This Homemade Strawberry Jam without Pectin is made with only 3 ingredients and no pectin! Deliciously sweet and perfect over toast or biscuits for breakfast or snack. The perfect way to use up some in season strawberries.
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 homemade jam, plum was one of her favorites, that’s where I got the idea of substituting strawberries.
She never ever used pectin, just stirred and cooked fresh fruit, just the flavor of the fruit in a jar! 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, it’s so easy and always tastes amazing!
What are the ingredients for No Pectin Easy Strawberry Jam
- Strawberries
- Sugar
- Lemon Juice
What is the difference between Jam and Jelly?
Jam is made with mashed fruit and jelly is made with strained fruit juice. Jelly has no pieces of fruit in it. And preserves have large pieces of fruit or whole fruit in it.
How to make a Strawberry Jam recipe
In a medium to large pot or saucepan, add the strawberries, sugar and lemon juice.
Stir to combine.
On medium heat bring it to a full rolling boil, continue boiling on a low boil, stirring often until the mixture arrives at 220F on a candy thermometer and has thickened. I mashed the strawberries a few times while the mixture was cooking with a potato masher.
Move to a clean sterilized jar and let cool, then refrigerate for 24-48 hours before tasting.
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.
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, waffles or even a scoop of vanilla ice cream, add it in crepes or drizzle over a cake. Or you can thicken it by:
- For every 2 cups add 1 tablespoon of lemon juice and bring to a boil for 3-4 minutes.
- 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.
How to store the strawberry jam
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 in a cool dry place! You will need canning jars and then follow the steps for below steps or check out this site for sterilizing them.
How to sterilize jars
I prefer to use the boiling water method – Wash the jars with hot soapy water before sterilizing. Make sure they are completely clean. Place the jars and lids upright in a large pot.
Fill the pot with water, make sure the water covers the jars by an inch (2.5 cm). Bring the water to a full, strong boil and continue to boil for at least 10 minutes.
Remove the jars and lids from the hot water bath (tongs work best) and place them on a couple of paper towels to dry. Make sure the sterilized jars do not come in contact with anything but the paper towels.
You could also sterilize the jars in your dishwasher on the hot water cycle if you prefer.
Be sure to fill the jars, when they and the jam are both still warm. Adding hot food to cold jars or cold food to hot jars will cause the jars to crack or shatter.
Be sure to leave about 1⁄4 inch of space at the top of each jar, this helps create a vacuum seal when closing the jar.
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 freezer safe 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.
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!
Homemade Strawberry Jam
Equipment
- Medium – large pot
- 1-2 glass jars
Ingredients
- 1 pound fresh strawberries cleaned and chopped
- 1-1¼ cups granulated sugar
- 1-2 tablespoons fresh lemon juice
Instructions
- In a medium/large 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 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 sterilized jars let cool and then refrigerate for at least 24-48 hours before tasting.
*You could also blend the berries or use a hand blender if you want the jam smoother.
Notes
Nutrition
Updated from May 30, 2015.
Rosalie Sleight says
I want to make this recipe but I have to limit seeds from my diet. Can I strain this before canning and will this get the seeds out? Will this change the consistency?
Rosemary says
Hi Rosalie, I am not too sure, I have never strained it, but you could try. I don’t think that the consistency would change that much by straining. Let me know if you try it. Take care!
Cheryl says
The full recipe (top of page) says to cook to 210 on candy thermometer but the bottom (jump to recipe) version) says to cook to 220 degrees. I know that matter when making candy, which one is accurate? Thanks!
Rosemary says
Hi Cheryl, sorry about that it should be 220 degrees. Thanks for letting me know. Take care and have a great weekend.
Cheryl says
Thanks for the quick response! I’m making a 3x recipe now and just got finished cutting up the strawberries. 🙂
Rosemary says
Hi Cheryl, you’re welcome and I hope you enjoy it. Let me know.
Judy says
Would other fruits work with this recipe? Blueberries , peaches, cherries, raspberries, etc.? Thank you.
Rosemary says
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!
Steve says
I have made jams with strawberries, blackberries, raspberries, blueberries, apricots, pears and peaches, all following pretty much the same recipe as this one. It always works. I like this recipe because it doesn’t make too much, and doesn’t put you to the trouble of canning.
I add an extra first step: I mash the fruit with the sugar and let them soak (“mascerate”) together, typically in the pot that I am using to cook the fruit. I let it soak for a few hours, or overnight in the refrigerator. This extra step draws the juices out of the fruit.
I include the zest from the portion of lemon that I have Juiced for the jam, and throw the rind of the spent lemon to cook with the fruit that I am turning into Jam. It provides a bit of pectin, but is not enough to give off any bitterness. I pick this spent rind out of the fruit when I have finished the jam making process.
Rosemary says
Hi Steve, thanks so much, great tips. Take care and have a great week!
Mary Ellen Elmore says
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.
Rosemary says
Hi Mary Ellen, you are absolutely right and I have updated the post. Thanks
Ferryal says
I am new in jam making! Do you have to leave some headspace once it is poured in jars?
Thank you so much.
Rosemary says
Hi Ferryal, yes you should leave about 1/4 inch of space. I hope you enjoy it. Take care.
mei says
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
Rosemary says
Hi Mei, in this method it isn’t required to do the cold plate, because it thickens after it cools and is refrigerated. 🙂
Pam says
Can I make this using frozen strawberries?
Rosemary says
Hi Pam, yes it should work with frozen strawberries. Let me know how it goes.
KarlaM202 says
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 !
Rosemary says
Hi Karla, thanks so much, so glad you enjoyed it and yes so many different ways to change it up. Have a great weekend.
Tracy B says
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.
Rosemary says
Hi Tracy, thanks so much, so glad you enjoyed it. Have a great week.
Steve Kay says
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?
Rosemary says
Hi Steve, thanks so much, glad you like the recipe and that you find it helpful. Have a great week.