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.
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 serve it on her fresh made bread or make a tasty Crostata. That’s where this Homemade No-Pectin Strawberry Jam comes in.
What are the ingredients for No Pectin Strawberry Jam
- Lemon Juice
How to make it
In a medium to large pot, add the strawberries, sugar and lemon juice.
Mix to combine.
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.
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.
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:
- 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 it
Because this has no pectin it is not to be canned or jarred to keep, it is a refrigerator jam which should be consumed within 10-12 days. It can also be frozen, so if you use 2 jars, refrigerate one and freeze the other. It will keep in the freezer for up to 3 months.
Delicious Recipes to serve with Strawberry Jam
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 without Pectin
- 1 pound fresh strawberries cleaned and chopped 1/2 kilo
- 1-1¼ cups granulated sugar 250 grams
- 1-2 tablespoons fresh lemon juice
- 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.
Updated from May 30, 2015.