Easy Strawberry Jam Recipe with no Pectin. (2024)

Desserts | Jams and jellies | Recipes

ByJamie Sanders

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Who’s ready to make an easy Strawberry Jam with all those sweet, delicious strawberries in season right now? You’re in luck; this easy Strawberry Jam Recipe is made with only strawberries, sugar, and a bit of lemon. No pectin is needed, and it couldn’t be easier to make!

Easy Strawberry Jam Recipe with no Pectin. (1)

Jump to…

  • Why this Recipe Works
  • Ingredients
  • How to Make Strawberry Jam
  • Recipe Tips
  • FAQ’s
  • Printable Recipe Card

The Best Homemade Strawberry Jam Recipe

Have you ever wondered how to make Strawberry Jam? It’s surprisingly easy!

I have an amazing small-batch strawberry jam recipe to share with you today. I make this jam every year after we visit our local strawberry farm. This recipe is such a great way to use up all those strawberries.

The beauty of this jam recipe is in the use of fresh strawberries, lemon juice, and sugar instead of pectin to make the strawberry jam set.

Why this Easy Strawberry Jam Recipe Works

  • Simple IngredientsAll you need is strawberries, sugar, lemon juice! The sugar and lemon juice work together with the natural pectin already found in strawberries and lemon to make the strawberry jam set. (Lemon juicealso helps prevent the growth of bacteria.)
  • Fast – Takes only about 20 minutes!
  • Tastes amazing – The flavor of homemade jam just doesn’t compare to store-bought!

Didn’t the strawberry jam turn out gorgeous!? I’m not kidding when I say this jam recipe is easy. And only takes about 20 minutes to cook!

Easy Strawberry Jam Recipe with no Pectin. (2)

Ingredients in Strawberry Jam

You only need 3 ingredients! (Scroll to the bottom of the post for the full printable recipe card.)

  • Strawberries | Fresh or frozen berries work for this recipe; hulls are removed. If you use frozen, thaw them first, or you will need to allow for extra cooking time since you will be cooking from frozen and will be extra juicy.
  • Sugar | Granulated sugar.
  • Lemon juice | Fresh is best, but bottled works too.
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That’s it! No pectin, no water, no extras. Making jam is super simple. All it takes is a bit of time stirring your pot on the stove.

How to Make Strawberry Jam

  1. In a heavy-bottomed saucepan, mix strawberries, sugar, and lemon juice. Easy Strawberry Jam Recipe with no Pectin. (4)
  2. Stir over med-low heat until the sugar is dissolved.
  3. Increase heat to medium high heat and bring mixture to a full rolling boil.
  4. Reduce heat to medium, stirring frequently, mashing the strawberries as you stir. Continue to simmer until the jam is thickened and bubbles completely cover the surface of the jam. (About 10 to 15 minutes. See the tips below to help judge when your jam is done).) Easy Strawberry Jam Recipe with no Pectin. (5)
  5. Transfer the jam to a jar and let cool to room temperature.
  6. Seal jars and store them in the refrigerator.

Recipe Tips

  • Use ripe strawberries- Strawberry season is the perfect time of the year for this recipe; fresh-picked strawberries are perfect for this strawberry jam recipe. Choose strawberries that are firm, sweet, and free of bruises. A combination of ripe and slightly underripe is perfect.
  • A strawberry huller is a great tool for quickly removing hulls from your strawberries.
  • If you want a less chunky jam, you can process the fruit in a food processor before cooking or use an immersion blender while the fruit cooks.
  • Add blueberries for a mixed berry jam.
  • Add some of the lemon zest for an extra pop of brightness.

FAQ’s

Over the years, I’ve gotten a few questions and comments about this recipe. I’ve tried to get them answered all in one place for you today; feel free to leave a comment if you have a question I have not answered. Also, check the comment section- tons of good info there!

How To Know When Jam Is Done

The simplest way is to use a thermometerto check the temperature. You will want the jam to reach 220°F. 220°F is the heat point at which the sugar bonds with the pectin and forms a gel. Remember, the jam can take 24-48 hours to fully set up. So, if your jam is still on the thinner side, don’t worry. Know that as it sits in the fridge, it can set up more. (more info below on what to do if your jam never sets up.)

