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Homemade Strawberry Jam

Posted by  ·  September 27, 2012  ·  Last Updated: March 4, 2019

Can you believe it? –homemade strawberry preserves with only three ingredients!

This simple recipe is sweetened with grape juice and tart apples add the pectin!

Strawberry Jam Recipe

4.5 from 2 votes

Strawberry Jam Recipe

This simple recipe is sweetened with grape juice and tart apples add the pectin!

Course Appetizer
Cuisine American
Keyword easy recipe, jam, jelly
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 20
Author Cindy Hopper


  • 12 Cups Fresh Strawberries Hulled & sliced in half (about 4 Pounds)
  • 5 Tart Apples cored, peeled and chopped
  • 2 12 ounce Grape Juice concentrate thawed

Place fruit and juice in a heavy deep stainless steel pot. Bring mixture to a boil over medium heat, stirring constantly. Reduce heat and boil for about 25 minutes, stirring constantly and mashing fruit. I used a potato masher.  Cook until gel stage has been reached. The gelling point is 220°F (104°C), or 8°F (4°C) above the boiling point of water.


You will get a lovely thick mixture.

Get your hot clean jars ready and

a canning funnel. It makes filling the jars so much easier!

Fill jars, leaving 1/4 headspace at the top of the jar. Remove any bubbles. Wipe mouths of jars with a hot clean cloth.

Place lid on jar and screw on rings just until resistance is met and then screw finger tip tight.

Place jars in a water bath, making sure they are covered at least 1 inch and cover. Bring to a boil and process for 10 minutes. Remove lid wait 5 minutes, then remove jars and cool.

It is a more tart jam, but delicious and it doesn’t have all that extra sugar!

You might be interested in my homemade jam label tutorial.


