Updated: May 22, 2026
There’s nothing quite like homemade strawberry jam made the old-fashioned way. This southern-style Strawberry Jam Recipe is one I learned directly from my mom, using the same family canning method we’ve relied on for decades at the start of summer when fresh strawberries are at their peak. I also filmed a full step-by-step YouTube tutorial of my mom teaching me exactly how to make this recipe in our kitchen so you can learn directly from her! This easy strawberry jam recipe uses simple ingredients, delivers the perfect strawberry flavor, and creates beautiful jars of fresh strawberry jam that make a great gift for family and friends.
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Why you'll love this family favorite recipe!
- Made with fresh strawberries for the best homemade strawberry jam
- Uses simple ingredients you can easily find at the grocery store
- Old-fashioned jams always have the richest strawberry flavor
- Perfect for toast, biscuits, peanut butter sandwiches, ice cream, and more
- Includes detailed canning and sterilization instructions
- Uses pectin for reliable results and the perfect jam consistency
- Perfect way to preserve strawberries during the start of summer
Table of Contents
Ingredients
This jam comes together with just a few ingredients:
- Fresh Strawberries – Fresh strawberries are the heart of this homemade jam recipe and provide the bright, sweet strawberry flavor that makes this jam taste so much better than store-bought options.
- Granulated Sugar – The amount of sugar helps sweeten the jam while also preserving it during the canning process. Sugar also helps the jam set properly alongside the natural pectin and added pectin.
- Pectin – The use of pectin helps the jam thicken quickly and gives you consistent results every single time. This recipe uses powdered pectin, but bulk pectin can also be used.
- Fresh Lemon Juice – Lemon juice brightens the flavor and helps balance the sweetness while supporting the jam-setting process.
- Butter – A small amount of butter helps reduce foam while the jam cooks during the full rolling boil stage.
How to Make Strawberry Jam
Below you will find detailed step-by-step instructions with photos so you can make the perfect strawberry jam:
STEP 1: Sterilize the Jars – Fill one large pot or water bath canner with enough water to completely cover the mason jars. Place mason jars without the lid inside of the water bath. Bring the water to a boil and allow the jars to boil for 10 minutes to sterilize them. You can also place the lids in very hot water while the jars sterilize.
STEP 2: Prepare the Strawberries – While jars are coming up to boil, you can prepare your strawberries washing them thoroughly, hulling them by removing the tops, and chopping them into smaller pieces. Add them to a large bowl as you go through this process. Once all strawberries are cleaned and chopped, use a potato masher to mash the strawberries until they reach your desired consistency. Some people prefer chunkier homemade strawberry jam while others like it smoother. For a smoother texture, you can also pulse the strawberries lightly in a food processor.
STEP 3: Combine the Ingredients – In a separate large pot, combine the mashed strawberries, pectin, butter, and lemon juice. Stir and combine, but do not turn the heat on yet. Wait until the jars have started boiling before heating the strawberry mixture.
STEP 4: Bring the Jam to a Boil – Once the jars begin boiling, turn the strawberry mixture to medium-high heat. Stir periodically as the jam cooks. You’ll begin seeing small bubbles form around the edges before the mixture reaches a strong boil. This is a good sign when you see bubbles forming.
STEP 5: Add the Sugar – After several minutes of simmering (around 8 minutes), add the sugar and stir continuously until fully dissolved. The bubbles may disappear briefly once the sugar is added, but the mixture will quickly return to a full boil.
STEP 6: Continue the Full Rolling Boil – Once the jam reaches a full rolling boil that cannot be stirred down, continue boiling for 1 minute while stirring. This step is extremely important for achieving the perfect strawberry jam consistency.
STEP 7: Remove Foam – After 1 minute, turn off the heat and use a spoon to remove excess foam from the top of the jam. The butter will also help reduce this foam significantly.
STEP 8: Fill the Jars – Using a canning lifter, carefully remove the hot sterilized jars from their water bath and place on a heat safe surface like a wooden cutting board. Next, using a canning funnel, carefully ladle the hot jam into sterilized jars. Take care to leave about ½ inch of space at the top of the jar. Wipe the rim clean with a damp paper towel before sealing.
