The Best Homemade Strawberry Jam
A few secret ingredients take this basic, pectin-free homemade strawberry jam from great to fabulous. It really is the best strawberry jam!
Some summers I go all-in on canning. And others, life just gets too busy. But I always make time for homemade jam!
Even if canning isn’t your thing, you should definitely be making your own jam. Homemade strawberry jam is easy to make at home and so much better than store-bought. My recipe is tried and true, with a few simple secret ingredients (that you already have in your pantry).
Why this is the best strawberry jam
This homemade strawberry jam has the best natural strawberry flavor because it’s cooked for longer and doesn’t use any commercial pectin. Adding vanilla and a splash of balsamic vinegar brings unexpected depth and complexity, elevating it even more.
“This IS the best strawberry jam recipe!! I’ve been making this recipe for the last 5 years or so and it never disappoints!! Once, most of my fresh strawberries were over ripe so I added fresh blueberries in a pinch to make up the difference in weight and WOW it turned out amazing!⭐⭐⭐⭐⭐” —from reader Val
Ingredients you’ll need
- Fresh strawberries: This recipe is perfect for strawberry season!
- Bottled lemon juice: Ensures consistent acidity for safe canning. (If you aren’t canning it, you can use fresh lemon juice.)
- Granulated sugar: Draws out natural pectin in the berries, adds sweetness, and works as a preservative.
- Balsamic vinegar: Don’t skip it!
- Vanilla bean or vanilla extract: Vanilla makes everything better, so why not jam too?
Why this jam recipe doesn’t use pectin
Pectin is used to quickly thicken and set jams and jellies, but it’s actually naturally occurring in fruit. A longer cook time draws out the natural fruit pectin, and also allows excess moisture to evaporate. This results in a thicker, more concentrated jam than one with added pectin.
How to make homemade strawberry jam
- Clean, hull (remove the stem), and slice the strawberries.
- Combine strawberries, lemon juice, sugar, balsamic vinegar, and vanilla in a large pot.
- Bring the mixture to a gentle boil over medium-high heat, stirring frequently.
- Reduce heat to a simmer and cook until the jam thickens, stirring occasionally.
- Store in the fridge, freezer, or process in sterilized jars for shelf storage. Or enjoy right away!
How to know if homemade jam is done
Since this recipe doesn’t use pectin, we’re relying on time to thicken the jam naturally. But how do you know when it’s set and done? Here are a few simple ways to test your jam:
- Spoon test: Scoop jam and pour it back into the pot. If it drips slowly and clings to the spoon, it’s ready.
- Plate test: Chill a plate, add a spoonful of jam on it. After 1 minute, run your finger through. If the jam holds the path, it’s set.
How to store homemade strawberry jam
- In the fridge: Keep in an airtight container for 1-2 months.
- In the freezer: Use a sturdy, airtight container or heavy freezer bag and store up to 6 months.
- In your pantry: Process and can jars properly, then store in a cool, dark place for 1–2 years. New to canning? Check out my canning tips and resources page.
Jam FAQs
For safe, long-term storage, it’s best not to modify this recipe. If you plan to use the jam quickly or store it in the fridge or freezer, you can reduce the sugar, but keep in mind I don’t have tested guidelines for adjustments.
You can use this same recipe with other berries like raspberries, blackberries or blueberries. If canning for shelf storage, increase sugar to 2 1/2 cups.
Favorite ways to use strawberry jam
- Spread it on buttermilk biscuits, rolls, or bread (like my 100% whole wheat bread, Honey whole wheat and oat sandwich bread, or Soft white dinner rolls.
- Use it as a topping for crepes, waffles and pancakes.
- Add it to yogurt or ice cream.
The Best Homemade Strawberry Jam
Ingredients
- 2 pounds (900 grams) strawberries , hulled and sliced
- ¼ cup (56 grams) lemon juice (see Note)
- 2 cups (400 grams) granulated sugar
- 2-3 teaspoons balsamic vinegar , to taste
- 1 vanilla bean , split lengthwise or 1 tablespoon vanilla extract
Instructions
To make the jam:
- Combine all ingredients in a large saucepan. Bring the mixture to a boil over medium high heat, stirring frequently.
- Reduce heat and simmer, stirring occasionally. Periodically skim foam off of the top.
