Easy Fresh Strawberry Jam Recipe
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This year’s delayed but bountiful strawberry harvest led straight to this jam — just 2 ingredients, and genuinely delicious.
Our strawberry harvest was delayed by a couple of weeks this year, but oh boy, it was a great one. After freezing some and eating quite a lot along the way, there was still plenty left over. One of the best ways to preserve fruit without relying on a freezer is by making jam. This easy fresh strawberry jam uses just 2 ingredients, and it’s every bit as delicious as that sounds.
Table of Contents
Jams or Fruit Preserves?
Fruit preserves are preparations of fruit, vegetables and sugar, often stored in glass jam jars. A few other jam recipes have been shared on this blog too, including red currant jam, rhubarb ginger confiture, and sea buckthorn preserves — all made from scratch using garden produce.
Tools you may need
- Sterilized, empty jam jars
- A funnel for filling
- Kitchen towels and a wooden board
How to Make Easy Fresh Strawberry Jam?
Ingredients List
- 1kg strawberries, stalks removed & washed
- 500g jam sugar (1:2 ratio to fruit)
Cooking Instructions
Cook the Fruit:
Mix the strawberries and jam sugar in a heavy-bottomed pot and set over medium heat. Once the sugar has melted, the fruit will start to cook.
Thicken:
After about 20 minutes, the purée will start to thicken. Strawberries have a high water content, so this can take a little longer depending on quantity.
Reduce and Stir:
Reduce the heat and keep stirring to avoid burning and to get an even consistency — continue for another 10 minutes or so, depending on the amount of fruit.
Test the Set:
Add a few drops to a clean plate and tilt it slightly. If the jam flows, it isn’t ready yet — repeat until it stops flowing, which means it’s ready for bottling.
Bottle:
Switch off the heat and set the sterilized jars on a tea towel or wooden board — this helps prevent the jars from cracking while filling with hot jam. Fill to the brim and close the lids tightly.
Seal:
Turn the jars upside down on the tea towel for about 10 minutes, then turn them back with the lid facing up. This simple trick helps create a vacuum that preserves the jam for longer.
Serving Suggestions
This jam is easy to work into daily use. Try it:
On toast: a simple, classic pairing.
Swirled into yogurt: for a quick breakfast.
As a gift: a jar or two makes a lovely homemade gift.
Tips for Fresh Strawberry Jam
Be patient with the water content: strawberries are high in water, so thickening can take a little longer than other fruits, depending on how much you’re making.
Use a wooden board or towel for bottling: filling hot jam onto a warm surface helps prevent the jars from cracking.
Don’t skip the upside-down step: turning the filled jars upside down for about 10 minutes helps create a vacuum that preserves the jam for longer.
How Long Does This Jam Keep?
These jams keep well as long as they’re made under sterile conditions and the recipe is followed closely. Once a jar is opened, store it in the refrigerator.
Watch the Video
Recipe Card
Easy Fresh Strawberry Jam Recipe
- Total Time: 100
- Yield: 20 servings 1x
- Diet: Vegan
Description
A simple, 2-ingredient strawberry jam made from a fresh garden harvest — no fuss, just fruit and sugar.
Ingredients
- 1kg strawberries, stalks removed and washed
- 500g jam sugar (1:2 ratio to fruit)
Instructions
-
Cook the Fruit:
Mix the strawberries and jam sugar in a heavy-bottomed pot and set over medium heat. Once the sugar has melted, the fruit will start to cook.
-
Thicken:
After about 20 minutes, the purée will start to thicken. Strawberries have a high water content, so this can take a little longer depending on quantity.
-
Reduce and Stir:
Reduce the heat and keep stirring to avoid burning and to get an even consistency — continue for another 10 minutes or so, depending on the amount of fruit.
-
Test the Set:
Add a few drops to a clean plate and tilt it slightly. If the jam flows, it isn’t ready yet — repeat until it stops flowing, which means it’s ready for bottling.
-
Bottle:
Switch off the heat and set the sterilized jars on a tea towel or wooden board — this helps prevent the jars from cracking while filling with hot jam. Fill to the brim and close the lids tightly.
-
Seal:
Turn the jars upside down on the tea towel for about 10 minutes, then turn them back with the lid facing up. This simple trick helps create a vacuum that preserves the jam for longer.
Notes
Keeps well under sterile conditions if the recipe is followed closely. Refrigerate once a jar is opened.
- Prep Time: 60
- Cook Time: 40
- Category: Jams & Jellies
Nutrition
- Serving Size: 20
- Calories: 36
- Fat: 20
Frequently Asked Questions
Your feedback is valuable
If you try this recipe and love it, I would love if you come back and gave it 5 stars! Thank you so much for visiting Vital Fair Living – we’re so happy you’re here! I would love it if you can share this recipe using the social media buttons you see next to the post.
2 Responses
… I will try it out right away. But with shop purchased strawberries, because I don’t have my own garden. Not yet. 🙂
Please do. Its tasty.