An easy, vibrant, and naturally delicious strawberry jam made with just three ingredients. This small-batch recipe celebrates the pure flavor of fresh strawberries and requires no added pectin or canning equipment.
Why You’ll Love This Recipe
Homemade strawberry jam has a charm all its own. As the berries simmer into a glossy, ruby-red mixture, the fragrance alone feels like summer in a jar. This recipe is especially loved because:
It’s a small batch—perfect when you want fresh jam without committing to a huge quantity.
Only natural ingredients are used—no artificial colors, flavors, or thickeners.
No added pectin is needed; the strawberries and lemon juice provide all the natural structure.
The texture is soft, spreadable, and incredibly versatile.
It’s quick, beginner-friendly, and makes a wonderful homemade gift.
You can tailor the texture—chunky or smooth—to match your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb fresh strawberries, washed and stems removed, then diced
1¼ cups granulated sugar
1–2 tablespoons fresh-squeezed lemon juice
Directions
Sterilize a mason jar large enough to hold about two cups by boiling it in water. Dry completely and set aside.
Hull and dice the strawberries. For a smooth jam, blend the strawberries before cooking.
Add the strawberries, sugar, and lemon juice to a large pot or deep saucepan.
Stir well to coat the strawberries with sugar.
Let the mixture rest for 10–15 minutes to allow the berries to release their juices.
Heat the pot over medium-low, stirring until all the sugar dissolves. Scrape down sides to ensure no sugar crystals remain.
Simmer for 10–15 minutes, stirring frequently and mashing the berries as they soften.
Increase the heat and bring the mixture to a full rolling boil. Cook until the jam reaches 220°F, stirring constantly to prevent scorching.
Remove from heat and skim off any foam if desired.
Pour the hot jam into the prepared jar, leaving 1/4 inch of headspace.
Seal with the lid and let cool to room temperature.
Refrigerate until firm. Store refrigerated for up to 2 weeks.
Servings and timing
Servings: 24 (approximately 2 cups of jam)
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
Swap strawberries for raspberries, blackberries, or a mix of berries.
Add lemon zest or orange zest for a citrusy lift.
Infuse with herbs like basil, mint, or lavender for a fragrant twist.
Add warm spices such as cinnamon or cardamom for complexity.
Create a dessert-style jam by stirring in a splash of vanilla extract after cooking.
Storage/Reheating
Store the jam in an airtight jar in the refrigerator for up to 2 weeks.
For longer storage, freeze for up to 3 months. Thaw in the refrigerator before using.
If the jam thickens too much after chilling, warm briefly in a saucepan over low heat until loosened.
FAQs
Can I use frozen strawberries for this recipe?
Yes, frozen strawberries work well. Thaw completely and drain excess liquid before using.
Do I have to use lemon juice?
Yes. Lemon juice activates the natural pectin in strawberries, helping the jam set while balancing sweetness.
Will the lemon juice make the jam sour?
No. It enhances flavor and preserves freshness without creating a sour taste.
Can I make the jam smoother?
Yes. Blend the strawberries before cooking for a smooth, jelly-like consistency.
How do I know when the jam is done if I don’t have a thermometer?
Use the chilled plate test. Place a small amount of jam on a cold plate; if it holds its shape, it’s ready.
Can I double the recipe?
Yes, but cook time may increase slightly. Stir frequently to prevent burning.
Can I make this jam less sweet?
You can reduce the sugar slightly, but the jam may be looser and spoil faster.
Can this recipe be canned for long-term storage?
This version is intended for refrigerator or freezer storage, not water-bath canning.
Why did my jam crystallize?
Most often from undissolved sugar. Make sure the sugar melts completely before boiling.
How can I use this jam besides spreading it on toast?
Try it on waffles, pancakes, yogurt, cheesecake, or as a topping for ice cream. It also works beautifully in salad dressings.
Conclusion
This homemade strawberry jam offers pure berry flavor, a beautiful texture, and effortless preparation. With only three simple ingredients, you can create a gorgeous, versatile jam that elevates breakfasts, desserts, and snacks. Whether you enjoy it chunky or silky smooth, this small-batch recipe brings the taste of summer to your kitchen any time of year.
This easy, small-batch homemade strawberry jam is made with just three ingredients—fresh strawberries, sugar, and lemon juice—without any added pectin. It’s glossy, flavorful, and perfect for spreading or gifting.
Ingredients
1 lb fresh strawberries, washed, hulled, and diced
1¼ cups granulated sugar
1–2 tablespoons fresh-squeezed lemon juice
Instructions
Sterilize a mason jar (about 2 cups capacity) by boiling in water. Let dry and set aside.
Dice strawberries (or blend for a smoother texture).
Combine strawberries, sugar, and lemon juice in a large pot or saucepan. Stir to coat berries.
Let the mixture rest for 10–15 minutes to release juices.
Heat over medium-low, stirring until sugar fully dissolves.
Simmer for 10–15 minutes, mashing the berries as they soften and stirring frequently.
Increase heat and bring to a full rolling boil. Continue boiling, stirring constantly, until the mixture reaches 220°F or passes the chilled plate test.
Remove from heat and skim off foam if desired.
Pour hot jam into the prepared jar, leaving 1/4 inch headspace. Seal with lid.
Let cool to room temperature, then refrigerate until set.
Notes
Use the chilled plate test if you don’t have a thermometer.
Stir constantly during boiling to avoid burning or crystallization.
This recipe is not suitable for canning—store in fridge or freezer only.
Use a food processor to blend strawberries if a smooth jam is desired.
