Homemade Strawberry Jam Recipe And How Long It Lasts

Sharing is caring!

This homemade strawberry jam is fresh, delicious, and naturally sweet. It is smooth and showcases the true flavor of the berry without of all the sugar.

It’s that time of year when the markets are in full swing. Tables filled with beautiful berries such as strawberries, blueberries, blackberries, cherries, and raspberries.

Right now in Michigan, we are just wrapping up strawberry season and it’s time to start preserving some of those beautiful red berries.

Read more to see my homemade strawberry jam recipe and how long it lasts. Let’s also talk about the shelf life of the jam.

Canning Jam

There are so many questions people ask when it comes to homemade jam and one in particular is how long do these jams last?

Well, there are a couple of answers. First, if you are canning the jam it can last around a year in a dry place. A basement or other dark place (out of direct sunlight) is the perfect place to store all your canned goods.  

Canning your own jams and jellies is so simple. Water bath canning is all that is needed and the processing time for half-pints is only 10 minutes at a full rolling boil. You can use a pressure canner if you want but it isn’t necessary – either canning method is fine. 

Another thing to note is the amount of sugar isn’t what aids in the preservation – it is the acidity. Berries are naturally acidic and the added lemon juice ensures the right balance to be safe to use a water bath canner. 

Freezing Jam

If you are freezing the jam it can last up to a year and a half (in a deep freeze).  After the jam is made it can be stored in freezer-safe containers, jars, or bags. Place it in the freezer once it cools down to room temperature. Freezer jam is great if you have room to store it. 

How Long To Keep Open Jam In The Refrigerator

Once you open the can of jam it needs to be stored in the refrigerator and for the best quality, it should be consumed within about 5 days. It barely lasts that long here.  

It’s easy to see if it has gone bad by color and if the growth of mold is present. Homemade jams do not contain preservatives which makes them spoil faster. Wiping the rim of the jar or rinsing the lid after using it will keep it fresher for longer.

Another common question is how hard is it. I am here to say that it couldn’t be easier! I am going to share with you my homemade strawberry jam recipe and how long it lasts.

Buying fruits and vegetables when they are in season gives you the best flavor for the best price. With simple ingredients – berries, sweetener, and lemon, you’ll be whipping up a batch in no time. And it only takes 10 minutes in a hot water bath canner to preserve it. So let’s get jamming!

Why Make Homemade Jams?

Making homemade jam is fantastic because:

• It’s a great way to preserve fresh fruit.
• It’s a fun and rewarding activity.
• It’s a delicious way to add flavor to your food.
• It’s a great way to save money.
• It’s a healthy and natural way to sweeten your food.
• It’s a great way to show your loved ones that you care.
• It is amazing in homemade yogurt

There are many different types of jam that you can make, so you can experiment until you find a flavor that you love. You can also add other spices and herbs to your jam to give it a unique flavor. Once you’ve made your jam, you can enjoy it on toast, pancakes, waffles, or even ice cream. You can also give it as gifts to friends and family.

Making homemade jam is a great way to add a touch of sweetness to your life. It’s also a fun and rewarding activity you can enjoy with your loved ones. So what are you waiting for? Start making jam today!

Ingredients In The Best Homemade Strawberry Jam Recipe

1. 12 pounds of Strawberries
2. 2 Lemons, juiced
3. I cup of Granulated Sugar
4. 1/2 cup of Monk Fruit Sweetener
5. 2 Tablespoons of Cornstarch (optional) into 1/3 cup of cool water

YIELD= 16-18 half-pint jars of jam

The Berries

The ingredients in this recipe are so simple. First, you want to select fresh strawberries or any other fruit you like. This recipe would work great with other berries as well.

You can buy a ton to make a huge batch of jam – this is what I do because you have to get everything out anyway and we love jam! Or feel free to buy just a pound or two to make small batches that you can eat right away. I shared another recipe post showing how to make smaller amounts of our favorite jams – see that post here. 

Shop around your local markets to find the best prices and don’t be afraid to ask for a good price if you are buying in bulk. Buying fresh berries in season and preserving them can give you jam to enjoy for the whole year.

The Acid

The next important ingredient is citrus or an acid. Adding an acidic component like fresh lemon juice to your recipes brightens up the flavors and makes them pop.

