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
- Strawberries
- Sugar
- 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
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
Nutrition
Updated from May 30, 2015.
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.