You won't believe how easy it is to make strawberry jam at home! Just 3 simple ingredients including fresh or frozen strawberries and a quick 20 minutes. It's sweet, glossy and packed with real strawberries 🍓.
This recipe really lets the strawberry flavour shine. There is no added pectin - just what occurs naturally in the strawberries and lemon juice. You also don't need jam sugar or a thermometer. I love making this small batch strawberry jam and it's perfect for spreading on toast or piping into cute little choux buns.
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❤️ Why you'll love it
- Just 3 ingredients - no added pectin, jam sugar or colours
- Super easy to make - no special skills needed and just 20 minutes
- Use fresh or frozen strawberries for homemade jam year-round
- Adjustable consistency make it thicker or thinner, just as you like
- Homemade, so no nasties - you know exactly what's in it
Ingredients & substitutions
⬇️Jump to the recipe card for full quantities and instructions.
- Strawberries: You can use fresh or frozen strawberries in this small batch strawberry jam. Both work equally well. If you're using fresh, make sure they're very ripe and smell sweet but not on the turn.
- Sugar: Just regular sugar is used in this jam. No need for jam sugar.
- Lemon juice: Lemons are considered a high pectin fruit, especially the seeds and skin. It is often used in jam making to help with setting. Here, we just use lemon juice - it and the sugar are enough to set the jam. You won't need to add pectin or use jam setta. Choose fresh lemon juice for the best flavour.
How to make strawberry jam at home
Making strawberry jam at home is very easy. This recipe is a small-batch, meaning it's just one jar and easy to get through. Of course, you can make it in larger batches if you prefer and, while the steps are the same, it will take a little longer.
⬇️Jump to the recipe card for full quantities and instructions.
Dissolve the sugar
(5 minutes) Combine strawberries, sugar and lemon juice in a medium saucepan. Cook over low-medium heat stirring regularly to dissolve the sugar.
Skim
(3-4 minutes) Let it come to simmer. As the sugar dissolves and the strawberries start to release liquid, skim off any foam with a spoon. This will help keep your jam glossy.
Blend
(1 minute) Once most of the foam seems to have gone, blend the strawberries either with an immersion blender or transfer to a blender with the vent open but covered loosely with a tea towel or paper towel. If you don't mind a chunky jam, just use a potato masher.
Boil until thick
(7-10 minutes) Continue to boil the jam until it starts to get very thick and turns a darker red.
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Test
(1 minute) Drop a small amount of jam onto a cold plate and check it after 1 minute. It should be thick enough to hold its shape but still soft enough to spread.
Tips and tricks
- Choosing the right strawberries: The right strawberries for jam require a balance between ripe, fragrant, plump and firm. Choose ripe berries that smell fragrant. They should be as red as possible right up to the stem and they should be firm (not overripe or turning soft). The more strawberries ripen and age, the less pectin they contain.
- Stir regularly to ensure the jam doesn't catch on the base of the pan and so that it heats evenly throughout.
- To break down the berries use a potato masher (for chunker jam) or an immersion blender or regular blender for a smoother consistency.
- Sterilise your jars to extend the shelf life. The jam can keep well for months if you properly sterilise the jars to stop bacteria from forming. Wash in hot soapy water, rinse, then dry in an oven preheated to 120C /250F. Keep them hot in the oven while you make your strawberry jam. Pour the jam into the hot jars and seal immediately with a tight-fitting lid.
- You can double this recipe but no more than that. This recipe is not designed to be made in very large batches.
😥 Troubleshooting
The most common reason for runny jam is not cooking long enough. First, make sure you've allowed it enough time to set. Leave it for 24 hours in the fridge and if it's still too runny for your liking, you can tip it into a pan and bring it back to a simmer again. Let it cook a further 5 minutes and test to make sure it's thickened. Now, leave to set again.
If your jam is too thick to spread, it's likely you've overcooked it. Add some boiling water, stir well then leave to set again.
This is due to the sugar not dissolving properly before bringing the mixture to a boil. Unfortunately, it can't be fixed but it is still safe to eat - it will just have a grainy texture.
This happens when the jam has been undercooked. The liquid portion is not dense enough to hold the fruit in place so it all floats to the top. You can either just give it a good stir before using, you could blend it until smooth, or reheat and bring to a simmer for a little longer.
How to use strawberry jam
- Strawberries and cream choux buns: Pipe a little strawberry jam inside choux au craquelin, then fill with vanilla pastry cream or crème légère.
