This Easy Strawberry Jam is bright, fresh, sweet, and just a little tangy, made with simple ingredients and ready in about 15 minutes. No pectin, no canning, and no special equipment needed, just a quick homemade jam that tastes incredible on biscuits, toast, yogurt, pancakes, and more.
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This Easy Strawberry Jam started because I wanted the fresh strawberry flavor I love so much in my strawberry biscuits, but in a form I could spoon onto absolutely everything. I wanted something quick, soft, glossy, and packed with real berry flavor, not a heavy preserve that took all afternoon and a lot of special equipment.
If you've made my blueberry jam before, this recipe follows the same simple process with one small difference: strawberries usually need a few extra minutes to simmer and thicken. Even with a little cornstarch to help, we still rely a bit on the fruit's natural pectin, and strawberries simply have less of it than blueberries. The result is still fast, easy, and completely worth the extra few minutes.
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Why you'll love this recipe
- Fast - This homemade strawberry jam comes together in about 15 minutes from start to finish.
- Fresh - It tastes bright and fruity, like actual strawberries instead of just sugar.
- Flexible - You can use fresh or frozen strawberries depending on what you have on hand.
- Small-batch - This small batch recipe makes a manageable amount that fits real life and real refrigerators. Yield is about 1 ½ cups.
- No pectin - You do not need boxed pectin or any canning know-how to make this easy jam.
If you've ever wanted homemade strawberry jam without the fuss, this is the one to make.
Ingredients & Substitutions
The photo below shows everything you need to make this easy strawberry jam, and I will walk you through the key ingredients and any simple swaps you can make.
- Strawberries - I start with one and a half pounds of strawberries so that after trimming I can get 1 pound. Fresh strawberries give the brightest flavor, but if it isn't the time of year for fresh, frozen strawberries work beautifully too. Just thaw them slightly if needed so they cook down more evenly.
- Sugar - Granulated sugar sweetens the jam and helps it thicken. You can reduce it slightly, but keep in mind the jam will be looser and less shelf-stable.
- Lemon juice - Fresh lemon juice brightens the flavor and helps balance the sweetness. Bottled lemon juice will work in a pinch, but fresh is best here. I like to clean the flavors clean here, but if you want to add lemon zest, it comes free with the lemons.
- Cornstarch - A little cornstarch helps the jam thicken quickly without needing commercial pectin. Arrowroot can work, but cornstarch gives the most reliable glossy finish.
See recipe card below for a full list of ingredients and measurements.
Do I need pectin?
Nope. This strawberry jam recipe is made without pectin, which keeps it simple and easy for everyday use. Instead, the fruit cooks down with sugar and lemon juice, then gets a little help from cornstarch at the end for a quick, spoonable texture.
Variations
Once you've got the base recipe down, there are plenty of fun ways to change it up.
- Strawberry Rose Jam - Absolutely my favorite variation, just add a very small splash of rosewater at the end for a soft floral note that feels extra pretty on scones or biscuits.
- Vanilla Strawberry Jam - Stir in a little vanilla extract after removing the jam from the heat for a warm bakery-style flavor.
- Chunky Strawberry Jam - Mash the berries less and leave bigger pieces of fruit for a more rustic texture.
- Smooth Strawberry Sauce - Blend the finished jam until silky smooth and use it more like a dessert sauce.
- Mixed Berry Jam - Swap in a portion of raspberries or blueberries for a mixed berry version with a little more tartness.
Cynthia's Recipe Review
This is one of those dangerously easy recipes that makes you feel wildly competent with almost no effort. It tastes like spring in a jar, and yes, I have absolutely eaten it warm with a spoon.
Quick Recipe Video
Step-by-Step Instructions
This is a low-stress easy strawberry jam recipe, and if you follow along with the process photos you'll see just how quickly it comes together.
Step 1: Hull (remove green tops) and dice the strawberries, then rinse them well. Rinsing after dicing allows you to remove any dislodged strawberry seeds or dirt.
