Homemade Strawberry Jam

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There’s something nostalgic about a good old-fashioned PB&J, but store-bought jams often come packed with more sugar than fruit—not exactly what I want to serve my family every day. That’s why I started making my own homemade strawberry jam. Not only does it let me control the ingredients and cut way back on the sugar, but it’s also surprisingly affordable compared to premium store brands. With just a few simple steps, I’ve turned a childhood classic into a healthier, budget-friendly staple that my whole family loves. Slather it on a warm biscuit or slice of sourdough, and you’re tasting more than jam — you’re tasting tradition.

I used to find the idea of canning totally intimidating—rows of jars, special equipment, and visions of spending an entire day in the kitchen kept me from even trying. But beginner-friendly recipes like this homemade strawberry jam helped me ease into it and realize it’s not nearly as overwhelming as I thought.

This recipe is simple, quick, and doesn’t require any fancy tools. It fits easily into little pockets of time in my day, and each batch gives me a boost of confidence (and a shelf full of deliciousness) to keep going.

Strawberries are one of summer’s sweetest gifts—picked at their peak, they’re bursting with bright, juicy flavor that tastes like sunshine in every bite. Making strawberry jam is a simple way to bottle up that summer magic and enjoy it all year long.

Tips For Canning Homemade Strawberry Jam:

• Start with clean tools. Cleaning your jars is essential for safe canning. Wash your jars, lids, and rings thoroughly with hot, soapy water, then keep them warm until you’re ready to fill them.
• No special equipment needed. For water bath canning, a large pot with a lid works just fine, but I prefer my Presto 17 Qt pressure canner! It has a warming setting that keeps my jars nice and warm, until I’m ready to use them. No babysitting required!
• Prep your berries your way. I like to blend the strawberries into a smooth puree, but you can also mash them by hand with a potato masher for a more rustic texture. Either way works beautifully.
• Don’t skip the lemon juice. Strawberries are a low-acid fruit, so adding bottled lemon juice is necessary to ensure the jam is safely preserved.
• Mind the headspace. Leave about ¼ inch of space between the jam and the top of the jar to allow for proper sealing.
• So many ways to enjoy it. While this jam is perfect on a slice of fresh sourdough, we also love using it it’s a topping for my raw milk ice cream. YUM!

Canning Tools you will need:

• Glass canning jars. I like to order mine from Azure Standard. And I’m always keeping an eye on local thrift stores to buy second hand!
• Lids and rings. My personal favorites are from For Jars. acresandaprons10 will get you a discount on their whole site.
• Large stock pot or Pressure Canner with a water bath setting — I use the Presto 17 qt Pressure Canner. SHOP HERE
• Other tools like a funnel, jar lifter, or jar opener can also be super helpful. You can make do without them, but proper tools make this recipe a breeze.

Homemade Jam FAQ

Can I use something different than sugar to sweeten the jam? 

Honey can be safely used when making homemade jam. When using honey in place of sugar in jams, you will want to use 7/8 cup of honey for every 1 cup of sugar in a recipe. This is because honey is sweeter than sugar.

Water bath canning is the easiest way to make jam shelf stable and long lasting (up to two years). If you are intimidated by canning, this is a great recipe to start. If you want to avoid canning altogether, you can either refrigerate or store in the freezer (thaw before using). 

How long does homemade jam last?

Properly canned homemade jam, stored at a temperature between 50-70 degrees, is best used within a year. Refrigerated jam, up to one month in the refrigerator. Freezer jam, up to a year. (Source)

Why do you put lemon juice in strawberry jam?

Not only does it add a bright flavor, but it also adds crucial acidity needed in recipes made with fruit that is low in acid. To make homemade jam safe for water bath canning, an acid – in this case, lemon juice – must be added.

Homemade Strawberry Jam Step-by-Step

Step 1: Gather your ingredients

• 5 cups strawberries (fresh or frozen)
• 2 cups sugar; I get my sugar and other staples in bulk from Azure Standard. SHOP HERE
• 1/4 cup lemon juice, can be fresh or bottled.
• Pinch of sea salt

Step 2: Prep your strawberries

Rinse strawberries and trim off greens. Blend in a blender until smooth. Alternatively you can mash them with a potato masher.

Step 3: Bring it all together

Pour puréed strawberries into a large saucepan or pot. Add sugar and lemon juice. Bring to a simmer. Stir constantly with the lid off, until thickened. About 30 minutes.

Step 4: preserve

While this is cooking, make sure your jars are clean and start warming them up. Place clean jars into a large deep pot and fill with cool water until the water is covering the jars about 3 inches. Cover the pot and place over medium heat until the water is simmering. Make sure not to boil.

Wash lids and bands in hot soapy water. Rinse with hot water and dry. Carefully take the jars out of simmering water, pour the water out of the jars and back into the pot. Place on the counter. You can also just leave the jars in the pot until you are ready and fill one jar at a time. 

Step 5: the fun part

Ladle the strawberry jam into the clean, hot jars leaving about 1/4 inch headspace. Slide a rubber spatula down the inside of the jars a few times to make sure to remove any air bubbles. Always remember, hot liquid goes into hot jars, goes into hot water!

Wipe jar rim and threads down with a damp clean cloth. This will help ensure a tight seal.

Step 6: the finishing touches

Add lids and rings and process in a water bath canner for 10 minutes over high heat (it should be a rolling boil before starting the timer). There should be at least 1 inch of water above the jars. Higher altitudes will have to adjust time.

Remove the canner lid, wait 5 minutes, then remove jars from the canner.

Place on the counter to cool for 24 hours without disturbing them. The lids will seal as they cool. Check that the jars are sealed by pressing on the middles. If they don’t give or pop at all, they are sealed. Store all unsealed jars in the fridge.

Once the jars have sealed, remove the rings and place them on the shelf for storage. Ideally in a cool dark place.

Need the perfect sourdough loaf to go with your homemade strawberry jam? Here’s my recipe for sourdough boule (perfect for beginners if you’re new to sourdough!).