STEP 9: Process the Jars – Secure the lids tightly using a dish towel if needed. Place the jars back into the boiling water bath canner over medium-high heat and process for 10 minutes. If your pot has a lid, place the lid on top during this process. Each jar should be fully immersed in the water bath. This part of the canning process is essential for safe long-term storage.
STEP 10: Cool the Jars – Turn off the heat, remove the pot lid, and allow the jars to rest in the hot water for 5 minutes before removing. Transfer the jars to a wooden cutting board at room temperature and allow them to sit undisturbed for at least 12 hours. You may hear the lids pop as they seal. After 12 hours, you can open, eat, and enjoy!
Substitutions & Variations
- Reduce the amount of sugar slightly for a less sugar version, though texture may vary
- Add lemon zest or orange zest for brighter citrus flavor
- Mix in raspberries or blueberries for mixed berry jam recipes
- Add vanilla bean for a sweeter dessert-style jam
- Try this recipe with peaches or blackberries using the same canning method
- Mix in other fruits as well to create strawberry rhubarb jam, strawberry mango jam, strawberry lavender jam and more.
How to Hull Strawberries
The easiest way to hull strawberries is by using a small paring knife to cut around the stem and remove the leafy top. You can also use a strawberry huller tool or even a sturdy straw to push the stem out from the bottom.
How to Tell When Strawberry Jam Is Set
The best way to know when your homemade jam is ready is when it reaches a full rolling boil that cannot be stirred down. Another old-fashioned method my mom uses is watching how the jam coats the back of a spoon. As the jam thickens, it will begin to cling to the spoon in a glossy layer instead of running off quickly like syrup. If you run your finger down the middle of the spoon, it will stay separated and appear gel like in texture.
Why Add Butter to Strawberry Jam?
Butter helps reduce foam while the jam cooks. Without it, strawberry jam can create a large amount of froth during the strong boil stage. Using just a small amount of butter helps keep the surface smoother and easier to skim.
Canning & Sterilization Tips
- Always sterilize jars before filling
- Ensure jars are fully submerged during water bath canning
- Wipe the top of the jar clean before sealing
- Avoid overfilling the jars
- Let jars cool completely before touching the lids
- Properly sealed jars can last up to 18 months when stored correctly
Mom’s Tips for Making Strawberry Jam
- Use ripe strawberries for the best strawberry flavor
- Don’t rush the full boil stage
- Stir frequently once sugar is added
- Match your jar sterilization timing with the jam cooking process
- Always leave space at the top of the jar
- Use a potato masher instead of over-processing for better texture
- Let the jars rest undisturbed overnight for best results
Storage
- Store sealed jars in a cool, dark place
- Refrigerate after opening
- Opened jam typically lasts 2-3 weeks in the refrigerator
- Unsealed jars should be refrigerated immediately
- You can also freeze jam in a freezer-safe container for several months
Recipes to Use With Strawberry Jam
- Buttermilk Biscuits
- Toast
- Pound Cake
- English muffins
- Peanut butter sandwiches
- Vanilla Ice Cream
- Cheesecake topping
Strawberry Jam FAQ
Can I use frozen strawberries?
Fresh strawberries provide the best flavor and texture, but frozen strawberries can work in a pinch.
Why didn’t my jam thicken?
The jam may not have reached a full rolling boil long enough, or the pectin may not have activated properly.
Can I make this recipe with less sugar?
Yes, but reducing the sugar too much can affect the texture, preservation, and final set of the jam. Note this recipe already uses less sugar than most recipes as it is not a 1:1 ratio of sugar and strawberries.
How long does homemade strawberry jam last?
Properly canned and sealed jars can last up to 18 months in a cool pantry.
What’s the difference between freezer jam and canned jam?
Freezer jam is typically not processed in a water bath canner and is instead stored in the refrigerator or freezer to stay fresh. It usually has a brighter, fresher strawberry flavor and a slightly looser texture. Canned jam goes through a full water bath canning process, which seals the jars for long-term shelf storage at room temperature before opening. Canned jam often has a thicker, more traditional old-fashioned jam texture and can last much longer in the pantry when properly sealed.
