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Homemade Strawberry Jam Recipe & Canning Strawberry Jam

Preserve Summer's sweetness with this easy homemade strawberry jam recipe. Harvesting the natural sugars for the perfect consistency means no pectin required.

Enjoy fresh strawberries all year with homemade strawberry jam. This lightly sweetened strawberry jam recipe is delicious and calls for only 2 cups of sugar. There are a lot of strawberry jam recipes that use twice this amount of sugar. Strawberries have a natural sweetness, so a lot of sugar is unnecessary. You can also make this jam recipe with 2 cups of honey and eliminate sugar altogether. If you're new to canning, strawberry jam is a perfect place to start. Let's get to what you need, but first a few tips. Only buy what you will need. Don't buy expensive, fancy equipment. When you start canning food you might decide you don't care for it.

What You Will Need

6 or 8 oz mason jars

Rings and lids ( new jars will come with rings and lids)

Grip jar lifter

Kitchen funnel

Magnetic lid lifter ( also used to remove air from a filled canning jar)

Stockpot for canning

Do I have to use pectin when I make strawberry jam? No! You can make a perfect strawberry jam without pectin. Fresh berries naturally have pectin. The key is to be patient and cook them long enough. I've never used pectin and my homemade strawberry jam always thickens.

How do you thicken strawberry jam without pectin? Fresh strawberries naturally have pectin, natural pectin is released when the strawberries are heated. Acid (lemon juice) ensures the jam will thicken and set. Bring your strawberry-sugar mixture to a boil, but do it slowly. It is important to start on low heat and work your way up to a boil. Once the strawberries are at a boil turn them down to medium heat for 20 minutes. Stir frequently. Simmering the strawberries will ensure a thickened jam without using pectin.

What is pectin? Pectin is a gelling (starch) agent that helps to thicken juices in fruit. When heated with sugar it acts as a thickening agent for jam, marmalade, and jelly.

Why do you put lemon juice in the strawberry jam? The acid in the lemon juice works with the natural pectin in the fruit and thickens the jam.

USEFUL TIP 2 tablespoons of butter added to the strawberry mixture will help to reduce foam while cooking the strawberries.

How To Make Strawberry Jam

8 cups of clean strawberries

2 cups of sugar

4 teaspoons of lemon juice or juice of one lemon

1. Cut strawberries into small pieces, bigger chunks are ok.

2. Using a potato masher, mash the strawberries.

3. In a large pot combine strawberries, sugar or honey, 2 tablespoons of butter, and lemon juice. Starting on low, slowly bring the mixture to a simmer, gradually working up to a low boil on medium heat. Leave the mixture on medium heat for 20 minutes stirring frequently.

4. While the mixture is cooking, clean and sterilize the jars and lids. Place the canning jars in a large pot, and fill the pot with enough water so the jars are completely covered about 4 inches. Cover the pot and bring the water to a boil, simmer the jars for 10 minutes. Carefully remove the jars with the jar grabber and place them on the counter. Wash the lids with warm soapy water and set them aside. Don't dispose of the water in the stock pot, return it to a boil and use it for the water bath. At this point bring the stock pot water to a boil.

5. Using a funnel, pour the jam into the canning jars. Be sure to leave a ¼ inch of headspace. Slide a rubber spatula or the magnetic lid lifter ( the opposite end is made to get the air out ) down the inside of the jar a few times, this step will remove any air bubbles.

6. Wipe the rim of the jar and place the lid and ring. When all of the jars are full and the lids and rings are on, place the jars in the boiling water bath and leave them for 10 minutes. Carefully remove the jars from the water bath, place them on a kitchen towel, and do not disturb them for 24 hours. You will hear the lids pop, this means the jars are sealed correctly. Keep in mind some lids pop immediately, and some don't. After 24 hours you can check the seal by pushing down on the lid, if the lid is firm, not bouncing up and down, or making a popping sound when you push on the lid the jars are sealed properly.

I hope you found inspiration to try canning! Canning food is something to be proud of and can be enjoyed all winter. This strawberry jam is so delicious I rarely have much left by the winter, it's that good! Thank You for stopping by Lia Rose Simply Home!

1 Comment

Jul 06, 2022



Hi, thanks for stopping by!

Hello, my name is Wendy I live in upstate NY with my husband and four children. Now that my children are getting older I have some extra time to share my experiences, recipes, traditions and life tips.

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