jamie says

      February 15 at 11:46 am

      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.)

      Reply
  14. Wendy Armitage says

    February 10 at 9:30 pm

    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?

    Reply
    • Jamie says

      February 10 at 10:46 pm

      definitely

      Reply
  15. Cheyenne says

    February 20 at 1:42 pm

    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?

    ★★★★★

    Reply
  16. Molly says

    February 22 at 2:08 pm

    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!

    Reply
    • Jamie says

      March 23 at 2:11 pm

      yes, probably needed to cook longer.

      Reply
  17. Val says

    June 22 at 5:52 pm

    Excellent recipe, thanks so much!

    ★★★★★

    Reply
  18. Gina says

    March 4 at 9:31 am

    What can be done if it tastes like it’s burnt?

    Reply
    • Jamie says

      March 5 at 11:07 am

      If you burned the strawberries, I doubt you can fix it.

      Reply
  19. V Wood says

    May 25 at 6:49 am

    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.

    Reply
  20. Myra says

    June 8 at 11:59 am

    This recipe is fantastic! Perfect consistency, the fruity flavor of the strawberries shines and is not overwhelmingly sweet. So simple to make! Thank you!!!

    ★★★★★

    Reply
  21. Bethany says

    June 20 at 10:34 am

    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!

    Reply
    • Jamie says

      June 20 at 11:27 am

      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)

      Reply
  22. Camila says

    June 21 at 10:03 am

    Hi, would lime work instead of lemon?

    Reply
    • Jamie says

      June 21 at 2:52 pm

      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.

      Reply
  23. Stephanie Reynolds says

    July 10 at 5:26 pm

    Super bummed. I followed this recipe to a T and it was runny. Tasty but runny. Definitely not jam.

    Reply
    • Jamie says

      July 10 at 7:33 pm

      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.)

      Reply
  24. Karen says

    July 12 at 7:56 pm

    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.

    ★★★★★

    Reply
    • Jamie says

      July 13 at 7:59 am

      so glad it worked for you!

      Reply
  25. Margie says

    July 31 at 8:04 pm

    So u can put it on the shelf instead of fridge

    Reply
    • Jamie says

      July 31 at 11:18 pm

      Only if you properly can it, otherwise it needs to go in the fridge or freezer.

      Reply
  26. Carmen says

    August 13 at 4:08 pm

    Can you use a hot water bath to Can it?

    Reply
    • Jamie says

      August 14 at 9:54 am

      Yes!

      Reply
  27. Alli says

    August 18 at 12:20 am

    Has anyone else used this recipe with other fruit? I have 20 lbs of nectarines coming and want to make jam

    Reply
    • Rachel Wood says

      February 13 at 8:02 pm

      I was wondering the same or can you mix fruits

      Reply
  28. Janet says

    September 6 at 11:52 am

    Could you use honey instead of sugar?

    Reply
    • Jamie says

      September 7 at 8:14 am

      I don’t know, you might be able to Google that question. If you do you might need pectin.

      Reply
  29. Chele says

    September 12 at 12:46 am

    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!

    ★★★★★

    Reply
  30. Lindsay says

    January 24 at 1:53 pm

    Just finished making this jam and it is delicious. I will be maling some more for sure. Thank you for sharing.

    ★★★★★

    Reply
  31. natalie says

    May 8 at 1:44 pm

    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

    ★★★★★

    Reply
  32. Elsie Mellema says

    May 10 at 9:13 am

    I cooked it for about 40 minutes. It just won’t reach 215F. I just wasn’t sure if I was doing something wrong

    Reply
    • Jamie says

      May 10 at 10:30 am

      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.

      Reply
  33. Melissa says

    May 10 at 9:58 pm

    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!

    Reply
  34. Nicole says

    May 12 at 3:37 pm

    Thank you for posting!!! This recipe is DELICIOUS!!!

    ★★★★★

    Reply
  35. Jean Gillet says

    May 15 at 11:36 am

    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!

    ★★★★★

    Reply
    • Jamie says

      May 15 at 11:46 am

      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.

      Reply
  36. Jolene Carrera says

    May 16 at 6:27 pm

    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.

    ★★★★★

    Reply
    • Jamie says

      May 16 at 6:32 pm

      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.

      Reply
  37. Josie says

    May 25 at 5:53 pm

    This recipe was super easy & super tasty! We love it! I made 12 jars!

    ★★★★★

    Reply
  38. Hari says

    June 1 at 8:16 pm

    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.

