Refrigerator Strawberry Jam Recipe with Lemon

Name: Refrigerator Strawberry Jam Recipe with Lemon
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: About 3 small jars
Cuisine: International
Ingredients: 1 kg strawberries, hulled; 800 g sugar; 2 tbsp lemon juice; up to 50 ml water, only if fruit releases little juice

Whole strawberries simmered with sugar and lemon until soft-set, then stored cold.

By Savva LoginovUpdated October 5, 2026

Total 1 hr 5 minMakes About 3 small jars

Jump to Recipe

This strawberry jam follows the source’s one-kilogram batch and uses slightly less sugar than fruit by weight. Choose sound berries, remove the stems after rinsing and leave small fruit whole if you want visible pieces in the jar. Rest the berries with sugar until they release juice; that gives the pan enough liquid to start cooking without much added water. Simmer gently and test a spoonful on a cold plate rather than boiling to a rigid timetable. Lemon adds a bright finish. This is a refrigerator jam, not a pantry canning formula, so transfer it into clean jars, chill promptly and use within the stated window.

Recipe card

Refrigerator Strawberry Jam Recipe with Lemon

Prep 25 minCook 40 minTotal 1 hr 5 minYield About 3 small jars

Equipment: Heavy wide saucepan, wooden spoon, chilled saucer, clean jars

Ingredients

1 kg strawberries, hulled 800 g sugar 2 tbsp lemon juice up to 50 ml water, only if fruit releases little juice

Instructions

Prepare berries
Rinse strawberries gently, discard damaged fruit and hull them.
Macerate
Layer berries with sugar in a heavy saucepan and rest 4–5 hours until juicy.
Start cooking
Add lemon juice; use up to 50 ml water only if the pan looks dry. Bring to a boil while stirring.
Simmer and test
Reduce the heat and simmer 30–40 minutes, stirring often, until a drop wrinkles slightly on a cold plate.
Cool and chill
Spoon into clean jars, cool briefly, close and refrigerate.

How to tell when it is ready

A cooled drop is thick and softly set, not watery.

Tips

Use a wide heavy pan so water can evaporate evenly.
Keep a few smaller berries whole for texture.
Skim foam only if you want a clearer jam.
Stop at a soft set; jam firms slightly as it cools.

Serving suggestions

Spread over toast.
Spoon over yogurt.
Fill cooled pancakes.
Add a little to vanilla ice cream.

Make ahead

Prepare the cleaned produce and clean containers ahead; follow the chilled storage instructions after cooking.

Storage

Refrigerate in clean covered jars and use within 2 weeks; freeze extra jam.

Food safety

Refrigerator jam only. For shelf-stable jars use a tested jam-canning formula and processing method.

Frequently asked questions

Will the jam thicken as it cools?

Yes, somewhat. Test a cooled drop before extending the simmer so the berries do not turn syrupy and tough.

How should I store refrigerator strawberry jam with lemon?

Refrigerate in clean covered jars and use within 2 weeks; freeze extra jam.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.