After making your first batch of homemade strawberry jam, you’ll never buy store bought again. It’s surprisingly easy and the flavor simply doesn’t compare.
I’ve heard stories from both my own grandmother and The Husband’s grandmother about preserving food in jars – or “putting up” homegrown fruits and vegetables from their gardens. Back then people had to preserve their own food. There was no 24-hour big box store selling canned green beans for $.88. There was no frozen foods section at the local general store.
You either found a way to preserve the bounty of your harvest or do without come winter. All the women would gather at someone’s house and get to work peeling, dicing, stewing, washing jars, and processing the finished products. They turned it into a social event.
Preserving Your Own Food Has Become a Dying Art
Somewhere along the way, the act of canning and preserving food in jars became a lost art. I can walk into my grocery store and buy a ripe tomato flown in from Florida in December (although it won’t taste nearly as good as a tomato from Smith County, MS, in June).
Until recently, I never would have considered canning my own food. I have two major grocery stores within 1.5 miles of my house. The aisles of both stores are lined with rows and rows of food in metal cans decorated with colorful paper wrappers.
But What Exactly is in Your Food?
I’ve become a lot more curious about commercial-grade preservatives and what exactly is in my food. After a little research, I’ve concluded that just about EVERYTHING bought from a store has been treated with something to extend its shelf life. I know the FDA says its fine, but is it really?
Some store-bought fruit jams and jellies contain subpar fruit, artificial dyes, fillers (Like turnips! Yes, turnips!), and artificial preservatives. Buying organic is one route. But have you priced organic lately? I’m a mama that buys store brand whenever she can and a toddler that has recently discovered the goodness that is a peanut butter and jelly sandwich. I cannot afford a $10 jar of spreadable fruit.
The Advantages of Making Your Own Fruit Jam
First, the quality and freshness of the fruit. I’ve turned making strawberry jam into an annual event. As soon as Louisiana strawberries arrive at the farmer’s market, I get to work.
Of course, you don’t have to use locally grown strawberries. You can use what’s available at your grocery store. You still have control over the quality.
Second, I know exactly what’s going into my fruit jam – strawberries, sugar, lemon juice, and pectin. No preservatives or turnip-fillers here.
Third, the flavor just doesn’t compare. Put my strawberry jam recipe against the leading store bought. It will blow the brand name out of the water.
Frozen vs. Fresh Strawberries in Jam Making
Frozen strawberries can be used in place of fresh when making strawberry jam. Allow the berries to thaw beforehand. Add in any juice that has accumulated during the thawing process.
What is pectin?
Pectin is a soluble fiber used as a thickening agent. It occurs naturally in fruits and vegetables, but some produce contains more pectin that others. Strawberries do not naturally contain a lot of pectin, which is why many recipes will call for the addition of a commercial version – either liquid or powder. The two most common brands of pectin are Sure-Jell and Ball. I have used both interchangeably with great results.
There are some recipes out there that do not use the pectin. These recipes usually have to increase the amount of sugar in order to get the jam to set — I’ll explain why next — or include another fruit that contains a high amount of pectin, such as apples.
I’ll be honest, the jam you see here is not my first batch. I tried a few other recipes without pectin and ended up spooning the non-pectin jars over my ice cream.
The Role Sugar Plays in Getting the Jam to Set
Sugar does more than just sweeten things up. It works in conjunction with the pectin to help the fruit jam thicken up, or “set.” Sugar also preserves the color of the fruit and prevents the formation of mold or bacteria.
It is important to use the exact amount of sugar called for in a recipe. Using less might result in jam that doesn’t gel. Most experts recommend using white granulated sugar. However, you can substitute up to 1/4 cup of the amount of sugar called for with other sweeteners such as stevia, honey, molasses, or brown sugar.
How to Reduce the Amount of Sugar in Homemade Jam
If you are really trying to make a conscious effort to reduce the amount of sugar in your homemade jam, low or no-sugar-needed pectin is the way to go. These pectins bind with calcium instead of sugar to form the gel. I’ve been able to reduce the amount of sugar called for by half with the same results. Ball and Sure-Jell both have low sugar pectin options.