    Reply
    • Jamie Sanders says

      June 1 at 11:05 pm

      I’m so glad you liked it!

      Reply
  39. Heather says

    June 3 at 2:35 pm

    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?)

    Reply
    • Jamie Sanders says

      June 3 at 2:54 pm

      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.

      Reply
  40. Marcy says

    June 13 at 9:02 am

    Hello!! If freezing without canning, how long is the freeze life? Thanks

    Reply
    • Jamie Sanders says

      June 13 at 3:22 pm

      Jam in the freezer should last about a year.

      Reply
  41. Samantha says

    June 19 at 12:52 pm

    This is my go to recipe, hubby loves this jam!

    ★★★★★

    Reply
  42. Donnia says

    July 2 at 8:29 am

    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!

    Reply
    • Jamie Sanders says

      July 29 at 5:58 pm

      If you freeze it, leave it in the freezer til ready to use. Then once opened keep it in the fridge.

      Reply
  43. Kim Georgison says

    July 11 at 1:32 pm

    Hi. Can you double to triple this recipe and it still set up? This looks amazing and easy. I hope lol

    Reply
    • Jamie Sanders says

      July 29 at 6:00 pm

      You can, though you might need to cook it longer. Use a thermometer (when the jam reaches 215 F, it’s ready.)

      Reply
  44. LUCIA says

    July 18 at 11:33 am

    CAN YOU USE STRAWBERRIES THAT ARE STARTING TO SMELL FERMENTED?

    Reply
    • Jamie Sanders says

      July 18 at 1:38 pm

      I would not.

      Reply
  45. yvette says

    July 29 at 5:49 pm

    So easy and tasty!

    ★★★★★

    Reply
  46. Teresa says

    September 8 at 6:39 pm

    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?

    Reply
    • Jamie Sanders says

      September 9 at 1:14 pm

      I googled “how to fix jelly that is too stiff.” Most recommendations were to thin it out with a bit of water or juice.

      Reply
  47. Tapuwa says

    October 7 at 1:26 pm

    Greetings from Zimbabwe! I made this jam today, everyone is raving about it! Love it! This recipe is a keeper for sure.

    ★★★★★

    Reply
  48. Stephanie says

    October 10 at 7:18 am

    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?

    ★★★★★

    Reply
    • Jamie Sanders says

      October 10 at 10:17 am

      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

      Reply
  49. Angela says

    November 1 at 11:28 am

    Can I use frozen strawberries?

    Reply
    • Jamie Sanders says

      November 1 at 11:45 am

      Yes, you will most likely need to increase the cooking time as frozen strawberries tend to be more watery.

      Reply
  50. Phoebe says

    November 21 at 6:24 am

    I hope it’s good I’m making it for my host kid 🙂 She is so sweet & she loves jam!!

    Reply
  51. Anna says

    February 27 at 4:56 am

    The recipe looks so simple and easy but I don’t use refined sugar. Would coconut sugar work?

    Reply
    • Jamie Sanders says

      February 28 at 7:35 am

      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?

      Reply
  52. Arlyne Singer says

    March 10 at 1:53 pm

    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.

    Reply
    • Jamie Sanders says

      March 10 at 4:08 pm

      It should be good for at least a month, possibly up to 3 months.

      Reply
  53. mary says

    April 2 at 9:53 am

    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!

    ★★★★★

    Reply
  54. Becca says

    April 6 at 12:04 pm

    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!

    Reply
    • Jamie Sanders says

      April 6 at 3:27 pm

      tablespoon

      Reply
  55. MamaJen says

    April 6 at 6:54 pm

    I made this and smelled like candy . I added chia seeds to thicken it and a few drops of honey …

    ★★★★★

    Reply
  56. Hannah Rodrigues says

    April 16 at 4:01 pm

    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.

    ★★★★★

    Reply
  57. Heidi J says

    April 17 at 9:03 am

    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.

    ★★★★★

    Reply
  58. Taryn says

    April 26 at 9:36 am

    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?

    ★★★★★

    Reply
    • Jamie Sanders says

      April 26 at 11:49 am

      Yes, though you may want to strain for seeds and give it a taste test to make sure you don’t need additional sugar.

      Reply
    • Vidya says

      January 15 at 11:20 am

      Just tried making this recipe with some fresh Strawberries that I didn’t want going bad. Omg it’s sooooo simple and absolutely delicious, the whole family loved it. My son made me make Belgian waffles to top with this jam. Thank you so much for sharing.

