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three jars of homemade strawberry jam on a wooden table with fresh strawberries and a spoon to the side, colander of fresh strawberries in the background
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4.15 from 47 votes

Basic Homemade Strawberry Jam

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.
Course Sauces and Seasonings
Cuisine American
Cook Time 11 minutes
Servings 2 pints
Calories 56kcal
Author Lisa B.


  • 3 pints whole strawberries (about six cups sliced)
  • 1/4 cup BOTTLED lemon juice
  • 3 tablespoons pectin
  • 1 teaspoon butter
  • 3-1/2 cups granulated sugar*
  • Glass Mason jars with lids and bands


  • 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.



*If using no-or-low-sugar pectin, reduce the amount of sugar to 1 1/2 cups.


Serving: 1tbsp | Calories: 56kcal | Carbohydrates: 14g | Sodium: 6.4mg | Potassium: 15mg | Sugar: 9.7g | Vitamin C: 2.4mg