Quick Strawberry Jam Recipe made with fresh berries, sugar, and Gelfix. Ready in minutes and perfect for spreading, swirling, or gifting.

When strawberry season shows up, it’s not unusual for my kitchen to smell like fresh strawberries all day. There’s still piles on the counter, even though we’ve already eaten more than our fair share. That’s when I pull out this homemade strawberry jam recipe. It’s quick and gives me jars of real strawberry flavor every time. It hasn’t failed me once, and if you follow the steps and keep my tips in mind, I’m sure it won’t fail you either.

It’s pretty straightforward: chop the strawberries, stir in the sugar and Gelfix Super, and bring everything to a boil. That’s it. No lemon juice needed or second-guessing whether you added enough pectin. In just a few minutes on the stove, you’ll have hot, thick, deep red jam ready for the jars. I gave up store-bought jam a few years ago thanks to the little patch that keeps on giving.

You’ll find the recipe at the bottom of the post.

Why You’ll Love This Recipe

It cooks quickly and sets reliably: You start by stirring the Gelfix into the chopped strawberries with a little sugar, then bring that to a boil. After that, add the rest of the sugar and cook it for just five minutes. You don’t need a kitchen thermometer or have to keep checking whether the jam will set. The Gelfix takes care of that, so you end up with a thick, spoonable jam that firms up as it cools.
It’s a simple 3-ingredient recipe: This quick strawberry jam recipe is made with just strawberries, granulated sugar, and one packet of Gelfix Super. You don’t need any specialty ingredients or extras. The Gelfix replaces the guesswork of homemade pectin and makes sure the jam sets properly without adding anything unnecessary.
A great way to preserve a big strawberry harvest: If you’ve got baskets of berries and no freezer space left, this simple recipe is an easy way to put them up. I love that the jars store for months, unopened. And the best part? You can use this quick strawberry jam recipe a hundred different ways. I spread it on sourdough toast, stir it into yogurt parfaits, and spoon it over pancakes. And sometimes I swirl it into overnight oats for a quick breakfast.

What You’ll Need

1000g strawberries, without tops: I like to use ripe, fresh strawberries, and they give me great results every time. Remove the green tops before weighing so you get the right ratio for the recipe. If you want to use the tops instead of tossing them, I recommend saving them to make homemade strawberry vinegar. You can also simmer them in a pot of homemade syrup for a light strawberry flavor.
350g sugar: Regular granulated sugar works best. It sweetens the jam and helps preserve it.
1 packet Dr. Oetka Gelfix Super: This is a commercial pectin blend that includes pectin, sugar, and citric acid. It helps the jam set quickly and gives it the right consistency without a long cook time.

Tools

Large pot-Use a heavy-bottomed pot that’s big enough to hold the fruit and sugar without boiling over.
Wooden spoon/heatproof spatula: For stirring the jam while it cooks.
Clean jam jars (with lids): For storing the hot jam after cooking
Ladle/measuring cup with a spout: Makes it easier to fill the jars without a mess.
Small clean towel/damp cloth: For wiping jar rims before sealing
Hot pad/thick kitchen towel -for protecting your hands when handling hot jars

How to Make Strawberry Jam at Home

Chop the strawberries: Remove the green tops, then cut the strawberries into smaller pieces. This helps them break down faster once they start cooking.
Start cooking the fruit: Place the chopped strawberries in a large pot. In a small bowl, stir the packet of Gelfix Super with 2 tablespoons of the sugar. Add that mixture to the pot and stir everything together.
Bring to a boil: Set the pot over medium-high heat. While stirring, bring the strawberries to a full boil and let them cook for 1 minute.
Add the rest of the sugar: Pour in the remaining sugar, stir well, and bring the mixture back to a boil. Keep stirring and let it cook for about 5 minutes.
Skim off any foam: If foam rises to the top, skim it off with a spoon and discard.
Pour the jam into the jars: Immediately pour the hot cooked jam into clean jars while it’s still piping hot. USDA recommends leaving 1/4″ of headspace, so fill the jam to just below the rim.
Seal and flip: Wipe the rims clean, close the jars with lids, and turn them upside down. Leave them flipped while they cool; this little trick helps the lids seal as the jam sets.

A Note on Homemade Jam Canning Methods:

This recipe follows the traditional European-style canning method: the jam is poured into clean jars while piping hot, the lids are sealed, and the jars are turned upside down to cool. It’s a common approach in many European kitchens and works well for high-sugar jam recipes like this one.

If you prefer the USDA-approved method, the National Center for Home Food Preservation recommends processing the jars in a boiling water bath. For half-pint or pint jars, process for 5 minutes if you live below 1,000 feet in elevation, 10 minutes if you’re between 1,001 and 6,000 feet, and 15 minutes if you’re above 6,000 feet.

FAQ

Yes, but you’ll need to thaw and drain them first. Frozen berries release a lot of extra liquid, which can throw off the set and make your jam runny. Be sure to use the full 1000g after draining, not before.

