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Easy strawberry jam with pectin is so quick and tastes better than store-bought jam and does not contain high fructose corn syrup. It is flavorful and you can taste the freshness of the strawberries.
My husband grew up in a family where everything was homemade, from this easy homemade strawberry jam to freshly baked bread. Once I tried homemade jam using this recipe, it was so good and full of flavor. I know exactly what I put in it and what I am giving my family to eat.
This Strawberry jam with pectin can be enjoyed with bread, on crepes, scones, grilled cheese, pancakes, and yogurt.
Easy Strawberry Jam Recipe
This easy Strawberry jam with pectin requires a few ingredients that are easily accessible and you have strawberry jam so good that you will not buy store-bought again. I use fresh strawberries and fresh lemons for this recipe but you can use frozen strawberries and lemon juice if that is what you have available.
I make two jars with this recipe so I use a hot water canning method using a pot to seal and preserve the jam.
Ingredients for Strawberry Jam
Strawberries: I like to use fresh strawberries for my jam but you can substitute for frozen strawberries. Allow strawberries to thaw before using.
Lemon Juice: I use fresh lemon juice and with the zest in this recipe. The lemon juice helps prevent bacteria and helps the jam set better.
Sugar: Sugar sweetens the jam and thickens it up. I use white granulated sugar in this recipe. You can adjust the amount to suit your taste.
Pectin: Pectin is a soluble fiber found in most plants. I use the liquid pectin in this recipe. Pectin is a thickening agent that helps the jam set when combined with sugar.
Medium-sized jars: This recipe will yield two medium-sized jars. I use the ball mason jars. Canning the jam makes jam that will not spoil if not stored in the refrigerator.
How to make Strawberry Jam
Wash the jars and lids and place them in the large pot fully submerged, boil and simmer.
Wash the strawberries and hull them. ( I use a spoon or table knife to cut around the top to remove the green part).
Place the strawberries in a bowl and crush using a potato masher. You can use a blender but be careful if you do not want the smooth consistency for your jam. I like to use a potato masher because I can control the consistency
Combine the sugar, lemon juice, and zest in a saucepan on low heat. Stir until the sugar is completely dissolved. This takes between 5 mins -10 mins.
Add the pectin and the crushed strawberries to the saucepan. Bring to a rolling boil over high heat while stirring, between 8 mins -10 minutes.
Turn off the heat. The jam will be runny, don’t worry your jam will set and thicken.
Pour into the Jars and let it sit for 24-48 hours. To store by canning, follow the canning process.
How to can Jam
To store your jam, take out the jars from the pot using the tongs. Avoid touching the inside of the jar to avoid mold and bacteria.
Pour the hot jam in the jars, leaving about half-inch of room.
Put the lid on the jars, do not overtighten the lids. Return the jars to the canning pot and boil hard for 10 minutes.
Turn off the heat, remove the jars using the tongs. Allow the jam to sit for 24- 48 hours.
The jam should be set after 24 hours. You can store the jam in the pantry for up to a year. Once opened, store opened jars in the refrigerator.
Tips & Frequently Asked Questions
How do I know when the jam is ready?
The jam is ready when the color changes to a darker hue and you can do the freezer test to be sure.
How do I know if my jam will set?
To test if the jam will set, place a plate with a spoon of jam in the freezer for 5 minutes. After 5 minutes in the freezer, if the jam sets and wiggles, it is done. If it does not, give it a little more time.
How long does it take Jam to set?
You jam will set and thicken between 24-48 hours. If the jam has not set after 48 hours, you need to reboil the jam with pectin and sugar to aid the setting process.
My jam won’t set, how do I fix it?
To fix a jam that won’t set after 2 days, pour the jam into a saucepan, add 1/2 cup of sugar and add 1-2 tablespoon of liquid pectin. Bring the jam to a rolling boil while stirring.
Can I double the recipe?
This recipe will produce two medium jars, you can double the recipe as needed and adjust the sweetness based on your preference. The time required to boil may change if you increase the quantities of the ingredients.
What can I substitute for Pectin?
Pectin is a soluble fiber that acts as a thickening agent for the jam to set. You can substitute this with cornstarch. Using corn starch may not give the same consistency that pectin will but it will still taste great and better than store-bought.
Can I blend strawberries instead of crushing?
You may blend strawberries using a blender. Avoid blending the strawberries too smooth to avoid a puree texture to your jam. I like to crush my strawberries using a potato masher.
Can I use Liquid lemon juice instead of fresh lemons?
You can substitute the fresh lemon juice for bottled lemon juice. Your jam will still come out delicious and fresh.
Can I use Frozen Strawberries?
Yes! Thaw out frozen strawberries before crushing and follow the instructions as usual.
Other Simple Recipes to Try
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Easy Strawberry Jam with Pectin
- 1 pound strawberry
- 2 cups granulated white sugar
- 2 Tablespoon liquid pectin
- 2 lemons juiced and zest grated
- Wash the jars and lids and place in a large pot fully submerges, boil and simmer
- Wash the strawberries and hull them. ( I use a spoon or table knife to cut around the top to remove the green part.
- Place the strawberries in a bowl and crush using a potato masher. You can use a blender but be careful not to over blend.
- Combine the sugar, lemon juice, and zest in a saucepan on low heat. Stir until sugar is completely dissolved. Between 5- 10 minutes
- Add the liquid pectin and the crushed strawberries to the saucepan. Bring to a rolling boil over high heat while stirring. Between 8- 10minutes.
- Turn off the heat. The jam should be runny.
- Take out the jars using the tong. Do not touch the inside of the jar.
- Pour the jam into the jars, leave about half-inch of room.
- Put the lid on the jars, do not overtighten the lids. return the jars to the canning pot and boil for 1o minutes.
- Turn off the heat, remove the jars using the tongs.
- Allow the jam to sit for 24-48 hours
- Store the jam in the pantry. Once opened, store jam in the refridgerator
- The jam is ready when the color changes to a darker hue and you can do the freezer test to be sure.
- To test if the jam will set, place a plate with a spoon of jam in the freezer for 5 minutes. After 5 minutes in the freezer, if the jam sets and wiggles, it is done. If it does not, give it a little more time.
- You jam will set and thicken between 24-48 hours. If the jam has not set after 48 hours, you need to reboil the jam with pectin and sugar to aid the setting process.
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