Classic Strawberry Jam Recipe

I used to be intimidated by jam-making, convinced I'd somehow mess up something as basic as strawberries and sugar. Turns out, strawberry jam is actually the easiest sweet win in a jar. Fresh berries, a little sugar, and a quick cook turn into that bright, spoonable spread you want on everything from toast to ice cream. You don't need fancy tools or hours of stirring. By the end, you'll know what berries to use, how to get a perfect set, and how to stash a few jars for later.

Is This Project for Me

Yes. If you want a simple kitchen project that makes the whole house smell like summer, this is it. It fits into a busy afternoon, works with fresh or frozen berries, and uses gear you already own. If you love practical jars you can eat all week or gift with a smile, this one belongs on your list.

Sale

Download Guide

Get The Guide

Ready to feel confident instead of confused? Grab the complete guide that covers everything from method selection to rescuing a batch when things go sideways.

---

Disclosure

Some links on FiberMaiden are affiliate links. When you click and purchase, I may earn a small commission at no extra cost to you. I partner only with brands and tools I trust and use in my own kitchen, studio, and garden. Your support means a lot.

Pin

Classic Strawberry Jam Recipe

A bright, classic no-pectin strawberry jam set with lemon and a long simmer. Simple ingredients, dependable set, and perfect for toast, biscuits, or baking.

Time: 1 Hour Level: Beginner Category: Canning

Materials

• 4 cups fresh strawberries, hulled and chopped
• 4 cups sugar
• 1/4 cup bottled lemon juice

Steps

1. Bring to a rolling boil over medium-high heat, stirring often.
2. Boil until the mixture thickens and sheets from the spoon, about 15 to 25 minutes depending on pot width and fruit. Skim foam if needed.
3. Test set on a chilled plate. If it wrinkles when nudged, the jam is ready. If not, boil a little longer and test again.
4. Ladle hot jam into hot, sterilized jars leaving 1/4 inch headspace.
5. Wipe rims, apply lids and bands fingertip tight.
6. Process in a boiling water bath for 10 minutes, adjusting for altitude as noted in the recipe notes.
7. Cool jars 12 to 24 hours undisturbed. Refrigerate any unsealed jars. Store sealed jars in a cool, dark place; refrigerate after opening.

Shop These Products

Wide Mouth Pint Jars

Click to shop this item

Shop Now

Canning Utensil 4 Piece Set Bundle

Click to shop this item

Shop Now

Water Bath Canning Stainless Steel Rack

Click to shop this item

Shop Now

Related

• Elderberry Syrup
• Fermented Sauerkraut

canningjamstrawberrybeginnerno pectin

Notes:
Use bottled lemon juice for consistent acidity. Headspace is 1/4 inch. A wide pot speeds evaporation and improves set. Sugar at a 1:1 ratio by volume gives a classic gel; reducing sugar will lengthen cook time. Altitude processing times: 0 to 1,000 ft 10 minutes; 1,001 to 3,000 ft 15 minutes; 3,001 to 6,000 ft 20 minutes; 6,001 to 8,000 ft 25 minutes. For a firmer set or shorter cook, you may add one packet powdered pectin and follow its package directions.
Set Tips
Chill a small plate before you start. Spoon on a little jam and wait 30 seconds. It should wrinkle when nudged with a fingertip and leave a clean line on the spoon.

Made with www.diyprojectcard.com

Get 3 Free Recipe Sheets

Want recipes that actually work in real kitchens? Join the club for seasonal recipes that won't leave you guessing.

Join The Club

Troubleshooting and safety notes

Let's talk about the things that might have you second-guessing yourself, because trust me, we've all been there. Runny set after cooling? I've stared at wobbly jam wondering if I'd failed completely. Here's the thing, give it 24 hours in the fridge before you decide. If it's still loose, reheat a small test amount with a little more pectin or cook a few minutes longer to reduce.

Frequently Asked Questions

Fresh or frozen strawberries

Both work. If using frozen, thaw and drain, then measure by volume. Expect a little extra juice and cook to a gentle boil to thicken.

Do I need pectin

You can make pectin free jam by cooking longer, or use pectin for a quicker set. Follow the Project Card for the option you choose so the ratio stays on track.

Why add lemon juice

Acid helps flavor and set. Bottled lemon juice gives a consistent level if the recipe calls for it.

How long does it keep

Canned jars keep on the shelf when properly processed and sealed. Opened jars keep in the fridge for about 2 to 3 weeks. You can also freeze jam in small containers.

Can I reduce the sugar

Yes, but use a recipe designed for low sugar or a low sugar pectin so the set and safety stay reliable.

How do I know it is set

Chill a small plate and do a spoon test. If the jam thickens and wrinkles when you push it, you are close. You can also watch for the way it drips more slowly from the spoon.