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Fresh strawberry jam with biscuits.

Strawberry Jam Recipe

Prep Time: 1 hour 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours 15 minutes
Servings: 64 tablespoons
Author: Amy Duska


  • 3 lbs. strawberries 6 cups crushed
  • 3 cups granulated sugar see notes
  • 2 tablespoons bottled lemon juice see notes
  • 1 medium Granny Smith apple peeled, cored and grated


  • Wash the jars, lids and rings with hot, soapy water, making sure to rinse well. To sterilize the jars and keep them hot, place them on a baking sheet in a preheated 175°F (79°C) oven OR in your water bath canner while cooking the jam. Place a small glass plate in the freezer.
  • In a large bowl, crush the strawberries and stir in the sugar. Let sit for 1 hour to allow the berries to release their juices. (Or up to 24 hours in the fridge.)
  • Add the lemon juice and grated apple. Transfer the mixture to a large stockpot and bring to a boil over medium-high heat. Once it reaches a boil that can't be stirred down, set a timer for 20 minutes. Turn off heat.
  • Test for doneness - Remove the glass plate from the freezer and drop a spoonful of the hot jam on the plate. Put the plate back into the freezer for 2 minutes. Remove the plate and run your finger through the jam. If the line stays separated, your jam is ready to be jarred. If the line closes, boil the jam for 5 more minutes and repeat the test.
  • Ladle the hot strawberry jam into clean, sterilized jars, leaving a ¼ inch headspace at the top. Remove air bubbles and wipe the rim of the jar to remove any residue. Center the canning lid on the jar and adjust the band to fingertip-tight.
  • If not canning, let the jars cool completely, tighten bands and store in the refrigerator for up to 2 months.

Canning Instructions

  • Prepare the water-bath canner by filling with water and let simmer while you are making the jam. Place jars in canner to keep them hot.
  • Once you've filled all of your jars with jam, place them on the rack and lower it into the boiling water. Make sure there is 1 inch of water covering the tops of the jars. Bring water to a rolling boil and cover the pot.
  • Process for 10 minutes for pint-size jars or smaller. (If you are over 1000 feet above sea level in elevation, see Altitude Adjustment Chart) Turn off heat and let jars rest in canner for 5 minutes. 
  • Remove the jars from the canner, using a jar remover. Place them on a kitchen cloth, on a heat-safe surface to cool for 12-24 hours. 
  • Remove the rings, check the seals and wash the jars in hot soapy water. Label the jars with the contents and date. Refrigerate any jars that did not seal properly and use within 2 months.



  • Use ½ cup granulated sugar for every 1 cup of crushed strawberries.
  • If you are not canning, fresh lemon juice can be substituted.
  • The mixture will foam and rise while it boils. Stir it constantly so that it doesn't burn on the bottom of the pot or boil over.
  • Store jam in the fridge for up to 2 months unopened. Once opened, keep refrigerated and consume within 1 month.