Homemade Strawberry Jam

Homemade Strawberry Jam

Homemade Strawberry Jam that doesn’t require anything special out of three simple ingredients, a whisk, and optionally, a kitchen thermometer. Since berries have a naturally occurring pectin, we don’t have to worry about thickening agents. Although, the slower and lower temperature you cook your jam, the better your results are. Spread this jam on toast, an English muffin, or pair it with pancakes.


Homemade Strawberry Jam

  • 1 lb. strawberries, leaves and core removed
  • 1/2 cup sugar
  • 1/4 cup lemon juice


  1. Prepare your strawberries. You can hull out the center by using a straw, or chopping the strawberries down the center and removing the stem and its core.
  2. In a sauce pan, add the strawberries and set the heat to medium high. Add in the sugar and stir frequently, bringing the mixture to a boil.
  3. Once boiling, add in the lemon juice and reduce heat to medium/medium-low. Cook for 15-25 minutes or until the mixture reaches 220ºF.
  4. When the jam is done, add to clean glass jars and seal tightly with a lid. Immediately add to the refrigerator and allow it to cool overnight.
  5. Serve and enjoy.

Store your jam in the refrigerator for up to 5-7 days.

Nutrition Information

Nutrition Disclaimer

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