Homemade Strawberry Jam (Bonne Maman-Inspired)

We picked up the most beautiful, in-season strawberries from our local produce stand and knew immediately we were making jam. Not just any jam, but one that’s a little firmer, slightly chunky, and beautifully spreadable, just like our favorite Bonne Maman strawberry preserves. To us, this is perfect homemade strawberry jam.

We like to keep things simple around here, so this recipe skips the fluff and gets right to the goods. It uses classic powdered pectin, just enough lemon juice, and a pinch of salt to round out the sweetness and bring the flavors together, resulting in a jam that highlights the bright, sweet flavor of summer berries.

If you’re working with a heaping gallon of strawberries, like we did (about 6–7 pounds), you’ll get about 5–6 pints of jam which is perfect for stocking your pantry and gifting to friends or neighbors, which is half the fun.

Homemade strawberry Jam

Ingredients:

• 2 to 2½ lbs fresh strawberries, hulled

• ¼ cup lemon juice (about 2 lemons)

• 1 box (1.75 oz) powdered pectin

• 4 cups granulated sugar

• 1 small pat of butter (optional, reduces foaming)

• 1/8 tsp salt

  
  

Instructions:

1. Mash the strawberries by hand or using a potato masher or fork until slightly chunky (you can make them smoother if you prefer).

2. In a large, heavy-bottomed wide pot, combine the mashed strawberries and lemon juice.

3. Stir in the pectin until fully dissolved.

4. Bring the mixture to a full rolling boil, the kind that doesn't stop bubbling even while stirring.

5. Add the sugar all at once, and stir until dissolved.

6. Return the mixture to a full rolling boil, stirring constantly, and boil hard for 2 full minute, adding the butter when it starts to foam..

7. Remove from heat and skim off any remaining foam.

8. Stir in the salt.

9. Ladle hot jam into sterilized jars, leaving ¼" headspace. Wipe rims clean, seal with lids and rings.

   
   

   Optional: Process jars in a 10-minute water bath for long-term storage (see full canning instructions included below), or allow to cool at room temperature and refrigerate for immediate use.

   
   

How to Water Bath Your Jam

(No Fancy Equipment Needed)

If you’re planning to store your jam for longer than a few weeks, a quick water bath is the safest way to seal your jars. It’s simple, and I didn’t even use traditional canning tools. My trick? I used the steaming basket from my Instant Pot (the kind with a handle). It let me lower and boil two jars in at a time. Great kitchen hack win.

Here’s the full process in case you’re new to it:

1. Prep your pot: Fill a large stockpot with enough water to cover your jars by at least 1 inch. Add a rack or kitchen towel at the bottom to prevent rattling.

2. Preheat the water: Bring the water to a simmer (not a full boil yet) before adding jars.

3. Lower the jars in: Use a canning rack, silicone sling, or an Instant Pot basket with a handle (my method!) to gently lower your filled jars into the hot water.

4. Bring to a full boil: Once jars are in, cover the pot with a lid and bring to a rolling boil (big, active bubbles).

5. Boil for 10 minutes: Start your timer once the boil begins. Boil for 10 minutes (or adjust for altitude).

6. Rest and cool: Turn off the heat and let jars sit in the water for 5 minutes, then carefully remove and place them on a towel or cooling rack. Let them rest undisturbed for 12–24 hours. You'll likely hear a satisfying “pop” as the lids seal.

Final Tips

• This jam sets beautifully with classic powdered pectin, no gelatin needed.

• Want to adjust sweetness? You can cut the sugar down to 3½ cups, though texture and set may shift slightly.

• Try gifting a jar with a handwritten label or ribbon for an easy, homemade summer gift.

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