Enjoy summer fresh berries all year long with this easy strawberry jam recipe.  Only four simple ingredients are needed to make this delicious jam (with no pectin). I even have the cutest labels so the jam is perfect for giving!

I will walk you through the canning process step by step. Then you will be able to make homemade apple pie filling, onion and pepper relish, and peach salsa.

strawberry jam recipe in jar with label

Homemade Strawberry Jam Ingredients

  • 3 cups of sugar
  • 3 pounds fresh strawberries
  • 1 Granny Smith apple
  • 2 Tablespoons bottled lemon juice
  • 5 half-pint canning jars with lids and rings (must wash jars before starting)

We are not adding pectin to this recipe. Instead, we are using the Granny Smith apple for natural pectin! I think this makes the easiest ever strawberry jam canning recipe!

Canning Tools

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You might also consider buying a set of canning supplies if you are new to canning.

strawberry jam ingredients

Step By Step Instructions

  1. Place 2 small plates in the freezer to chill. You will use these plates to test the jam after cooking.

Then hull strawberries. I love this little strawberry huller.

hull strawberries

Cut strawberries into 1/2-inch pieces.

chopped strawberries for jam

Peel and grate the Granny Smith apple.

grated apple for pectin in homemade jam

2. Using a potato masher, crush strawberries in a large saucepan until fruit is mostly broken down but leave a few chunks.

mash strawberries for jam

Add 2 tablespoons lemon juice and grated apple.

measuring spoon and lemon juice for jam

3. Stir in the granulated sugar, Granny Smith Apples and lemon juice.

add sugar to strawberry jam recipe

4. Stir over low heat until the sugar is dissolved. Then increase heat to medium-high heat and bring the mixture to a full rolling boil. Boil, stirring often until the mixture reaches 217- 220 degrees F. It will be very frothy and requires almost constant stirring to prevent it from boiling over and burning.

5. Remove pot from heat.

cooking strawberry jam

6. Test consistency by placing a teaspoon of jam on the chilled plate and freeze for 2 minutes.

strawberry jam on chilled plate to test

Then drag your finger through jam on plate; jam is the correct consistency when your finger leaves a distinct trail. If the jam is runny, return the pot to heat and simmer for 1 to 3 minutes longer before retesting.

testing strawberry jam recipe on plate

7. Skim foam from surface of jam using a spoon.

skim foam from top of cooked strawberry jam

(Keep jars warm for filling by placing them in the hot canning water. When ready to fill the jar remove from water and drain on a tea towel.)

jar in water for canning

8. Ladle hot jam into the hot sterile jars leaving 1/4 inch headspace.

using canning funnel to fill jar with strawberry jam

(To ensure a good seal, wipe the rim of each jar with a clean cloth.)

wiping rim of jar after filling with strawberry jam recipe

9. Slide a wooden skewer along the inside edge of the jar and drag upward to remove air bubbles, if needed. Center lid on jar. Apply band until fit is fingertip tight.

filled jam jars

10. Place jars in a large pot and make sure tops are covered with at least an inch of water. Process filled jars for 10 minutes in a boiling water bath, adjusting for altitude.

filled jam jars in water for canning

11. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.

12. Refrigerate jam once the seal is broken.

printable canning label for strawberry jam

Recipe Tips

  • Don’t slow the cooking time. Cooking it at medium-high will help it cook quicker and retain the freshest berry taste. Above all, you must watch and stir frequently.
  • In the photo above you see a candy thermometer. However, a digital instant-read thermometer works much better.
  • A jar lifter is a must for canning. This tool has been the only way I can safely lift the jars in and out of the hot water.
  • Once jars are removed from the boiling water, let them set and don’t move. You will start to hear pinging noises as the jars seal. Don’t press the tops of the lids. Let them seal naturally.

How long does homemade jam last?

