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Home » Desserts » Frostings & Glazes » Homemade Strawberry Jam without Pectin

Homemade Strawberry Jam without Pectin

By: Rosemary Published: April 14, 2021 Updated on: June 19, 2022

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This Homemade Strawberry Jam without Pectin is made with only 3 ingredients. Deliciously sweet and perfect over toast or biscuits for breakfast or snack. The perfect way to use up some in season strawberries.

strawberry jam in glass jar with a spoon in it.

When my mother-in-law was alive and would be making all her amazing recipes, in her head of course and not written, I would watch her make fresh plum jam and that’s where I got the idea of substituting strawberries.

She never ever used pectin, just stirred and cooked fresh fruit, she would also make Cherry jam and Apricot Jam this way. She would serve it on her fresh made bread or make a tasty Crostata. That’s where this Homemade No-Pectin Strawberry Jam comes in. 

Table of Contents

  • What are the ingredients for No Pectin Strawberry Jam
  • How to make it
  • Should lemon juice be included?
      • Never Miss a Recipe!
  • What if the jam is too thin?
  • How to store it
  • Can you freeze jam?
  • Delicious Recipes to serve with Strawberry Jam
  • Homemade Strawberry Jam without Pectin
    • Ingredients  1x2x3x
    • Instructions 
      • *You could also blend the berries or use a hand blender if you want the jam smoother.
    • Notes
    • Nutrition

What are the ingredients for No Pectin Strawberry Jam

  1. Strawberries
  2. Sugar
  3. Lemon Juice

How to make it

In a medium to large pot, add the strawberries, sugar and lemon juice.

the ingredients in the pot to make the jam.

Mix to combine.

The ingredients mixed together in the silver pot.

On medium heat bring it to a boil, continue boiling on a low boil, stirring often until mixture arrives at 210° on a candy thermometer and has thickened.

The ingredients boiled.

Move to a clean jar and let cool, then refrigerate for 24-48 hours before using.

Should lemon juice be included?

Yes lemon juice should be included because it lowers the pH of the jam mixture, which will help set the no pectin jam.

jam in a glass jar.
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    What if the jam is too thin?

    If for some reason you have waited 24-48 hours and the jam is very runny, (remember no pectin jam will never be as thick as pectin added jam) you can do a few things, leave as is to enjoy over pancakes or ice cream, add it in crepes or drizzle over a cake. Or you can thicken it by:

    1. For every 2 cups add 1 tablespoon of lemon juice and bring to a boil for 3-4 minutes.
    2. Place the jam back in a pot and add 1 1/2 teaspoons of cornstarch and 1 tablespoons of sugar, mix well and boil stirring constantly for about 4-5 minutes.
    jam in a jar with some on a spoon

    How to store it

    Homemade strawberry jam will keep in the refrigerator for up to two weeks.

    Or, if you want to can the jam, it will keep well for 10 to 12 months! You will need canning jars and then follow the steps for sterilizing them. 

    Can you freeze jam?

    Yes, you can freeze jam if you want to store it longer. You can store the jam in freezer bags (be sure to squeeze out the air) or in jars. If you use jars be sure to leave space at the top because the jam will expand when it freezes. It will keep for up to 3 months in the freezer.

    Delicious Recipes to serve with Strawberry Jam

    • Classic Scones
    • Irish Soda Bread
    • Fast & Easy No Knead Bread
    • Ancient Roman Cake/Torta Antica Roma

    And remember don’t let anyone tell you that jam without pectin won’t thicken, not true at all. Might take a little bit more time, but definitely worth it! And don’t forget to serve the Strawberry Jam with some Biscuits. Enjoy!

    jam on a scone on a plate with jam in a jar.
    Jam in a jar with strawberries on the board around it.

    Homemade Strawberry Jam without Pectin

    Rosemary Molloy
    This Homemade Strawberry Jam without Pectin is made with only 3 ingredients. Deliciously sweet and perfect over toast or biscuits.
    4.84 from 37 votes
    Prevent your screen from going dark
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    Prep Time 25 mins
    Cook Time 45 mins
    Total Time 1 hr 10 mins
    Course Breakfast, Desserts
    Cuisine American
    Servings 2 cups
    Calories 558 kcal

    Ingredients
      

    • 1 pound fresh strawberries cleaned and chopped 1/2 kilo
    • 1-1¼ cups granulated sugar 250 grams
    • 1-2 tablespoons fresh lemon juice

    Instructions
     

    • In a medium-sized pot, add the chopped strawberries, sugar and lemon juice, mix to combine.
    • Place the pot on medium heat and bring it to a boil, lower the heat if necessary and continue boiling on a low boil, stirring often, I mashed* the strawberries a few times while the mixture was cooking.
    • Continue cooking until the mixture arrives at 220F (105C) on a candy thermometer and has thickened, this should occur after approximately 25-30 minutes. Transfer the jam (leaving about 1/4 inch of space) to 1-2 clean jars let cool and then refrigerate.

