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.
What are the ingredients for No Pectin Easy Strawberry Jam
- 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
- Medium – large pot
- 1-2 glass jars
- 1 pound fresh strawberries cleaned and chopped
- 1-1¼ cups granulated sugar
- 1-2 tablespoons fresh lemon juice
- 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.
Updated from May 30, 2015.