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Strawberry Season
Recipe
1 hr 30 min

Classic Strawberry Jam

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152 Comments
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Classic Strawberry Jam
Author: Leah Colins

Recipe By Leah Colins

Published on June 1, 2026

Fresh strawberry jam that doesn't take all day and doesn't taste like syrup? Yes please.

Time

1 hr 30 min

Yield

Makes 4 cups

Why This Recipe Works

Strawberry jam is a universal favorite. But the strawberries, which are naturally low in pectin, are often cooked too long, causing the fruit to lose its bright flavor. We shortened the cooking time in our recipe by cutting the strawberries into smaller pieces and then mashing them to release their juices and jump-start the cooking process. Shredded apple added natural pectin and fresh flavor to the mix. Lemon juice contributed acidity to balance the sugar’s sweetness and helped the natural pectin gel. Small, fragrant berries produce the best jam.

Ingredients

3 pounds strawberries, hulled and cut into ½-inch pieces (10 cups)
3 cups (21 ounces) sugar
1 large Granny Smith apple, peeled and shredded (1 ¼ cups)
2 tablespoons lemon juice

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. Place 2 small plates in freezer to chill. Wash and dry four 1-cup jars. Set canning rack in large pot, place the four 1-cup jars in rack, and add water to cover by 1 inch. Bring to simmer over medium heat, then turn off heat and cover to keep hot.
  2. Using potato masher, crush strawberries in Dutch oven until fruit is mostly broken down. Stir in sugar, apple, and lemon juice.
  3. Bring to boil over medium high heat, stirring to ensure sugar is completely dissolved. Continue to boil mixture, stirring and adjusting heat as needed, until thickened and registering 217 to 220 degrees, 20 to 25 minutes. (Jam is very frothy in beginning and requires near-constant stirring to prevent it from boiling over; froth will subside as jam boils.) Remove pot from heat.
  4. To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If jam is runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.
  5. Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using funnel and ladle, portion hot jam into hot jars, leaving 1⁄4 inch headspace.
  6. Slide wooden skewer along inside edge of jar and drag upward to remove air bubbles. While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten.
  7. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 10 minutes for up to 1,000 feet.
    Recipe Tip
    If you're cooking at altitude, boil 15 minutes for 1,001 to 3,000 feet, 20 minutes for 3,001 to 6,000 feet, or 25 minutes for 6,001 to 8,000 feet.
  8. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Sealed jars can be stored for up to 1 year.)

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Classic Strawberry Jam

Recipe By Leah Colins

Published on June 1, 2026

Time

1 hr 30 min

Yield

Makes 4 cups

Classic Strawberry Jam

Ingredients

3 pounds strawberries, hulled and cut into ½-inch pieces (10 cups)3 cups (21 ounces) sugar1 large Granny Smith apple, peeled and shredded (1 ¼ cups)2 tablespoons lemon juice

Instructions

  1. Place 2 small plates in freezer to chill. Wash and dry four 1-cup jars. Set canning rack in large pot, place the four 1-cup jars in rack, and add water to cover by 1 inch. Bring to simmer over medium heat, then turn off heat and cover to keep hot.
  2. Using potato masher, crush strawberries in Dutch oven until fruit is mostly broken down. Stir in sugar, apple, and lemon juice.
  3. Bring to boil over medium high heat, stirring to ensure sugar is completely dissolved. Continue to boil mixture, stirring and adjusting heat as needed, until thickened and registering 217 to 220 degrees, 20 to 25 minutes. (Jam is very frothy in beginning and requires near-constant stirring to prevent it from boiling over; froth will subside as jam boils.) Remove pot from heat.
  4. To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If jam is runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.
  5. Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using funnel and ladle, portion hot jam into hot jars, leaving 1⁄4 inch headspace.
  6. Slide wooden skewer along inside edge of jar and drag upward to remove air bubbles. While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten.
  7. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 10 minutes for up to 1,000 feet.
    Recipe Tip
    If you're cooking at altitude, boil 15 minutes for 1,001 to 3,000 feet, 20 minutes for 3,001 to 6,000 feet, or 25 minutes for 6,001 to 8,000 feet.
  8. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Sealed jars can be stored for up to 1 year.)
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