There’s something magical about opening a jar of homemade strawberry jam—especially when you made it yourself! The sweet scent of fresh berries, the beautiful ruby-red color, and that first delicious spoonful spread on warm toast… it’s comfort in a jar.

The best part? Making strawberry jam is easier than you might think. You don’t need any fancy equipment or complicated ingredients. Just a few simple steps and you’ll have your own homemade jam ready to enjoy or share.

Jars filled with homemade strawberry jam ready to be eaten on a warm piece of toast

Why Is Homemade Strawberry Jam Better Than Store-Bought?

Oh, where do we start? Homemade strawberry jam just hits different. Here’s why:

1. Better Ingredients, Better Flavor

When you make your own jam, you’re using fresh, ripe strawberries—not fruit puree or concentrate. No preservatives, no artificial flavors—just real food. That means the flavor is brighter, fresher, and way more delicious.

2. You Control the Sweetness

Store-bought jams can be loaded with sugar. Making your own lets you adjust the sweetness to your taste. Want it less sugary? No problem. Prefer it extra sweet? Go for it.

3. No Weird Additives

Check the label on a commercial jam jar—chances are, you’ll find a list of ingredients you can’t pronounce. Homemade jam is clean and simple: fruit, sugar, and pectin. That’s it.

4. Customize It Your Way

Add a splash of vanilla, a pinch of cinnamon, or even a touch of basil—homemade jam is a blank canvas. You can get creative and make it uniquely yours.

5. It Just Feels Good

There’s something deeply satisfying about making your own jam. It’s a slow, intentional process that connects you to your food. Plus, you get to enjoy the fruits of your labor (literally!) on toast the next morning.

A flat of whole fresh strawberries on the counter that will be made into the most delicious strawberry jam.

What You’ll Need

Just four basic ingredients:

5 cups prepared strawberries (about 2 quarts fully ripe strawberries)
1/2 tsp butter (helps to reduce foam)
5-7 cups of sugar (adjust to your preferred level of sweetness)
1 box pectin (I used Sure-Jell)

Step-by-Step Instructions

1. Prepare Canner, Jars, and Lids

Fill your Canner (Water Bath Canner) half full with water and bring to a simmer. Wash your canning jars and lids in hot soapy water and rinse well. Put the lids in boiling water and remove from heat.

2. Prep the Strawberries

Rinse the berries well, remove the stems, and chop them into small pieces. If you like chunky jam, leave them a little bigger. If you want it smoother, you can mash them a bit with a potato masher or immersion blender.

Strawberries being cut up in a bowl and prepared for canning.

3. Cook the Jam

In a large pot, combine the strawberries, pectin, and butter. Stir continuously on high heat until mixture reaches a full rolling boil (a boil that doesn’t stop bubbling when stirred). Then add the sugar and return it to a full rolling boil and boil it for exactly one minute. Remove your pot from the heat and using a metal spoon, skim off any foam that is on the top.

Stirring a pot of strawberry jam for canning.

4. Jar It Up

Once your jam is ready, carefully spoon it into clean, sterilized jars. Leave about 1/4 inch of space at the top. Wipe the rims of your jars after you have added the jam. Screw the lids on and place the jars on your canner rack. Slowly lower the rack full of jars into the canner. Be sure that the water is covering the jars by 1 to 2 inches. Add water if needed. Cover and bring water to a gentle boil. Boil jars for 10 minutes and then remove from canner and place on a towel in an upright position to cool completely. After the jars have completely cooled, check their seals by pressing the middle of the lids with your finger. If the lids spring back they are not sealed and need to be refrigerated.