Homemade Strawberry Jam

Our family LOVES homemade strawberry jam, especially on top of grass fed salted butter on homemade toast! We have tried various strawberry jams, organic and not. Our favorite from the store is Bonne Maman, but I dislike that it isn’t organic. Commercial strawberries are part of the Dirty Dozen and have a lot of pesticides.

I decided to try to make some jam and discovered you can do it with just 3 ingredients! I was happy to know I didn’t need to buy pectin and add extra stuff to it.

I have made this homemade strawberry jam over a dozen times! It is now our favorite. It isn’t as gelled as commercial jam, especially since it doesn’t have pectin, but we really like the texture because it doesn’t seem artificial.

I have used fresh strawberries, frozen strawberries, and frozen strawberries that were thawed! I would say frozen strawberries were the easiest because I didn’t have to hull them or wait to defrost them. Each time it has turned out great and better than store bought!

Please leave a comment and rating below if you made this! Also, share a photo and tag us on Instagram if you used our recipe!

Homemade Strawberry Jam

Recipe by Homestead Y’all

5.0 from 5 votes

Course: CondimentCuisine: EnglishDifficulty: Easy

Prep time

5

minutes

Cooking time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

• 1 pound 1 strawberries, hulled, fresh or frozen

• 3/4 cup 3/4 sugar

• 1 tablespoon 1 lemon juice

Directions

• Place strawberries, sugar, and lemon juice in pot.
• Turn stove on medium heat and mix.
  When sugar has dissolved, mash strawberries with a potato masher to your desired chunkiness.
• Continue to cook and stir.
  Once it boils, it usually takes about 20-30 minutes to get to 220 degrees F.
  Continue to stir and keep an eye that it doesn’t bubble over.
  You can use a thermometer to test the temperature.
• Pour into mason jar. 1 pound of strawberries yields about a pint of jam.
  Allow to cool on the counter.
  Place in refrigerator.

Notes

• I have doubled this recipe with great success!
• You can can this jam, but I have not tried it yet.
• I have cooked it to 215-218 degrees F and it is just a little bit runnier, which we didn’t mind at all. All about what you prefer!
• I have also used a stick blender to blend the strawberries. This made a really smooth jam.

Equipment

• OXOStainless Steel Smooth Potato Masher
• DI OROSilicone Spatula Set
• ThermoProDigital Thermometer

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