Skip to main content New<> this month
Get the Allrecipes magazine

Fresh Strawberry Jam

Rated as 4.62 out of 5 Stars
57k

"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."
Added to shopping list. Go to shopping list.

Ingredients

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

Directions

{{model.addEditText}} Print
  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.

Footnotes

Nutrition Facts


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

Explore more

Reviews

Read all reviews 8
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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.

Most helpful
Most positive
Least positive
Newest

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...

I have made strawberry jam in the past and it came out watery the homemade pectin was the trick. You must be a diligent stirrer with this recipe or else you'll ruin the bottom of your pot. So h...

Can you a bottle this jam??

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

I’ve made this jam several times and it turns out awesome every time. I prefer this jam over store bought and wouldn’t go back. This recipe was also super easy to follow. Thanks chef John

This was the first jam I've made it it turned out great. I went the whole way and made the pectin myself and I think it was for the best as it gave it a more fruity and tangy flavor.