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.
Definitely the BEST! I was blessed with an abundance of strawberries in my garden and I tried several jam recipes that were disappointing. Then I found this recipe and it knocked my socks off. This jam is incredibly good and not at all hard to make. Amazing what a difference the addition vanilla and balsamic vinegar makes. Thank you so very much.
SHAZAM!!!!!!
I just made this recipe, Annalise. WOW. Soooooo good. I want to eat it on everything. Thank you. Really, you did a fab job or marrying flavors. I will always use this recipe.
Great recipe and beautiful color of jam. I used a tablespoon of vanilla extract and it was a bit much so will reduce that next time. Thank you! I found the 90 min cook time made for a b auto fully thick jam.
I’ve read that using about 20-25% less ripened fruit will help jams thicken; the riper the berry, the less natural pectin.
That makes sense! Thanks for the comment! 🙂
Hi there ! Why don’t you have to add any pectin? I’m new to canning. Thank you!
Hi Kaitlin! I believe powdered pectin is added as a shortcut for making jam. All fruit contains pectin, though some more than others. For strawberry jam, you just have to cook it long enough to draw it out and let it thicken naturally on its own. Hope this helps!
The lemon juice is for pectin, as strawberries are low in it.
Lemon juice is also actually very low in pectin, but when combined with the sugar, it helps to gel the natural pectin found in fruit (in this case, strawberries). It also brings affects the pH balance of the jam so that it’s safe for shelf storage.
The lemon juice is for pectin.
How many half pint jars does this recipe usually make?
It yields 6 cups, or 6 half pint jars.
I had to double the recipe to get that amount.
Yum, cooking now.
Smells wonderful,I keep licking the spoon ….after it has cooled.
Strawberries,vanilla bean and balsamic…..can’t go wrong
Jen
I had no lemon juice, so used a bit less lime juice. Del-LISH! Great recipe, I will certainly use it again. And again…..and again…..
Xx
Aww I just opened a jar of last summers cherries I put up. It is the middle of winter here in Australia and to have Cherries and ice cream was divine! I also opened a jar of mango today and made mango mousse.
Can I use frozen strawberries? If yes, how much should I use? Thanks!
Fresh in-season strawberries will yield the best flavor, but you can use the same amount of frozen strawberries if desired.
No, frozen whole unsweetened strawberries are far better than 99.9% of fresh. More uniformly ripe, fresher (~4 hrs. from picking to flash-frozen). Not to mention no sorting, no washing, no core removal. I used only fresh strawberries for years, tried frozen just three years ago, will NEVER go back to fresh.
Yes, I too find frozen to give the best results
Could I use pure mexican vanilla concentrate rather than a vanilla bean?
Absolutely! Use anywhere from 1 teaspoon to 1 tablespoon, depending on your preferences.
Thanks for the recipe! Tasted and smelled outstanding. Mine didn’t thicken up too much, but I am undeterred. Thinking of adding the vanilla bean and vinegar to my traditional strawberry pie to see what happens. Thanks again!
Hi there, we went strawberry picking this morning and after returning home, I tried this recipe. Thank you so very much! Its so yummy! I made ice cream last night and my daughter had some with this jam. We love it!
Madhu
Thanks for the tips, and the jam is amazing! I like it so much I made a cake just so that I have a more extravagant way of eating it than toast!
My house smells amazing. I’m making this right now 😀
The only thing I’m slightly worried about is that it’s been simmering for just over an hour and isn’t really thickening. I haven’t made jam before so I’m a little unsure how thick it is supposed to be when hot – maybe it will thicken once cooled? Realistically, if it tastes any where close to as good as it smells then I’ll drink the stuff through a straw if I have to!
Thank you for the recipe!
I’m never very good at knowing when my jam is done either. In fact, I usually just wing it and since I kind of prefer a runnier jam it works fine for me. As it cooks I pay attention to how it runs of a spoon when I scoop it up and pour it back in, waiting for it to become thicker and eventually cling to the spoon in droplets. There are much more accurate ways to test for doneness, and I really like the tips found here on Food in Jars. I hope this helps, and I hope you enjoy the jam!