You may also come across Pomona’s Universal Pectin. It also uses calcium to form the gel, but you have to add some acid, such as lemon juice, for the same results.
Why you should use bottled lemon juice instead of fresh in jam making
Lemon juice also plays an important role in jam making. It works with the pectin to increase its ability to gel. It also prohibits the formation of bacteria, which means your jam will last longer.
In just about all of my recipes, I recommend using fresh lemon juice instead of bottled. Homemade jam is the exception. Achieving the right amount of acidity in jam is crucial. Unfortunately, no two lemons have the same amount of acidity. It varies from fruit to fruit. Bottled lemon juice has a consistent acidity level and is recommended over fresh for making homemade jam.
How to make homemade strawberry jam
If you’ve ever wanted to test the waters with jam making, this easy strawberry jam recipe is a great way to get your feet wet. For this recipe, you will need three pints of strawberries. Wash your strawberries, remove the hull, then slice them up.
Place sliced strawberries in a 6-or-8-quart saucepan. I like to use a potato masher to crush the strawberries up. It just helps to break down the pieces and get things moving a little faster. You could also pulse the strawberries a few times in a food processor, just be careful if you do this so you don’t end up with puree.
Stir in 1/4 cup of bottled lemon juice. Gradually add three tablespoons of pectin and whisk until everything is combined.
Some recipes suggest adding a little butter to the jam. As the jam cooks, it will foam. This won’t hurt you and is completely edible. But is can make your jam look cloudy. The butter prevents the foam from forming by adding a little protein into the mix and breaking the surface tension.
Bring the jam to a full rolling boil over high heat, stirring constantly so things don’t scorch the bottom of your pan. Full rolling boil means that the berries continue to boil even when you give it a stir. I’ve included a short little video so you can see what a full rolling boil looks like.
Once you have achieved a full rolling boil, add the sugar and stir to dissolve. If you are using low sugar pectin, you can cut the amount of sugar required down to 1 1/2 cups. Return mixture to a boil. Continue to boil for one minute, stirring constantly.
Remove pan from heat. Skim any foam off the top if any has accumulated. The jam will thicken significantly as it cools, but if you want to test it immediately, place a metal spoon in the freezer before you get started. Dribble a little of the hot jam on the ice cold spoon. It should thicken up almost immediately, then you know if your jam has reached the right consistency.
How to fix jam that didn’t set
It could take up to 48 hours for homemade jam to completely gel. If you’ve been patient and waited that long and you’re still not satisfied with the consistency, don’t throw it away. It can still be salvaged.
Measure out the jam, then pour it into a saucepan. If you have more than eight cups, you’ll need to work in batches. Bring the jam to a boil, then for every four cups of jam stir in 1/4 cup of white sugar and one tablespoon powdered pectin. Bring the jam to a boil, then cook for 5-10 minutes, stirring constantly. Test for gelling using the frozen spoon method I describe above.
Can this jam recipe be doubled?
This recipe is considered small batch, which means it only produces a few jars. One recipe will typically yield two (8 ounce) jelly jars, or one and a half pint jars. This recipe can be doubled. However, I would not recommend trying to triple or quadruple the recipe. It can affect your cooking time and prevent the jam from setting properly.
How to store homemade strawberry jam
Opened strawberry jam should be stored in and airtight container in the refrigerator and consumed within one month.
Jam can also be frozen for up to a year. Be sure to leave 1/2-inch of clearance (headspace) between the jam and the top of the container to allow for expansion as it freezes. Jam that has been frozen should be thawed in the refrigerator. Once thawed, it may be a little more on the runny side than jam that has not been frozen.
My preferred method of storage is canning. The boiling water bath canning method is safe for foods with high acid, such as tomatoes, fruits, jams, jellies, pickles and other preserves. I explain everything you need to know about water bath canning in this post. When filling jars for canning, leave 1/4-inch of headspace and process for 10 minutes.
