Easy 3-Ingredient Strawberry Jam

Prep time: 5 minutes
Cook time: 25-40 minutes
Total time: 35-40 minutes
Yields: ~250ml jar

Description

You’d think jam is just fruit and sugar… right? But a lot of supermarket brands (even the fancy ones) sneak in unnecessary additives like citric acid, which sounds harmless but is often a highly refined, GMO-derived preservative.

Once I learned that, I started making this small-batch jam at home using just three real ingredients. It’s thick, rich, slightly caramelised from the raw sugar, and so much more satisfying than store-bought.

Plus, this recipe uses frozen strawberries, so you can make it year-round and save a couple bucks in your wallet! 🍓

Ingredients

500g frozen strawberries
300g granulated raw sugar (or up to 400g if you like it sweeter)
1–1.5 tbsp freshly squeezed lemon juice (about ½ a lemon)

Equipment

Medium saucepan
Wooden spoon
Potato masher (optional)
1 glass jar with lid (200–250 ml capacity)
Small plate chilled in freezer (for wrinkle test)

Method

Ensure jar is sterile: Place your jar and lid in boiling water for 10 minutes, or run them through a hot dishwasher cycle. Dry thoroughly.
Add frozen strawberries, sugar, and lemon juice to a medium saucepan. A thick-bottomed saucepan is ideal. Stir to coat the berries evenly.
Place the saucepan over low–medium heat. Stir frequently as the strawberries release their liquid and begin to break down. This stage may take 5–10 minutes longer than when using fresh berries.
Once the sugar dissolves and you have a syrupy mixture, increase the heat to medium-high and bring it to a rolling boil. Stir often and skim off foam for a clearer finish.
Boil for 20–30 minutes, stirring occasionally. To test for doneness: use the wrinkle test: place a small spoonful of jam on a chilled plate, wait 30 seconds, then push it with your finger — if it wrinkles, it’s ready. If not, boil for another few minutes and test again.
Due to using raw sugar, your jam will be darker and more caramelised. Be careful not to overcook or it can become too thick and jelly-like.
(Optional) For a smoother jam, mash the strawberries partway through cooking.
Pour the jam into your sterilised jar, leaving 0.5 cm headspace. Wipe the rim, seal with the lid, and let cool to room temperature before storing.

Storage!
Fridge: Store in the fridge for up to 3–4 weeks.
Long-term Storage: Want to keep it for longer? Process the sealed jar in boiling water for 10 minutes for up to 12 months shelf life.

Tips & Notes!

Frozen Berries: No need to thaw! Just allow extra cooking time and test for doneness.
Sugar Level: Start with 300g, but if you love a sweeter jam or your berries are a bit tart, add up to 400g.
Consistency: If you like a chunkier texture, skip mashing. For a smooth jam, give it a good mash while simmering.
Yield: This makes one small jar, perfect for toast, yogurt, porridge, or gifting.