Go Back

Homemade Strawberry Jam

This is by far the easiest recipe for strawberry jam without using a pectin. You only need 3 ingredients.
Prep Time 30 minutes
Cook Time 20 minutes

Equipment

  • Candy Thermometer
  • Heavy Bottom Saucepan
  • Regular Mouth Canning Jars with Lids
  • Canning Utensil Set
  • Potato Masher

Ingredients

  • 2 lbs Fresh strawberries, hulled
  • 4 cups Organic granulated sugar
  • 1/4 cup Lemon juice

Instructions

  • In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry.
  • In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved.
  • Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). This boiling process took 22 minutes for my mixture to reach 220 degrees. This step is crucial.
  • Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath.
  • If the jam is going to be eaten right away, you don't need to process in a hot water bath. Simply refrigerate.

Notes

To Test for Jelling:
  • Place a plate in a freezer... after about 20 minutes of boiling, place a tsp of the liquid jam onto the cold plate. Return to freezer for one minute. Run your finger through the jam on the plate. If it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!
 
The Maternal Hobbyist Tip:
  • If you want to make this strawberry jam outside of strawberry season, you can substitute frozen strawberries. Simply thaw, then mash and measure accordingly.