One of my favorite things to make every year during strawberry season is this Strawberry Jam recipe. There is nothing like the smell of cooking strawberries as they fill my house with the sweet aroma of strawberries. This delicious jam recipe has only 4 ingredients (including vanilla bean paste) and takes less than 30 minutes of cooking time, and when it's done you'll have 2 cups of strawberry jam to enjoy.
Want to Save This Recipe?
Enter your email below and I'll send it to your inbox. Plus get new and recommended recipes sent to you every week!
By submitting this form, you consent to receive emails from Bakes by Brown Sugar.
About This Easy Strawberry Jam Recipe
There are several things to love about this recipe. I love making this small batch strawberry jam recipe because it's just me and my husband at home, so it's just the right amount and fits easily into our refrigerator.
The flavor is extraordinary because the jam is made with sweet local strawberries and vanilla bean paste. Vanilla and strawberry are a terrific flavor pairing. If you've never tried it start with this recipe.
A lot of jam recipes are made with a 1:1 ratio of fruit to sugar by weight. Sugar adds sweetness, helps the fruit to set, and acts as a preservative. This is a good ratio to remember if you ever want to make jam from scratch and don't have a recipe.
For this recipe, I used a ratio of 4:3, which turns out to be 454 grams (1 pound) of strawberries to 350 grams of sugar because the strawberries are so sweet.
Strawberry Jam Ingredients
Here are the ingredients you'll need for this homemade strawberry jam:
- Fresh Strawberries: Use in-season fresh strawberries for the best flavor. Look for strawberries that are naturally sweet and mostly red in the center.
- Granulated Sugar: Sugar adds sweetness, thickens the jam, and acts as a preservative.
- Lemon Juice: Lemon juice enhances the flavor of the strawberries and the natural pectin in the lemon juice helps thicken the jam.
- Vanilla Bean Paste: I recently discovered the delicious combination of strawberries and vanilla. Strawberries contain a small amount of vanillin compound, so vanilla beans or extract enhance that natural flavor in the strawberries.
This recipe does not require pectin to thicken the jam because:
- We're making a small batch of jam
- We're cooking the jam to 220°F which releases the natural pectin in the strawberries
- We're using lemon juice which also contains pectin
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Strawberry Jam
Step 1: Hull and quarter the strawberries. Combine them the sugar, and lemon juice in stainless steel pot.
Step 2: Macerate the strawberries for 30 minutes. The sugar draws the moisture out of the strawberries and starts the process of dissolving the sugar.
Adjust the amount of sugar based on the sweetness of the strawberries. If adding more sugar, the final amount of sugar should not exceed the amount of strawberries by weight. So for this recipe, the maximum amount of sugar will be 1 pound, 454 grams, or 2-1/4 cups.
Step 3: Cook the strawberry jam until it reaches 220°F, which is the soft ball stage of sugar. When the jam is done remove it from the heat and stir in the vanilla bean paste.
Step 4: Spoon the jam into the jars and cool to room temperature before refrigerating it. Once the jam has cooled store it in the refrigerator.
That's all there is to making this quick and easy strawberry jam.
How to Store Strawberry Jam
Refrigerator: This small batch of strawberry jam is meant to be stored in the refrigerator instead of canning it. The jam can be stored in the refrigerator for up to 2-3 weeks.
Freezer: The jam can be frozen for up to 1 year. Use a glass jar or other freezer-safe container and leave 1/2-inch headroom for expansion of the jam as it freezes. When ready to use the jam, thaw it overnight in the refrigerator.
Canning: If you want to can the jam for a longer shelf life, follow these canning instructions at the Ball Mason Jars.
Pro Tips for This Jam Recipe
- Choose the right berries: Select ripe, flavorful strawberries for the best taste. Slightly underripe berries can lack sweetness and may not gel as well.
- Don't skip the lemon juice: The lemon juice does more than just brighten the flavor. The acid helps with pectin formation, ensuring a good set for your jam.
- Use the right pot: Choose a wide, heavy-bottomed saucepan for better evaporation and to prevent scorching. I recommend this Made In 4-quart saucepan for this amount of fruit.
- Test the gel: Use the freezer plate test to determine doneness. Place a small plate in the freezer before starting. When the jam seems thickened, place a dollop on the cold plate. Let it sit for a few seconds. Tilt the plate, if the jam slowly runs down the plate or wrinkles as it flows it's ready.
- Watch it carefully: This small batch of jam cooks quickly. Stay by the stove and stir frequently to avoid burning.
- Proper storage: Store your finished jam in sterilized jars. Refrigerate for up to 2 weeks or process in a boiling water bath for longer shelf life. (Be sure to follow safe canning procedures.)
Recommended Equipment
No special equipment is needed for this recipe. If you have a stainless steel pot, a sharp knife, and large spoon you're ready to go. Here is my recommended equipment:
- 4-Quart Stainless Steel Saucepan: The pan from Made In has heavy bottom which means that foods like jam or curds will cook evenly and not burn. I use this pot for everything (savory and sweet cooking).
- 8 ounce Glass Jars: These jars have a pretty quilted pattern and come with the right lid for storing the jam in the refrigerator or canning them.
If you make this strawberry jam please leave a rating and a comment below.
Connect with me on Instagram and tag me @bakesbybrownsugar to share your recipe remake photos.
Like what you see? Click here to subscribe to Bake's by Brown Sugar Baking Newsletter to get free and delicious treats delivered to your inbox.
If You Like This Recipe, Try These Recipes
Easy Strawberry Jam (with Vanilla)
Ingredients
- 1 pound (454 grams) fresh strawberries hulled and quartered
- 1-3/4 cups (350 grams) granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons vanilla bean paste
Instructions
- Recipe Prep: Clean two 8-ounce jars with hot soapy water. Thoroughly rinse the jars and dry with a clean dish towel. Place a small plate in the freezer. This plate will be used to test if the jam has cooked enough.
- Combine and Macerate: In the pot, combine the quartered strawberries, sugar, and lemon juice. Gently stir to combine. Let the mixture sit at room temperature for 30 minutes, stirring occasionally. This will draw out the juices from the strawberries and help dissolve the sugar.
- Cook: Place the pot over high heat and bring to a boil. Once it starts to boil, reduce the heat to medium and cook stirring occasionally. If desired, use a potato masher or fork to break down the strawberries further. Skim the foam that forms on top of the berries with a large stainless still spoon.
- Cook the jam until it reaches 220°F (105°C). This is the temperature at which the jam will set properly. Use an instant-read thermometer to check the temperature.
- Test for Set: Once the jam reaches 220°F, spoon a small amount onto the chilled plate from the freezer. Return it to the freezer for a minute. If the jam wrinkles when you push your finger through it, it's ready. If not, continue cooking and test again in a few minutes.
- Stir in Vanilla and Remove from Heat: Once the jam has reached the desired consistency, remove it from the heat. Stir in the vanilla bean paste (or vanilla extract) until well combined.
- Store the Jam: Let the jam cool for about 10 minutes, then transfer the jam to the clean jars. Let the jam cool to room temperature and then refrigerate it for up to 2-3 weeks.
- Canning the Jam: If you want to can the jam for a longer shelf life, fill the jars but leave a 1/2-inch headspace. Follow these directions from Ball Jar Company. to safely can the jam.
Thanks for visiting my blog. Let me know what you think.