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Without question, strawberry is my favorite flavor when it comes to jam. It’s so wonderfully sweet and fruity, and I love spreading it thick on a crispy slice of toast – it’s snack perfection! Bonus: It’s so easy to make! All you need is 3 ingredients and 30 minutes, and you’ll have a batch all for yourself!
The ingredients are very basic: sugar, lemon juice, and fresh strawberries.
I try to use the freshest strawberries I can get my hands on, but I have made this with frozen berries in the Winter and had pretty good results. So feel free to use any strawberries you have available; just keep in mind you may need to alter the sugar if your berries aren’t too sweet. I recommend adding an extra tablespoon of sugar to the recipe if using out-of-season OR frozen berries.
If you want to can this jam, be sure to follow any canning procedures that may be necessary. We always use this jam up within a few days, so there’s never a need to seal the jars 😉 But for those of you who’d like to preserve them, I do know my aunt has canned this recipe many times with success. Enjoy! xoxo
Easy 3-Ingredient Strawberry Jam
Ingredients
- 2 pounds fresh strawberries, hulled
- 1 1/2 cups white sugar
- 1/4 cup lemon juice
Instructions
- Place strawberries in the body of a blender or food processor and pulse (in batches, if necessary) until you have 4 cups of mashed berries.
- In a VERY large heavy bottomed saucepan, combine the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is completely dissolved. Increase heat to high, and bring the mixture to a full rolling boil (be careful as it does splatter…). Boil, stirring frequently, for 25 minutes; the jam will have thickened and by the end will be boiling ferociously (this is why a tall pan is very important). Transfer to clean heatproof jars, leaving 1/2 inch headspace, and let come to room temperature before placing the lid on top. If canning, follow proper canning procedures.
Can you freeze this? I’ve never tried a jam without pectin!
Hi Alisa. I don’t think it would freeze well, but I’ve never tried!
Oh ok, about how many jars does this make? I think I might try to swirl it in some homemade vanilla ice cream as well 🙂
It should make about 3 cups 🙂 The vanilla ice cream sounds YUMMY!!!
I have made this and it freezes just fine. I just used my last jar from 1 yr ago. Still good. 🙂
Strawberry jam is my favorite too! I love how easy this is!
Yay! Thank you, Stephanie!
Yum! What a wonderful way to use up summer berries! This looks perfect!
I feel like smearing this jam all over ALL THE THINGS would definitely make my life better.
I love how simple this is! I’mwondering, though, can in use Splenda instead of regular white sugar?
Hi Jenna. I’ve never made it with splenda, but if you do try it, I would definitely use MUCH less, as it’s a different kind of sweet. Maybe start with 2 or 3 packets? Let me know how it goes 🙂
You can use the Splenda baking blend but you will have to use pectin to thicken it properly.
OMIGOSH! I love this recipe. I want to try this next time I make jam!!!
Looks so good!! I can eat jam by spoonful!
You and I are definitely on the same wavelength today! AND our recipes are exactly the same! haha 😀
I LOVE the photos!!
This is my jam! Ha!
If I had known strawberry jam was this easy to make, I would have started making it yeaaaaaars ago! Love this easy how-to, my dear! Strawberry jam on all the toasts!