Jam-making might seem like a fussy old-fashioned skill, but trust me, this Easy Strawberry Jam Recipe is anything but boring. It’s got that sweet, tangy, spicy thing going on that turns a humble piece of toast or a cheese plate into something pretty unforgettable.
No canning, no pectin and no fancy equipment needed. This recipe also uses less sugar than most out there.
This isn’t your grandma’s homemade strawberry jam (no offense, teta!). Enjoy this jam with my no-knead whole wheat bread or no-knead white bread recipes. It’s also great with scones and New York Style Bagels. Or just dollop it over ice cream.
Table of Contents
Why This Recipe Works
- Easy to Make: This is a straightforward, small batch jam recipe that doesn’t require pectin or fancy equipment. The jam is stored in the fridge, so you don’t have to worry about water canning the jars.
- Seasonal and Fresh: Summer strawberries are bursting with flavor, and this recipe makes the most of strawberry season while they’re at their peak.
- Versatile Pairings: It’s not just for toast! This jam is amazing with soft cheeses, charcuterie boards, or even grilled meats. Enjoy it with my whole wheat no-knead bread or serve it with strained yogurt labneh. Or with English Muffins.
Ingredients
This small batch strawberry jam recipe comes together with some standard and simple ingredients. Here’s what you will need:
- Fresh strawberries: I only make this recipe in the summer months, when my local strawberries are in season. Use ripe and juicy berries just like I do in my Macerated Strawberries and Strawberry Burrata Salad recipes. Also, try my Small Batch Peach Jam.
- Lemon juice: This is a key ingredient. It’s needed for acidity and brightness, but also helps with preservation. You could also use lemon zest if you want to, but I don’t think it’s needed.
- Balsamic vinegar: This is where things get exciting. I have been making strawberry balsamic vinegar jam for years. I’m glad to finally share my recipe. I don’t recommend using any other vinegar in this recipe.
- Black pepper: Freshly cracked for a subtle spicy kick. You don’t have to use it.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Strawberry Balsamic Black Pepper Jam Recipe
This is not a complicated recipe, but I recommend reading through all the steps and looking at the photos to get a good feel for everything before you start.
Step 1. Prep the Strawberries. Prepare the strawberries by washing and draining them. Remove the stems and cut them in half.
Step 2. Prepare the Pot. Add the ripe berries to a heavy-bottomed pot along with sugar and fresh lemon juice. Note: If you prefer a smoother jam, use a potato masher to mash up the berries now.
Step 3. Boil. Place the pot on medium-high heat to dissolve the sugar, stirring regularly. Once the sugar is dissolved, reduce the heat to low.
Step 4. Simmer. Simmer the jam on low heat for 45-60 minutes. As foam rises to the top, skim it off with a spoon. Stir once in a while to make sure the jam is not scorching at the bottom of the pot.
Step 5. Check the Doneness. The jam is ready when it reaches 220°F. Use a candy thermometer for accuracy.
Step 6. Optional Test. Test the doneness with the cold plate test (a drop of jam on a chilled plate should wrinkle when pushed).
Step 7. Add Flavors. Stir in the balsamic vinegar and freshly cracked black pepper.
Step 8. Jar it Up. Transfer the hot jam to sterilized mason jars, seal, let cool to room temperature, and refrigerate.
Expert Tips
- Don’t rush the simmering time. Slow cooking intensifies the fresh strawberry flavor and improves the texture.
- Always taste before jarring. You can adjust the pepper level to your liking. Start with less and add more as you like. You can always add, but you can’t take out ingredients.
- Use small mason or canning jars. I like to divide the jam into smaller quarter pint (125ml) mason jars. This way, I can store them in the back of my fridge and open them as needed.
- Perfect for gifting. This fresh strawberry jam is a great host/hostess gift idea. Another great gift idea: Homemade Blueberry Compote.
- This is NOT A CANNING RECIPE. This recipe has not been tested for water bath canning. It is a small-batch jam recipe meant to be stored in the fridge (or freezer). If you are looking for tested canning recipes, I recommend checking out Bernardin and Ball Canning for safe recipes.
Recipe FAQs
No. You don’t need pectin for strawberry jam because strawberries are naturally rich in water and have enough natural fruit pectin, especially when combined with lemon juice, to set the jam with a bit of time and patience. Cooking the mixture low and slow allows it to thicken and develop deep, concentrated flavor without any added thickeners.
Yes! This jam keeps well in the fridge for up to 2 months.
Once cooled, store in the fridge and enjoy within 2 months. Always use clean utensils when going into the jar to avoid cross-contamination.
Absolutely. Pour the jam into freezer-safe containers (small wide-mouth mason jars work well), leaving some space at the top, and freeze for up to 6 months.
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Easy Strawberry Jam Recipe (with Balsamic and Black Pepper)
Ingredients
- 2 lbs Fresh strawberries – 900 grams
- 1½ cups White sugar – 300 grams
- 2 tablespoon Lemon juice – 30ml
- 2 tablespoon Balsamic vinegar – 30ml. Use good-quality aged balsamic vinegar if you can
- ¼-½ teaspoon Freshly cracked black pepper
Instructions
- Prep the Strawberries. Prepare 2 lbs Fresh strawberries by washing and draining them. Remove the stems and cut them in half.
- Prepare the Pot. Add the ripe berries to a heavy-bottomed pot along with 1½ cups White sugar and 2 tablespoon Lemon juice. Note: If you prefer a smoother jam, use a potato masher to mash up the berries now.
- Boil. Place the pot on medium-high heat to dissolve the sugar, stirring regularly. Once the sugar is dissolved, reduce the heat to low.
- Simmer. Simmer on low heat for 45-60 minutes. As foam rises to the top, skim it off with a spoon. Stir once in a while to make sure the jam is not scorching at the bottom of the pot.
- Check the Doneness. The jam is ready when it reaches 220°F, and it's thick and has reduced in volume considerably. Use a candy thermometer for accuracy. If you don't have one, you can test the doneness in the following step.
- Optional Test. Test the doneness with the cold plate test (a drop of jam on a chilled plate should wrinkle when pushed).
- Add Flavors. Stir in 2 tablespoon Balsamic vinegar and ¼-½ teaspoon Freshly cracked black pepper.
- Jar it Up. Transfer the hot jam to sterilized mason jars, seal, let cool to room temperature, and refrigerate.
Notes
- Fresh strawberries: I only make this recipe in the summer months, when my local strawberries are in season. Use ripe and juicy berries.
- Lemon juice: This is a key ingredient. It’s needed for acidity and brightness, but also helps with preservation.
- Balsamic vinegar: This is where things get exciting. I don’t recommend using any other vinegar in this recipe.
- Black pepper: Freshly cracked for a subtle spicy kick. You don’t have to use it.
- Don’t rush the simmering time. Slow cooking intensifies the strawberry flavor and improves the texture.
- Always taste before jarring. You can adjust the pepper level to your liking. Start with less and add more as you like. You can always add, but you can’t take out.
- Use small mason or canning jars. I like to divide the jam into smaller quarter pint (125ml) mason jars. This way, I can store them in the back of my fridge and open them as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This is so good!!!! Hmmm, don’t think this will last long…eating it out of the jar by the spoonfull!
You’ll have to double the recipe next time! 🙂
Beware, you will want to eat this jam by the spoonful.
So good, right?