Lemons and limes are my favorite way to add in an acid. You could also use apple cider vinegar or another type of vinegar. Don’t omit this step.

The Sweet

Lastly is the sweetener. More traditional jams and jellies tend to be very heavy on sugar amounts (some have 7 or 8 cups of sugar!). This homemade strawberry jam recipe is not one of those. I use only a cup and a half of sweetener for 12 whole pounds of berries.

My objective is to keep it as natural as possible and for the jam to be a healthy choice. I want to be sure I am feeding my children and myself (as a diabetic) a great-tasting jam that is not loaded with sugar. Only one cup of granulated sugar is added in addition to half a cup of monk fruit sweetener. 

Monk fruit sweetener is a natural sweetener that is extracted from the fruit of the luo han guo plant, which is native to Southeast Asia. It has been used in traditional Chinese medicine for centuries. Monk fruit sweetener has zero calories and does not raise blood sugar levels. It is also a good source of antioxidants.

Monk fruit sweetener is available in powder, liquid, and granulated forms. It can be used in a variety of recipes, including baked goods, drinks, and sauces.

Adding sweetener is 100% up to you in this easy strawberry jam recipe. Whatever your sweetness level- add more or less sugar. Just taste as you go. 

Thickening Up Homemade Strawberry Jam

I make all kinds of jams and fruit syrups and have never found the need to use any kind of pectin. There are two ways that I make my jam the consistency I am looking for…

1. Boil the jam mixture down until the desired consistency. This works great however, the flavor is more intense because it is more concentrated and the quantity will be less. 
2. Add a small amount of cornstarch slurry to thicken it up. 

Berries and some other fruits have some degree of natural pectin in them. If you have some underripe lighter-colored strawberries, throw them in the mix because they have higher levels of pectin than the riper ones. 

If using cornstarch, it is important not to just put it right into the pot of jam. Cornstarch needs to be mixed with a small amount of cool (not warm) water and then slowly added while stirring. Otherwise, you can end up with clumps that are not desirable.

Equipment Needed For Making Homemade Strawberry Jam and Preserving It. 

• Knife and cutting board
• Large 6-quart pots and a wooden spoon
• Half-pint mason jars (8 ounces), lids, and rings
• Canner – water bath
• Jar lifter

Instructions On How To Make Homemade Strawberry Jam

To Make The Jam

Select berries that are ripe, sweet, and blemish free. I bought 12 pounds to make jam this time and ended up with 16-17 half-pints with about 3 cups that we all snacked on. The quantity also depends on how much you reduce the volume by cooking.

1. Wash the strawberries in a water/vinegar bath.
2. Cut the tops off the berries and cut them into quarters.
3. Place the cut berries evenly into two 6-quart pots.
4. Add about 1/4 to 1/2 cup of water to prevent the fruit from burning.
5. Turn the stove to medium heat and bring to a boil.
6. Add 1/2 cup sugar and the juice of one lemon to each pot.
7. Stir and reduce by half. (20-40 minutes) 
8. Pour one of the pots into the other to combine. (6 quarts of Jam in total)
9. Taste and add more sweetener if you like. I added 1/2 cup of monk fruit sweetener.
10. Use an immersion blender to puree the berry mixture. 

Notes: 

• Be sure to taste as you go, adding sweetener to your liking.
• Make bigger or smaller batches of jam to suit your needs.

• Using an immersion blender is optional. The jam can be mashed with a potato masher, blended, or left chunky. Some jams like preserves have larger bits of fruit. The texture is all up to you. I usually puree it smooth for my kids’ peanut butter and jelly sandwiches. 

How To Water Bath Can Homemade Strawberry Jam

Using a water bath canner to can jam is a great project for beginners as an introduction to the canning world. It is super simple and fast, giving you fantastic results. You get good quality jams that last a long time.

They are perfect for everyday eating and make great gifts! Giving something consumable is great for sustainable gifting. I use either my water bath or my pressure canner to can jam using the water bath method. My pressure canner boils faster so I usually use that. 

