Easy Three-Ingredient Strawberry Jam
A bright, classic strawberry jam made with just strawberries, sugar, and fresh lemon juice—no pectin needed. Perfect for toast, yogurt, PB&Js, or cake fillings, and it scales well for gifting or canning.
Ingredients
- 2 pounds fresh strawberries, hulled and chopped
- 4 cups granulated sugar
- 1/4 cup fresh lemon juice
Instructions
- Wash, hull, and chop the strawberries. Add to a large bowl and mash with a potato masher to your desired texture (chunky or smoother).
- Transfer the mashed berries to a wide pot. Add sugar and lemon juice and stir over low heat until the sugar fully dissolves.
- Increase heat to medium-high and bring to a rolling boil, stirring often and scraping the bottom and sides to prevent sticking.
- Boil 20–30 minutes, stirring frequently, until the bubbles look thick and syrupy and the mixture reaches about 220°F (105°C) on a candy thermometer.
- Test for doneness: place a small spoonful on a chilled plate, wait 1 minute, then push it with your finger. If it wrinkles and holds its shape, it’s ready.
- Skim any foam from the surface for a clearer finish. Taste and add a tiny splash of lemon juice if you want a brighter flavor.
- Ladle hot jam into warm, sterilized jars, leaving about 1/4-inch headspace. Wipe rims clean and seal with lids.
- For refrigerator jam, cool to room temperature and refrigerate up to 3 weeks. For shelf-stable storage, process sealed jars in a boiling water bath for 10 minutes, then cool completely.
- Note: Jam thickens further as it cools. If too loose after cooling, return to the pot and boil a few more minutes; if too thick, loosen with a tablespoon of hot water.
Nutrition
Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gSugar: 12g
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