Best 9 Best Homemade Strawberry Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful experience of creating your own homemade strawberry jam, a cherished tradition that transforms the essence of summer berries into a delectable treat. This timeless recipe, passed down through generations, captures the vibrant flavors of sun-ripened strawberries, resulting in a luscious spread that elevates your culinary creations. Whether you're a seasoned jam-maker or a beginner eager to embark on this sweet endeavor, this comprehensive guide will lead you through the steps, ensuring you achieve a perfect balance of flavors and textures.

Let's cook with our recipes!

STRAWBERRY JAM



Strawberry Jam image

Provided by Ree Drummond : Food Network

Categories     condiment

Time P1DT1h10m

Yield Eight 8-ounce jars of jam

Number Of Ingredients 4

5 cups hulled and mashed strawberries
4 tablespoons fresh lemon juice, strained
One 49-gram package powdered fruit pectin
7 cups sugar

Steps:

  • Place the mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer the center lids in separate saucepan full of water.
  • Place the mashed strawberries and lemon juice in a separate pot. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.
  • Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.
  • Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.
  • Remove the center lid from the simmering water and position it on top. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.
  • Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes. Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.
  • After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness.

FRESH STRAWBERRY JAM



Fresh Strawberry Jam image

Provided by Ina Garten

Time 30m

Yield 2 pints

Number Of Ingredients 3

2 cups sugar
1 large lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved

Steps:

  • Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
  • Sterilizing Tips:
  • Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
  • To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
  • Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
  • As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
  • After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

STRAWBERRY JAM



Strawberry Jam image

This strawberry jam canning recipe from Paula Deen is a sweet spread perfect for breakfast or brunch. Ingredients include sliced strawberries, sugar and pectin. Prep time is 30 minutes and cooking time is 30 minutes on the stovetop.

Provided by Paula Deen

Time 30m

Yield 30

Number Of Ingredients 3

4 cups sliced strawberries
4 cups sugar
1 packet pectin

Steps:

  • Add the strawberries, sugar and pectin to a medium saucepan over medium-low heat. Stir gently as the strawberries break down and begin to thicken. Cook for 20 minutes. Cool and store in jars.
  • Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
  • Tips:
  • Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
  • To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
  • Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
  • As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
  • After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
  • Makes 1 quart

QUICK STRAWBERRY JAM



Quick Strawberry Jam image

Making your own strawberry jam is as easy as one-two-three. The only ingredients you need to make this recipe are whole, hulled strawberries, sugar, and lemon juice. For a quick breakfast or snack, toast slices of country-style bread and top with ricotta cheese and a dollop of jam.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 3/4 cups

Number Of Ingredients 3

1 quart hulled strawberries
1/2 cup sugar
2 tablespoons fresh lemon juice

Steps:

  • In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).

Nutrition Facts : Calories 24 g

STRAWBERRY JAM



Strawberry jam image

James Martin's step-by-step guide to making homemade preserve - the resulting jars are ideal for gift hampers

Provided by James Martin

Categories     Afternoon tea, Condiment

Time 1h

Yield Makes 3-4 jars

Number Of Ingredients 4

1kg hulled strawberry
750g jam sugar
juice 1 lemon
small knob of butter (optional)

Steps:

  • Prepare the strawberries by wiping them with a piece of damp kitchen paper. (Wiping the strawberries rather than washing them ensures the fruit doesn't absorb lots of water - too much water and the jam won't set easily.) To hull the fruit, use a knife to cut a cone shape into the strawberry and remove the stem. Cut any large berries in half.
  • Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for 12 hrs or overnight. This process helps the sugar to dissolve, ensures the fruit doesn't disintegrate too much and helps to keep its vibrant colour.
  • Before starting the jam, put 2 saucers in the freezer. Tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.
  • When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set, and it may contain crystallised lumps of sugar.)
  • Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat. If you don't have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn't flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again. Repeat until ready.
  • Use a spoon to skim any scum that has risen to the surface and discard this. Do this only once at the end, rather than constantly during the boiling stage, to reduce wastage.
  • Add a knob of butter, if you like, to the finished jam, and stir in to melt. This will help to dissolve any remaining scum that you haven't managed to spoon off the top. Leave the jam to settle for 15 mins - this will ensure that the fruit stays suspended in the mixture and doesn't all float to the top of the jam jar. Meanwhile, sterilise your jars.
  • Ladle into warm jars, filling to just below the rim. Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.

Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar

CLASSIC STRAWBERRY JAM



Classic Strawberry Jam image

This is a classic Canadian recipe. Simple and delicious. It's not thick, like pectin-based jams, but I think it's truer to the fruit and more delicious. Try it with Recipe #62942 - perfect pairing. ETA: Many people have asked me why this recipe contains butter. The butter prevents the jam from foaming while you're cooking it - the foam is unattractive and spoils the appearance of the jam. Adding a little butter eliminates this problem.

Provided by evelynathens

Categories     Strawberry

Time 40m

Yield 6 pint jars (approximately)

Number Of Ingredients 4

3 lbs fresh strawberries, washed and hulled (about 9 cups)
4 cups sugar
1/3 cup lemon juice
1 tablespoon unsalted butter (optional)

Steps:

  • In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon.
  • Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes.
  • Add butter and bring to a vigorous boil, stirring often, and cook for 10 to 20 minutes, periodically measuring the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate.
  • Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam.
  • Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to 1/4 inch from the top.
  • Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes.
  • Remove jars with tongs and let cool upright.
  • Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year.
  • Any jars that do not achieve a proper seal should be refrigerated.

Nutrition Facts : Calories 591.6, Fat 0.7, Sodium 3.7, Carbohydrate 151.7, Fiber 4.6, Sugar 144.5, Protein 1.6

STRAWBERRY JAM



Strawberry Jam image

This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.

Provided by Katharine

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 40m

Yield 40

Number Of Ingredients 3

2 pounds fresh strawberries, hulled
4 cups white sugar
¼ cup lemon juice

Steps:

  • In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Nutrition Facts : Calories 85 calories, Carbohydrate 21.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 21.1 g

QUICK AND EASY STRAWBERRY JAM



Quick and Easy Strawberry Jam image

This is an easy and tasty way to use up a freshly picked quarts of summer strawberries. It makes about seven half-pints, so there's enough to share. -Ball Brand and Kerr Brand home canning products

Provided by Taste of Home

Time 30m

Yield about 7 half-pints.

Number Of Ingredients 3

2 quarts strawberries, washed and stemmed
1 package (1-3/4 ounces) powdered fruit pectin
6-3/4 cups sugar

Steps:

  • Crush strawberries and measure 4-1/2 cups berries into a large saucepan. Stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil for 1 minute, stirring constantly. , Remove from heat and skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts :

STRAWBERRY-RHUBARB JAM



Strawberry-Rhubarb Jam image

I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.

Provided by Carla Bruss

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h40m

Yield 192

Number Of Ingredients 7

4 ¼ cups diced rhubarb
4 ¼ cups sliced fresh strawberries
2 tablespoons lemon juice
2 (1.75 ounce) packages powdered fruit pectin
½ teaspoon butter
10 cups white sugar
12 half-pint canning jars with lids and rings

Steps:

  • Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.8 g, Fiber 0.1 g, Sodium 0.2 mg, Sugar 10.6 g

Tips:

  • Choose the right strawberries: Use ripe, juicy strawberries for the best flavor. Avoid strawberries that are bruised or have soft spots.
  • Wash and hull the strawberries: Before you start cooking, wash the strawberries thoroughly and remove the hulls. You can use a strawberry huller to make this task easier.
  • Use a large pot: The strawberries will expand as they cook, so you'll need a large pot to accommodate them. A 6-quart pot is a good size.
  • Don't overcook the jam: Overcooked jam will be thick and gloppy. Cook the jam until it reaches a thick, syrupy consistency, but don't let it boil for too long.
  • Use a candy thermometer: A candy thermometer will help you to ensure that the jam is cooked to the right temperature. The ideal temperature for strawberry jam is 220°F (104°C).
  • Let the jam cool before canning: Once the jam is cooked, let it cool for 5 minutes before you transfer it to jars. This will help to prevent the jars from cracking.

Conclusion:

Making strawberry jam at home is a fun and rewarding experience. With a little time and effort, you can create a delicious and unique jam that you can enjoy all year long. Whether you're a beginner or a seasoned canner, these recipes will help you make the perfect strawberry jam. So gather your ingredients, grab your pot, and let's get started!

Related Topics