1. Make sure your jam is hot.
2. Use very clean canning jars.
3. Fill the jars with 1/4 inch headspace and top with a lid. Screw on a band finger tight.
4. Place the jars upright into the canner. 
5. Bring to a rolling boil, cover, and cook for 10 minutes.
6. Remove jars with a jar lifter and set them on a towel on the counter.
7. Let them sit overnight to cool completely. 
8. Check the tops to see if they are sealed.
9. Remove the bands and label them. Store them in a dark and cool place.

Notes:

• We are using the hot pack method. This means that the jam and water both need to be hot in the canner. You want them to be approximately the same temperature to prevent breakage or spilling. 
• It is not necessary to use sterilized jars but they must be clean jars. Hot soapy water works great. The boiling water in the canner will take care of it.
• Half Pint jars and pint jars that are both hot packed -can for 10 minutes

• Set the jars on a towel on the counter with at least an inch in between to cool properly.
• To check the seal – push down on the top and it should be solid. If it makes a popping noise then it did NOT seal properly. Put that one in the refrigerator and enjoy it right away. 
• Removing the bands is important to ensure that your jar keeps a good seal well over time. The band could create a false seal which could cause spoilage. A properly canned jar can be lifted by the lid with ease.

Wrapping Up Homemade Strawberry Jam Recipe And How Long It Lasts

Who doesn’t love the taste and smell of fresh homemade jam? It pairs perfectly with so many of our favorite foods. Try it on these Belgian waffles, no knead dinner rolls, peanut butter & jelly sandwiches, to flavor homemade yogurt, or my favorite – these 4th of July cheesecake dessert jars.

Home food preservation can be such a rewarding adventure. We love canning jam over here at Inspired Homemaker. My basement pantry shelves are lined with the best strawberry jam, blackberry jam, and apricot jam. The raspberries here are almost ripe so I’m gearing up to pick some with my kids and make a big batch. Check out this post for other fast and easy jam recipes using only one container of fruit. 

​I would love to hear how many jars of this amazing jam you make! Let me know in the comments below. I bet you don’t go back to store-bought.

Stay Inspired!

-Sarah

Homemade Strawberry Jam Recipe

Yield: 16 half-pints

Homemade Strawberry Jam Recipe And How Long it Lasts

Print

This homemade strawberry jam is fresh, delicious, and naturally sweet. It is smooth and showcases the true flavor of the berry instead of all the sugar.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

• 12 pounds of Strawberries
• 2 Lemons, juiced
• I cup of Granulated Sugar
• 1/2 cup of Monk Fruit Sweetener
• 2 Tablespoons of Cornstarch (optional) in 1/3 cup cool water

Instructions

1. Wash the strawberries in a water/vinegar bath.
2. Cut the tops off the berries and cut them into quarters.
3. Place the cut berries evenly into two 6-quart pots.
4. Add about 1/4 to 1/2 cup of water to prevent the fruit from burning.
5. Turn the stove to medium heat and bring to a boil.
6. Add 1/2 cup sugar and the juice of one lemon to each pot.
7. Stir and reduce by half. (20-40 minutes) 
8. Pour one of the pots into the other to combine. (6 quarts of Jam in total)
9. Taste and add more sweetener if you like. I added 1/2 cup of monk fruit sweetener.
10. Use an immersion blender to puree the berry mixture. 

Notes

If using cornstarch - make a slurry by adding it to 1/3 cup of cold or cool water. Mix well and slowly add the pot of jam stirring constantly.

Be sure to taste as you go, adding sweetener to your liking.

Make bigger or smaller batches of jam to suit your needs.

It takes 10 minutes in a water bath canner - see the post for detailed instructions.

Nutrition is based on 10 servings in each of the 16 jars of jam.

How Long does homemade jam last?

In the refrigerator -about 5 days.

In the freezer - up to a year and a half (deep freeze).

Canned on a pantry shelf - about one year.

Nutrition Information:

Yield:

160

Serving Size:

1
Amount Per Serving: Calories: 17Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 0g

Shop My Favorite Kitchen Products

Water Bath Canner https://amzn.to/3D15p2Q

Pressure Cannerhttps://amzn.to/3XFt9Tr

Jar Lifter https://amzn.to/3Q104QX

Metal Funnels https://amzn.to/3D0XDpF

Dutch Oven https://amzn.to/3O1g5F1

kitchen Kniveshttps://amzn.to/43aO02f