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EASY Strawberry Jam Recipe

Posted by  ·  July 17, 2019  ·  Last Updated: July 17, 2019

Enjoy summer fresh berries all year long with this easy strawberry jam recipe.  Four simple ingredients (you don’t even need pectin) needed to make this delicious jam. I even have the cutest labels so the jam is perfect for giving!

I walk you through the canning process step by step. You will then 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  (wash jars before starting)

Canning Tools

(affiliate links)

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

strawberry jam ingredients

Place 2 small plates in freezer to chill. Next 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

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

Stir in 3 cups white granulated sugar.

add sugar to strawberry jam recipe

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 F. It will be very frothy and requires almost constant stirring to prevent it from boiling over and burning.

cooking strawberry jam

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

strawberry jam on chilled plate to test

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.

testing strawberry jam recipe on plate

Skim foam from surface of jam using a spoon.

skim foam from top of cooked strawberry jam

Keep jars warm for filling them 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

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

using canning funnel to fill jar with strawberry jam

Wipe rim.

wiping rim of jar after filling with strawberry jam recipe

Slide 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

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

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.

 

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. You must watch and stir frequently.
  • In the photo above you see a candy thermometer. 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
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Print

Strawberry Jam Recipe

Delicious jam with less sugar than regular recipes, but you won't miss it. Fresh berry flavor shines through.

Course Dessert
Cuisine American
Keyword canning, jam, preserving, strawberryjam
Prep Time 1 hour
Cook Time 25 minutes
Processing 10 minutes
Servings 5 half pints
Calories 572 kcal
Author Cindy Hopper

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

  1. Place 2 small plates in freezer to chill.
  2. 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.
  3. Stir in sugar, apple, and lemon juice.
  4. 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.
  5. Remove pot from heat.
  6. 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.
  7. Skim foam from surface of jam using a spoon.
  8. Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  9. Slide wooden skewer along the inside edge of the jar and drag upward to remove air bubbles.
  10. 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.
  11. Remove jars and cool.
  12. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.
  13. Refrigerate jam once the seal is broken.
Nutrition Facts
Strawberry Jam Recipe
Amount Per Serving
Calories 572 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 4mg0%
Potassium 455mg13%
Carbohydrates 146g49%
Fiber 6g25%
Sugar 137g152%
Protein 2g4%
Vitamin A 50IU1%
Vitamin C 164mg199%
Calcium 46mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

How long does homemade jam last?

homemade strawberry jam with fabric cover

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 for $3.99. BUY NOW.

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


Filed Under: Canning

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Comments

  1. Rosemary
    Wednesday, July 17th, 2019
    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?
    • Dee Borthwick
      Wednesday, July 17th, 2019
      Make sure you give your ink cartridge a good shake before you load it in your printer, at least 25 times.
    • Cindy Hopper
      Wednesday, July 17th, 2019
      Rosemary, I am not sure what the problem is. I will email you a copy.