This Strawberry Jam Recipe really is the best ever — no pectin needed! Fresh fruit, sugar, and a little orange juice are all it takes for the most incredible homemade strawberry jam. Make a batch after you go strawberry picking or use up extra berries from your local farm stand!
Strawberry Jam Recipe
Summertime means that grocery stores, farmers markets, and pick-your-own berry farms are all bursting with fresh strawberries.
And what better way to celebrate the harvest than by making all my favorite strawberry recipes??
I love making pies, cookies, and big bowls of salad, plus frozen co*cktails and treats for the pup.
But I will always start with my best strawberry jam recipe so there’s a batch ready to go in the fridge. YUM!!
Recipe Video
Learn how to make homemade strawberry jam from start to finish by watching the video in this post!
Ingredient Notes and Substitutions
- Fresh Strawberries – The riper, the better! Look for firm berries with a deep red color and no bruising or pits for the best strawberry jam recipe.
- Sugar – Use regular white granulated sugar to let the natural berry flavor shine and help the mixture thicken.
You can reduce the amount of sugar for a low-sugar version, but you’ll need to cook the jam for longer so it thickens properly.
- Orange Juice – Since you only need 2 tablespoons, grab an orange and squeeze it fresh for this strawberry jam recipe.
Bottled juice will work in a pinch, but be sure to use 100% juice to avoid added ingredients. Freshly squeezed lemon juice is a great alternative.
- Apples – I like Granny Smith, but use what you have on hand — Fuji and Gala are my favorite substitutes.
And when I’m feeling a little spicy, I’ll swap the apples with habaneros instead!
How to Make Homemade Strawberry Jam Without Pectin
All jam recipes need some sort of pectin — usually powdered or liquid — in order for the jam to set.
But what I like to do instead is add fruit that naturally contains pectin such as apples, pears, plums, or oranges.
For this strawberry jam recipe, I’m using Granny Smith apples. Don’t worry, you won’t be able to taste them! They’ll soften and dissolve right into the berry mixture.
Top Tips When Making This Recipe for Strawberry Jam
- Prep the fruit before getting started.
Hull the strawberries, then slice them into quarters — this makes it easier for them to break down in the pot while still giving you a nice texture.
Then, peel and core the apple before chopping it into tiny pieces. You can also grate the apple to help it dissolve more easily.
And this should go without saying, but clean your fruit before making this recipe for strawberry jam!
Soak whole berries and apples in a 3:1 mixture of cold water and vinegar, then rinse with clean water and pat dry.
- Be patient!
It takes time for the fruit to break down and the jam to thicken — about 20 to 25 minutes.
You’ll need to stir it often to prevent any berries from scalding at the bottom, so don’t step away from the stove.
And be sure to skim off the foam that forms on top. It’s delicious when mixed with cream cheese for a bagel spread!
- Prefer a smoother jam?
Use a stick blender to process the fruit as it cooks right in the pot. This way, you can scrape every last bit into your jars instead of losing some to your food processor or blender.
You may also want to strain the jam to remove any seeds. Use a fine mesh sieve for best results.
Prep Ahead
- Quarter the strawberries
- Peel, core, and chop the apple
Kitchen Tools You Will Need
- Dutch Oven or 4 Quart Stock Pot
- Wooden Spoon or Silicone Spatula for stirring
- Ladle – Use this to skim off the foam
- A Candy Thermometer is the easiest way to tell if your homemade strawberry jam is done!
Serving Suggestions
Homemade jam is one of the best things to put on toast or biscuits — especially when you make those from scratch too!
Pair this strawberry jam recipe with my homemade white bread recipe or this no-yeast bread. Both are wonderful when toasted.
You can also smear it on fluffy buttermilk pancakes or crispy waffles instead of syrup. Or, add it to this cornflake-crusted French toast for breakfast.
Swirl some into yogurt for a sweet snack, or make a classic PB&J sandwich for lunch. The possibilities are endless!
Best Strawberry Jam Recipe FAQ
Can I use frozen strawberries?
Fresh berries will provide the best flavor in this recipe for strawberry jam. But, you can also use frozen berries if you don’t have fresh ones on hand.
Just be sure that you thaw and drain frozen berries completely before using. You don’t want extra water in the jam or it may not set properly.
How do you know when homemade strawberry jam is done?
The easiest way to tell when this jam is done cooking is by waiting for it to thicken. It should cling to a wooden spoon or spatula when lifted from the pot.
Another way to test it is by using a candy thermometer. Jam is at the perfect consistency at 220°F.
What else can I add to strawberry jam?
Replace some of the strawberries with raspberries or blackberries or add spices like cinnamon or cardamom.
Fresh herbs would be tasty too — try basil, lavender, or rosemary for your very own artisan blend.
Giving holiday gifts? Add a splash of champagne or bourbon to make it a little extra special and exciting.
Storing and Freezing Homemade Strawberry Jam
Once you’ve made this jam, it will need to be stored in the refrigerator. Keep it in an airtight container and use within 2 weeks.
For longer storage, pack and seal it in canning jars according to the manufacturer’s instructions.
Check with the instructions that come with your canning jars for the correct processing time.
Or, transfer the jam to a freezer-safe container and freeze it for up to 3 months. Thaw in the refrigerator when you’re ready to use it.
Enjoy!
With love, from our simple kitchen to yours.
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Best Ever Strawberry Jam Recipe + Video
Donna Elick
This Strawberry Jam Recipe really is the best ever — and you don't need any pectin! Make a fresh batch after you go strawberry picking!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Condiment
Cuisine American
Method Stovetop
Servings 50 makes 2 jars
Ingredients
- 2 pounds fresh strawberries, quartered
- 2 cups granulated sugar
- 2 tablespoons orange juice
- 3/4 Granny Smith apple, peeled, cored and chopped small
Instructions
In a large pot over medium heat combine strawberries, sugar, orange juice and apples. Stir well to combine. Bring to a boil, stirring often.
You will start to notice foam rising to the top of your jam.
As the foam rises to the top skim it with a ladle and place it in a cup. You may choose to discard the foam, but we like to eat it. All that strawberry goodness!
Stir until the jam thickens. If you use a wooden spoon to lift a bit from the pot, you will see it clinging to the spoon in drops. When that happens, your jam is ready. Or using a candy thermometer when your jam reaches 220°F it is done. This will take approximately 20 to 25 minutes.
Remove the pot from heat.
Your apples should dissolve into your jam and you will not taste them, however on occasion mine do not completely dissolve, so I transfer my jam to a food processor and blend it smooth. As it so happens this batch is for a gift and they like smooth jam, but my family prefers the chunky.
Video
Donna’s Notes
If you are not food processing it, place jam in bowl or jelly jars and allow to come to room temperature. Then store in the refrigerator.
I have not canned these as we love it so much it goes too fast. I put it in a glass bowl or 2 jelly jars and store it in the fridge.
Jam will keep in the refrigerator for at least 2 weeks (much longer from my experience). But, it will keep longer, if you pack and seal in canning jars according to the manufacturer’s instructions.
Nutrition
Serving: 1 | Calories: 38cal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 9g | Fiber: 1g | Calcium: 3mg | Iron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published June 2011, updated and republished July 2024
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