4-Ingredient Classic Strawberry Jam Recipe with Pectin

This 4-Ingredient Classic Strawberry Jam is a simple yet luxurious way to capture the essence of summer in a jar. With just fresh strawberries, sugar, pectin, and a splash of lemon juice, you’ll create a jam that’s bursting with vibrant, sweet-tart flavors and a velvety smooth texture.

Perfect for spreading on toast, swirling into yogurt, or gifting to loved ones, this recipe delivers homemade goodness in under an hour.

In just 20 minutes of prep and a quick 20-minute cook time, you’ll transform ripe strawberries into a glossy, jewel-toned jam that’s rich and spreadable. The addition of pectin ensures a perfect set, while the natural sweetness of the fruit shines through.

Whether you’re a seasoned canner or a first-timer, this recipe is foolproof and rewarding, leaving your kitchen filled with the irresistible aroma of fresh strawberries.

Simple Ingredients for Classic Strawberry Jam

• 6 cups (30 oz/852 g) strawberries (fresh or frozen, hulled and quartered)
• ¼ cup (2 fl oz/60 ml) lemon juice (freshly squeezed for best flavor, or bottled as a substitute)
• 3 tablespoons powdered pectin (ensures a perfect gel set)
• 3 ½ cups (28 oz/790 g) granulated sugar (adjust slightly for sweetness preference)

Step-by-Step Instructions for Perfect Strawberry Jam

1. Prepare the strawberries: Hull and quarter the strawberries, then place them in a large 8-quart, heavy-bottomed saucepan. Crush them with a potato masher, leaving some lumps for texture.
2. Add lemon juice and pectin: Stir in the lemon juice and powdered pectin until well combined.
3. Bring to a boil: Place the saucepan over high heat and bring the mixture to a full rolling boil.
4. Incorporate sugar: Add the sugar, stirring constantly to dissolve. Return the mixture to a boil.
5. Simmer and thicken: Reduce the heat to medium and let the jam actively simmer for about 20 minutes, stirring frequently to prevent scorching. Use a metal spoon to remove any scum that rises to the surface.
6. Test for doneness: When the jam has thickened and the fruit is almost translucent, test the set by placing a small dollop on a chilled plate. Refrigerate for 10 minutes. If the jam wrinkles when touched, it’s ready. If not, continue cooking.
7. Prepare for canning: Place a steamer tray or rack in a large saucepan and fill it ¾ with water. Bring to a simmer. Wash and dry 4 (8 oz) jam jars and lids.
8. Fill the jars: While the jars are still warm, fill them with the hot jam, leaving ¼-inch (6mm) headspace. Wipe the rims with vinegar or hot water, then place the lids on and tighten to “fingertip tight.”
9. Process the jars: Using tongs, carefully lower the jars into the saucepan, ensuring the water covers them by at least 1 inch. Simmer for 10 minutes to process and sterilize.
10. Cool and store: Remove the jars and let them cool at room temperature for 12 hours. Check the seals—if flat and firm, store in the cupboard for up to 1 year. If the lid bounces back, refrigerate and use within 4 weeks.

Perfect Pairings: Serving Suggestions for Your Strawberry Jam

This classic strawberry jam is incredibly versatile! Spread it on warm toast, scones, or croissants for a delightful breakfast treat. For a creative twist, swirl it into yogurt, oatmeal, or even ice cream. It also makes a fantastic filling for thumbprint cookies or a glaze for baked goods like pound cake.

Storing Your Jam: Tips for Freshness and Longevity

Once properly sealed, your jam can be stored in a cool, dark cupboard for up to 1 year. After opening, keep it refrigerated and use within 4 weeks. For smaller portions, consider freezing the jam in airtight containers for up to 6 months. Thaw in the fridge before using.

Time-Saving Hacks for Jam-Making Success

To streamline the process, prep your strawberries the night before and store them in the fridge. Use a food processor to quickly chop the strawberries, but pulse gently to maintain some texture. If you’re short on time, skip the canning process and store the jam in the fridge for immediate use.

Recipe Variations: Customize Your Jam

Experiment with different flavors by adding a splash of vanilla extract or a pinch of cinnamon. For a tangier twist, swap half the strawberries with raspberries or blackberries. If you prefer a less sweet jam, reduce the sugar by ½ cup and adjust the pectin accordingly.

Essential Equipment for Jam-Making

A heavy-bottomed saucepan is key to prevent scorching, and a potato masher helps achieve the perfect texture. For canning, ensure you have a large pot, a steamer tray, and tongs for safe jar handling. A candy thermometer can also help monitor the jam’s temperature for optimal setting.

4-Ingredient Classic Strawberry Jam Recipe with Pectin

Shaziya

This 4-Ingredient Classic Strawberry Jam is a simple yet luxurious way to capture the essence of summer in a jar. In just 20 minutes of prep and a quick 20-minute cook time, you’ll transform ripe strawberries into a glossy, jewel-toned jam that’s rich and spreadable.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Processing Time 10 minutes mins

Total Time 50 minutes mins

Servings 4 (8 oz) jars

Ingredients

  

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• 6 cups strawberries, fresh or frozen
• 1/4 cup lemon juice
• 3 tablespoons powdered pectin
• 3 1/2 cups granulated sugar

Instructions

 

• Hull and quarter the strawberries and place them in a large 8 quart, heavy bottomed saucepan.
• Crush the strawberries with a potato masher leaving some lumps of strawberries for texture. Stir in the lemon juice and pectin.
• Place the saucepan over high heat and bring the strawberries to a full rolling boil.
• Add the sugar, stirring to dissolve, and bring the mixture back to a boil.
• Lower the heat to medium and allow to actively simmer for about 20 minutes, stirring frequently to keep sugar from scorching.
• As the jam is simmering, use a metal spoon to remove the scum that rises to the surface of the jam.
• When you see the jam has thickened and the fruit is almost translucent, turn off the heat and test the set by adding a dollop onto the cold plate. Place back in the fridge for 10 minutes to chill. If the jam wrinkles when touched then your jam is ready. If it is loose and has spread then place the saucepan back on the stove to cook for longer.
• Canning the jam: Place a steamer tray or rack in the bottom of a large saucepan. Fill the pot ¾ of the way with water. Place on high heat and bring to a simmer.
• Wash 4 (8 oz) jam jars and lids in hot soapy water before drying well.
• While the jars are still warm, fill them up to a ¼ -inch (6mm) from the top with the hot jam.
• Rub the rim with vinegar or hot water. Place the canning lids on and turn the lid to ‘fingertip tight’. Turning too tight and your seal can buckle.
• Using tongs, carefully lower the jam jars in the saucepan making sure the water covers at least an inch over the top of the jar.
• Place on a lid and simmer for 10 minutes to process the jar. Make sure to do the full 10 minutes as this time also is to sterilize the jars.
• Carefully remove the jar from the pot and set aside to sit at room temperature for around 12 hours to cool completely.
• When cool, check for a proper seal: If it is flat and it doesn’t bounce back when pushed then it is good to be stored in the cupboard for up to 1 year. If it does bounce back, store in the fridge and use within 4 weeks.

Keyword 4-ingredient recipe, easy jam recipe, homemade preserves, pectin recipe, strawberry jam

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