Easy Strawberry Jam Recipe (Perfect for Beginners!)

One of the easiest and most satisfying canning recipes for beginners is homemade strawberry jam. Sweet, fruity, and packed with real berry flavor – this classic is a must-have in any pantry. Whether you spread it on toast, drizzle it over yogurt, or gift it to a friend, this strawberry jam is easy to make and doesn’t require any fancy ingredients or equipment.

Ingredients:

• 2 lbs fresh strawberries, hulled and halved
• 4 cups granulated sugar
• 1/4 cup lemon juice (fresh or bottled)
• 1 packet (1.75 oz) fruit pectin (optional but helpful for setting)

Instructions:

Prepare the jars: Wash the jars, lids, and rings in hot soapy water. Sterilize the jars in boiling water for 10 minutes. Keep warm until ready to use.

Mash the berries: In a large bowl, lightly mash the strawberries with a potato masher. Keep some pieces aside for texture if you like.

Cook the jam: In a large saucepan, combine the strawberries, lemon juice, and pectin (if using). Bring to a boil over medium-high heat.

Add the sugar: Stir in the sugar and bring back to a boil. Boil vigorously for 1-2 minutes, stirring constantly. Skim off any foam that forms on top.

Check if it’s done: Place a small spoonful of jam on a cold plate. If it sizzles when tapped, it’s ready! If not, boil for another 1 minute and check again.

Fill the jars: Carefully pour the hot jam into warm sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean, put on the lids, and screw on the rings until fingertip tight.

Process the jars: Place the jars in a boiling water bath canner. Process for 10 minutes (adjust for altitude if necessary).

Store by cooling: Remove the jars and let them cool for 24 hours. Check the seal. Store sealed jars in a cool, dark place for up to 1 year.

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Tips & Variations:

1. Want a low-sugar version? Use a low-sugar pectin and adjust sugar accordingly.
2. Use overripe strawberries for a more intense flavor.
3. Add a splash of vanilla or balsamic vinegar for a gourmet twist.

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Serving Suggestions:

• Spread on warm toast, biscuits, or scones
• Swirl into Greek yogurt or oatmeal
• Use as a cake filling or ice cream topping
• Pair with cheese and crackers

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FAQ

Should I use pectin in this strawberry jam recipe?

No, you don’t need to use pectin. Strawberries are naturally low in pectin, so without it, you’ll need to cook the jam longer to set. Using added pectin helps it gel more quickly and keeps the strawberry flavor fresh and bright.

How do I know if my jam is set properly?

Try the cold plate test: Place a spoonful of hot jam on a cold plate. Wait 30 seconds, then push it with your finger. If it curls slightly, it’s ready. If not, boil it a little longer and test again.

Can I reduce the sugar in this recipe?

You can, but remember that sugar helps preserve and set. If you want a lower sugar version, use low-sugar pectin or look for recipes specifically designed for low sugar to ensure a safe and delicious jam.

Can I double the recipe?

It’s best to avoid doubling jam recipes because large batches may not be set properly. If you need more jam, make two smaller batches instead.

How long does homemade strawberry jam last?

Properly canned and sealed jars will last up to 1 year when stored in a cool, dark place. Once opened, refrigerate and use within 3 weeks.

What do I do if my jam won’t set?

No worries! You can call it “strawberry sauce” and use it on pancakes, ice cream, or yogurt. Or, reheat it with a little more pectin and reprocess it if you want a firmer texture.

Can I freeze strawberry jam instead of canning it?

Yes! Pour the cooled jam into freezer-safe containers, leaving room for expansion, and freeze for up to 6 months. Thaw in the freezer before using.