Related Posts:
Basic Homemade Strawberry Jam
Ingredients
- 3 pints whole strawberries
- 1/4 cup BOTTLED lemon juice
- 3 tablespoons pectin
- 1 teaspoon butter
- 3-1/2 cups granulated sugar*
- 2 (8 ounce) glass Mason jars with lids and bands
Instructions
- Place sliced strawberries in a 6 or 8-quart saucepan. Crush strawberries using a potato masher.
- Stir in lemon juice, then gradually add pectin.
- Add the butter to the top of the jam.
- Bring mixture to a full rolling boil over high heat, stirring constantly.
- Add the sugar and stir to dissolve. Return mixture to a boil. Continue to boil for one minute, stirring constantly.
- Remove pan from heat. Skim foam if any has accumulated.
Water bath canning:
- Fill clean glass jars, leaving 1/4-inch of headspace.
- Process jars for 10 minutes.
Thyme (Sarah) says
May 1, 2012 at 4:52 pmMy husband and I have been wanting to try our hand at fruit jams. I’ll have to bookmark this so I can come back to it if we try it out. It really looks deliciious and the Bon Maman brand starts to add up!
Diana @ Mood Your Food says
May 2, 2012 at 10:38 pmI bought that same kit over a year ago and it has been sitting since that day deep inside a cabinet, but this seems like a great first use!!
The Cooking Bride says
May 3, 2012 at 8:41 amTime to dig it out and put it to some use! It worked great for a small batch.
alexandra says
May 6, 2012 at 12:49 pmI used this recipe to make a batch on Thursday and we have already gone through 2 jars. Just finished making a second batch.
The Cooking Bride says
May 6, 2012 at 1:21 pmThat’s great!! I am totally addicted to jam making now. I can’t wait for peaches to arrive!
Darlene says
May 17, 2018 at 3:36 pmWould you use same recipe and amounts for peaches?
The Cooking Bride says
May 18, 2018 at 10:28 amI’ve never tried this recipe using peaches, so I can’t say with confidence that you would have the same results. If you do decide to try it, let me know how it turns out!
Patricia Gardner says
May 23, 2018 at 12:26 pmI’ve been canning for a few years. I’m 63 so I’m a late bloomer. I love your recipe. I’ve looked and looked for answers to questions that you answered in a way I understand. My canning skills will be better now and I’m making jam today. Thanks again,
The Cooking Bride says
May 26, 2018 at 12:49 pmPatricia, I am so glad to hear that. I have been making a conscious effort to go back and update my old recipes with more detail. I am glad to know you found it helpful. Thanks for leaving a comment!
Tracee says
May 6, 2012 at 8:31 pmSo glad I came across this! I’ve been craving my grandmothers fig and pear preserves. I’m reading everything I can get my hands on before I start. My biggest complaint is that everything out there assumes I’m canning for the Duggars! I can’t find a book of recipes with lower amounts and I’m not a math whiz. We have been slowly eliminating all processed foods from our diet and this is the next step in my mind. With summer approaching, I look forward to spending some quality time in the kitchen with my daughter doing some canning. We already do all of our bread baking. One step at a time!
The Cooking Bride says
May 7, 2012 at 9:06 amYep, I’ve been working on my sandwich bread recipe and I think I finally got it right this weekend.
You might want to check out this book book suggestion I got from Amazon. I haven’t gotten a chance to look at it, so I can’t say if it a
good book to have or not. But it might be helpful be worth checking out.
The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round
http://www.amazon.com/dp/1554072565/ref=pe_139710_23779810_pe_vfe_dt1
Jay says
May 8, 2012 at 10:23 pmThe recipe looks great, but I have a large family, can this recipe woprk if its doubled? Fresh Strawberries are here in Tennessee.
The Cooking Bride says
May 8, 2012 at 10:44 pmHi Jay, yes the recipe can be doubled.