    *You could also blend the berries or use a hand blender if you want the jam smoother.

      Notes

      This is a refrigerator jam that can either be refrigerated for up to 10-12 days or frozen for up to 3 months.

      Nutrition

      Calories: 558kcalCarbohydrates: 143gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 357mgFiber: 5gSugar: 136gVitamin A: 28IUVitamin C: 136mgCalcium: 38mgIron: 1mg
      Keyword no pectin strawberry jam, strawberry jam, strawberry jam without pectin
      Tried this recipe?Let us know how it was!

       Updated from May 30, 2015.

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        Breakfast, Breakfast / Brunch, Desserts, Frostings & Glazes, fruit, Most Posts, Muffins & Sweet Breads, Sauces, Dips & Frostings, Summer

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        1. Judy says

          October 24, 2022 at 1:26 pm

          Would other fruits work with this recipe? Blueberries , peaches, cherries, raspberries, etc.? Thank you.

          Reply
          • Rosemary says

            October 28, 2022 at 3:37 pm

            Hi Judy, I think you can make it with other fruits, I have made it with cherries and apricots. Let me know if you do too. Take care!

            Reply
        2. Mary Ellen Elmore says

          June 19, 2022 at 3:30 am

          Why are telling people that because it has no pectin it can not be processed and stored? That is incorrect information. If this water bath processed, it would fine for long term storage.

          The National Center for Home Food Preservation has directions for making jams and jellies without pectin then processing and storing on the pantry shelf up to 18 months.

          The true reason this has is not shelf stable is there is no processing of it.

          Reply
          • Rosemary says

            June 19, 2022 at 7:53 am

            Hi Mary Ellen, you are absolutely right and I have updated the post. Thanks

            Reply
        3. Ferryal says

          April 30, 2022 at 10:28 pm

          5 stars
          I am new in jam making! Do you have to leave some headspace once it is poured in jars?

          Thank you so much.

          Reply
          • Rosemary says

            May 1, 2022 at 8:10 pm

            Hi Ferryal, yes you should leave about 1/4 inch of space. I hope you enjoy it. Take care.

            Reply
        4. mei says

          March 25, 2022 at 6:33 pm

          did not gel per test on cold plate so continued to cook – it never ‘gelled on cold plate’ but it did thicken up (almost too much) once I put in jars

          Reply
          • Rosemary says

            March 25, 2022 at 6:48 pm

            Hi Mei, in this method it isn’t required to do the cold plate, because it thickens after it cools and is refrigerated. 🙂

            Reply
        5. Pam says

          August 6, 2021 at 2:40 pm

          Can I make this using frozen strawberries?

          Reply
          • Rosemary says

            August 6, 2021 at 6:31 pm

            Hi Pam, yes it should work with frozen strawberries. Let me know how it goes.

            Reply
        6. KarlaM202 says

          June 30, 2021 at 9:43 pm

          4 stars
          Thanks for the great recipe ! I just made this, and other than thickening it a bit with cornstarch slurry, it is really good! Made 2 8 oz containers – 1 to freezer & one going to the grandkids this week-end. I’m all about simplicity! Now that I’ve made it following your recipe, going to play with it a bit and see what I can come up with! Next batch, Cinnamon & Vanilla added. 12# of berries and so many ideas !

          Reply
          • Rosemary says

            July 2, 2021 at 3:49 pm

            Hi Karla, thanks so much, so glad you enjoyed it and yes so many different ways to change it up. Have a great weekend.

            Reply
        7. Tracy B says

          June 13, 2021 at 6:39 pm

          5 stars
          I could have eaten the entire batch while it was still warm. Really easy to make. I doubled the batch but only used 1.5 cups of sugar and it was plenty sweet for me. I also thickened with corn starch right away since I wouldn’t be home to do it after waiting 24 hours to see if it was think enough. I definitely feel like it needed the thickener and it was absolutely delicious. Thank you for this recipe.

          Reply
          • Rosemary says

            June 15, 2021 at 7:46 pm

            Hi Tracy, thanks so much, so glad you enjoyed it. Have a great week.

            Reply
        8. Steve Kay says

          April 25, 2021 at 11:22 pm

          5 stars
          I’ve made this super eady recipe, often using other citrus (orange, tangerine or mandarine) juice and zest. I am debating trying this out with some grated ginger.
          I always puree it a bit with a stick blender, making sure not to make it too smooth. I find that it is best with a bit of chunk.
          I have given jars of this as gifts to friends, who have all loved it.
          I really appreciate that you included a target temperature. It makes for consistent results, and how else would a novice tell that it’s done?

          Reply
          • Rosemary says

            April 26, 2021 at 8:01 pm

            Hi Steve, thanks so much, glad you like the recipe and that you find it helpful. Have a great week.

            Reply
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        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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