Step 2: Add the strawberries, sugar, and juice from half of the lemon to a pot, or heavy-bottomed saucepan, and stir over medium heat until the sugar has dissolved.
Step 3: Bring to a full rolling boil, then reduce temperature to medium-low heat and cook while stirring and gently mashing the berries with the back of your spatula or even a potato masher.
Step 4: Whisk the cornstarch with the juice from the remaining half of the lemon, then drizzle it into the simmering jam while stirring.
Step 5: Cook for another minute or two until glossy and thickened, then remove from the heat and let cool slightly before transferring hot jam to a jar. It will thicken more as it cools. Serve warm or cooled on biscuits, toast, English muffins, pancakes, waffles, yogurt, cheesecake, or ice cream.
How to use strawberry jam
This easy strawberry jam is wildly useful, which is exactly why I keep making it. Try it in some of my favorite ways:
- spooned over biscuits or tea scones
- schmeared on toast or English muffins
- swirled into yogurt parfait or oatmeal
- spooned over waffles, crepes, or French toast
- Finally, my husband loves this in peanut butter and jelly sandwiches. Confession: I have never had a peanut butter and jelly sandwich, so this actually scares me, but yeah... you can do that too 😬
Uses For Strawberry Jam
Delicious on toast, cream scones, in a yogurt parfait, or dolloped on top of one of my brioche danishes. You're going to wanna have a jar of this strawberry jam in your refrigerator at all times. Maybe a back up or two in the freezer.
Cynthia's Helpful Tips
- Mash - Mash the berries only as much as you want because that is what controls whether your jam is chunky or smoother.
- Simmer - Strawberries usually need a little more simmer time than blueberries, so do not rush the thickening.
- Whisk - Always whisk the cornstarch with lemon juice first so it blends in smoothly without clumping.
- Cool - The jam will thicken more as it cools, so do not panic if it looks a little loose while still hot.
- Rescue - If the bottom starts to scorch, remove the pan from the heat and ladle the jam into a clean saucepan without scraping the bottom. Keep going and no one ever has to know. How would they know?
Recipe FAQs
Yes. Frozen strawberries work very well here. You may just need an extra minute or two of simmering since they release more liquid.
No. This recipe is a strawberry jam without pectin, thickened naturally by cooking the fruit down and finishing with cornstarch.
It probably needs a few more minutes to simmer, or it may just need time to cool. Strawberry jam thickens more as it rests.
Yes. You can mash the berries more while cooking or use an immersion blender for an even smoother consistency.
Stored in the fridge, it should last up to 3 weeks.
Yes. Let it cool completely, then freeze it in a zip top bag or freezer-safe container for up to 6 months.
Did you try this recipe?
Please consider leaving a comment with a ⭐️ rating below and tell me all about it! It helps me to continue to improve my content and lets others know what you think!
I appreciate it so much!
-Cynthia
📖 Recipe
Easy Homemade Strawberry Jam
Recommended Equipment
- Large silicone spatula or wooden spoon
- Mason jar or airtight container
- Immersion blender optional
Ingredients
- 16 ounces (455 g) strawberries hulled and diced
- ¾ cup (150 g) granulated sugar
- Juice of 1 lemon divided
- 1 tablespoon cornstarch
Instructions
- Add the diced strawberries, sugar, and juice from half of the lemon to a medium saucepan.
- Cook over medium heat, stirring frequently, until the sugar dissolves and the berries begin to soften.
- Bring the mixture to a rolling boil.
- Reduce the heat to medium-low and simmer for about 10 minutes, stirring often and gently mashing the berries to your preferred texture.
- In a small bowl, whisk the cornstarch together with the juice from the remaining half of the lemon until smooth.
- Slowly pour the cornstarch mixture into the simmering strawberries while stirring constantly.
- Cook for 1 to 2 more minutes, or until the jam looks glossy and thickened.
- Remove from the heat and let cool for about 10 minutes.
- Transfer to a glass jar or airtight container and cool completely before refrigerating for up to 3 weeks.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
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