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Making a jar (or two) of homemade strawberry jam isn’t just a fun kitchen project—it feels like bottling up the very best of summer. Store-bought jams might do in a pinch, but they often lean heavy on sugar or rely on preservatives. A small-batch version like this lets the strawberries shine, and you can keep things simple without additives. The trick is patience: keeping the heat steady and slow, and remembering the chilled plate test so you don’t boil your jam into a sticky toffee mess. I like making this on a lazy Sunday—half for the satisfaction, half because it means warm scones on Monday morning feel a little bit fancier.

Why This Recipe Works

Jam-making may look rustic or old-fashioned, but the science hiding underneath is surprisingly exact. Here’s what’s really going on:

• Fruit, sugar, pectin, acid = gel. Strawberries on their own aren’t great at firming up since they don’t have much natural pectin. That’s where lemon juice comes in—it’s not just for brightness, it helps trigger what little pectin is there into doing its job.
• Sugar pulls double duty. People sometimes think sugar is just for sweetness, but it’s also a preservative, alters how the mixture boils, and helps capture structure. Cutting down sugar too far is likely to leave you with a strawberry sauce instead of jam.
• Temperature is the dealbreaker. Jam wants to set somewhere between 104–105°C (219–221°F). Stop too soon and it won’t hold shape; go too far and you end up with something closer to fruit leather. A thermometer helps, sure, but so do your eyes and that old jam-maker’s test on a chilled plate.

If you keep an eye on the balance of water, sugar, and acid, plus stay attentive over the stove, the result is jam that still tastes bright and like fruit—not heavy or overly candied.

Ingredients (yields 2 jars, ~450 g each)

• Fresh strawberries — 1 kg (about 7 cups hulled)
• Granulated sugar — 700 g (3 ½ cups)
• Fresh lemon juice — 60 ml (¼ cup)
• Lemon zest — 1 tsp (optional, but I like it when berries are a bit bland)

Tip: Strawberries really dictate the outcome here. If your berries are particularly sweet, you might try 600 g sugar instead of 700, but don’t be tempted to go below that unless you’re willing to bring in store-bought pectin.

Equipment You’ll Need

• Heavy-bottomed saucepan (4–5 L)
• Wooden spoon or heatproof spatula
• Digital thermometer (0–110°C)
• Sterilized glass jars with lids
• Kitchen scale

Nice extras: potato masher for breaking down berries, wide-mouth funnel, and that chilled plate for set testing.

Step-by-Step Instructions

Step 1: Prep the Fruit (10 minutes)
Wash, hull, and halve strawberries. If they’re big, quarter them. You’re looking for fairly consistent pieces so they cook evenly.

Step 2: Macerate (30–60 minutes)
Mix strawberries, sugar, and lemon juice in your pan. Let it sit half an hour or so until you see a glossy pool of liquid forming at the bottom. That’s the sugar drawing out juice—and also insurance against scorching later.

Step 3: Cook the Mixture (20–25 minutes)
Set it on medium-high heat. Stir until the sugar’s dissolved, then bring it to a lively boil. Skim any pale foam that rises. Keep a close hand here—sugar-heavy mixtures love to burn. Watch for color: it should change from pink to a ruby-red gloss.

Step 4: Test for Set (after 18–20 minutes)
Spoon a drop onto your chilled plate. If it runs like syrup, you’re not there yet. If the surface wrinkles when you nudge it, congratulations—it’s jam. A thermometer should read 104–105°C.

Step 5: Jar and Seal (10 minutes)
Pour into sterilized jars with about 0.5 cm headspace. Seal with lids and let cool at room temperature. The jam should look shiny, thick, and just barely pourable.

Troubleshooting

• Runny jam → likely undercooked or sugar too low. Try re-boiling with an extra splash of lemon juice and 50 g more sugar.
• Too firm or rubbery → you went past 106°C. Thin with a spoonful or two of hot water and simmer briefly.
• Crystalized sugar → usually from stirring too much after the sugar dissolved. Next time, stir early, then leave it alone.
• Scorched taste → happens when the pan’s too thin or the heat too high. A heavy-bottom pan is worth digging out of the cupboard here.

