Homemade Strawberry Jam

Pot of Strawberry Jam

Strawberry picking at Trax Farms

This past weekend marked my 4th wedding anniversary (!!).

Our original plans got sidelined thanks to a massive rain storm and a few tornado warnings. Mother Nature clearly wanted us to be doing something else. Like picking strawberries at a local farm.

7 lbs of strawberries

Which was oddly appropriate, as some people associate the 4th year with fruit and flowers.

We had so much fun that we ended up picking about 7.7lbs of strawberries. Be warned: you do not have to fill up the entire box they give you at the farms. It’s deceivingly big.

strawberry jam

The first pound went straight into our bellies.

Words cannot describe how melt-in-your-mouth amazing fresh picked strawberries are. The Hubster doesn’t even like strawberries, and he loved these.

The next 3 lbs went into a gorgeous strawberry pie courtesy of Brown Eyed Baker.

Pot of Strawberry Jam

That left us with about 4 lbs of strawberries to do what we pleased with.

Like making jam.

And thanks to the folks at Bon Appetit, I had the perfect recipe.

strawberry  jam on rye toast

Strawberry picking at Trax Farms

Homemade Strawberry Jam

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Emily Levenson | emilylevenson.com


  • 1 lb approximately 3 cups fresh strawberries, hulled and quartered
  • 2/3 cup sugar
  • 1 large granny smith apple peeled and coarsely grated*
  • 1 tbs lemon juice

*When grating the apple, it helps to keep it on the core so that you don't end up grating your fingers in the process.


  1. Combine strawberries and sugar in a large heavy skillet.
  2. Stir in grated Granny Smith apple.
  3. Cook over medium-low heat, stirring and breaking up strawberries, until sugar dissolves.
  4. Simmer until jam is thickened, 20–25 minutes.
  5. Remove from heat and stir in lemon juice.
  6. Transfer to a bowl or jar; let cool.
  7. Cover and chill until set, about 2 hours.
  8. Keep chilled; serve within 2 weeks.

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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