Homemade Strawberry Spread

Sometimes I’m a little too ambitious for my own good. I envision myself as this super kitchen woman who makes everything from scratch, has a stocked pantry of homemade goods and has a garden that self-sustains my family.

Yeah, that’s just a dream.

Although I do try and cook from scratch as often as possible, there are times where I just buy ready-made at the store– whether it’s because of convenience or because making it from scratch seems rather, hard. And let’s face it, sometimes buying the ingredients to make the food product itself can seem a little pricy.

That’s why I seriously stress to buy food while it’s in season. When buying food in season, it usually makes the price cheaper — and if you can buy it straight from the farm or through a u-pick, more often than not you can get it at a fraction of the cost. Organic strawberries at the store cost about $6 for a pound and the organic strawberries we picked at the field cost us $1.50 a pound.

I know this won’t be the same for everyone but it’s worth a shot to do a little bit of research before you go out and spend crazy amounts of money on a specific food.

But anyway, back to buying food because they’re convenient. I buy strawberry jelly because it’s easy and the task of actually making homemade strawberry jelly seems really hard — plus, I don’t have a canner.

With a bounty of 21 pounds of fresh strawberries, I couldn’t resist thinking about making some fresh, homemade jelly. I checked the back of the ingredient label on the brand I buy and it consisted of pretty simple ingredients; sugar, strawberries, pectin and citric acid.

I wanted to create the most simple of jellies without having to buy any extra ingredients but there was only one problem — the pectin. Apparently the pectin is what puts the “jell” in jelly. I did some research and came across a few sites which mentioned cooking the berries down for a while; this eventually created a thick jelly-like substance.

I figured I’d give it a shot and try it out. Since I froze 98% of my bounty, I first took out the berries to let them completely thaw. This was nice because it really allowed the juices to be drawn out (I noticed in many recipes they sprinkled sugar on top of the strawberries to draw out the juices).

After they were completely thawed, I put them in a large pot, mashed them well with a potato masher, added 1 1/2 cups honey and stirred. I stirred and stirred and stirred my little heart out for about 45 minutes, day dreaming of thick, jelly to spread on toast and butter.

When the strawberries became a thicker consistency, I took them off the stove and then placed them in mason jars. I let it sit overnight and when I took it out it had a nice, thick consistency but it was nowhere similar to store-bought jelly. I would imagine that’s where the pectin comes in but I was happy with the thickness of it.

That’s why I decided to call this a homemade strawberry spread instead of a jelly. The taste is so fresh and perfectly sweet from the honey and natural sweetness of the strawberries that you’ll forget it hasn’t set like normal store-bought jelly. I promise!

You can very well put any extra you may have in the freezer to save so you can enjoy fresh homemade jelly all year round. If it lasts that long, of course. Just take it out of the freezer and let it thaw before using it.

I also tried an alternative method making jelly by adding lemon (which contains natural pectin), gelatin (to create more of a jelly-factor) and butter (to clarify and help set). Honestly, it didn’t set like I wanted and I have to say, the simple approach of cooking the strawberries until they reduce into a thicker consistency is the way to go.

The jelly on the left is the one with the lemon and the jelly on the right is the one without anything. Both tasted great but I preferred the way the simpler jelly set.

Homemade Strawberry Spreads Make Perfect Gifts!

Homemade anything would be an excellent gift for a birthday or holiday like Mother’s Day or Christmas. I’ve included some printable labels if you want to make these for your mom or grandmother this Mother’s Day.

Homemade Strawberry Spread
  • 2 lbs organic strawberries (if frozen, thaw out completely before use)
  • 1½ cup honey (you could use raw but it will be heated. Just make sure it's unfiltered)
  1. In a large pot, add organic strawberries and mash with a potato masher until you reach the consistency you desire
  2. Turn on medium heat and cook for a few minutes until it's soupy
  3. Add in honey; let boil and continue to stir until it reaches a thick consistency. *note: this could take anywhere from 20 minutes to an hour.
  4. Take off heat, let cool for a few minutes then transfer to mason jars leaving about an inch and a half from the top.
  5. Once completely cooled, place however many jars in the freezer for later use or give as gifts. For instructions on how to make the printable labels, read the next recipe card

For printable labels:

  • sticker paper (I found an adhesive sticker paper at Michael’s that “turns anything into a sticker”
  • twine (optional)
  • printable labels (found below)
    — May This Jelly Be As Sweet… (Mom)
    —May This Jelly Be As Sweet… (Grandma)
    —How Sweet It is to be Loved By You (Printable Label)


  1. To save the printable label to your computer, click on the link provided above then right click on the photo and click “save image as”
  2. Open up a word document and eye ball the size area you’ll be putting the sticker on to the size of the label. You may have to adjust a little bit.
  3. Print out the label using best quality for your printer
  4. Follow directions on the sticker paper for making “anything into a sticker”
  5. Place on desired mason jar (these 8oz quilted jars are cute or these
  6. If you have twine, wrap it around the jar a few times and tie into a bow

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  1. About how many jars did 2 lbs of strawberries make? Our local produce stand has berries on sale right now so this would be perfect!

    1. Hi Chelsie, the 2lbs of strawberries filled 2 regular sized mason jars all the way to the top. 🙂

  2. Do you have to put the mason jars once filled with strawberries and the lids on in boiling water to seal. Kind of like with canning?

    1. I’m not sure. I didn’t do that for my jars but the comment below suggests how to seal the can.

  3. Two tips for you.

    One Adding lemon juice to your berry jam/spread helps it set quicker and gives a fresher taste.

    Two- put your slightly-cooled-a-couple-of-minutes jam in very warm jars (I put them on a tray in a low oven while jam is cooking), wipe the rims with a clean cloth, put the lids on immediately and tighten. Then set your filled, sealed jars UPSIDE DOWN for 5 minutes. Once the five minutes are up, set them back upright, and the lids will seal without you having to put them in a water bath. On the rare occasion the lid doesn’t seal, just put that jar in the fridge and use first. You will hear the lids popping and slurping into a seal for the next hour or so. When the jars are cool, test each jar’s lid- tight, firm tops for a seal; bouncy and looseness for no seal. Sealed ones go in the cupboard and store there very well as normal.

    ***Do NOT use this method for tomato products. I’ve done this for decades now with no problems, but ONLY with jam, jellies, curds, marmalades and non-tomato chutneys. Tomato products NEED a water bath to be safe!

    1. I’m sure it could thicken the sauce, Polly. I wanted to keep the ingredients minimal but you could definitely try it.

  4. Flax seed works great at making things gel up. There is also Arrowroot powder. I can not wait to go pick our berries. I figured that last year I saved $200 by picking my own from a U-pick. They are so much cheaper…and sweeter!

  5. I will def try this recipe as strawberries are very reasonably priced at our farmers market! As for thickening, I’m going to try adding some ground chia seeds. Not only are they pretty tasteless, as opposed to the strong nutty flavor of flax seeds, they are a super food, chock full of omega 3 fatty acids and they thicken beautifully. Thank you for the recipe 🙂

    1. I’ve never used ground chia seeds but now I’ll have to try it out. 🙂

    2. I make raw strawberry chia spread with honey. It is great. The trick is finding the chia,water balance with berries.

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