Another method to test if the jam is ready is the “plate in the freezer” method.(Remove jam from heat while conducting the test.) Place a small plate in the freezer when you begin cooking your strawberry jam. When you’re ready to test to see if the jam will set, remove the plate from the freezer and place a quarter-sized amount of the jam in the center of the plate. Place the plate back in the freezer for one minute. After a minute, run your finger through the jam on the plate. If it wrinkles and is gel-like, the jam is ready. If the jam “fills in” the line you made with your finger, you should cook the jam for another few minutes.

Can I Double this Strawberry Jam Recipe?

Yes, you can double this small batch Strawberry Jam recipe. Keep in mind you will need to cook the jam for longer if you increase the ingredients. (see tips above on how to know if your jam is done.

Can I make this recipe Sugar Free?

If using artificial sugar or less sugar than the recipe calls for, you can help your jam gel by adding 2.5 tablespoons of chia seeds at the end of the cooking time.

Can I Freeze Strawberry Jam?

Yes, you can! The even better news is that you can freeze it right in the jar. Just make certain that you leave some space at the top as it will expand a tiny bit when freezing. This way, you can make several jars in batches and pull one from the freezer to unthaw when running low.

How to Can Strawberry Jam For Pantry Storage

This recipe is perfect for a water bath canner. I have the Ball Home Canning kit. Itcontains everything you need for water bath canning. How to can your strawberry jam:

  1. Wash jars and lids (I use the sterilize function on my dishwasher. Use whatever size jar you like. (I prefer the 8 oz jars for this recipe.)
  2. Pour the strawberry jam into the jar, leaving 1/4 inch headspace. Use a skinny spatula to help remove air pockets.
  3. Wipe down jar rims and add the lids. Seal to fingertip tightness. (Screw the lid on till you feel resistance. If it’s too loose, the jar won’t seal, too tight air won’t release properly.)
  4. Process for 5 minutes in the boiling water bath. Turn off the heat and let the jars sit in the water for another 5 minutes.
  5. Remove jars and let cool for 12 to 24 hours. Check the seal by removing the band and pressing the center of each lid. If you are able to indent the lid, your jam did not seal properly. Store in a cool, dry location for 1 year for best quality, but the jam may be good for up to 2 years. Be sure to test your jar for spoilage before using it.

Keep in mind that higher altitudes affect boiling, and you will need to process the jam differently. (Interesting article about boiling points being lower at high altitudes.)

How Long Does Homemade Strawberry Jam Last In The Fridge?

For best results, use the opened jar of jam within 10 to 14 days. Sealed and unopened, your homemade should keep in the fridge for between 1 to 3 months. In the freezer, it should last about a year.

Can I Use Frozen Strawberries To Make Jam?

Yes, you will most likely need to increase the cooking time as frozen strawberries tend to be more watery (and they are frozen rather than room temp.) You can also use a thermometer to help determine when your jam is done. (When the jam reaches 220 F, it should be ready.)

Can I Use This Jam Recipe With Other Fruits?

The cooking process of this jam will work fine with other fruits, but you will need to consider the sweetness level of whatever fruit you are using. If the fruit is not very sweet, you may need to increase the amount of sweetener you add during the cooking process. Check out my Blueberry Jam Recipe and my Peach Jam Recipe for other fruit jam examples.

Why Didn’t My Strawberry Jam Set Up? (And How To Fix It)

There can be various reasons why your jam didn’t set up properly.

  1. Your Strawberry Jam most likely needed to cook longer, or there is a small chance that the strawberries didn’t have enough natural sugar for the jam to set. It’s a combination of cooking time, sugar, and lemon that makes this recipe gel. (Lemon acts as a natural pectin in this recipe.)
  2. If you followed the directions and it didn’t set up properly, let the strawberry jam sit overnight in the fridge. If that step still doesn’t get it to stiffen up and set, you can try re-cooking it for a bit longer and either 1. adding in a bit of pectin or 2. adding a bit more sugar and lemon (not much, just give it a taste test.) For best results though, I recommend using a thermometer and making sure your strawberry mixture reaches 220 degrees F.
  3. Another method to test if the jam is ready is the “plate in the freezer” method.(Remove jam from heat while conducting the test.)
    Place a small plate in the freezer when you begin cooking the jam. When you are ready to test to see if the jam will set, remove the plate from the freezer and place a quarter-sized amount of the jam in the center of the frozen plate. Place the plate back in the freezer for about a minute. Run your finger through the jam on the plate. If it wrinkles and is jell-like, the jam is ready. If the jam “fills in” the line you made with your finger, you should cook the jam for another few minutes.
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Simple Ideas to Use Strawberry Jam

