Go Back

Classic Strawberry Jam

Print Recipe
This classic strawberry jam recipe yields a perfectly sweet-tart preserve with a brilliant red color and soft set. Using just three ingredients, it's a simple, rewarding project for beginners and experts alike.
Course Condiment
Cuisine American
Keyword canning jam, classic strawberry jam, easy jam recipe, homemade jam, strawberry jam
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 50

Equipment

  • Large, heavy-bottomed pot (6-8 quart)
  • Canning jars, lids, and bands (half-pint size)
  • Jar lifter and canning funnel
  • Candy thermometer
  • Long-handled wooden spoon
  • Large pot for water bath canning

Ingredients

  • 4 cups fresh strawberries hulled and crushed (about 2 pounds/900g)
  • 3 cups granulated sugar
  • 2 tbsp fresh lemon juice from about 1 medium lemon

Instructions

  • Prepare the strawberries by washing, hulling, and crushing them in a large, heavy-bottomed pot. Stir in the sugar and lemon juice. Let the mixture macerate for 30 minutes to draw out the natural juices, which helps create a better set and more intense flavor.
  • Place the pot over medium-high heat and bring the mixture to a full, rolling boil that cannot be stirred down. Stir frequently to prevent scorching. This initial boil helps dissolve all the sugar completely before you start timing the cooking process.
  • Once boiling vigorously, reduce heat to maintain a steady, active boil. Cook for 15-20 minutes, stirring often. The jam will foam up initially; this is normal. You'll know it's done when it thickens, the bubbles become slower and glassier, and it reaches 220°F (104°C) on a candy thermometer.
  • Test the set by placing a small spoonful on a chilled plate. Let it cool for a minute, then push it with your finger. If it wrinkles, it's ready. If not, cook for 2-3 more minutes and test again. Skim off any foam from the surface with a spoon.
  • Ladle the hot jam immediately into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe the rims, apply lids and bands, and process in a boiling water bath for 10 minutes to seal. Remove and let cool undisturbed for 12-24 hours before checking seals and storing.

Notes

Chef's Tips:
• For a softer set jam, cook to 218°F (103°C). For a firmer set, aim for 222°F (106°C).
• Avoid doubling the recipe, as it can prevent proper evaporation and lead to a runny jam. Make multiple batches instead.
• This jam is fantastic on toast, stirred into yogurt, or as a filling for thumbprint cookies.
Food Safety:
• Always use sterilized jars and new lids for canning to prevent spoilage.
• Process jars in a boiling water bath for the full recommended time to ensure a vacuum seal and shelf stability.