Shelia Leath says
May 19, 2019 at 8:33 amMy jam taste like lemon and not very sweet…is this too much lemon juice for the strawberry jam ,and it did not tell good can I remedy this by recooking with more sugar?
Shelia Leath says
May 19, 2019 at 8:35 amGel not tell
The Cooking Bride says
May 19, 2019 at 12:13 pmI’m sorry you did not have the same results. At the bottom of the post, I list some tips to try if your jam does not gel.
Michele says
May 26, 2012 at 6:46 amWhy are mine watery?
The Cooking Bride says
May 26, 2012 at 9:52 pmMichele,
Can you tell me a little more? Did you do anything different?
Wendy says
August 2, 2018 at 9:12 amMine too, but I followed the manufacturer’s directions instead of the recipe for the amount of sure-gel. Ice cream topping, anyone?
sue says
June 11, 2012 at 9:28 pmHow long is it good for if it is unopen? And where do you have to
store it?
The Cooking Bride says
June 12, 2012 at 9:10 amHi Sue,
According to the National Center for Home Food Preservation, an opened jar of homemade jam will keep for a month or more if stored in the refrigerator.
http://nchfp.uga.edu/questions/FAQ_jellied.html
Nadine Marigo says
July 19, 2012 at 1:38 pmI was confused with directions number 4 & 5. In four you say to combine the lemon juice and pectin. Then in five you say to combine the strawberries and lemon juice, then stir in the pectin. Do you divide up the lemon juice and pectin? Thank you for your time.
The Cooking Bride says
July 19, 2012 at 1:44 pmHi Nadine,
It looks like I typed that step in twice. I have revised the recipe. Thanks for letting me know.
Cheryl says
March 31, 2017 at 9:02 pmI used sure jel and it didn’t jell, will certify work?
Cheryl says
March 31, 2017 at 9:05 pmMisspelled auto correct, it’s Certo
The Cooking Bride says
March 31, 2017 at 9:24 pmHi Cheryl, yes you can use Certo.
Jacki says
September 16, 2018 at 3:16 pmHi! Just made two jars and a half, so my husband and I are eating the half right away, and putting the rest of the small jar in the refrigerator to eat this week. Wow! I added a teaspoon of vanilla extract and less sugar(4 cups sugar for 5 cups of crushed strawberries) — still tastes so great,. I think that because I really brought it to a boil before and after the sugar, it’s jelling just fine! This is my third canning adventure and I feel I got a little better each time. Thank you! Jacki
The Cooking Bride says
September 17, 2018 at 9:30 amJacki, I appreciate you coming back and leaving a review. I’m glad you had success with the recipe. Enjoy!
Katie says
May 3, 2017 at 11:49 amDo you use liquid or powder pectin?
The Cooking Bride says
May 3, 2017 at 12:45 pmI used powder, but you could use liquid. Read the instructions on the liquid, though. It may be a little different.
Daniel Parks says
May 6, 2018 at 3:48 pmTried the strawberry preserves and I doubled the recipe twice ending up with quite a few 8 oz jars , in which all sealed and is ready to eat ! We will be giving away a few to our church and local friends !! This recipe is a A + for sure. Next are the grapes peaches and apples ! So much better then store bought and processed !
The Cooking Bride says
May 6, 2018 at 10:25 pmDaniel, I’m so glad you enjoyed the recipe! Thank you for coming back and leaving a comment.
Kirstie Gilbertson says
May 8, 2018 at 2:44 pmWow I made this recipe and had so much fun and my family and friends love it. I have to go back to the strawberry patch and get more strawberries.
The Cooking Bride says
May 11, 2018 at 8:20 pmThat’s great, Kirstie! I’m glad you had such a good time making it. Thanks for coming back and leaving a comment.
Lily says
May 11, 2018 at 8:15 pmWhat is the shelf life for the jam? Do I need to add an extra preservative if I’d like to store in the cabinet?
The Cooking Bride says
May 11, 2018 at 8:22 pmLily, if you are not going to can it, you will need to store it in the fridge. It will last for about one month. If you are going to can it, you can store it on a shelf without any preservatives for up to a year.