Leave a Comment


  1. Rose
    Friday, June 15th, 2018
    How incredibly disappointing! I followed the recipe as written, but I couldn’t get it to gel. I had a thermometer in place, butcouldn’t Get it over 200 degrees. I turned the heat up after I’d been cooking it much longer than stated. Still no, so I’m canning it as strawberry syrup.
  2. Ida Coulter
    Thursday, August 3rd, 2017
    I would enjoy your recipes but I cannot seem to get the recipe without a lot of problems.
    • Cindy
      Friday, August 11th, 2017
      Ida, I am working on getting all the recipes so they easily print.
  3. Linette Greene
    Tuesday, June 30th, 2015
    Using that much grape juice is the same as using sugar. 24 oz of grape juice concentrate contains 456 grams of sugar, the same as adding 2 1/3 cups of table sugar. Apples, depending on size, have another 15-30 grams (75-150 grams) Added fructose is not a panacea to blood sugar issues, and can actually spike blood sugars in the short term than cane sugar. Using a no/low sugar pectin and minimal added sweeteners actually results in a lower glycemic product than using juice. My husband is diabetic, and what they are calling type 3--his pancreas was damaged by another disease and does not produce insulin, and he also has insulin resistance.
    • Sunday, August 2nd, 2015
      Thanks for sharing this information Linette!
  4. Connie
    Sunday, May 31st, 2015
    Does it taste at all like grape juice? I don't like the flavor of grape juice so just wondered if this recipe would be right for me.
    • Sunday, August 2nd, 2015
      I don't remember it being too grape flavor. My kids thought it wasn't sweet enough LOL.
  5. Sunday, March 15th, 2015
    My son is currently stationed in Germany and he absolutely loves all things strawberry. He and his wife went strawberry picking for the first time this past year. I will have to give this recipe a try! Thanks for sharing!
  6. Sunday, March 8th, 2015
    Hi Wanda!! You can use stevia; but as a nutritionist, I don't recommend diet grape. Most diet is sweetened with aspartame or Equal, which get bitter with heat. Splenda IS SUGAR!! It comes from the lower portion of the cane and reacts in the body the same way as sugar!! Look for 100% natural grape which will have no preservatives and minimal, if any, added sugar. When I prepare this in my bakery for my diabetic customers, I let the fructose in the fruits be adequate enough sugar. If you are needing it sweeter, stir in a bit of stevia; but SMALL amounts at a time, as it can become oversweet quickly. I use a combo of Granny and Fuji apples and micro a couple of minutes first. Hope this helps!! Good luck!! Dr.J.
  7. donna schneider
    Saturday, March 7th, 2015
    I also would like to know if this jam could be put in the freezer. I don't have cold storage so freezer jam is the best for me, and I was hoping this could be. Thanks.
  8. Jackie
    Wednesday, March 4th, 2015
    could you cut this recipe in half and still get the same deliciousness?
  9. Jane
    Monday, March 2nd, 2015
    Thanks for sharing. I've made jam with plums from my garden ... will give the strawberry jam a try next.
  10. Saturday, February 28th, 2015
    Can you use diet grape and then add stevia
    • Monday, March 2nd, 2015
      I am not sure Wanda. It might be worth a try. Let me know how it turns out. I am sure people would love a sugar free version.
  11. Prue
    Friday, November 28th, 2014
    How much juice do you use? I'm use to mls. Do you know how much this is in mls?
  12. Stef
    Sunday, July 13th, 2014
    Made this last night, and it looks amazing, however it's still quite runny. Will it be more runny comoared to jam made with pectin? (Or perhaps I didn't do something right?)
  13. Thursday, July 3rd, 2014
    Can't wait to try out this recipe! Pinned!
  14. Kathy Delp
    Wednesday, June 25th, 2014
    Was just wondering if strawberry juice concentrate could be used instead?? Would that be to much on the strawberry side of this?? :)
  15. Morgan
    Wednesday, June 25th, 2014
    What if I used sweeter apples? Or is there something about thr tartness necessary to make thr jam?
  16. susie
    Wednesday, June 25th, 2014
    Peel your apples first and then grate them in a food processor.
  17. kerri
    Thursday, September 19th, 2013
    This made an okay recipe but was stirring it for an hour and a half! Apples didnt breakdown as I expected they would so now I have chunks of apples in my jelly, almost like lumpy mashed potatoes - you can eat them and they might be good but its embarrassing for anyone to eat them. If I ever make this again I will either cook up my apples first or process them!
  18. connie
    Wednesday, June 5th, 2013
    Is this freezer jam? Or can it be stored on the shelf, if so, how long? thanks
  19. angela
    Friday, October 19th, 2012
    Hey can i use frozen strawberries?
  20. Patricia Glover
    Saturday, October 6th, 2012
    Trying this today!!!!
  21. Tuesday, October 2nd, 2012
    Awesome! Some of the apples look more pink, so I wanted to make sure. :) Can't wait to try this!
  22. Friday, September 28th, 2012
    What a simple and great recipe! Question, in one of the photos it looks like there might be a 3rd fruit added..... rhubarb maybe?
    • Saturday, September 29th, 2012
      Hi Ashley, I only used strawberries and apples for the fruit.
  23. Suzanne
    Thursday, September 27th, 2012
    This I gotta try!
  24. Thursday, September 27th, 2012
    This recipe made 9 half pint jars.
  25. Thursday, September 27th, 2012
    No pectin added, the tart apples do the trick. It does make it slightly tart, but it still makes a mean PB&J!
  26. Lee
    Thursday, September 27th, 2012
    NO added sugar and pectin, what a great recipe. Can't wait to taste it.
  27. Kimberly Ross
    Thursday, September 27th, 2012
    Sorry, and how many jars did this yeild?
  28. Kimberly Ross
    Thursday, September 27th, 2012
    Gotta try this, usual recipes have tons of sugar. What brand of pectin do you like, was it powder or liquid and how much did you add? Can't wait to try it!
  29. kendra
    Thursday, September 27th, 2012
    Can I freeze this instead of can it?

    I love the idea of homemade jam without all the sugar!
  30. Thursday, September 27th, 2012
    Thank you for sharing, I pinned this for future reference!