Learn How to Make Homemade Strawberry Jam using just three ingredients, no pectin, and no canning!
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I had never made my own jam because it just seemed so incredibly intimidating. I would hear of people using pectin and then there is the whole canning process, and it just did not seem worth it. But lately I found myself with a large stockpile of strawberries that I needed to do something with. So I figured, sure, I will try jam. And this is how my new obsession began. Homemade jam is now one of my favorite things to make, especially since it is fruit season.
So now I am hooked. The first time I tried to learn How to Make Homemade Strawberry Jam was easy and after it had cooled, I was in love. It was amazing. And because it is such an easy homemade jam, I can whip up a new batch anytime in just minutes with minimal effort. I have made jam with both fresh and frozen berries, and both work beautifully although I have a slight preference toward the fresh when possible.
I personally like to make the refrigerator jam just a touch on the thicker side which I think makes it easier to eat and also concentrates the flavor down just a little. It reduces my batch size a little, but it is worth it. So make the homemade strawberry jam as thin or thick as you would like! The typical “thickness” will result in around 2 cups which is perfect to fill up a 16 ounce mason jar. The same goes for how chunky or smooth you want the homemade jam. For extra smooth or no-seed jam, press it through a fine mesh strainer. For a chunky jam with lots of berry pieces, go light on the mashing until it is where you want it.
Make your own homemade jams! They are easy and use just a few ingredients, with no pectin. One of my absolute favorites! I have always been a lover of this flavor! This Blackberry or Marionberry Jam is just SO good!Homemade Jam
Refrigerator Homemade Easy Strawberry Jam
Ingredients
- 1 ½ pounds strawberries fresh or frozen
- 1 cup sugar
- 3 Tablespoons lemon juice
Instructions
- Trim the strawberry tops off and roughly chop.
- Place the strawberries, sugar, and lemon juice in a medium saucepan.
- Bring the strawberries to a boil over medium high heat. Reduce heat to medium and simmer to thicken, approximately 15 minutes.
- Use a potato masher or fork to mash the berries as much or little as desired.
- The jam is done when it is thick and more of a clump when put on a cold spoon or cold plate and tilted. If it runs like honey, it is not thick enough yet and you need to heat it longer.
- Store in a jar in the refrigerator for up to three weeks.
