homemade jam

Strawberry Jam

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 2 hours 25 minutes
Servings 2 cups
Author Katie


  • 2 cups (16 oz.) fresh strawberries or frozen
  • 1/2 cup (4 oz.) granulated sugar substitute with honey, agave or sugar in the raw
  • 2 tablespoons cornstarch For thicker jam: use 6 tablespoons
  • 1 tablespoons cold water For thicker jam: use 3 tablespoons
  • 1 lemon, zested
  • 2 tablespoons lemon juice


  1. Slice strawberries thin (to help break down the berries faster while cooking), measure out the sugar set aside, zest and juice one lemon set aside.
  2. In a medium pot add strawberries and turn to medium heat. Stir in sugar or sugar substitute. Stir with a wooden spoon or heat resistant spatula every minute or so to prevent the bottom of the pot from burning.
  3. The berries will continue to cook down in their juices and begin to boil. Boil for 5 minutes. It’s up to you if you would like to leave the berries chunkier or continue to boil the berries for a smoother consistency.
  4. In a small bowl combine the cornstarch and cold water to make a slurry mixture. This is a thickening agent for your jam to help speed up the process.
  5. Once the berries have been boiling for 5 minutes stir in the cornstarch slurry mixture. The berries will become cloudy and milky; continue to stir until the berries is a clear red.
  6. Bring back up to a boil for another 5 minutes. This is cooking that cornstarch out and making it smooth and thick.
  7. To test if the jam is thick enough take the back of a wooden spoon and dip it into the berries. If the jam holds tight and doesn’t slide right off then it is thick enough. Turn off the heat. If the jam is still slightly runny then boil for another 2 minutes.
  8. Add the lemon juice and zest to the jam mix well. The citrus juice helps brightens the flavor of the jam and brings out the strawberry flavor.
  9. Next quickly cool down the jam by placing it onto a clean cookie tray and spreading thin or by placing the jam into a metal bowl over a separate bowl full of ice.
  10. Once the jam has cooled place into mason jars or keep in an airtight container. For storage place into the fridge and jam will last up to one month.

Recipe Notes

Note: If you are looking for a really thick jam mixture for Strawberry Shortcake Cake Pops fillings then I add 6 tablespoons of cornstarch and 3 tablespoons of water to the berries. This makes it nice and thick and so easy to work with for cake pops. Check out How to Make Strawberry Shortcake Cake Pops here.

For longer lasting storage, proceed through the canning process here. This helps insure the jam can last in the pantry.