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One of the things we love most about this strawberry jam is how simple it is. The strawberries naturally thicken as they cook, the lemon juice brightens the flavor, and the entire recipe comes together in a single saucepan.

We’ve made this recipe with both fresh and frozen strawberries, and both work beautifully. It’s naturally vegan, gluten free, and perfect for everything from toast and biscuits to cheesecake and cakes.

If you’ve never made homemade jam before, this is a great place to start!

Why We Keep Making This Jam

We’ve made a lot of homemade jam over the years, and this is the recipe we keep coming back to because it’s uncomplicated and actually tastes fresh.

Some strawberry jams become overly thick or sugary after cooking, but this one stays soft, bright, and really strawberry-forward in flavor. It tastes good on toast, but honestly, we probably use it even more for desserts. We layer it into cakes like our ice cream cake, spoon it over cheesecake, stuff it into doughnuts, and occasionally eat it straight from the jar while standing in the kitchen.

It’s also one of those recipes that feels much easier after the first batch. Once you see how quickly the strawberries cook down and thicken naturally, homemade jam suddenly stops feeling intimidating!

Fresh Or Frozen Strawberries Both Work Here

We’ve made this jam with both fresh and frozen strawberries, and both turn out great. Frozen strawberries usually release a little more liquid, but the process stays exactly the same.

If you use frozen strawberries, thaw them first and include the juices for the best flavor.

All You Need To Do Is Toss Everything In A Saucepan

This strawberry jam really is as simple as adding everything to a saucepan and letting it cook down.

Start by washing, capping, and roughly chopping the strawberries, then add them to the pan along with the sugar and lemon juice. As the mixture heats, the strawberries will start releasing their juices almost immediately.

Cook everything over medium-low heat, stirring frequently so the sugar doesn’t scorch on the bottom of the pan. As the strawberries soften, mash them gently with your wooden spoon to help create that classic jam texture.

At first, the mixture will look fairly thin and foamy, but after about 20 minutes, the jam should be thick enough to coat the back of a spoon.

Don’t Panic If The Jam Looks Thin At First!

The first time we made homemade jam, we expected it to thicken much faster than it actually does.

As it cooks, the bubbles become slower and the mixture gradually thickens. And remember, the jam continues thickening as it cools, so it’s usually better to pull it off the heat slightly early than accidentally overcook it.

If you do overcook it, though, it’s easy to fix. Just stir in a few tablespoons of water until it loosens back up again.

When you make this Strawbery Jam Recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Happy baking!
x, Caylie

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