- Strawberry Danish braid - add some strawberry jam into this almond Danish.
- Chocolate strawberry eclairs - make a batch of eclairs and fill them with chocolate pastry cream and strawberry jam.
- Strawberry Frangipane Tart: Add a layer to tart shells then top with almond cream (frangipane) and bake.
- Strawberry Custard Tart: Add a layer to a cooked tart shell then top with vanilla pastry cream and fresh strawberries.
- Or you can just spread it on toast or croissants.
Variations
There are a number of ways to chagne up your small batch strawberry jam.
- More lemon: Feel free to add more lemon or finely grated lemon zest for more tang.
- Mixed berries: Swap some of the strawberries for blueberries and/or raspberries for a mixed berry jam. Most berries will work here.
- Herbal: A little finely chopped mint added right before you jar your jam adds a lovely herbal flavour.
- Rose: Rosewater and strawberries are a wonderful combination. When the jam is ready to jar, add just a few drops. Mix well then taste and add more only if you want it. Rosewater can be a very strong flavour and it may make your homemade strawberry jam taste like soap if you add too much.
Storage
This homemade strawberry jam recipe yields just over 1 cup.
Fridge
Store the jam in an airtight container or jar for up to 3 weeks in the fridge.
Freezer
To prolong the shelf-life of homemade strawberry jam, you can freeze it for up to 6 months. If you do this in large ice cube trays, you can just thaw it as needed.
This strawberry jam recipe, as written, is not designed for long storage times or room temperature storage.
Tools I use
- Medium saucepan: This is the saucepan I use for practically everything, or my oxo saucepan that I can't seem to find available anymore.
- Silicone spatulas: these are great for everything. In jam making, they help to move everything in the pan so nothing is left to catch on the bottom.
- Immersion blender: This is great for getting the jam smooth but totally optional. A regular blender will work too or you could just mash with a potato masher for a chunkier jam.
- Preserving jars: A simple mason jar, or jar with hinged lid like I'm using here is great for storing jams.
❓FAQs
Yes! Frozen strawberries work well in jam. There is no need to thaw them before starting.
There is a little naturally occurring pectin in strawberries and by adding lemon juice (which also contains pectin) the pectin in the berries is activated. The sugar also helps to thicken. Simmering the jam long enough for it reduce and thicken also means you don't need to add pectin.
Sugar helps with both sweetness and setting. You can reduce by a small amount however the jam may be looser and not keep so long. For a lower-sugar version, expect a more spoonable consistency.
If you made this easy strawberry jam recipe,
be sure to leave a ⭐⭐⭐⭐⭐ rating below. Thank you!
Easy Strawberry Jam (No Pectin!)
Equipment
- heavy based medium saucepan
- preserving jars
Ingredients
- 500 g strawberries fresh or frozen (17 ½ oz)
- 1 ½ cups white granulated sugar (11oz)
- 1 tablespoon lemon juice (4 tsp, notes 1)
Instructions
- Place a small dish in the freezer for testing consistency later.
- Place the strawberries, sugar and lemon juice in a saucepan over low-medium heat. Stir as it heats to dissolve the sugar.
- Let it cook until there is lots of juice and it begins simmering. Skim off any froth that develops as they cook.
- After a few minutes you can begin mashing the berries as they cook to break them down or blend with an immersion blender or regular blender until the smoothness you like.
- Return the jam to a simmer and cook for 5-10 minutes, stirring regularly so it doesn't catch on the bottom of the pan.
- After about 8 minutes, test the jam by placing a small spoonful onto the cold plate and let it sit for 1 minute. It should basically hold it's shape and be thick but spreadable. If not, cook a little longer and test again, making sure to always use a cold dish.
- Transfer the jam to a clean jar with a tight fitting lid and store in the fridge. Use within 2-3 weeks.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- This recipe yields just over 1 cup.
- Nutrition information shown is for 1 cup.
Annette says
I always use this recipe so easy and tastes good
Marie says
Did you mean to comment on the strawberry jam, Annette. I've just posted this one but thank you so much for the kind words and the 5 stars. I hope it becomes a regular in your kitchen 😊
Lina says
This is perfect! I will use this for a filling in the Pan di Spagna that I usually make for my Dad. I've made a cherry jam in the past, but this looks really delicious and will be trying it out for the next cake, I'm thinking your Chantilly Cream would be wonderful for topping as well!
Thank you Marie!
Marie says
Excellent, I can't wait to hear what you think, Lina.