{recipe} Easy Caramelized Strawberry Jam

Recently I made a pretty life-changing discovery, which is that I can make incredibly delicious strawberry jam with only 3 ingredients, and it’s super easy to do. Jam consumption in the household has skyrocketed, but since it’s so easy to make, it’s no big deal to turn out another batch.

I have lately fallen in love with coconut sugar. A lot of people tout its health benefits, but I can’t really speak to that. It tastes absolutely delicious though! Using coconut sugar in place of regular sugar gives this jam a caramelized strawberry taste that makes a not-too-sweet jam that is so perfectly rich and complex.

It’s so good, sometimes I just eat it by the spoonful.

RECIPE: Easy Caramelized Strawberry Jam
makes as much as you want; this recipe is totally adjustable


  • strawberries, fresh or frozen
  • coconut sugar
  • lemon juice

For each cup of strawberries, you will need about 1/3 cup of coconut sugar and 1/2 tsp of lemon juice. For each cup of strawberries you will get about a cup of jam.


  • Put strawberries into a large pot with a wide mouth. (I like to use a big cast-iron stew pot.) Turn heat to medium high. Once the berries have expressed some juice, add the coconut sugar and lemon juice.
  • As the berries cook, mash them with a potato masher to smash them up and make them smaller. Stir frequently to prevent burning. The jam will bubble very vigorously so be careful of splashing hot jam!
  • Cook about 15-20 minutes, until jam is firm and spreadable. You can take a bit of jam out and smear it on a cold plate to see if it remains firm. Keep cooking and testing until it’s jam consistency.
  • Transfer into a sterilized jar. If eating within a couple of weeks, you probably don’t need to can it. If you want to properly can it to be on the safe side, you can check out this great resource.

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4 Responses

  1. Adina says:

    Hi. I wanted to say thank you for the tastespotting badge. It’s working great.

  2. Hi Karen, I’m Marc and Lea Ann’s mom. They have spoken highly of you and your food expertise. Marc told me about your blog and I visited for the first time recently. I enjoyed it and have revisited several times. I have a question about the Caramelized Strawberry Jam. Does the lemon juice go in with strawberries in first step or
    with coconut sugar in next step? The recipe has it going in both places. I have never used coconut sugar
    and am anxious to try it. Do you get it at natural food store?

    • Karen says:

      @Pat Hi sorry for the delay! I just had a baby 🙂 I fixed the recipe; the lemon juice goes in with the sugar. I found it at Whole Foods. Good luck!