Rating: 4.77 stars
22 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Here's my preferred method for making strawberry jam. It uses a lot less sugar than many other recipes, and I use homemade pectin puree. It's amazingly delicious.

Recipe Summary

prep:
10 mins
cook:
1 hr 45 mins
additional:
30 mins
total:
2 hrs 25 mins
Servings:
24
Yield:
3 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Pectin Puree:
Jam:

Directions

Instructions Checklist
  • Place chopped apples, lemon, and water in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes. Remove from heat. Strain through a fine sieve into a bowl to separate the liquid from the pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 1/2 cups pectin puree. A bit more or less will work fine.

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  • Place hulled strawberries in the bowl of a food processor. Pulse until berries are pureed, about 1 minute. Transfer to a saucepan. Add strained pectin puree to strawberries. Stir in 1 cup sugar. Bring mixture to a simmer over medium-high heat. Reduce heat to medium; simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 1/4 cup sugar.

  • Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Remove from heat. Whisk in lemon juice.

  • Ladle into sterilized canning jars while still hot. Allow to cool to room temperature uncovered. Cover and refrigerate 1 or 2 days before serving to allow sugar and pectin to thicken up the jam.

Editor's Notes:

Delicious served on Chef John's Scones, biscuits, or anything jam-worthy.

Here's Chef John's recipe for clotted cream.

Nutrition Facts

101 calories; protein 0.5g; carbohydrates 26g; fat 0.2g; sodium 1.2mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 5 stars
05/16/2017
This is hands down the best strawberry jam I've ever tasted. It really does taste just like fresh strawberries. I'm a believer, Chef John!! Read More
(7)

Most helpful critical review

Rating: 3 stars
01/15/2018
Very good Strawberry flavor. But came out very runny more like a strawberry sauce. I think I'll go back to my old recipe. Read More
22 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/15/2017
This is hands down the best strawberry jam I've ever tasted. It really does taste just like fresh strawberries. I'm a believer, Chef John!! Read More
(7)
Rating: 5 stars
07/09/2017
Very easy recipe and results are delicious! I halved it to make sure I liked it and will be doing it again with about 10 pounds of fresh strawberries today. Mine reached about 217 degrees when I removed it from heat and was a nice spreadable consistency! Thank you for this great recipe! Read More
(3)
Rating: 5 stars
11/07/2017
I made this this weekend. I used just under 2 lbs of strawberries so I reduced my pectin puree to 2 apples and 2/3 strawberry. I also only used a total of 1 cup of sugar (it's for my kids so I didn't mind it being a little less sweet). It was still so sweet and delicious. I was afraid I'd screwed up along the way but the recipe was so easy to follow that the end results were spectacular. I would like clarification of whether this has to be refrigerated or if it can be stored in a pantry. Read More
(2)
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Rating: 5 stars
08/02/2019
OMG!. This jam turned out spectacularly delicious! I love the spreadable texture. I had too many strawberries that couldn’t be eaten up before spoiling so I decided to make this recipe. Other websites recipes called for pectin. I said, “What is pectin?” That gives you an idea of how much I don’t know about making jam! Chef John’s recipe only used apples and a lemon to make fresh pectin. Well I had those items on hand! I don’t have canning jars around the house, so I used a few pickle jars that I had washed out and set aside last year for the hubby who often asks for something to store nails, paint, screws etc. I boiled the jars and lids to sterilize them before pouring my strawberry jam into them. I put the sealed jars of jam into the simmering water for 20 minutes. I removed the jars and let them cool on the counter. You could hear the jars seal themselves with a little suction sound as everything cooled down. I removed the jars and let them cool on the counter. You could hear the jars seal themselves with a suction sound as everything cooled down. My husband loves jam and I know this batch will go fast! Read More
(1)
Rating: 4 stars
05/24/2018
Can you a bottle this jam?? Read More
Rating: 3 stars
01/15/2018
Very good Strawberry flavor. But came out very runny more like a strawberry sauce. I think I'll go back to my old recipe. Read More
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Rating: 5 stars
10/24/2018
This recipe is so delicious and fresh! This is my first time making jam and I enjoy that it isn't so sugary like store bought. I poured the mixture into a measuring jug after it was done and it yeilded surprisingly an exact 3 cups of jam. I would definitely make it again and I can't wait to use this jam on more toast and in pastries! I followed the recipe exactly as Chef John described although I did not need to boil the apples and lemon for as long as he said. Maybe my stove is too hot at medium heat I wasn't using the correct pan or I was just not paying enough attention to adjust the heat better. Either way--at 15 minutes in it started to burn at the bottom and make everything look like applesauce which couldn't be strained through my mesh strainer. Instead of starting over--which I should have done but didn't have the apples or lemons for--I just put the weird applesauce back in the pot with another cup of water and heated it up for a few minutes. Regardless of my mess up I think I was still able to create pectin and the jam tastes right which is the most important part of it all!! Read More
Rating: 5 stars
11/06/2019
yummmm!!!! Read More
Rating: 4 stars
05/07/2020
I made it twice. I followed the directions the first time with respect to the pectin. Which came out cloudy. It didn't gel and I thought it was because I reduced the amount of sugar. I did some research on making pectin and the second time I made the pectin a bit different. It came out clear and I made enough to jar for future use. I learned the best kind of apples to use along with some other tips. I used more sugar, but still not the amount the recipe called for. It still didn't gel like a jam would. However, it is tasty. I have heated it up and put it over ice cream and strawberry cream cheese cobbler or spread it on a bagel. So delicious. Read More