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Easy Strawberry Jam Recipe


Homemade Jam
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This easy strawberry jam recipe requires no pectin and can either be processed in a water bath for longer storage or stored in the refrigerator for up to two weeks. It's delightful on all the usual suspects -- bread, toast, bagels, English muffins, scones -- but also on ice cream, sponge and pound cakes, pancakes, waffles and French toast. This jam won't set up stiff. It's a soft-set jam that will drip from a spoon, so don't think you've done something wrong. You can vary the sweetness or the tartness of this jam by increasing or decreasing the amount of sugar or lemon juice you use.

Here is a larger photo of Easy Strawberry Jam.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: About 6 cups Easy Strawberry Jam


  • 2 pounds fresh strawberries, washed and hulled
  • 4 cups sugar, more or less to taste
  • 1/4 cup fresh lemon juice


  1. In a large bowl, crush strawberries in batches, transferring them to a large heavy-bottomed saucepan after each batch has been crushed.

  2. Add sugar and lemon juice to strawberries. Stir over low heat until sugar is dissolved. Increase heat to high and bring strawberry mixture to a full roiling boil while stirring constantly. Reduce heat and continue to boil until mixture reaches 220 degrees (105 degrees C), stirring frequently.

  3. If you want to process in a water bath for longterm storage, transfer jam to hot sterilized jars, leaving 1/4-inch headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.

  4. Otherwise, transfer jam to plastic containers or canning jars. Wait until cool. Seal and store in the refrigerator for up to three weeks or frozen for up to one year.

  5. Note: Before attempting a home canning project, read this step-by-step guide from the Ball canning jars company.
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