Variations

• Use 500 g sugar + 1 tsp powdered pectin for a lighter set (though it won’t keep as long).
• Stir in a few drops of vanilla or a spoon of balsamic vinegar (I tried this, but my kids thought it was too tangy).
• Blend with raspberries for a jam that’s more tart.
• In India, lime works fine in place of lemon. Avoid jaggery unless filtered—it can muddy the flavor.

Storage

• Shelf: sealed jars, up to 6 months.
• Fridge: 3–4 weeks once opened. Always dip in with a clean spoon.
• Freezer: about a year. Avoid narrow jars—they can crack when frozen.

Serving Ideas

Nice on warm toast or scones, swirled into plain yogurt, layered in a sponge cake, or melted slightly to glaze fruit tarts. If you want to be fancy, pair it with a soft, creamy cheese like brie—it really cuts the sweetness.

Kitchen Notes

• Batch 1: tried cutting sugar down to 500 g. Tasted nice but refused to set, even after half an hour.
• Batch 2: stopped cooking at 102°C—jam was too loose. At 104°C, perfect.
• Batch 3: balsamic vinegar added great depth, but kids raised eyebrows. Decided to stick with lemon juice only.
• “Goldilocks” batch: 700 g sugar, cooked about 20–22 minutes. Lovely set, strong strawberry flavor, not cloying.

Nutrition (per tablespoon, approx.)

Calories: 48 | Carbohydrates: 12 g | Sugars: 11 g | Fat: 0 g | Protein: 0 g

(Values are ballpark figures—it’s jam, not a diet food.)

Author: Sarah at Bake My Sweet
Tested in three different batches, plenty of sticky spoons, and finally nailed down to a version that should work in most home kitchens.

Homemade Strawberry Jam Recipe

Course: SpreadCuisine: WesternDifficulty: Easy

Servings

60

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

48

kcal

Total time

1

hour 

15

minutes

A foolproof homemade strawberry jam that’s glossy, naturally vibrant, and perfectly spreadable. Small-batch friendly, this recipe captures the bright sweetness of ripe strawberries with just three core ingredients.

Ingredients

• Fresh strawberries — 1 kg (about 7 cups hulled)

• Granulated sugar — 700 g (3 ½ cups)

• Fresh lemon juice — 60 ml (¼ cup)

• Lemon zest — 1 tsp (optional, for brightness)

Directions

• Prep the strawberries (10 minutes): Wash, hull, and halve (or quarter if large).
• Macerate (30–60 minutes): Place strawberries, sugar, and lemon juice in saucepan. Let sit until sugar begins to dissolve and berries release juices.
• Cook the jam (20–25 minutes):
  Place saucepan over medium-high heat.
  Stir until sugar fully dissolves, then bring to a rolling boil. Skim foam off surface.
  Continue cooking, stirring often.
• Test for set (after ~20 minutes):
  Spoon some jam onto a chilled plate. Tilt plate:
  If mixture runs like syrup → cook longer.
  If surface wrinkles when nudged → jam is set.
  Thermometer check: jam should reach 104–105°C (219–221°F).
• Jar and seal (10 minutes):
  Pour jam into sterilized jars, leaving 0.5 cm (¼ inch) headspace.
  Seal immediately with sterilized lids.
  Allow to cool fully at room temperature before storing.

Notes

• Storage
  Room temperature (sealed, sterilized jars): Up to 6 months.
  Refrigerated (once opened): 3–4 weeks.
  Freezer: Up to 1 year in freezer-safe containers. Thaw overnight in fridge.
• Serving Suggestions
  Spread over scones, biscuits, warm toast, or swirl into yogurt. Perfect for cake fillings and glazing fruit tarts.