There are certain smells and flavors that instantly transport you back to childhood. For me, it’s the smell of freshly cooked strawberry jam—sweet, fruity, and filled with that deep, almost sunny aroma that fills the whole house as soon as the pot hits the stove.
This recipe comes from my grandmother, who wasn’t just a walking encyclopedia when it came to plants and herbs, but also a true master at preserving and canning.
Childhood memories
In my grandpa’s garden, a large section was always reserved for strawberries. He had an enormous vegetable garden, and with it, rows and rows of strawberry plants. Most of them were early varieties, ripening in May and June. When the harvest started, Grandma would fill an entire bucket every day. While she hulled the berries to make something delicious, we kids would often “just happen” to walk past and sneak one. Or two. Or a whole handful.
Spring was always a feast: strawberries with whipped cream, strawberry tarts, fresh strawberries on pancakes… and of course, strawberry jam. That way, we could enjoy the sweet taste of spring all year long. In the cellar, Grandma had an entire shelf dedicated to jars of this jam—so there was always enough.
Grandma always made strawberry jam with big chunks of fruit. And while as a child I didn’t really care for those big pieces and would mostly scoop out the jelly for my sandwich, I’ve come to appreciate them as I got older.
In a world full of smooth, blended jams, it’s sometimes wonderful to go back to how things used to be: to the scent of fresh garden strawberries simmering away on Grandma’s stove. And being allowed to lick the pot afterwards made that smell even sweeter.
So here’s the recipe for delicious strawberry jam that takes me right back to Grandma’s kitchen.
Tips for Picking & Storing Strawberries
- Harvest on a dry day: wet strawberries spoil faster.
- Pick with the green cap on: keep it on until just before using to make them last longer.
- Process quickly: strawberries usually only keep for 1–2 days in the fridge.
Did you know…
- Strawberries aren’t actually berries, but “aggregate fruits”?
- The seeds on the outside are actually tiny fruits themselves—called achenes.
- Homemade jam often has a much richer strawberry flavor than store-bought, because it usually contains more fruit and less sugar. You can often find the fruit percentage listed on the packaging.
You’ll Need (makes about four 250 ml jars)
- Sterilized jars with lids
- 1 kg strawberries
- 800 g granulated sugar
- Juice of 1 lemon
Let’s Get Started!
1. Prepare the strawberries
Wash the strawberries, remove the green caps, and cut them in halves or thirds. Smaller berries can be left whole. Don’t cut them too small—they’ll cook down a lot, and we want to keep those big chunks.
2. Marinate in sugar
Place the strawberries and sugar together in a large bowl or pot. Stir well and let the mixture rest overnight in the fridge. This extra step is worth it—it draws out the juices from the berries, mixing with the sugar to create a beautiful jelly around the fruit pieces.
3. Prepare the gel test
Place a small plate in the fridge. We’ll use this later to check if the jam has set.
4. Time to cook!
Add the lemon juice and bring the strawberry mixture to a boil. Let it simmer gently for 20–30 minutes, stirring regularly to prevent burning. Taste to see if it’s perfect for you—add more lemon juice or sugar if needed.
5. The gel test
Drop a bit of hot jam onto the cold plate from the fridge. Wait one minute. If the drop holds its shape and doesn’t run, your jam is ready. If not, cook a few more minutes and test again.
6. Fill the jars
Pour the hot jam into sterilized jars, leaving about 1 cm headspace. Seal tightly. This jam can be stored at a dark and dry place for up to one year.
Preserving and Canning the Jam
Would you like to store your jam for longer? You can easily can the jars after filling them. This extends the shelf life up to two years — without the need for extra sugar or preservatives.
After sealing the jars, place them in a water bath or canning kettle and heat them according to standard canning instructions. In my detailed guide on How to Can Jam and Jelly, you’ll find step-by-step directions.
Serving Ideas
This jam is perfect on bread or toast, with pancakes, or as a filling for cakes and scones.
Variations & Flavor Twists
- Add a splash of vanilla extract, balsamic vinegar, or a pinch of ground black pepper at the end of cooking for a unique twist.
- Mix strawberries with other summer fruits—like raspberries, rhubarb, or blueberries—for your own blend.
Other Jam Recipes You Might Like
- Apple & Cranberry Jam – Cozy and autumnal
- Robinia Blossom Jam – With a gentle floral flavor
- Strawberry-Plum Jam – For when you can’t choose