The Only Strawberry Jam Recipe I Trust – Full of Flavor and No Thickeners

I’ve tried countless strawberry jam recipes over the years, but this one always wins my heart. It’s simple, pure, and captures the true essence of strawberries — without the need for pectin or artificial thickeners. Every time I make it, the aroma fills the kitchen and the taste reminds me why homemade jam is unbeatable.

Why You’ll Love This Recipe

• Full strawberry flavor: No added thickeners, just natural fruit and sugar.

• Easy method: Only two ingredients and a bit of patience.

• Beautiful texture: Thick, glossy jam achieved through slow cooking.

• All-natural preservation: Sugar and careful cooking keep it shelf-stable.

Strawberry Jam Secrets

1. Wash Your Strawberries Correctly
Strawberries absorb water easily, which can dilute the flavor. Rinse them quickly under cold running water, then pat dry. Avoid soaking them in a bowl of water — this will affect the final texture of the jam.

2. Skip the Water – Use Only Strawberry Juice
Instead of adding water, let the strawberries sit with sugar overnight. This draws out their natural juice and intensifies the flavor. The longer they rest, the juicier and more fragrant the mixture becomes.

3. Use the Right Pot
Choose a wide, shallow pot for cooking. This allows the moisture to evaporate faster, helping the jam thicken naturally while maintaining a bright red color and fresh taste.

4. Cook in Stages
To keep the strawberries intact and preserve their color, cook the jam in several short sessions rather than all at once. After each boil, skim off any foam, cook for 1–2 minutes, then let it cool completely before reheating. Repeating this process two or three times results in a richer, thicker jam with a deep strawberry aroma.

5. Let the Jam Rest
Between cooking stages, let the jam cool fully — even refrigerate it if you’re pausing overnight. Each cooling period helps the syrup thicken and the berries absorb more flavor, giving your jam that luscious, spoonable texture.

Ingredients

• Strawberries: 2 kg, rinsed and dried

• Sugar: 1 kg (adjust to taste)

Directions

1. Prepare the Strawberries
   Gently rinse the strawberries and pat dry with a clean towel. Remove the stems and slice any large berries in half.

2. Mac­erate Overnight
   Place the strawberries in a large bowl and cover evenly with sugar. Let them sit overnight (8–12 hours) at room temperature. The sugar will draw out the natural juices, creating a sweet, ruby-red syrup.

3. First Cook
   Transfer the strawberries and syrup to a wide, low pot. Bring to a gentle boil over low heat. Skim off any foam that rises to the surface and cook for 1–2 minutes.

4. Cool Completely
   Remove from heat and let the jam cool to room temperature. The syrup will thicken slightly as it rests.

5. Repeat
   Repeat the process of boiling and cooling 2–3 times. Each time, the jam will deepen in flavor, color, and consistency.

6. Finish and Jar
   After the final cook, pour the hot jam into sterilized jars, filling them nearly to the top. Seal tightly. Avoid wrapping the jars in a towel while cooling — this traps heat and can overcook the berries.

Storage & Serving

Once sealed, the jam can be stored in a cool, dark place for up to a year. After opening, refrigerate and enjoy within a few weeks.

Spread this fragrant strawberry jam on toast, swirl it into yogurt, spoon it over cheesecake, or use it as a filling for cakes and pastries.