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:
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.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).