Ron Martin says
May 29, 2018 at 10:43 amI made my second batch of strawberry jam using this recipe. Very easy, straight -forward and delicious recipe.
Half Pint Farm says
June 13, 2018 at 6:28 pmI made this jam and doubled the recipe – I even added an extra cup of berry since there was a little left. All the fruit is to the top and the bottom all jell – I did cut up and crush the fruit. There is litterally no fruit in bottom half… I am disappointed to say the least. What went wrong?
The Cooking Bride says
June 13, 2018 at 9:35 pmYou didn’t do anything wrong. Sometimes this can happen with jam. There is air still trapped in your strawberries which caused them to rise to the top. When you get ready to use a jar, just give it a good stir. It should redistribute the fruit.
melissa says
June 20, 2018 at 8:59 pmcan you use real lemon juice instead of bottled
The Cooking Bride says
June 20, 2018 at 9:07 pmHi Melissa, if you are planning to can the jam it is recommended that you use bottled. It has a consistent acid level you need to keep the jam from spoiling.
Hanna says
June 25, 2018 at 12:10 amI was just curious if you could replace the strawberries for raspberries or blueberries, etc? Without having to change the whole recipe? If not, do you have any recipes for raspberry or blueberry jam?
Love your recipes btw! It’s such a cute and extremely helpful website. I especially like your tips, tricks and notes that you throw in, it makes things easier to understand and steps easier to follow when I know what to look out for, how to know when I am doing something right, if the recipe is really what I am looking for and what not to do, etc! You’re doing an amazing job! 🙂
The Cooking Bride says
June 25, 2018 at 3:39 pmHanna, thank you so much! You’ve made my day.
I think you could swap the berries for blueberries or raspberries. They are all low pectin fruit, so the ratios should stay the same. If you decide to give it a try, let me know how it turns out!
Hanna Mottram says
August 5, 2018 at 8:08 pmI have tried it with, blueberries, raspberries, blackberries and grapes! So far the one I have had the most luck with is the strawberries. I made a mixed berry jam that turned out okay, I used about the same measurements as listed above in your recipe, the only thing I would’ve done differently is to add a some more pectin and a little more sugar! The grape on the other hand, not much luck. I tried it at first with your recipe, it turned out pretty liquidity and like syrup than jam or jelly. So today (August 5th 2018) I have added more pectin, a little more lemon juice and sugar in hopes of saving the batch! I will definitely keep you posted on how it goes with that one though! Today I also made a blueberry jam batch, the recipe is listed below in case you or anyone else are interested!
4 tablespoons of powdered pectin (Sure-Jell Original)
3 1/2 cups of granulated sugar
2 tablespoons (1/8 of a cup) of lemon juice
2.25 cups of blueberries
about 32 ounces
I think it went well, you can probably use 3 tablespoons of pectin instead of 4 tablespoons because mine came out very jellied! But that’s okay for my first time making a batch of it! The recipe is easily doubled too if someone wants to make more.
Do you think you can try to make a lemon jelly or meringue? I have been looking for a good recipe and have yet to find one that I can understand as easily as your recipies!
The Cooking Bride says
August 11, 2018 at 3:25 pmHanna, thanks for the update! I’m so glad you have found my posts helpful.
Are you looking for meringue like what you would put on top of a pie? I do have a recipe for that here: https://cookingbride.com/skill-level/beginner/making-meringue/
Moe says
June 27, 2018 at 1:31 pmI’ve made strawberry jam for four years now using the same recipe with varied results. Last years batch was a disaster so I decided to try your recipe instead this year. I’m so glad I did. It was so simple compared to the previous recipe I had and I made separate two batches that were perfectly set. Thank you for posting this! You are bookmarked for next year!
The Cooking Bride says
June 28, 2018 at 11:46 amMoe, I am so glad to hear this! Thank you for coming back and leaving a comment.