      ★★★★★

      Reply
  59. Renee says

    June 2 at 7:13 pm

    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?

    Reply
    • Jamie Sanders says

      June 3 at 10:00 am

      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/

      Reply
  60. Madison says

    June 14 at 1:41 pm

    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. 🙂 🙂 🙂

    ★★★★★

    Reply
  61. Pj says

    June 21 at 4:47 pm

    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.

    Reply
    • Jamie Sanders says

      June 22 at 9:35 am

      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.

      Reply
  62. Danielle says

    July 23 at 2:34 pm

    This recipe is incredible! Could I use the same measurements but with blueberries or other berries?

    Reply
    • Jamie Sanders says

      July 23 at 5:11 pm

      yes, depending on the sweetness/ripeness of your fruit you my need to reduce or increase the sugar. Just give it a taste. I’ve got 2 other jam recipes that are basically the same: Blueberry Jam Recipe and Peach Jam.

      Reply
  63. Tina Moody says

    August 16 at 10:21 am

    I am a beginner jam maker and this recipe is awesome. I have tried others and they turn out terrible. Thank you for sharing!

    ★★★★★

    Reply
  64. Nichele says

    August 22 at 1:42 pm

    About how many ounces of jam does this make? I need to buy jars, but don’t want to have a bunch of excess left over. Also, do you recommend small or large jars?

    Reply
    • Jamie Sanders says

      August 23 at 1:57 pm

      This is a small batch recipe. So it makes about 8 ounces —ish. You can double and triple the recipe it just may need to cook longer.

      Reply
  65. lorna terry says

    September 15 at 1:11 pm

    Daughter got me some strawberries to ripe to eat so I checked out a jam recipe, came across yours it’s cooling now but looks & smells lovely so simple to make can’t wait to taste it cold , thanks for sharing ???

    ★★★★★

    Reply
  66. Autumn says

    September 17 at 11:00 am

    so easy and soo good!

    ★★★★★

    Reply
  67. Maddy Vogel says

    October 13 at 12:22 pm

    Hi, I just made this recipe I used frozen organic strawberries .Omg it is Delicious! Thank you for sharing , I will never buy store bought jam again . Looking forward to trying the other flavors?

    ★★★★★

    Reply
  68. Michael says

    October 15 at 2:12 pm

    Solid recipe. Turned outs great everytime and my girlfriend loves it too. I make a double batch or more cause it’s so popular. Thanks for sharing.

    ★★★★★

    Reply
  69. Va says

    November 15 at 5:13 pm

    Any substitutions for lemon juice? I read we could use vinegar just half the amount though. Really not wanting to head out to the store as we are currently going into another state lock down and everyone is panic shopping.

    Reply
    • Jamie Sanders says

      November 16 at 9:18 am

      Never tried it without using lemon juice. You could try to just leave it out. Make sure your jam comes to 220 degrees F in order to gel properly. For me, I use a thermometer to check the temperature. You will want jam to reach 220°F. 220°F is the heat point at which the sugar bonds with the pectin and forms a gel.

      It can take 24-48 hours for the jam to fully set up. So if it is still on the thinner side, don’t worry. Know that as it sits in the fridge it can set up more.

      Another method to test if the jam is ready, is the “plate in the freezer” method. (Remove jam from heat while conducting the test.)

      Place a small plate in the freezer when you begin cooking the jam. When you are ready to test to see if the jam will set, remove the plate from the freezer and place a quarter size amount of the jam in the center of the plate. Place plate back in freezer for about a minute. Run your finger through the jam on the plate. if it wrinkles and is jell-like the jam is ready. If the jam “fills in” the line you made with your finger, you should cook the jam for another few minutes.

      Reply
    • Patti says

      November 27 at 12:20 am

      We live in S. America, in Peru, where there are no lemons. Lime juice works fabulously – and, I think, tastes better! I have made this kind of jam using figs, mangos, and other tropical fruits, as well. Wonderful!

      Reply
  70. trisha says

    November 22 at 4:38 pm

    just used this recipe to make cranberry jelly! can’t wait to add this to a white chocolate cheesecake! thank you!!

    ★★★★★

    Reply
  71. Anna says

    February 7 at 5:03 pm

    Can you use this jam under strawberries on top of cheese cake

    Reply
    • Jamie Sanders says

      February 8 at 10:12 am

      I don’t see why not.

      Reply

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