Learn to make homemade strawberry jam! Get our easy recipe, learn to prepare delicious variations and download our free printable label to create a cute food gift! We use jam sugar to make the cooking process easier and share plenty of tips to create perfect preserves.

DIY strawberry jam

Enjoy this jam with scones and clotted cream, use it as a filling for cakes and sponge rolls, or stir a spoonful into fresh fruit salad. Because of its long shelf life, strawberry jam is also a great make-ahead gift. Read on to find out more about delicious flavor variations and don’t forget to download the free recipe and printable labels.

Tips for making homemade strawberry jam

Before you get cracking, read our tips so your jam making endeavor will be successful!

1) What strawberries should I use?

It’s best to use fresh strawberries that aren’t too ripe. Frozen strawberries won’t produce a strong flavor comparable to fresh ones.

2) What is jam sugar and why is it used?

Jam sugar (e.g. from Silver Spoon, Tate & Lyle) is granulated sugar that has pectin added to ensure fruit preserves set properly. The cooking time may vary depending on what brand of jam sugar you use, so check the manufacturer’s recommendations. If you don’t have access to jam sugar mix granulated sugar with pectin powder (e.g. from Ball, Special Ingredients, Sure-Jell) or liquid pectin (e.g. from Certo) according to the manufacturer’s instructions.

3) Only work with clean sterilized tools

All tools needed to cook jam must be clean, including jars, cooking spoons and ladle, towels and your hands. You can sterilize the tools with hot water or in a dishwasher turned to the hottest setting.

4) Why are jams processed?

Pre-sterilizing the jars and processing jams in boiling water considerably extends their shelf life and minimizes the risk of mold spoilage and bacteria. Processing homemade jams and jellies is more common in the US than the UK, but it is a good practice at any rate.

Jar with strawberry jam

Put a twist on the classic

The fruity-sweet taste of strawberries is a good starting point to create interesting flavour combinations. These variations are prepared in the exact same way as shown before. Simply adjust the quantity of the strawberries of the basic recipe and add the following ingredients. Here are our five favourites:

1) Strawberry & Champagne

To create this British classic, use 600 g fresh strawberries and 350 ml (1 1/2 cups) champagne.

2) Strawberry & Vanilla

Use 1 kg fresh strawberries and add the scrapes of 2 fresh vanilla beans or 1 tsp vanilla bean paste.

3) Strawberry & Rhubarb

Omit the lemon juice, and prepare the jam with 500g of each fresh strawberries and chopped rhubarb.

4) Strawberry & Rose Water

Create the jam with 1 kg fresh strawberries and 6 tbsp rose water.

5) Strawberry & Raspberry

Cook the jam with 500 g of each fresh strawberries and raspberries.

Easy strawberry jam recipe

Shelf life & storage of homemade strawberry jam

Unopened, processed jars last for a year in a cool, dark place. Opened jam can be kept in the fridge for up to a month. Discard the jam if you find any signs of spoilage such as mold or fermentation.

More food gifts

Homemade food gifts are a wonderful present and our collection of delicious delights will please any sweet tooth! Every recipe comes with cute printable labels to make it extra special.

Yield: 5 x 200ml (7 oz) jars

Homemade Strawberry Jam Recipe

Make homemade strawberry jam! Get our easy recipe, learn to prepare delicious variations and download our free printable label to create a cute food gift! #homemade #strawberries #jam | countryhillcottage.com

Learn to make homemade strawberry jam! Get an easy recipe, learn to prepare delicious variations and download our free printable label to create a cute food gift! We use jam sugar to make the cooking process easier and share plenty of tips to create perfect preserves.

Prep Time 30 minutes
Cook Time 15 minutes
Processing Time 20 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 kg (approx. 3 pints / 6 cups quartered) fresh strawberries (not overripe)
  • 1 kg(5 cups) jam sugar (see tip for alternatives)
  • freshly squeezed juice of 1 lemon
  • 20g (1 tbsp) butter
  • 5 to 6 jam/preserve jars with lids

Instructions

Prep the strawberries. Wash the strawberries in a colander and gently dab them dry with a kitchen towel. To hull the strawberries, cut off the top leaves with a paring knife. Remove any soft or brown spots. Depending on their size, cut larger berries in halves or quarters.
Marinade the berries. Alternate layers of strawberries and jam sugar in a large bowl and add the lemon juice. Cover with a lid or cling film and put in the fridge for several hours or overnight. This helps to dissolve the sugar and boost the flavor of the fruits.
Shortcut: If you prefer to cook the jam right away, add the strawberries and lemon juice to a saucepan and cook over medium-high heat for 2 to 3 minutes until the berries start to break down. Then add the sugar and continue as described in the next steps.
Prep spoon & saucers. Put a few teaspoons and saucers into the freezer. We need these later to check the setting point of the jam.
Sterilize the jars. Wash the jars and lids in soapy water and rinse well. To dry, lay the jars and lids on a baking tray and sterilize them in the oven at 100°C (225° F / gas mark 4) for 15 minutes.
Cook the jam. Pour the strawberry-sugar-mixture into a tall saucepan and bring to a rolling boil. Once the jam starts bubbling, cook for 4 to 5 minutes, or according to instructions of the manufacturer of the jam sugar, and stir constantly. If any sugar remains on the side of the pot, brush it back with a wet pastry brush.
Tip: Wear oven mitts to protect your hand from hot steam and splashes.
Test the jam. To test if the jam is done cooking, drop a small amount on a cold saucer and allow to cool for a couple of minutes. If the jam forms a skin, that wrinkles when you run your finger trough, it’s perfect. If the jam still appears to be very runny, cook for another 2 minutes and repeat the test.
Tip: A shorter cooking time will result in a softer jam (4 min), cooking the jam longer will make it firmer (6 min +).
Add butter. Stir a knob of butter into the jam. This helps to dissolve the foam and to enhance the flavor. Skim and discard any excess foam with a spoon.
Jar the jam. After taking the jam of the heat, let it sit for 15 minutes so the fruits will be evenly distributed in the jars. Using a jam funnel, ladle the jam into the sterilized jars, filling 1 cm, which is 0.5 inch, below the rim. Clean the rim with a wet paper towel and screw on the lid.
Process the jam. To minimize the risk of bacteria, sterilize the canned jam by processing the jars in boiling water for 20 minutes.
Label the jam. After the jars have cooled for several hours, label them and make a note on the label indicating when the jam was prepared.

Notes

When cooking jam, it’s important to use exact measurements. We therefore recommend to use a kitchen scale instead of measuring cups.

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Printable label

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