Strawberry refrigerator jam

You don't need any pectin or canning experience to make this easy strawberry jam. Just three ingredients and a few minutes on the stove and you've got a great spread for your toast or pb&j.
1 pint
schedule 15 minutes
schedule 15 minutes


  • 2 pounds hulled strawberries
  • 34 cup sugar
  • 2 tablespoons lemon juice


Remove the hulls and any green bits off of your strawberries and roughly chop. 

In a pot over medium high heat, add your chopped strawberries, 3/4 cup sugar and 2 tablespoons of lemon juice. 

Cook, stirring often, for 10 minutes or until everything starts to soften and become jammy. If you want smoother jam, you can use a potato masher to mash the strawberries up a bit more.

Once you get to the consistency you like (remember it will firm up a bit in the refrigerator), remove the pot from the heat and allow to cool slightly. 

Move the jam into a jar or covered container and leave on the counter until it is fully cooled (an hour or more). 

Move jar or container to the fridge and keep for around 2 weeks. 

Have you made this recipe? Tag @beerinator and let him know!


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