If this strawberry jam recipe is canned properly, it should last a year on the shelf. Refrigerate after opening.

printable canning label for strawberry jam
5 from 4 votes

Strawberry Jam Recipe

Delicious jam with less sugar than regular recipes, but you won't miss it. Fresh berry flavor shines through.
Prep Time 1 hour
Cook Time 25 minutes
Processing 10 minutes

Equipment

  • heavy bottom pot
  • large pot with a rack
  • canning jars
  • canning funnel
  • jar lifter

Ingredients  

  • 3 pounds strawberries about 10 cups strawberries, hulled and cut into 1/2-inch pieces
  • 2 tablespoons lemon juice bottled
  • 1 Granny Smith Apple peeled and grated, (1 1/4 cup – this acts as the pectin)
  • 3 cups granulated sugar
  • 5-6 half pint glass preserving jars with lids and bands

Instructions 

  • Place 2 small plates in freezer to chill.
  • Using a potato masher, crush strawberries in a 6 to 8-quart heavy saucepan until fruit is mostly broken down, but leave a few chunks.
  • Stir in sugar, apple, and lemon juice.
  • Stir over low heat until the sugar is dissolved. Increase heat to medium-high, and bring the mixture to a full rolling boil. Boil, stirring often until the mixture reaches 217- 220 degrees It will be very frothy and requires almost constant stirring to prevent it from boiling over and burning.
  • Remove pot from heat.
  • Test consistency by placing a teaspoon of jam on the chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves a distinct trail. If the jam is runny, return the pot to heat and simmer for 1 to 3 minutes longer before retesting.
  • Skim foam from surface of jam using a spoon.
  • Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  • Slide wooden skewer along the inside edge of the jar and drag upward to remove air bubbles.
  • Place jars in a large pot and make sure tops are covered with at least an inch of water. Process filled jars in boiling water for 10 minutes, adjusting for altitude.
  • Remove jars and cool.
  • Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.
  • Refrigerate jam once the seal is broken.

Notes

This recipe makes a delicious jam. You will love it.

Nutrition

Calories: 572kcal | Carbohydrates: 146g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 455mg | Fiber: 6g | Sugar: 137g | Vitamin A: 50IU | Vitamin C: 164mg | Calcium: 46mg | Iron: 1.2mg
Servings: 5 half pints
Course: Dessert
Cuisine: American
Author: Cindy Hopper
homemade strawberry jam with fabric cover

How to Wrap Jam for Giving

Wrap up your jam with these darling labels and jar toppers.  You receive printables to make 2 1/4 inch circle labels and a fabric jar topper with instructions for printing on fabric with your home printer. BUY NOW.

If you love making homemade gifts you can grab my holiday gift-giving bundle full of recipes and gift tags and wrap up an amazing holiday. In addition, the strawberry jam labels mentioned above are included in this offer. LEARN MORE.

Finally, I hope you will think this is the best strawberry jam recipe ever, perfect for gifting.

For more canning recipes try:

I would love to keep you fully stocked with creative ideas, yummy recipes, fun crafts, and loads of free printables. Subscribe to Skip to my Lou to get new ideas delivered to your inbox. Follow me on Facebook, Pinterest, Twitter, and Instagram for all my latest updates.


About Cindy Hopper

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Comments

  1. Yes, Glenda, this is a great tip to add butter and it works well. I recently have to be dairy-free so I omit. But, for those that can, I agree this helps. Thanks so much for sharing.

  2. Wanted to thank you for jam recipe, but did you know if you put a couple teaspoon’s of butter in when you cook the berries the mixture will not foam up?

  3. I loved the addition of the apple here, it added this bit of fruity acidity that was needed to lighten the jam. I served this today with cottage cheese pancakes and it was amazing, this jam will defiantly be a staple in our house! Great recipe.

  4. Catherine, I haven’t tried. Please let me know if it works for you. I am sure it would be helpful to others.

  5. Make sure you give your ink cartridge a good shake before you load it in your printer, at least 25 times.

  6. I’ve changed both black and color cartridges in my computer printer and still get black print that I can barely read. Is there way I can get a better print experience so I can make this recipe with my 2 year old granddaughter who loves strawberries?

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