Strawberry Jam

The Origins of My Recipe for Strawberry Jam

I have a soft spot in my heart for all forms of homemade jam, from raspberry jam to fig jam, and even apricot jam. However, the depths of my love for a jar of homemade strawberry jam know no bounds. And my own signature touch? Rose water, added for a delicate whisper of floral flavor that has become inseparable from strawberries in my kitchen.

Strawberries simmering on the stove carry an aroma that instantly transports me. It’s an ascent that is woven deeply into my own story. During culinary school in San Francisco, I stood over a pot of sweet strawberry rose sauce that I was experimenting with in my adorable little kitchen, completely captivated by the fragrance filling the room. That moment inspired the title of my original blog and cookbook, and my very first blog post centered around a heartfelt story paired with Strawberry Rose Lemonade. Ever since, strawberry and rose have remained one of my favorite flavor pairings.

After years of cooking with both ingredients, I’ve found that rose water and strawberries belong together naturally. The floral notes don’t overpower; they gently amplify what’s already there. It makes perfect sense because strawberries and roses come from the same botanical family, sharing delicate aromatic qualities that feel almost made for one another. They’re cousins!

This easy strawberry jam is also a small batch recipe, one I especially love making during peak strawberry season. Here in northern Michigan, local strawberry season arrives in mid- to late June, and there’s nothing better than cooking down sun-ripened berries at their sweetest. But I make this jam all year long because even winter strawberries can be transformed with a little help. Cooking concentrates their flavor, and the lemon and rose water coax out a brightness that makes otherwise lackluster berries taste far more vibrant.

I also take a simpler approach here: straight to the refrigerator, skipping the canning and water bath process entirely. This refrigerator jam is meant to be enjoyed generously and often, spread on warm toast, spooned over homemade yogurt, or eaten directly from the jar while standing at the kitchen counter.

Ingredients and Notes

Please be sure to scroll down to the recipe card for the complete ingredient list and instructions!

• Fresh Strawberries: Look for fresh, thoroughly red berries with no or very few blemishes.
• Sugar: Granulated sugar or organic cane sugar is important because it not only sweetens the jam, but it also gives it body and thickness without the need for pectin. You can make the jam without sugar, but the results may be more like a sauce.
• Fresh Lemon Juice: All things fruit-sweet are better, in my humble opinion, with a tart note. But the lemon juice serves another function as well, to help the jam thicken. You can substitute lime juice. Orange juice will not do the same, though.
• Rose Water: See above (rose + strawberry = perfect). Use pure rose water, which is distilled from rose petals. Rose extract? No. That is a flavor we avoid.

How to Make Strawberry Jam 

1. Boil and mash. Combine the strawberries, sugar, and lemon juice in a large, heavy saucepan, and bring it to a boil on the stove. Then, reduce the heat, and mash the fruit until smooth. 
2. Simmer. Let the mixture simmer until it thickens to your desired consistency. 
3. Flavor. Remove the pan from the heat, and stir in the rose water. 

My Favorite Ways to Use Homemade Strawberry Jam 

One of my favorite things about homemade strawberry jam is that it rarely stays tucked away on toast alone. A spoonful can instantly elevate breakfast, desserts, and even savory dishes. Because this version has the delicate floral note of rose water, it feels especially elegant and versatile.

Here are some of my favorite ways to use it:

• Spread generously on warm toast or English muffins. 
• Layered with labneh or thick Greek yogurt. 
• Served alongside warm scones or sweet potato biscuits.
• Swirled into oatmeal or overnight oats. 
• Used as a filling for cakes or thumbprint cookies. 
• Spooned over vanilla ice cream or strawberry cheesecake. 
• Paired with cheese boards.
• Spread on a peanut butter sandwich. 

Tips for Success

• Adjust the flavor. One of the best things about making your own jam is that you can control the flavor. For me, that means plenty of fruity tartness and not just straight sweetness. This way, the berry flavor shines! Adjust the ingredients as desired, adding more or less sugar or lemon juice to taste. 
• Avoid burning. Take your time as the chopped berries simmer; the bottom of the pot can scorch if you don’t cook slowly and at not too high a heat. Mashing the berries helps get them to break down more readily. It takes up to 25 minutes for the mixture to cook properly.
• Test the consistency. You can test the jam to see if it is thickened properly so that it’s not too runny when it’s chilled and ready to use. You’ll need a small plate, and it’s as simple as running a spoon through a dollop of the cooked mixture. Look for a trail left through the jam.
• Avoid waste. To maximize the berry, don’t cut the strawberry straight across the top, taking the precious flesh at the shoulders. Instead, use a small knife, angling it in around the stem, and cut it out like a plug.

Make Ahead and Storage

Unlike other homemade strawberry jam recipes, this one doesn’t need to be canned! Transferred to an airtight container once cooled, the jam will keep fresh in the fridge for up to 3 weeks. Or, make freezer jam out of your small batch by popping the container in the freezer for several months. 

Of course, you can make canned jam for shelf life by following the directions on your canning equipment (essentially: jam goes in sterile jars, lidded, then boiled briefly in hot water; but there are tips to doing this right, so be sure to follow those).

Frequently Asked Questions

More Ways to Use Strawberries

• Strawberry Cream Cake
• Strawberry Vanilla Cake
• Strawberry Jam Bars
• Strawberry Rhubarb Pie