In no time at all, you can have a sweet and simple strawberry jam that you’ll want to put on everything. My mind can probably go on forever when thinking of ways to use homemade strawberry jam, some of my favorites are:

  • crusty bread with cream cheese
  • In peanut butter and jelly sandwiches
  • on homemade biscuits with lots of butter
  • on top of pancakes or waffles with whipped cream
  • over plain or vanilla yogurt
  • drizzled over vanilla ice cream or cheesecake
  • a filler for homemade muffins or cupcakes
  • DIY Christmas or hostess gift

My entire family thinks this strawberry jam is the best thing ever. I also have a great peach jam and easy blueberry jam recipe if you want to try making jam using a different fruit.

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More Fresh Strawberry Recipes For All Those Strawberries:

  • Easy Strawberry Trifle with Pound cake
  • Strawberry Chocolate Hazelnut Bites
  • Homemade Strawberry Ice Cream
  • Strawberry Mini Pies
  • Strawberry Shortcake Recipe

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Easy Strawberry Jam Recipe with no Pectin. (9)

Strawberry Jam – No Pectin

★★★★★5 from 114 reviews

  • Author: Jamie sanders
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Yield: about 1 3/4 cups 1x
  • Category: jams and jellies
  • Method: stovetop
Print Recipe

Description

A delicious and easy Strawberry Jam Recipe with no pectin. The simple recipe is made with only strawberries, lemon, and sugar! It is the perfect way to use up all of your fresh strawberries.

Ingredients

UnitsScale

  • 16 oz strawberries, hulled and coarsely chopped
  • 3/4 cup of sugar
  • 2 tablespoons lemon juice

Instructions

  1. In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.
  2. Stir over med-low heat until the sugar is dissolved.
  3. Increase heat to med-high and bring mixture to a rolling boil.
  4. Stir frequently mashing the strawberries as you stir, continuing to boil, until jam is thickened and bubbles completely cover the surface of the jam. (about 10 minutes.)
  5. Transfer jam to a jar and let cool to room temperature.
  6. Seal jars and store in refrigerator for about 10 days (or freeze)

Notes

  • Makes about 1 3/4 cups
  • Additional tips: If you have a candy thermometer, it’s ready when the jam reaches 220 F.
  • If you want a less chunky jam, you can process fruit in a food processor before cooking or use an immersion blender while the fruit cooks.

Nutrition

  • Serving Size: 1 tbs
  • Calories: 27
  • Sugar: 66
  • Sodium: 0
  • Fat: 0
  • Carbohydrates: 7
  • Fiber: 0
  • Protein: 0

Keywords: strawberry jam recipe, strawberry preserves, how to make strawberry jam, strawberry jam no pectin

Enjoy! What are some of your favorite uses for jam?

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About the AuthorJamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.
Easy Strawberry Jam Recipe with no Pectin. (2024)

FAQs

What thickens jam without pectin? ›

If you aren't using pectin as a thickener, the sugar as well as the cornstarch slurry will work to thicken quite well. Feel free to add more for an even thicker jam.

How do you get jelly to set without pectin? ›

Jam recipes
  1. Sterilize canning jars.
  2. Combine berries and sugar. ...
  3. Cook rapidly to, or almost to, gelling point, depending upon whether a firm or soft jam is desired.
  4. As mixture thickens, stir frequently to prevent sticking.
  5. Pour hot jam into hot jars, leaving ¼-inch headspace. ...
  6. Process 5 minutes in a boiling water canner.

Is strawberry jam better with or without pectin? ›

No extra pectin– You may wonder if strawberry jam is better with or without pectin. Strawberries are naturally low in pectin, so some people prefer to add additional pectin to jams and jellies. However, I actually prefer homemade jam without extra pectin. They are a bit softer in texture, making it more versatile.