Heather Cable says
June 29, 2018 at 4:41 pmMy jam thickened up some. Still a bit runny. Will it continue to thicken as it sits on shelf? My apple butter did.
The Cooking Bride says
June 29, 2018 at 4:58 pmHi Heather, yes it will continue to thicken as it cools.
Lisa Moss says
July 20, 2018 at 7:17 pmHi Lisa, I was wondering if this recipe can be made with frozen strawberries? Thanks so much!!
The Cooking Bride says
July 20, 2018 at 7:29 pmLisa, yes it can!
Heather says
August 5, 2018 at 9:49 pmThis recipe was easy and my family loved it! I even used this for cake filling and the texture and consistency were amazing!!
Sarah says
August 10, 2018 at 9:31 pmHello. I have searched numerous websites for a simple jam recipe and have decided to try yours (being a blonde, it’s short, sweet, and to the point). But I was wondering if bourbon could be added to the recipe? And if so, how much would you recommend?
The Cooking Bride says
August 11, 2018 at 3:20 pmHi Sarah, I have heard of people adding bourbon to their jam. I have never tried it, so I can’t guarantee the results will be the same. I would start with just an ounce or two. You may have to adjust the pectin to ensure it thickens properly. Let me know how it turns out!
Brenna says
August 16, 2018 at 11:13 pmCan you use a pressure canned instead of a water bath canner? Thanks in advance.
The Cooking Bride says
August 17, 2018 at 6:28 amHi Brenna, I would not recommend it. Using a pressure canner could cause your gel to break and your jam to come out runny.
Monica from Bestconsumerreports.guide says
February 16, 2019 at 8:40 amThis recipe sounds tasty, easy to make and good with strawberry jam, I’ll try to make this weekend, hope it’ll good :)). Thanks so much for this Lisa!
NotaPapas says
February 16, 2019 at 8:38 pmSo far so good. Had a bunch of strawberries leftover from my shop for Valentine’s Day. So decided to try making jam. I had to double the recipe. I did lower the sugar to 4 cups, however, right before I put it in the jars I noticed I had a bunch of liquid. Not to many chunks of strawberries. Is that normal? The drops left at the bottom of the pot did jell. So it looks more like strawberry jelly then jam. What did I do wrong? Anyone else have this problem?
The Cooking Bride says
February 17, 2019 at 9:04 amHi there! You said you doubled the recipe. So did you use six pints of strawberries instead of three?
Kay says
April 5, 2019 at 1:36 pmWas wondering if it’s okay to use fresh lemon juice instead of bottled?
The Cooking Bride says
April 6, 2019 at 10:08 amHi Kay! No, it is not recommended that you use fresh lemon juice. You need a consistent level of acid in the jam to prevent the formation of botulism. Acid levels can vary in fresh citrus. Bottled lemon juice is controlled and ensures a more consistent acid level.
liza says
April 16, 2019 at 3:14 pmhello i just tried this recipe for a class and it is delicious!! however, I just saw your comment about spoilage when using fresh lemon juice, which i did. I followed everything else exactly but i used fresh lemon juice instead of bottled and i used ball real fruit liquid pectin instead of powdered sure gel. you said using fresh lemon juice will cause it to spoil. how long until that would take effect? i dont forsee this jam lasting very long but want to know if it is immediate?
liza says
April 16, 2019 at 3:19 pmif i used fresh lemon juice, can it be saved?
The Cooking Bride says
April 17, 2019 at 9:14 amHi Liz, you will need to store it in the fridge to be on the safe side. I am glad you enjoyed the recipe!
L. Marie says
May 18, 2019 at 5:14 pmI was thrilled to share your “Frozen Spoon tip” with my mother. Since the pectin packages got changed in our area, it’s hard to get jellies/jams to thicken right.
The only thing i could not find in your WONDERFUL post is how approximately many cups of SLICED strawberries. I need for a batch.
The Cooking Bride says
May 18, 2019 at 6:13 pmShould come out to six cups sliced. I’ll be sure to add that to the recipe!