- After about 45-60 minutes, jam should be thick and drop from a spoon in thick drips. (Cook longer if needed, exact cook time will depend on the strawberries and stovetop temperature.)
- Remove vanilla bean pod if you added one, and spoon into desired storage container(s).
- To store in the fridge: Store in an airtight container for up to 1-2 months.
- To store in the freezer: Store in a sturdy airtight container or heavy ziplock bag for up to 6 months. Once jam is opened, it should be kept in the fridge.
To process in a home-canner:
- If canning, fill sterilized jars leaving ¼ inch headspace. Wipe the rims of the jars clean and cover with sterilized lids and rings. Process in a pot of boiling water for 10 minutes. Make sure the water covers the jars completely, and that it is boiling for the entire processing time.
- Let cool to room temperature before removing rings and storing. Canned jam will store for 1-2 years in a cool, dry place away from direct sunlight. Once jam is opened, it should be kept in the fridge.
Notes
- Bottled lemon juice vs. fresh lemon juice: If you are planning to process and can this jam, bottled is the best option as it has a consistent level of acidity which is needed to preserve the jam. If you are freezing or storing the jam in the refrigerator, you can use freshly squeezed lemon juice if you prefer.
- Recipe makes approximately 6 half-pint jars of jam. Your yield may be different depending on how long you cook the jam.
- Watch for signs of spoilage: Discard jam that shows any mold, fermentation or bubbling.
This recipe was originally published June 2012. Photos and recipe have been updated.
This IS the best strawberry jam recipe!! I’ve been making this recipe for the last 5 years or so and it never disappoints!!
Once, most of my fresh strawberries were over ripe so I added fresh blueberries in a pinch to make up the difference in weight and WOW it turned out amazing!
Worked beautifully! Gorgeous jam indeed. Recipe perfectly proportioned to get the jammy result in the time specified. I reduced the amounts as i had less fruit on hand.
Something isn’t quite right with this recipe. It’s lost all its flavor due to having to boil down for so long. It hasn’t fully gelled yet and it’s reduced way down. I did 9 lbs of strawberries. What a waste of money. Maybe more lemon juice, I don’t know.
Love this recipe. I think 1 cup of sugar is enough, and I also add a tsp of cinnamon and a dash of rose water… so good
Thanks for a great recipe – I appreciated your tips on how to thicken the jam and to test when it’s done! I was surprised that 1 kg of strawberries only made 2 1/2 jars of jam! It seemed like so much more when I started! 🙂
No quantities in the recipe?
Can you use stevia in this?
Haven’t tested this with stevia so I can’t say, sorry!
Really love this recipe, but the yield is off; I got HALF the yield stated in the recipe. I thought at first that it was because in my first batch I quadrupled the recipe, and in my second batch I doubled the recipe. However, both batches both came out as half the yield of the printed recipe. I’m wondering if it’s possible that it’s due to I made sure that the jelly heated to 220 degrees Fahrenheit to assure a good gel when canned. I’m not sure.
But I really love this recipe! Just making adjustments so that I know the proper amount that I’m going to get has made all the difference.
My daughter is going to probably gobble it all up before I can even give any away for Christmas! I guess that means that we have to go pick more strawberries 😉
How many bottles does this recipe make ? Thanks
It depends on the size of jar you use! It makes about 6 cups, so 6 half-pint jars or 3 pint jars.
I’m a newbie at jam making and this one was so fun to make. It made a very rich tasting, beautiful, dark colored jam with a perfect consistency, not too thin, not too thick. I’m sorry to say I omitted the vanilla bean simply bc they were soo very expensive at my grocery store; $26 for 2 beans! But I certainly hope to make it again using it. Thank you for sharing this. It’s going to make great gifts.
I love the idea of the flavors of this jam, and I think I continue to try with adding balsamic vinegar and vanilla to a different recipe, but this recipe did not work at all for me. I’ve canned for years, and I tried this recipe twice. Both times, the mixture ended up burning, even when I timed it carefully. At 55 minutes, on low, it still burned. Both times, I stirred it often. In addition, it didn’t make anywhere near the amount that was listed. When I doubled the recipe, I ended up with 5 1/2 jelly jars, which are 8 ounces each, and when I did one recipe’s worth, I ended up with 2 1/2 jars. Finally, it was overly sweet. At the very least, I think the timing has to be corrected.