Can I use lemon juice instead of pectin in jam? ›

Although we are not adding powdered pectin, we will add citric acid or lemon juice to the jam. This gives an additional pop of pectin but also some acidity that balances the sweetness of the jam. Citric acid provides very consistent results, which is why I like to use it.

Does lemon juice thicken jam? ›

Lemon is crucial to balancing those sweet flavors, but it also helps the pectin to firm up the jam. It can be added at the start of the cooking process or towards the end, but what must be taken into account is that adding liquids to the jam mixture will inevitably require the jam to cook for longer.

What can I use instead of pectin for jam? ›

Cornstarch - Another plant-based thickening agent, cornstarch is a great substitute for pectin. Gelatin - For non-vegan menu items, you can substitute gelatin for pectin, but it will yield a different consistency.

How did people make jam before pectin? ›

Before the availability of commercial pectin products, traditional jams and jellies were made by cooking fruit or fruit juice with sugar until the mixture reached a jelly-like consistency.

Why lemon juice in strawberry jam? ›

Lemon juice plays two parts in a strawberry jam recipe. First, it prohibits bacteria growth, so your jam lasts longer. Second, it is a natural pectin booster. Fresh berries have pectin that's released when we heat the jam.

How did pioneers make jam? ›

These preserves used honey as their sweetener, though sugar quickly surpassed honey in popularity for making jams. From that point onwards, you can essentially follow the spread of sugar around the world on a map. If a place had sugar and fruit, people would likely combine the two to make a preserve.

What happens if you don't use pectin in jam? ›

You don't have to, but proceed carefully. "If you are really anti-pectin, you can omit it, but you'll need to cook the jam longer. Doing so will remove most of the water content in order to get it to set up properly and in turn, will result in a smaller yield," adds Wynne.

Why won't my strawberry jam set? ›

If your jam didn't set, it might need more pectin which can be bought in some stores. If you can't find pectin, consider adding some lemon juice with grated zest (rind) and/or some cooking apples which you should first boil in a (very) little water until the flesh softens.

How to keep strawberry jam from turning dark? ›

To slow down the process of color loss, store your sealed jars in total darkness. You can also add some lemon juice even when a recipe does not require it (1 tablespoon per cup of mashed fruit or juice at the most).

How to thicken homemade jam without pectin? ›

The secret ingredient to making jam without pectin is time. The fruit and sugar need plenty of time to cook and thicken. A long, slow boil drives the moisture out of the fruit, helping to preserve and thicken it at the same time. Fruit varies in water content as well, and some fruits may take longer to jam up.

What happens if you add sugar before pectin? ›

Do not vary the sequence in which the ingredients are added. For example, powdered pectin does not dissolve in a sugared solution, so if you add the sugar and then the dry pectin, the jam will not be firm. Be sure you use a kettle large enough to accommodate the preserves when they are brought to a full rolling boil.

What is the ratio of sugar to fruit for jam? ›

The amount of sugar you need to make jam depends on the amount of pectin in your chosen fruit, but generally the fruit-to-sugar ratio for traditional jams is 1:1 (ie. 450g/1lb sugar to 450g/1lb fruit).

How do I get my jam to thicken? ›

5 Ways to Thicken Homemade Jam
  1. Just wait. You've followed the recipe and even tested the jam for thickness by smearing a bit of the cooked jam on a cold spoon straight from the freezer, but it still looks runny in the canning jars after processing. ...
  2. Add chia seeds. ...
  3. Cook it again. ...
  4. Add pectin. ...
  5. Cook it in a low oven.
Sep 5, 2023

Can I use cornstarch instead of pectin? ›

Cornstarch is a natural thickener that works as a seamless substitute for pectin.

What did people use before pectin? ›

Before the availability of commercial pectin products, traditional jams and jellies were made by cooking fruit or fruit juice with sugar until the mixture reached a jelly-like consistency.

What is the thickening agent for fruit jam? ›

Pectin is often used as a thickener in cooking and baking. It is a natural polysaccharide (starch) product extracted from fruits and is commonly used as a natural thickening and setting/gelling agent that shouldn't affect the taste or smell of your recipes.

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