Print Recipe

Strawberry Jam

This ridiculously easy refrigerator jam is pectin-free, only takes 4 ingredients to make, and it can be made with almost any fruit!
Prep Time15 mins
Total Time55 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: strawberry jam, strawberry spread, strawberry topping
Servings: 4 cups
Calories: 470kcal
Author: Ty


  • 2 lb strawberries trimmed and quartered
  • 2 c sugar
  • 1/4 c lemon juice fresh
  • 1 tbsp cornstarch


  • Dissolve cornstarch in lemon juice
  • Place prepared strawberries in a heavy bottomed pot with sugar and lemon juice mixture over med to high heat
  • Bring to a rolling boil. After about 12 min, lower heat to simmer and cover the pot with a lid for 15 min.
  • Bring the heat to high again and allow the jam to darken and thicken. Stir constantly. The jam will begin to burn if it is not moved constantly for a final 10 min.
  • Remove the pot from the burner and let it cool completely before placing it into jar for storage.
  • Store in the fridge for 10-14 days.


Serving: 0g | Calories: 470kcal | Carbohydrates: 120g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Potassium: 362mg | Fiber: 4g | Sugar: 111g | Vitamin A: 25IU | Vitamin C: 139.3mg | Calcium: 36mg | Iron: 1mg