Should you stir jam while it's boiling?
Yes you should stir jam while it’s boiling, especially after adding the sugar. Stirring helps prevent the sugar from scorching on the bottom of the pot and ensures the pectin distributes evenly throughout the jam.
Recipe Card
Strawberry Jam Recipe
Equipment
- 1 Strainer
Ingredients
- 5 cups Strawberries, (chopped and mashed)
- 4 cups Granulated Sugar
- 1.75 oz Pectin
- 1 tbsp Butter
- 2 tsp Lemon Juice, (freshly squeezed)
Instructions
- Fill a large pot or water bath canner with enough water to fully cover the mason jars. Place a lid on top of the large pot and bring the water to a boil and carefully place the jars into the pot. Boil for 10 minutes to sterilize the jars. Place the lids in hot water until ready to use.
- While the mason jars are coming up to boil, wash your strawberries thoroughly, remove the tops, and chop into small pieces. Add the strawberries to a large bowl and mash using a potato masher until the berries reach your desired consistency.
- In a separate large pot, combine the mashed strawberries, pectin, butter, and lemon juice. Do not turn on the heat yet.
- Once the jars begin boiling, turn the strawberry mixture to high heat. Stir occasionally as the strawberries begin to simmer and bubble around the edges. After several minutes, add the sugar and stir until fully dissolved. Continue cooking over high heat, stirring periodically, until the jam reaches a full rolling boil that cannot be stirred down. Once the jam reaches a rolling boil, continue boiling for 1 minute while stirring continuously.
- Turn off the heat and skim off any foam from the top of the jam using a spoon. Using a canning lifter, carefully remove the hot sterilized jars from their water bath and place on a heat safe surface like a wooden cutting board. Next, using a canning funnel, carefully ladle the hot jam into sterilized jars. Take care to leave about ½ inch of space at the top of the jar. Wipe the rim clean with a damp paper towel before sealing.
- Place the lids on the jars and screw the bands on tightly. Then carefully return the filled jars to the hot water bath. Ensure the jars are fully submerged and process for 10 minutes. Place a lid on top of your large pot.
- Turn off the heat, remove the lid from the pot, and allow the jars to rest in the hot water for 5 minutes. Remove the jars carefully using a canning lifter and place them on a wooden cutting board or towel at room temperature. Allow the jars to sit undisturbed for at least 12 hours at room temperature.
- Once sealed, store in a cool dry place. Refrigerate after opening and enjoy over biscuits, toast, peanut butter sandwiches, or ice cream!
Notes
- Butter helps reduce the foam that forms while the jam cooks. Skim off any remaining foam before filling the jars for a smoother finish.
- Use ripe fresh strawberries for the best flavor and natural sweetness.
- A full rolling boil is important for helping the jam set properly. The boil should not stop when stirred.
- Jam will continue to thicken as it cools to room temperature.
- Do not overfill the jars. Leave about ½ inch of space at the top of each jar for proper sealing.
- Wipe the rims of the jars clean before placing the lids on to ensure a proper seal.
- You may hear a popping sound as the jars cool, which means the lids have sealed correctly.
- If a jar does not seal properly, refrigerate it and enjoy first.
- Properly sealed jars can last up to 18 months when stored in a cool, dry place.
- Refrigerate after opening.
- For a smoother jam, lightly pulse the strawberries in a food processor before cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make this Strawberry Jam Recipe, I’d love to see it! Be sure to tag me on Instagram at Elicit Folio so I can see your beautiful homemade jam creations. You can also follow along on Pinterest for more old-fashioned jams, family recipes, and seasonal cooking inspiration. And don’t forget to leave a comment below and tell me which fruit jam recipe from our family you’d love to see next!
My Favorite Label Maker for My Jams:
Embossing Label Maker
This label maker is a portable handheld label maker that creates classic raised embossed labels without the need for batteries or ink. Designed with a retro-style look and easy-to-use turn dial.
