Strawberry Jam Bread Machine Recipe – 3 Ingredients

When strawberries are cheap in summer, I can’t resist making a pot of jam. The bread machine has a Jam cycle that holds the temperature steady – no scorching the bottom the way a stovetop can if you look away for a second.

The ingredient list is almost silly: strawberries, sugar, lemon juice. Spread it on a loaf that just came out of the bread machine and it’s the simplest joy of summer. One thing to be clear about: this is a refrigerator jam – it’s meant to be kept cold, not canned for the pantry, so finish it within about 3 weeks.

Why You’ll Love

• Machine controls the heat, no standing at the stove stirring
• Only 3 ingredients, nothing artificial
• Much more real strawberry flavor than store-bought (more fruit, less sugar)
• One jar keeps in the fridge for 3 weeks

Ingredients

• Fresh strawberries – 4 cups, hulled and chopped (about 600g); keep fruit + sugar below your machine’s max fill line to avoid boil-over
• Sugar – ¾ to 1 cup (adjust to the berries’ sweetness)
• Lemon juice – 2 tbsp
• Lemon zest – 1 tsp (optional, for aroma)

Step by Step

1. Chop the strawberries into the bread pan, add sugar, lemon juice, and zest; stir to combine.
2. Select the Jam cycle (no Jam setting? Use a stovetop: combine berries + sugar in a pot over low heat, stir often, cook until it coats a spoon, about 20–30 minutes).
3. When the cycle ends the jam should be thick and coat a spoon. Spoon into a clean glass jar while hot, then let it cool to room temperature and refrigerate.
4. Remember – this is a refrigerator jam, not shelf-stable. Eat within 3 weeks.

Tips

• Sugar isn’t just for sweetness, it also preserves. A lower-sugar batch should be eaten sooner (within a week).
• Test for doneness: spoon a little onto a chilled plate, push it – if the surface wrinkles, it’s ready.
• Don’t purée the strawberries; leaving small pieces tastes better.

FAQ

Q: Can I use other berries? A: Blueberries and raspberries work the same; strain out seeds if there are a lot.

Q: How do I sterilize the jar? A: Boil it for 5 minutes or bake at 210°F / 100°C for 10 minutes.

Spread it on our soft white bread machine loaf – they’re a perfect match – or use it alongside banana bread machine recipe.

Nutrition (per serving): 40 kcal · 10g carbs · 9g sugar · 0mg sodium
Time / Yield: Prep 5 min · Jam cycle ~1 h · Yield ~1 pint