There’s nothing quite like the taste of fresh, homemade strawberry jam — sweet, vibrant, and bursting with real strawberry flavor. Made with just two simple ingredients and no pectin, this easy strawberry jam recipe comes together in under 30 minutes and captures the very best of strawberry season.
Perfect for spreading over toast, layering in desserts, or spooning over pancakes and yogurt, this small-batch strawberry jam is a family favorite that never lasts long in our house.
Whether you’re new to jam-making or a seasoned home cook, this quick stovetop strawberry jam is the perfect way to enjoy those sweet berries.
Why you’ll love this recipe!
What ingredients do I need?
- Fresh Strawberries: the star of the recipe — use ripe, in-season strawberries for the best flavor and color.
- Granulated Sugar: enhances the natural sweetness and helps the jam thicken as it cooks.
Recipe Variations
- Strawberry Vanilla Jam: add ½ tsp vanilla extract, vanilla bean paste, or scrape in vanilla bean seeds.
- Strawberry Lemon Jam: stir in 1 tbsp fresh lemon juice and a bit of zest for a tangy twist.
- Strawberry Lime Jam: stir in 1 tbsp fresh lime juice and a bit of zest for another twist.
- Spiced Strawberry Jam: add a pinch of cinnamon or cardamom for a cozy, warm flavor.
- Strawberry Balsamic Jam: reduce sugar slightly and add 1 tsp balsamic vinegar.
Pro Tips
- Use ripe strawberries. The sweeter and redder they are, the better your jam will taste.
- Don’t skip the simmer. Cooking low and slow will give you a thicker consistency.
- Mash to your liking. For a chunky jam, mash lightly; for a smoother texture, mash more thoroughly.
- Cool completely before storing to prevent condensation and watery jam.
Can I Substitute?
Yes! Like always though, any substitutions can change the texture and/or flavor of the recipe.
- Sugar: try honey, maple syrup, or coconut sugar for a refined sugar–free option (note: texture may be looser).
- Strawberries: swap with raspberries, blueberries, or blackberries for a mixed berry jam variation.
- Add-ins: a splash of lemon juice adds brightness and helps preserve color.
Leftovers and Storage
- Store in clean glass jars or airtight containers in the refrigerator for up to 10 days.
- For longer storage, freeze jam in freezer-safe containers for up to 3 months.
- Always use a clean spoon to scoop out jam to avoid contamination.
But, I Still Have A Few Questions…
Can I use frozen strawberries?
Yes! Some people say to thaw first, but I often use right from frozen and just simmer a little longer.
Why is my jam too runny?
It may need more cooking time. Simmer longer until it reaches a thicker consistency — remember it thickens as it cools.
Can I make this without sugar?
You can, but the texture and shelf life will be affected. Sugar helps the jam set and acts as a natural preservative.
How do I know when it’s done?
The jam should coat the back of a spoon or form a slight gel when placed on a chilled plate.
Can I can this recipe for long-term storage?
This small-batch jam is designed for refrigerator or freezer storage, but you can follow standard water bath canning methods for a longer shelf life.
What can I use this on?
Everything! Toast, yogurt, cakes, pastries, really whatever you want!
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Homemade Strawberry Jam
Ingredients
- 2 lbs fresh strawberries
- 1/3 c. Granulated sugar
Instructions
- In a saucepan over medium heat, add strawberries and sugar. Stir and bring to a slight boil.
- Reduce heat to a simmer and use a fork, masher, or back of your spatula to crush the strawberries as much as you can (based on consistency preference).
- Then cook for 15-20 minutes at a simmer until reduced and thickened, stirring occasionally.
- Cool and then pour into glass containers for storage.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.