Simple Strawberry Jam Recipe

You will LOVE this Simple Strawberry Jam – no pectin, no canning, no fuss from Elizabehth!

Make a simple strawberry jam to add to your breakfast, brunch or tea table as a special touch. Spreading it on toast, biscuits, muffins, bagels, croissants, waffles or pancakes feels decadent – it truly is a treat!

I was inspired to create this simple recipe because: (1) I had a craving for homemade jam like my mom made when we were kids, (2) I had a dozen or so strawberries that were ripe (my kids won’t eat them unless they are firm – didn’t want them to go to waste), and (3) I didn’t want the hassle of canning, I didn’t have any pectin and I didn’t have the large quantity of strawberries and sugar required for the old-fashioned recipes.   So into the kitchen I went and here’s what I whipped up. – Elizabeth

Simple Strawberry Jam

(Yields approx. ¾ cup/6 oz. of jam depending on size of your strawberries)


  • 12 ripe medium/large strawberries (washed, dried, hulled & mashed)
  • ¾ cup sugar
  • 1 Tbsp. fresh lemon juice


  • Pour all ingredients into a non-stick saucepan.
  • Cook on low heat, stirring occasionally until all sugar is dissolved, about 15-20 minutes.
  • Turn heat up to medium and bring to a slight boil for an additional 30-35 minutes (stirring occasionally) until mixture has thickened to a jam consistency.
  • Remove from heat and cool before storing in an airtight container.
  • Store in refrigerator.

Note this is a great “make ahead recipe” so all you have to do in the morning is pull it out of the refrigerator!



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  1. Yummy! How long does it last in the fridge? Homemade jam is the BEST!

  2. Elizabeth says “There are no preservatives in this fresh jam. Although it probably won’t last a week, make sure to eat it up within 7-10 days.”

  3. My sister in law makes this for us she freezes it. I keep much longer so you can use it all year. Know I know how she does it thanks guys!

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