How to Make Homemade Strawberry Jam (2024)

Learn How to Make Homemade Strawberry Jam using just three ingredients, no pectin, and no canning!

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I had never made my own jam because it just seemed so incredibly intimidating. I would hear of people using pectin and then there is the whole canning process, and it just did not seem worth it. But lately I found myself with a large stockpile of strawberries that I needed to do something with. So I figured, sure, I will try jam. And this is how my new obsession began. Homemade jam is now one of my favorite things to make, especially since it is fruit season.

So now I am hooked. The first time I tried to learn How to Make Homemade Strawberry Jam was easy and after it had cooled, I was in love. It was amazing. And because it is such an easy homemade jam, I can whip up a new batch anytime in just minutes with minimal effort. I have made jam with both fresh and frozen berries, and both work beautifully although I have a slight preference toward the fresh when possible.

I personally like to make the refrigerator jam just a touch on the thicker side which I think makes it easier to eat and also concentrates the flavor down just a little. It reduces my batch size a little, but it is worth it. So make the homemade strawberry jam as thin or thick as you would like! The typical “thickness” will result in around 2 cups which is perfect to fill up a 16 ounce mason jar. The same goes for how chunky or smooth you want the homemade jam. For extra smooth or no-seed jam, press it through a fine mesh strainer. For a chunky jam with lots of berry pieces, go light on the mashing until it is where you want it.