Homemade Strawberry Jam

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This 3-ingredient homemade strawberry jam is packed with flavor from fresh summer strawberries. Follow my easy at-home canning method!

Prep Time1

Cook Time1

Total Time1

Course: Condiments/Sauces

Cuisine: American

Keyword: homemade strawberry jam

Servings: servings

Macerate the strawberries. Place half of the strawberries in a large bowl. Cover with 1 cup of sugar. Add the remaining strawberries and sprinkle with the rest of the sugar. Stir in lemon juice. Cover the bowl and place it in the fridge for 24 hours.
Cook. Transfer the berries and the juice into a large saucepan. Over medium-high heat, bring the mixture to a boil; turn the heat down and continue to simmer for 45 to 50 minutes, or until the mixture is thick and reduced. The mixture will continue to thicken as it stands.

Prep. While the strawberries are simmering, preheat the oven to 170ºF. Wash the jars and place them on a baking sheet.
Heat the jars. Transfer the baking sheet with the jars to the preheated oven and let it sit in the oven for 30 minutes.
Sterilize the lids. Meanwhile, place the lids in a bowl and pour boiling water right over them.
Fill the jars. Remove jars from the oven. Transfer the prepared jam into the jars. Seal with the lids and let completely cool.
Store. Store in a dry, dark place. Refrigerate after opening.

To make strawberry juice: If you want to make homemade strawberry juice at the same time as this strawberry jam, squeeze the lemon juice over the strawberries after you've strained out the juice. Then, you can just spoon the strawberries into the prepared jars and pour the juice into the prepared bottle.