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Fresh Strawberry Jam

Rated as 4.71 out of 5 Stars

"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."
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2 h 25 m servings 101
Original recipe yields 24 servings (3 cups)


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  1. 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.
  2. 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.
  3. Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Remove from heat. Whisk in lemon juice.
  4. 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.


Nutrition Facts

Per Serving: 101 calories; 0.2 26 0.5 0 1 Full nutrition

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Read all reviews 15
  1. 17 Ratings

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Most helpful positive review

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!!

Most helpful critical review

Very good Strawberry flavor. But came out very runny, more like a strawberry sauce. I think I'll go back to my old recipe.

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Least positive

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!!

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 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...

Made this with apricots instead and it is great! Besides this change, I used half the amount of sugar, and manually crushed the apricots with a spoon while cooking. I prefer my jams/preserves ...

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 we...

Everyone loves this. I didn't taste much of the apple but I love the hint of lemon mixed in. I did decrease the sugar to 1.5c. and it was the perfect sweetness for me. It was less thick than ...

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 so...


Love this jam but I also add some Hawaiian chili peppers that I grow in it! I usually put about 12 in a batch and it has pretty good heat to it. Might be too spicy for people who don’t like sp...