Gelfix blends better when it’s first mixed into a bit of sugar. If you add it straight into the fruit, it can clump or gel unevenly.

Yes, if you’re not doing water bath canning. Turning upside down helps form a seal as the jam cools. It works because the hot jam softens the lid’s sealing compound, and flipping the jar creates light pressure to help it stick. If you’d rather go with water-bath canning, that’s totally fine.

If you don’t boil the jam long enough after adding the sugar, it won’t set properly. Some home cooks also say overripe berries may not have enough natural acid, which can make it harder for the jam to set.

Tips for Getting a Good Set on This Strawberry Jam

1. Mix the Gelfix with a little sugar before adding it to the pot.

Stirring the Gelfix (which contains pectin) with 2 teaspoons of sugar helps prevent clumping and makes sure it dissolves properly so it can do its job.

2. Boil the jam long enough, but not too long.

After adding the rest of the sugar, bring the jam to a full boil and cook it for about 5 minutes. That’s usually enough time for it to thicken without overcooking the fruit. If you don’t boil it long enough, the jam may not set.

3. Skim the foam before jarring.

Foam can trap air and make your jam look cloudy. Skimming it off gives you a cleaner result and helps the jam store better.

4. Use a water bath if you’d rather not flip the jars.

This quick strawberry jam recipe uses the flip-and-cool method, which works well when the jars are clean and the jam is poured in hot. But if you prefer, you can water-bath the sealed jars for about 10 minutes (adjust for altitude).

Storage

If your jars seal well after cooling, store them in a cool, dark spot like your pantry or a kitchen cabinet for up to 6 months. Once opened, keep the jar in the fridge and use it within 3 to 4 weeks. If any jar doesn’t seal, don’t leave it at room temperature. Just stick it in the fridge and use it up soon. That shouldn’t be a problem with all the ways you can put this jam to work.

Quick Strawberry Jam Recipe (Easy Homemade Jam)

Strawberry Jam made fast with fresh berries, sugar, and Gelfix. Ready in minutes and perfect for spreading, swirling, or gifting.

Equipment

Large Pot
Wooden spoon/heatproof spatula:
Clean jam jars (with lids)
Ladle/measuring cup with a spout
Small clean towel/damp cloth
Hot pad/thick kitchen towel

Ingredients

1000 g strawberries without tops
350 g sugar
1 packet Dr. Oetka Gelfix Super

Instructions

Chop the strawberries: Remove the green tops, then cut the strawberries into smaller pieces. This helps them break down faster once they start cooking.
Start cooking the fruit: Place the chopped strawberries in a large pot. In a small bowl, stir the packet of Gelfix Super with 2 tablespoons of the sugar. Add that mixture to the pot and stir everything together.
Bring to a boil: Set the pot over medium-high heat. While stirring, bring the strawberries to a full boil and let them cook for 1 minute.
Add the rest of the sugar: Pour in the remaining sugar, stir well, and bring the mixture back to a boil. Keep stirring and let it cook for about 5 minutes.
Skim off any foam: If foam rises to the top, skim it off with a spoon and discard.
Pour the jam into the jars: Immediately pour the hot cooked jam into clean jars while it’s still piping hot. USDA recommends leaving 1/4″ of headspace, so fill the jam to just below the rim.
Seal and flip: Wipe the rims clean, close the jars with lids, and turn them upside down. Leave them flipped while they cool; this little trick helps the lids seal as the jam sets.

Notes

A Note on Homemade Jam Canning Methods:

If you prefer the USDA-approved method, the National Center for Home Food Preservation recommends processing the jars in a boiling water bath. For half-pint or pint jars, process for 5 minutes if you live below 1,000 feet in elevation, 10 minutes if you’re between 1,001 and 6,000 feet, and 15 minutes if you’re above 6,000 feet.

Tips for Getting a Good Set on This Strawberry Jam

Mix the Gelfix with a little sugar before adding it to the pot. Stirring the Gelfix (which contains pectin) with 2 teaspoons of sugar helps prevent clumping and makes sure it dissolves properly so it can do its job.

Boil the jam long enough, but not too long. After adding the rest of the sugar, bring the jam to a full boil and cook it for about 5 minutes. That’s usually enough time for it to thicken without overcooking the fruit. If you don’t boil it long enough, the jam may not set.

Skim the foam before jarring. Foam can trap air and make your jam look cloudy. Skimming it off gives you a cleaner result and helps the jam store better.

Use a water bath if you’d rather not flip the jars. This recipe uses the flip-and-cool method, which works well when the jars are clean and the jam is poured in hot. But if you prefer, you can water-bath the sealed jars for about 10 minutes (adjust for altitude).

Storage

If your jars seal well after cooling, store them in a cool, dark spot like your pantry or a kitchen cabinet for up to 6 months. Once opened, keep the jar in the fridge and use it within 3 to 4 weeks. If any jar doesn’t seal, don’t leave it at room temperature. Just stick it in the fridge and use it up soon. That shouldn’t be a problem with all the ways you can put this jam to work.

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