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3 ingredient strawberry jam
Avatar photoSara Khalid

3 Ingredient Strawberry Jam Recipe (Easy!)

This 3 ingredient strawberry jam is a rustic delight, made with just fresh strawberries, sugar, and lemon juice for a no pectin, small batch wonder. Bursting with natural summer sweetness and tangy brightness, it's perfect for toast, desserts, or gifting—fresher and healthier than store-bought.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 32 servings
Course: Condiment
Cuisine: American
Calories: 49
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups (about 1 ½ lbs) fresh strawberries, hulled and chopped
  • 2 cups granulated sugar
  • 2 tablespoons fresh lemon juice

Equipment

  • Large wide saucepan
  • Potato masher
  • Sterilized jars
  • Paring knife

Method
 

  1. 3 ingredient strawberry jam recipe
  2. Step 1: Hull and chop the strawberries into quarters, then place in a wide saucepan and mash about half gently with a potato masher to release juices—this step macerates the fruit for even cooking and natural pectin extraction in your 3 ingredient strawberry jam. Let sit 5 minutes to draw out syrup. Visual cue: Berries should glisten with liquid.
  3. Step 2: Stir in the sugar until fully coated, then let macerate 10 minutes more, stirring occasionally—sugar dissolves into a thick syrup, preventing graininess later. If using an immersion blender, pulse briefly for smoother texture without over-processing.
  4. Step 3: Add lemon juice and bring to a boil over medium-high heat, stirring often; reduce to simmer for 20-25 minutes, skimming foam. Test set by chilling a plate in freezer first—spoon jam on, freeze 1 min, push; if wrinkles, it's done at 220°F.
  5. Step 4: Ladle hot jam into sterilized jars, leaving ¼-inch headspace, wipe rims, and seal. Cool at room temp 1-2 hours until set, then refrigerate. Yield: 2 cups.
  6. Step 5: For longer storage, water bath process jars 10 minutes. Label and enjoy your quick 3 ingredient jam within weeks.

Nutrition

Calories: 49 | Carbohydrates: 12 | Sugar: 11

Notes

STORAGE: Refrigerate up to 3 weeks or freeze 6 months. Thaw in fridge; reheat gently on stove.
MAKE AHEAD: Macerate berries and sugar up to 24 hours ahead, covered in fridge.
SUBSTITUTIONS: Frozen strawberries for fresh; honey for sugar (reduce 25%).
PRO TIPS: Wide pan evaporates faster for better set; use ripe berries for max pectin; chill plate test is foolproof.
SERVING SUGGESTIONS: On toast, scones, or in yogurt; pair with cheese boards or swirl in cheesecake for elegance.
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