How to make Strawberry Jam: Want to make a Strawberry Jam with all those strawberries? You must try this Easy Strawberry Jam Recipe with no pectin!
(scroll to the bottom for tip, a printable recipe and a short how to video)
It’s Secret Recipe Club reveal day! This month, my assigned blog is It’s Yummy to my Tummy. Heather’s blog is packed full of family-friendly recipes, and I found quite a few that were just my style. You definitely need to visit her blog for a few new recipes.
I had my recipe choices narrowed down to 3 (including her raspberry jam) and was having a hard time deciding which one I should make. I ended up taking a last minute trip to the grocery store on Valentine’s day, and once I saw all the gorgeous red strawberries on sale, I knew I wanted to make strawberry jam!
Have you ever wondered how to make Strawberry Jam? My tried and true strawberry jam recipe adds lemon juice (lemon juice helps the jam set up and will also help prevent the growth of bacteria), so I went with my recipe.
Didn’t the strawberry jam turn out gorgeous! My entire family thought this was the best thing ever.
Simple ideas to use Strawberry Jam
My mind can probably go on forever when thinking of ways to use homemade strawberry jam but some of my favorites are:
- crusty bread with cream cheese
- on top of pancakes or waffles with whipped cream
- over plain or vanilla yogurt
- drizzled over ice cream
- a filler for homemade muffins or cupcakes
- DIY Christmas or hostess gift
How to make strawberry jam
In all reality, this homemade strawberry jam recipe is really, really simple. All you need are three ingredients (strawberries, sugar, and lemon juice) and a bit of time standing on stirring your pot on the stove. In no time at all, you’ll have created a sweet and simple strawberry jam that you’ll be wanting to put on everything.
For the jam I made today, I reduced the amount of sugar since the strawberries were so sweet and added lemon juice. (Lemon juice is naturally high in pectin and will help the jam set.)
Can I freeze strawberry jam?
Yes, you can. The even better news is that you can freeze it right in the jar. Just make certain that you leave some space at the top as it will expand a tiny bit when freezing. This way, you can make several jars in batches and just pull one of the freezer to unthaw when you’re running low.
Can I use this strawberry jam with other fruits?
The cooking process of this jam will work fine with other fruits, but you will need to take into consideration the sweetness level of whatever fruit you are using. If it’s not a very sweet fruit, you may need to increase the amount of sugar that you’re adding during the cooking process.
Why didn’t my strawberry jam set up? (and how to fix it)
There can be varying reasons as to why it didn’t’ set up properly. It might have needed to cook longer or there is the chance that sometimes strawberries don’t have enough natural sugar (it’s the cooking time, sugar and lemon that help it gel) and they just need a little more pectin added. If you followed the directions and it didn’t set up properly, let it sit overnight in the fridge. If that step still doesn’t get it to stiffen up and set, you might try re-cooking it for a bit longer and either adding in a bit of pectin or a bit more sugar and lemon (not much, just give it a taste test.)
Pin this Strawberry Jam Recipe here:
How to make Strawberry Jam: Easy Strawberry Jam Recipe with no pectinPrint
Quick and Easy Strawberry Jam Recipe with no pectin
An Easy Strawberry Jam Recipe with no pectin!
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: about 1 3/4 cups 1x
- 16 oz strawberries, hulled and coarsely chopped
- 3/4 cup of sugar
- 2 tbs lemon juice
- In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.
- Stir over med-low heat until the sugar is dissolved.
- Increase heat to med-high and bring mixture to a rolling boil.
- Stir frequently mashing the strawberries as you stir, continuing to boil, until jam is thickened and bubbles completely cover the surface of the jam. (about 10 minutes.)
- Transfer jam to a jar and let cool to room temperature.
- Seal jars and store in refrigerator for about 10 days (or freeze)
Makes about 1 3/4 cups
Additional tips: If you have a candy thermometer when the jam reaches 215 F, it’s ready.
If you want a less chunky jam, you can process fruit in a food processor before cooking or use an immersion blender while fruit cooks.
- Serving Size: 1 tbs
- Calories: 20
- Fat: 0
- Carbohydrates: 5
- Protein: 0
Keywords: strawberry, jam
Enjoy! What are some of your favorite uses for jam?