With just 3-ingredients, this Quick Strawberry Jam recipe is a game-changer, offering a burst of fruity sweetness in every spoonful. Whether you spread it on toast, dollop it on vanilla ice cream, or swirl it into oatmeal, this jam is sure to become a staple in your kitchen.
My family loves to slather it on banana nut bread, biscuits, or dollop it on bread pudding.
In This Post
Strawberry season is here, and I could not be happier! Every year I buy fresh, plump strawberries from the farmers market and make this super simple quick strawberry jam. I make some to enjoy right away, and I always make extra to stash away in the freezer, because trust me, this jam is too good to be limited to just one season!
Why This Quick Strawberry Jam Is So Special
- It’s super quick to make with just 3 ingredients, and there isn’t even pectin involved!
- You don’t need to boil jars to seal them – you make the jam and then store it in the fridge or freezer.
- It makes a beautiful food gift any time of year! Bring a jar of this small-batch strawberry jam to a party, and the host will be forever grateful!
Easy Strawberry Jam Recipe Ingredients
- Strawberries – Choose ripe, fragrant strawberries for the best taste.
- Sugar – Plain white sugar works best for this. Sometimes, I’ll use a little bit of honey if I don’t have enough sugar, but I wouldn’t use all honey because it gets too runny.
- Lemon Juice – This helps to balance the flavors and acts as a natural way to set the jam without pectin.
Variations And Additions
- If you don’t have enough strawberries, you can make this small-batch jam recipe with raspberries, blueberries, and blackberries.
- For extra lemon flavor, add a little lemon zest.
- I will sometimes stir in fresh basil or mint for a floral twist.
How To Make Jam Without Pectin
- Prep the berries by removing the stems and hulls and then slicing. Blend the strawberries to your desired texture then mix them with the other ingredients in a saucepan or medium-size pot.
- Bring it to a full rolling boil, over medium-high heat and cook for about 10 minutes. It should start to look pretty thick.
- Pour into jars and let it cool. Then cover and store or enjoy!
Donya’s Success Tips
- Straining the seeds: Some folks swear by straining them out of a jam,, but I’m good with leaving them in it. If you want to strain it, press the blended berries through a fine mesh sieve before adding them to the saucepan.
- Don’t worry: If your jam looks a little runny while it’s still hot – it will thicken as it cools.
- Wait to seal: You must wait until the jam is cool to seal the jars. Otherwise, you risk the jars breaking.
Commonly Asked Questions
Stored in an airtight container in the refrigerator, homemade strawberry jam will keep for up to 10 days.
Yes, this is a great option for the off-season. Let them thaw in the fridge the night before and then drain off any excess liquid
If you don’t mind a chunkier texture, then, yes you can make it by mashing the strawberries with a fork or potato masher.
Transfer the cooled jam into freezer-safe containers or jars and freeze for up to 3 months. To serve, place it to the refrigerator and let it thaw overnight. Once thawed, give it a good stir before using to redistribute any separated juices.
How To Serve This Homemade Strawberry Jam
You can use strawberry jam on anything – seriously! I often enjoy it for breakfast on yogurt with a Buttermilk Cheddar Cheese Biscuit on the side. You can also serve it as part of a sweet and savory charcuterie board with Honey Pistachio Goat Cheese and Salami Herb Cheese Roll-ups.
Of course, you can use it in other tasty recipes, such as Lemon Pound Cake, Ham Jam Sandwiches, or Thumbprint Cookies.
More Fruit Recipes You’ll Love
If you tried this Quick Strawberry Jam Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
Ingredients
- 2 cups strawberries , hulled
- ⅓ cup sugar
- 1 tablespoon fresh lemon juice
Instructions
- Place hulled, sliced strawberries in a food processor or blender. Process until smooth or slightly chunky according to the texture you like.
- In a medium sauce pan, add strawberries, sugar and lemon juice. Over med-high heat, bring to a boil, about 10 minutes. You will notice when the mixture has thickened.
- Pour into a jar and let cool at room temperature. Cover the jar with a lid and store in the fridge for up to 10 days or freeze for up to 3 months.
Video
Notes
- To use frozen strawberries: Let them thaw in the fridge the night before and then drain off any excess liquid.
- To freeze: Transfer the cooled jam into freezer-safe containers or jars and freeze for up to 3 months. To serve, place it to the refrigerator and let it thaw overnight. Once thawed, give it a good stir before using to redistribute any separated juices.
Nutrition
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Janet R Vilella
The best I have ever made…
WOW! Thank you, Janet. ❤️
~Donya
Jerry Whiteley
Easy,peasy!!! And mostly very yummy!!!
Awesome! Thank you so much!
~Donya
The Happy Whisk
Only ten days for yours? I've done this before and it's lasted well over a month. I can't be sure any longer than that because we gobbled it up by then. But it lasted way longer than 10 days.