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strawberry jam

Homemade Strawberry Jam

Simple and Easy Homemade Strawberry Jam!


  • 8 cups fresh strawberries (3 1/4 cups once blended)
  • 1/4 cup fresh lemon juice
  • 4.5 cups sugar
  • 1 cup light karo syrup **optional
  • 1 package MCP pectin (the MCP brand is a crucial to this recipe)


  • Blend berries. I like to use my Blendtec and purify the strawberries. However, if you prefer having your jam a little chunkier, just pulsate the berries so that they aren't completely pureed.
    Mix blended berries and lemon juice together in a large mixing bowl. You can also add in the Karo syrup at this point too, although Karo syrup is optional.
    Slowly add in MCP Pectic, and stir constantly to make sure it is completely dissolved. Then let it sit for 30 minutes, stirring every 5 minutes.
    After 30 minutes, add sugar and mix thoroughly till it is no longer grainy.
    Pour into containers leaving about a ½ inch or so at top for expansion when frozen. Cover with lid.
    Leave out for 24 hours. After 24 hours, you can then refrigerate it. Once in the fridge, it will last 3 week. Although, if I am being honest, I always go longer, and it is always just fine. And of course you can freeze it as well and make it last all year!
    **Karo syrup used to be included in the original recipe as a way to help prevent the sugar from crystalizing. It is no longer part of the recipe, but I still add it in since it is how we always have made it.