I’ve been on a biscuit with butter and strawberry jam fix lately, so I figured it was time to make homemade strawberry jam! And let me tell you, this strawberry jam is heaven! This sweet, natural homemade strawberry jam is perfect for warm buttery biscuits, waffles, muffins, and just about any toasted morning bread! You can even put it in your favorite cutout sugar cookie! Not only does this recipe make about 3 cups of jam, but it keeps fresh in the fridge for 3 weeks!
What makes the Strawberry Jam thick?
So what in the world makes jam so thick?! There are a few different ways to thicken the jam: sugar, pectin, lemon juice. In this recipe I used pectin to help thicken the jam. Yes, there is a ton of sugar in the homemade strawberry jam recipe to help thicken as well, but the pectin creates that gelatin consistency in the jam.
What equipment do I need to Make Strawberry Jam?
This recipe is so simple that you do not need a lot of equipment to make the strawberry jam! To make this delicious jam, I used a pot, wooden spoon, cutting board, knife, and blender. That’s it! You can also use a hand blender, like this one, or a food processor. If you like chunks in your jam, then you may not need to use a blender.
How to Hull a Strawberry
This sounds very complicated, but I can guarantee you it is not. Hulling the strawberry is simply removing the entire inside stem and top of the strawberry. Use a sharp small knife to cut around the white part at the top of the strawberry. This includes the green leaves on top. You are cutting a circle around the green leaves at the top, being sure to remove the white part. Gently pull the stem out. You will see a hole down the middle of the strawberry.
How do I know the Jam is Set when Cooking?
One of the biggest things to check before knowing your jam is ready for you to blend and enjoy is to make sure your jam is set. So what does that mean? When a jam is “set” it is ready and thick enough for you to enjoy. It won’t be runny and it won’t be too thick.
When jam is cooked too long it will be rock hard. Basically overcooked. When jam is undercooked, it will still be runny.
Now, when you’re cooking the jam in the pot, it will look thin and runny. But it may be finished. After about 30 minutes start checking if your jam is done.
You can do this 3 different ways.
- When lifting the spoon out of the pan, the back of the spoon will be coated with the jam.
2. Keep a plate in the freezer. When you’re ready to check if the jam is finished, pull the plate out and add a drop of strawberry jam to the plate. Let it sit for 30 seconds. Push the jam with the back of a spoon or your finger. If the jam is set it will remain thick. If it is not set it will run.
3. Using the same frozen plate from the freezer. Drop a little strawberry jam onto it. Pick up the plate and move the plate around. If the jam moves, it is NOT finished and needs more time cooking. If the jam IS finished, it will stay put on the plate.
How to Make Homemade Strawberry Jam
One thing is for sure. In the Green household we like strawberry jam. My 3 year old LOVES strawberry jam on his waffles and I LOVE strawberry jam on a warm biscuit with butter. Oh yah! Warm biscuit or muffin with melted butter and strawberry jam is my go-to make me feel good heavenly breakfast! Oh! And don’t forget the cup of warm coffee.
But, store bought jam doesn’t last as long, and can sometimes be filled with a bunch of other things.
So if you’re looking for another alternative, or you have a whole bunch of strawberries in the fridge that need to be eaten, then this recipe will have your heart– and stomach– singing in just 40 minutes!
First, make sure you are using fresh strawberries and that they are not too ripe. Wash the strawberries in cold water. Pat dry. Next, hull the strawberries. Hulling is basically removing the entire center stem of the berry. In the section above I show you an easy way to do this.
After you have hulled the strawberries, cut them in half. This makes it a little easier for them to break down in the pot.
Once you have hulled and cut your strawberries, add them to a cooking pot with the sugar, pectin, and butter. Bring this mixture to a boil. You’ll want to stir every few minutes to keep the jam from burning and make sure it evenly cooks.
The strawberries will begin to break down and release their liguid. As the strawberries break down, you can break them by smashing them with the back of you spoon. This is optional. You will blend the mixture later.
Once boiling, lower the temperature and allow the jam to simmer for 30-40 minutes. Check if the jam is set around 30 minutes cooking.
Once the jam is set, add the homemade strawberry jam to a blender, hand blender, or food processor and blend until desired consistency.
Add finished jam to canning jars or airtight containers and allow to cool.
Keep in the fridge for about 3 weeks. Or freeze for a few months.
How long does Strawberry Jam keep?
Strawberry jam keeps fresh in an airtight container in the fridge for up to 3 weeks.
How do I Freeze Homemade Strawberry Jam?
If you want to freeze your homemade strawberry jam, add the jam into cleaned and sterilized mason jars. Keep them in the freezer for a few months.
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make this strawberry jam. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
Coffee and Brownies,
- 4 Cups Strawberries
- 6 Cups Sugar
- 5.5 TBS Pectin
- 1 TBS butter
- Wash strawberries in cold water.
- Pat dry
- Hull the strawberries and cut in half. Be sure to remove the entire stem.
- Stir together strawberries, butter, sugar, and pectin to a pot.
- Bring to a boil, stirring consistently.
- Once boiling, bring temp down to a simmer and simmer for 30-40 minutes
- Stir consistently so the jam does not burn and cooks evenly.
- Check if jam is set, around 30 minutes.
- If not set, continue cooking. Check every 3-5 minutes.
- When jam is set, transfer to a blender and blend until desired consistency.
- Allow to cool then store in an airtight container or canning jars in the fridge for up to 3 weeks or in the freezer for a few months.
See hulling and checking for setting directions above.