There’s nothing quite like opening the fridge and seeing a jar of fresh strawberry jam waiting to be spread on toast, spooned into yogurt, or swirled into oatmeal.
And the best part? This recipe is super fast, incredibly easy, and doesn’t require any pectin or fancy equipment.
Perfect for when there’s a pile of strawberries sitting on the counter and no idea what to do with them before they turn mushy. This one’s a game-changer for last-minute jam-making and works whether it’s strawberry season or there’s just a good sale at the store.
What You’ll Need
- 2 cups fresh strawberries (washed, hulled, and chopped)
- ¾ cup granulated sugar
- 2 tablespoons fresh lemon juice
That’s it. Just three ingredients.
Pro Tips
- Check sweetness first – Strawberries can be wildly different depending on where they’re from. Taste before adding sugar and adjust slightly if needed.
- Get the kids involved – Little ones can help hull strawberries or mash them with a potato masher. It gets them in the kitchen and makes them excited to taste the result.
- Chunky or smooth – For a chunky jam, mash lightly. For a smoother version, mash more or blend the strawberries before cooking.
- Watch the heat – Stir often and don’t walk away. Sugar burns fast, especially near the end.
- Sterilize if needed – If the jam will be stored for more than a week, sterilize the jar by boiling it for 10 minutes and letting it air dry before filling.
Tools Needed
- Medium saucepan
- Wooden spoon or silicone spatula
- Potato masher (optional)
- Measuring cups and spoons
- Clean glass jar with lid (for storage)
Substitutions & Variations
- Sugar swaps – Honey or maple syrup can replace granulated sugar (use slightly less to start and adjust to taste).
- Fruit options – Combine strawberries with raspberries or blueberries for a mixed berry jam.
- Flavor boosts – A splash of vanilla extract or a pinch of cinnamon adds an extra twist.
- Low sugar version – Reduce the sugar to ½ cup for a lighter taste. Still delicious, just a little less sweet.
Make-Ahead Tips
This jam keeps well in the fridge for up to two weeks, or it can be frozen for longer storage. For freezer prep, leave a little room at the top of the jar to allow for expansion.
How to Make Quick Homemade Strawberry Jam
- Prep the berries – Rinse, hull, and chop the strawberries into small pieces.
- Combine ingredients – Add strawberries, sugar, and lemon juice to a medium saucepan.
- Heat it up – Cook over medium heat, stirring regularly until the sugar dissolves.
- Mash and simmer – Use a potato masher to mash the strawberries to the desired consistency. Bring to a gentle boil, then reduce to a simmer.
- Cook down – Simmer for 15–20 minutes, stirring often. The jam should start to thicken.
- Check doneness – Drop a spoonful on a chilled plate. If it wrinkles when pushed, it’s ready. If not, cook a few minutes more.
- Cool and store – Remove from heat, let cool for a few minutes, then pour into a clean jar. Cool completely before sealing and storing in the fridge.
Additional Details
Nutrition (per tablespoon, approx):
- Calories: 48
- Sugar: 11g
- Carbs: 12g
- Fat: 0g
- Protein: 0g
Diet-Friendly Options:
- Low-carb/Keto: Use a sugar-free sweetener like erythritol (adjust quantity to taste).
- Vegan: Stick with maple syrup or raw sugar.
- Gluten-free: Naturally gluten-free, no changes needed.
Meal Pairing Ideas:
- Spread on sourdough toast or biscuits
- Swirled into Greek yogurt or oatmeal
- Served on pancakes, waffles, or crepes
- Used as a filling for thumbprint cookies or mini tarts
Time-Saver Tip: Start the strawberries simmering while prepping the jar or cleaning up. Everything wraps up in about 20 minutes from start to finish.
Leftovers & Storage
- Refrigerator – Store in an airtight jar for up to 2 weeks.
- Freezer – Freeze for up to 6 months. Thaw in the refrigerator overnight before using.
- Quick note – Always use a clean spoon to avoid introducing bacteria, especially for longer storage.
FAQ
Can frozen strawberries be used? Yes. Thaw completely and drain excess liquid before cooking.
Does this jam set like store-bought? It’ll be a bit looser than commercial jam since it’s pectin-free, but it thickens beautifully when chilled.
Can this be canned for shelf storage? This recipe isn’t designed for long-term canning. For shelf-stable jam, a different method using pectin and proper canning procedures is recommended.
How can the jam be made thicker? Simmer longer to cook off more liquid. For a natural thickener, add grated apple (which has natural pectin).
Wrap Up
This quick strawberry jam is one of those recipes that delivers every time – simple, sweet, and surprisingly versatile. Whether it’s for breakfast, dessert, or something in between, having a jar of this on hand makes life a little easier (and tastier).
Tried it? Share how it turned out! Drop a comment with any questions or your favorite ways to use it. There’s always room to learn from each other—and to celebrate small wins in the kitchen.
