This Fresh Strawberry Jam is so flavorful. There is no pectin – just strawberry goodness. It’s simple to make and fast – less than 30 minutes. You are going to love it on toast!
Fresh Strawberry Jam
I made this Strawberry Jam to use as a filling in a dessert that I will be sharing next week. I only needed about half the jam for the dessert so we used the rest all week on toast and biscuits. My daughters especially loved it on their peanut butter sandwiches! It has now become a recipe I use all the time so we can enjoy fresh jam all summer. It is also delicious on oatmeal, cream of wheat, over pancakes or waffles, and as an ice cream sundae topping.
This is the perfect recipe to use when you have really ripe strawberries that you don’t want to go bad. If you are short on time, freeze the strawberries, then thaw them when you do have time.
Substitutions To Try
I made this Strawberry Jam using my food processor but you could also use a blender or mash the berries by hand. You can also try adding other fruits, just take out some of the strawberries from the recipe to include other fruits. Strawberry peach, strawberry banana, or if you are from Idaho strawberry huckleberry also makes delicious jam.
Even though this isn’t traditional freezer jam, it can be frozen for later use. It will keep in the freezer for several months. And believe me, there is nothing that cheers everyone up in the morning than pulling a jar of fresh Strawberry Jam out to spread over the morning toast. Or waffles. Or pancakes. You get the idea.
Spread It On What?
Need some help deciding what to spread the results of this delicious strawberry jam recipe? Let us help you. For starters. Bread. Of course. Like this amazing Honey Whole Wheat Bread. Fresh from the oven, you will love it smothered in this delicious jam. Or you can slather some on our Homemade Crescent Rolls, and on the Best Dinner Rolls from Scratch. Yum!
How to Make Strawberry Jam
- Wash strawberries and remove stems. Put strawberries in a food processor and blend to desired consistency.
- Pour blended strawberries into a sauce pan.
- In a small cup, dissolve the cornstarch in 2 tablespoons of cold water. Stir until smooth. Whisk the cornstarch mixture into the strawberries.
- Stir in the sugar. Place the saucepan over the stovetop on medium high heat.
- Bring mixture to a boil stirring constantly. The mixture will thicken.
- Remove pan from heat and stir in vanilla. It will thicken even more as it cools. Keep refrigerated.