Strawberry Jam

Homemade strawberry jam in jar

Homemade strawberry jam is a real delicacy that can be eaten with spoons from a jar. A simple recipe, you just have to sprinkle the strawberries with sugar and then fry on low heat so that most of the water evaporates. And that’s it! Why buy ready-made jams full of gelling agents and artificial flavors? They are not as thick and tasty as the one fried at home.

All of the house smells like strawberries while frying. For the first 2 hours, you don’t need to look at it at all, only when the jam gets thick, it’s worth stirring it from time to time so that it doesn’t burn.
The jam will be ready after about 3-4 hours of frying. It all depends on how much water was in the strawberries, the power of the burner and the vessel used. A deep frying pan or a wide pot is best. The larger the evaporation surface, the faster the water will evaporate and the faster the jam will be made.

You can add the juice of 1 or 2 lemons to the jam to give the jam a little sour taste. Without lemons, you get a very sweet jam, perfect for waffles and pancakes. If you prefer a very thick jam, you can fry it longer.

I put the ready jam still hot into hot, scalded jars, close the cap and the jars “close” themselves, without pasteurizing. I leave the jars on the counter until they cool down and then put them in the cupboard. Such jam can easily be stored all winter, as long as it is not eaten beforehand. However, remember to check that the caps do not “click” when pressed to make sure they are closed tightly 😉

Strawberry Jam

Delicious strawberry jam without gelling agents. Only 2 ingredients. Low-sugar jam with no preserving!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Preserves
Cuisine Polish
Servings 3 jars 330 ml
Calories 470 kcal

Strawberry Jam Recipe


  • 2 kg strawberries
  • 1 cup sugar


  • Put the washed, peeled strawberries into a pot or deep frying pan. Sprinkle with sugar, mix and set aside for about 1 hour for the strawberries to release their juices. Then cook over low heat, do not cover. A large amount of water must evaporate from the strawberries. The jam will get thicker. Fry the jam until the desired consistency, stirring occasionally. The thicker the jam is in the pot, the more often you need to stir it so that it doesn't burn. The jam will be ready after about 3-4 hours.
    2 kg strawberries, 1 cup sugar
  • Ready, hot jam put into scalded, hot jars. Thanks to this, after screwing and cooling the jars will close themselves without the need for preserving.


Watch how to make homemade strawberry jam step by step video.
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Serving: 100gCalories: 142kcal (7%)Carbohydrates: 36g (12%)Protein: 1g (2%)Fat: 1g (1%)Saturated Fat: 0gSodium: 2mgPotassium: 309mg (9%)Fiber: 4g (16%)Sugar: 30g (33%)Vitamin A: 24IUVitamin C: 119mg (144%)Vitamin E: 1mg (4%)Vitamin K: 5µg (4%)Calcium: 32mg (3%)Iron: 1mg (5%)Manganese: 1mg (45%)Magnesium: 26mg (7%)Zinc: 0mg (2%)

Percent Daily Values are based on a 2,000 calorie diet

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