Homemade Strawberry Jam (Honey or Sugar-Sweetened)

​Sweet, spreadable, and naturally preserved – the only strawberry jam recipe you’ll ever need.

By Victoria Darnell
Originally Published 5/16/2025
Revised 7/1/2025

🥄 Why We Love Strawberry Jam
​

In our house, strawberry jam always wins over grape. Grape has its moments—don’t get me wrong—but there’s something about the flavor of ripe strawberries simmered down into a glossy, tangy-sweet jam that just hits different.

Whether we’re layering it onto warm toast, spooning it into thumbprint cookies, or swirling it into yogurt, this homemade version is a family favorite. And since it's made with honey instead of refined sugar, I feel better knowing it's naturally sweetened.

Jump to Recipe

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🍯 Why This Recipe Works

1. ​No pectin needed. Strawberries naturally contain enough pectin to thicken beautifully on their own.​
2. Honey-sweetened. A softer, more floral sweetness that lets the berries shine.​
3. Quick + easy. Just 3 main ingredients and about 30 minutes
4. Small batch. Makes about 1½ cups—perfect for keeping things fresh. 

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💕 Why You’ll Love This Jam

1. You can taste the fruit—not just the sugar.
2. It works with fresh or frozen berries.
3. No canning required.
4. It’s versatile enough for breakfast, dessert, and everything in between.

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🥖 What to Pair Strawberry Jam With

Here are some of our favorite pairings:

Warm buttered sourdough toast or English muffins
Yogurt parfaits with granola and sliced almonds
Swirled into oatmeal or overnight oats
Dolloped on top of cheesecake or vanilla ice cream
Layered in peanut butter & jam sandwiches (yes, with strawberry!)
Spooned into thumbprint cookies or between cake layers
Served with a cheese board—especially brie or goat cheese
Swirled into Swirled Jam Cheesecake Stuffed Cookies

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​​📝 The Recipe: Homemade Strawberry Jam (Honey or Sugar-Sweetened)
​

​Cooking Time
Total Time: ~30 minutes
Prep: 5 minutes
Simmer: 20–25 minutes
Cool: 5 minutes
Yields: About 1½ cups
​

​
​Ingredients:

1 lb strawberries (about 3 cups), fresh or frozen
For honey version: ⅓ to ½ cup honey
For sugar version: ¾ cup granulated sugar
1 tbsp lemon juice
Optional: ½ tsp vanilla extract or a pinch of salt
​

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​Instructions:

1. In a medium saucepan, combine strawberries, lemon juice, and either honey or sugar.
2. Cook over medium heat, stirring occasionally, until berries soften and release juices (5–7 minutes).
3. Gently mash the fruit to your desired texture using a fork or potato masher.
4. Simmer uncovered for 15–20 minutes, stirring frequently, until the mixture thickens and coats the back of a spoon.
5. For sugar version: It may thicken slightly faster than honey.
6. Optional: Stir in vanilla or a pinch of salt at the end for enhanced flavor.
7. Let cool for a few minutes before transferring to a clean jar.

​

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​Jam Thickness Tip – Plate Test:

Place a small plate in the freezer while your jam cooks. Drop a spoonful of hot jam on the cold plate. Let it sit 30 seconds, then run your finger through it. If it leaves a clear line, your jam is ready!

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🍯 Substitutions & Variations

• No lemon juice? Use orange juice or a splash of apple cider vinegar.
• Want it chunkier? Skip the mashing.
• Add-ins: a pinch of vanilla, cardamom, or even chia seeds for texture.

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🥣 Step-by-Step: How to Make Strawberry Jam
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Step 1: Prep your strawberries

​Wash, hull, and chop your fresh strawberries into small pieces. The smaller they are, the faster they'll break down in the pot.

Step 2: Add to saucepan with lemon juice

​​Place strawberries in a medium saucepan and stir in the lemon juice. This helps preserve the color and flavor.

Step 3: Simmer and mash

​Bring to a simmer over medium heat. Use a fork or masher to break down the berries as they cook.

Step 4: Add your sweetener

​Stir in the honey or sugar, depending on your preference. Keep stirring gently.

Step 6: Jar and cool

Let the jam cool slightly, then spoon it into a clean jar. Let it come to room temperature before refrigerating or freezing.

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🧼 Tip:
​

Don’t forget to label your jar with the date. Homemade jam lasts 2 weeks in the fridge and 3 months in the freezer!

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Cook Along Step-by-Step Instructions
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Step 1- Start off with Fresh Strawberries

Step 2- Rinse your strawberries

Step 3- Add 1tsp baking soda and 4 cups of water to clean your berries.

Allow them to sit anywhere between 5-10 minutes.

The longer they sit they may have some color strip from them. No worries it won't alter the taste of your jam.

Wash and hull strawberries, then chop into even ½-inch pieces for quicker, consistent cooking.

Add strawberries and lemon juice to a medium saucepan—lemon juice brightens flavor and aids natural pectin’s set.

Bring mixture to a simmer, then mash gently. Tip: leave small chunks for a homemade texture feel. Stir in honey or sugar and resume simmering. Honey gives floral notes; sugar adds classic brightness.

Simmer until jam coats your spoon and leaves a slow-filling trail (“spoon test”) or use the freezer plate trick.

Transfer to a clean jar, let cool to room temp, then seal and refrigerate for up to 2 weeks—or freeze for longer storage.

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🛠️ Tools You’ll Need
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​ Disclaimer: As an amazon associate, I earn from qualifying purchases.

Here are the basic tools I use to make small-batch strawberry jam at home. If you're just getting started, you likely have most of these already!

• Medium saucepan – A heavy-bottomed one works best to prevent scorching.
• Potato masher or fork – For gently breaking down the berries.
• Wooden spoon or silicone spatula – To stir the jam as it cooks.
• Small jar with lid – For storing your finished jam (I use 8 oz or 12 oz glass jars).
• Freezer-safe plate – For the plate test to check when the jam is done.
• Funnel (optional) – Makes it easier and cleaner to transfer jam into jars.

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Storage Instructions
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• Refrigerate for up to 2 weeks
  
• Freeze for up to 3 months
  
• Not shelf-stable unless processed in a water bath for canning.
  

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​💡 Tips for Success

• Stir often to prevent burning, especially if using honey.
• Want thicker jam? Cook longer or simmer uncovered to evaporate more liquid.
• Use very ripe strawberries for best flavor and natural sweetness.

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❓ FAQ’s
​

​Can I use frozen strawberries?
Yes! No need to thaw—just add them to the pot and cook as directed.

How do I know it’s done cooking?
Use the plate test: Place a spoonful of jam on a cold plate from the freezer. Run your finger through it—if it holds a line and isn’t runny, it’s ready.

Can I double the recipe?
You can, but I recommend cooking in two batches or using a wider pot to ensure proper thickening.

Can I substitute maple syrup or another sweetener?
Honey works best for flavor and texture in this recipe, but you can try maple syrup in a pinch—just note the flavor and consistency may vary slightly.

Can I water-bath can this jam?
No—this is a quick refrigerator/freezer jam and hasn’t been tested for safe home canning.

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🏁 Final Thoughts
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Whether you’re filling your pantry with homemade goodness or just looking to brighten up your morning toast, this strawberry jam is the perfect scratch-made treat. Try it with your favorite berries or experiment with mix-ins—you’ll never go back to store-bought again! Have a favorite jam combo? Drop it below!

Love cooking from scratch? Check out the Scratch Collection for stickers, shirts, recipe books and gifts inspired by the kitchen life. → [Link to shop]

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