Homemade Strawberry Jam Recipe, How to make Strawberry Jam

Ah, strawberry season. The best time of the year! It’s time for strawberry and banana yogurt, cake and homemade strawberry jam. This is the recipe of old fashioned strawberry jam.

 It is easy to make and had perfect texture. Plus it doesn’t use Pectin!! I would rather let the natural pectin in the fruit work. Plus I prefer a softer jam to a more gelatinous one.

As my little one likes jam the most, so I am always trying and making different types of jam. Homemade jams have a very fresh and rich taste as they are free of any artificial color and flavoring and preservatives.

This recipe does have 3 simple ingredients – fresh strawberries, sugar and lemon juice. Doesn’t much simpler than that. This recipe does have sugar too, but the ending result is worth every sugary spoonful.

So if you are a huge fan of freezer jam, this recipe would be your new favorite. This tastes just about the same, like fresh strawberries.

You can make jam smooth or make it slightly chunky; I personally prefer a little chunky jam. Choice is yours. But you have to be careful about the thickness and the texture of the jam; else the strawberry jam recipe is quite simple to follow.

First you will want to want your jar and lid in some hot soapy water. Or place the lids of your jars in a small saucepan and cover with water, bringing it to a simmer without boiling. Let it dry completely. This will ensure a good shelf life.

Step by step recipe of strawberry jam:

Wash the  strawberries well and remove the stems. Here i have used 750 gm or 1.65 Lb. strawberries. 

Puree them or chop them in small pieces, depending upon the consistency of jam you like.

Add them in a cooking pan and then add 350 gm or 1½ cup sugar and mix.

Cover the pan and let it rest for 2 hours. Mash the strawberry slightly with a masher or spoon.

Put the pan on the stove and cook on low heat till the sugar dissolves. Now add 1½ tsp lemon juice. Mix and boil for 5 minutes.

With a spoon try to remove the scum formed on the top of the jam. This helps to get a clear and bright color jam.

Keep mashing the strawberries in between.Turn heat to medium and let strawberries boil rapidly for 5 more minutes.

When the jam starts to thicken, turn off the stove. Remember the jam will thicken more once it comes to room temperature.

After the jam cool down completely, Pour the jam into sterilized glass jar and put on the lid and keep refrigerated.

Below is the printable version of this recipe:

Strawberry Jam recipe below:

Strawberry Jam recipe Prep time Cook time Total  10 min  20 min  30 min Home made fresh chunky strawberry jam AUTHOR: Monali RECIPE TYPE: Pickles and Jam CUISINE: International, World SERVES: 10 INGREDIENTS (measuring cup used, 1 cup=237 ml) 750 gm Strawberries 1½ cup or 300 gm Sugar 1½ tsp Lemon juice/Nimbu ka Ras ½ lemon zest (optional)  DIRECTION Wash the strawberries well and remove the stems. Puree them or chop them in small pieces, depending upon the consistency of jam you like. Add them in a cooking pan and then add sugar and mix. Cover the pan and let it rest for 2 hours. Mash the strawberry slightly with a masher or spoon. Put the pan on the stove and cook on low heat till the sugar dissolves. Now add lemon juice. Mix and boil for 5 more minutes. With a spoon try to remove the scum formed on the top of the jam. This helps to get a clear and bright color jam. Add lemon zest and cook the jam on low heat and keep mashing the strawberries in between. Turn heat to medium and let strawberries boil rapidly for 5 more minutes. Now do the plate test- put a spoon full of jam in a plate and check, if water separates from the pulp then you need to cook it further and if it remains at the same place then it’s done. When the jam starts to thicken, turn off the stove. Let the jam cool down completely. Pour the jam into sterilized glass jar and put on the lid and keep refrigerated.