Strawberry Lemonade Jam

Why You’ll Love This Recipe

Strawberry Lemonade Jam is a vibrant, tangy-sweet spread that captures the essence of summer in every spoonful. Combining ripe strawberries with zesty lemon juice and zest, this jam delivers a refreshing twist on classic strawberry preserves. Perfect for toast, yogurt, or gifting, it’s a simple yet flavorful way to preserve seasonal fruit.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberriesgranulated sugarsaltfresh lemon juicelemon zestpectin (optional, depending on desired thickness)

directions

Hull and chop the strawberries, then place them in a large saucepan.

Add the sugar, salt, lemon juice, and lemon zest to the pan.

Mash the strawberries slightly with a potato masher for a chunky texture.

Bring the mixture to a boil over medium-high heat, stirring frequently to prevent burning.

If using, add pectin according to the package instructions to help the jam set.

Continue to cook until the mixture thickens, about 15–20 minutes, or until it reaches 220°F (104°C) on a candy thermometer.

Remove from heat and let it rest for 5 minutes, skimming off any foam from the top.

Pour the jam into sterilized jars, leaving ¼ inch headspace, and seal tightly.

Process the jars in a boiling water bath for 10 minutes if canning for shelf storage.

Allow the jam to cool before refrigerating or storing.

Servings and timing

Yields about 4 cups of jam.Preparation time: 10 minutesCooking time: 20–25 minutesCooling and jarring time: 30 minutesTotal time: 1 hour

Variations

Add a splash of vanilla extract for a smoother flavor profile.

Mix in crushed raspberries for a berry medley jam.

Infuse with fresh mint or basil for a herbal note.

Use Meyer lemons for a sweeter citrus twist.

storage/reheating

Store in sterilized, sealed jars in the refrigerator for up to 3 weeks.If properly canned, the jam can be stored in a cool, dark place for up to 1 year.Once opened, refrigerate and consume within 2–3 weeks.Do not reheat jam, but let it sit at room temperature for easier spreading.

FAQs

Can I use frozen strawberries?

Yes, just thaw and drain them before using.

Do I need pectin?

No, but it helps the jam set faster. The lemon provides natural pectin as well.

How do I know when the jam is ready?

When it reaches 220°F or passes the plate test (a drop of jam wrinkles when pushed on a cold plate).

Is this jam very sweet?

It has a balanced sweetness with a tart lemony bite.

Can I reduce the sugar?

Reducing sugar may affect the set and shelf life, but low-sugar pectin can help.

Can I double the recipe?

Yes, but be sure to use a large enough pot to prevent overflow and uneven cooking.

Is it safe to skip the water bath?

For long-term storage outside the fridge, no. Otherwise, you can refrigerate for short-term use.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor and natural pectin content.

What’s the best way to serve this jam?

Spread on toast, swirl into yogurt, or use as a cake filling.

Can I make it chunky or smooth?

Yes—mash less for a chunkier jam or blend for a smoother texture before cooking.

Conclusion

Strawberry Lemonade Jam is a bright, tangy, and irresistibly sweet preserve that adds a burst of sunshine to any dish. Whether you’re an experienced canner or a beginner, this jam is a simple and satisfying way to enjoy strawberries year-round. Try it once, and you’ll want a jar on hand at all times.

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