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Quick and Easy Strawberry Jam Recipe with no pectin

Who’s ready to make an easy Strawberry Jam with all those sweet delicious strawberries in season right now? You’re in luck, this simple No Pectin Strawberry Jam Recipe is made with only strawberries, sugar and a bit of lemon. Couldn’t be easier!

Easy Strawberry Jam Recipe with no Pectin.

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Tried and True Strawberry Jam Recipe

Have you ever wondered how to make Strawberry Jam? It’s surprisingly easy.

I have a tried and true strawberry jam recipe that I make every year after we visit our local strawberry farm. The beauty of this easy jam recipe is in the use of lemon juice and sugar instead of pectin to make the strawberry jam set. (Lemon juice is a natural pectin source that helps the jam set up and also helps prevent the growth of bacteria.)

How to make Strawberry Jam

Didn’t the strawberry jam turn out gorgeous!? I’m not kidding when I say this jam recipe is easy.  All you need is strawberries, sugar, lemon juice and about 20 minutes!

Ingredients in Strawberry Jam:

Want to give this recipe a shot? To make the Strawberry Jam, you need 3 ingredients:

  • Strawberries
  • Sugar
  • Lemon juice

That’s it! No pectin, no water, no extras.

Making jam is super simple. All it takes is a bit of time stirring your pot on the stove. (Scroll down to the bottom for the printable recipe card.)

strawberry jam

How to Make Strawberry Jam

  1. In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.
  2. Stir over med-low heat until the sugar is dissolved.
  3. Increase heat to med-high and bring mixture to a rolling boil.
  4. 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.)
  5. Transfer jam to a jar and let cool to room temperature.
  6. Seal jars and store in the refrigerator. 

Frequently Asked Strawberry Jam Questions:

I’ve gotten a few questions and comments about this recipe over the years. I’ve tried to get them answered all in one place for you today, feel free to leave a comment if you have a question I have not answered.

Also, be sure to check the comment section- tons of good info there! 

How to make Strawberry Jam: Quick and Easy No Pectin Strawberry Jam Recipe

How To Know When Jam Is Done 

The simplest way is to use a thermometer to check the temperature. You will want jam to reach 220°F. 220°F is the heat point at which the sugar bonds with the pectin and forms a gel.

Keep in mind, it can take 24-48 hours for jam to fully set up. So if your jam is still on the thinner side, don’t worry. Know that as it sits in the fridge it can set up more. (more info below on what to do if your jam never sets up.)

Another method to test if the jam is ready, is the “plate in the freezer” method. (Remove jam from heat while conducting the test.)

Place a small plate in the freezer when you begin cooking your strawberry jam. When you’re ready to test to see if the jam will set, remove the plate from the freezer and place a quarter size amount of the jam in the center of the plate.

Place the plate back in freezer for one minute. After a minute, run your finger through the jam on the plate. If it wrinkles and is gel-like, the jam is ready. If the jam “fills in” the line you made with your finger, you should cook the jam for another few minutes.

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.

How Do You Can Strawberry Jam for Pantry Storage:

This recipe is perfect for water bath canning. I have the Ball Home Canning kit. It contains everything you need for water bath canning.

How to can your strawberry jam:

  1. Sterilize the jars and lids. Whatever size you like. (I prefer the 8 oz jars for this recipe.)
  2. Add the strawberry jam to the jar, leaving 1/4 inch headspace. Use a skinny spatula to help remove air pockets.
  3. Wipe down jar rims and add the lids. Seal to fingertip tightness. (Screw on till you feel resistance. Too loose, jar won’t seal, too tight air won’t release properly.)
  4. Process for 5 minutes in the boiling water. Turn off the heat and let the jars sit in the water another 5 minutes.
  5. Remove jars and let cool 12 to 24 hours. Check the seal by removing the band and pressing the center of each lid. If you are able to indent the lid, your jam did not seal properly. Store in a cool dry location for 1 for best quality, but maybe good for up to 2 years. Be sure to test your jar for spoilage before using it. 

Keep in mind, higher altitudes affect boiling and you will need to process the jam differently. (I believe I read boiling points are lower at high altitude.)

How Long Does Homemade Strawberry Jam Last in the Fridge?

For best results use the opened jar of jam within 10 to 14 days. Sealed and unopened, your homemade should keep in the fridge between 1 to 3 months. In the freezer, it should last about a year. 

Can I Use Frozen Strawberries to Make Jam?

Yes, you will most likely need to increase the cooking time as frozen strawberries tend to be more watery. You can also use a thermometer to help determine when your jam is done. (When the jam reaches 215 F, it should be ready.)

Can I Use This Strawberry Jam Recipe 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.

An Easy Strawberry Jam recipe with no pectin!

Why Didn’t my Strawberry Jam Set Up? (and how to fix it)

There can be varying reasons as to why your jam 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 the strawberry jam sit overnight in the fridge. If that step still doesn’t get it to stiffen up and set, you can 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.)

For best results though, use a thermometer and make sure your strawberry mixture reaches gets to 220 degrees F.

Simple Ideas to Use Strawberry Jam

In no time at all, you can have a sweet and simple strawberry jam that you’ll want to put on everything. 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 or cheesecake
  • a filler for homemade muffins or cupcakes
  • DIY Christmas or hostess gift

My entire family thinks this strawberry jam is the best thing ever.

I also have a great peach jam and easy blueberry jam recipe, if you want to try making jam using different fruit.

Pin this Strawberry Jam Recipe here:

More Fresh Strawberry Recipes For All Those Strawberries:

How to Make Strawberry Jam: Easy Strawberry Jam Recipe with no pectin

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easy strawberry jam recipe with no pectin

Quick and Easy Strawberry Jam Recipe with no pectin

  • Author: Jamie sanders
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Yield: about 1 3/4 cups 1x

Description

An Easy Strawberry Jam Recipe with no pectin!


Ingredients

Scale
  • 16 oz strawberries, hulled and coarsely chopped
  • 3/4 cup of sugar
  • 2 tbs lemon juice

Instructions

  1. In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.
  2. Stir over med-low heat until the sugar is dissolved.
  3. Increase heat to med-high and bring mixture to a rolling boil.
  4. 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.)
  5. Transfer jam to a jar and let cool to room temperature.
  6. Seal jars and store in refrigerator for about 10 days (or freeze)

Notes

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.


Nutrition

  • 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?

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Recipe rating

172 Comments

  1. Stephanie says:

    Came out great and was so easy to do!!

  2. Made a triple batch of this and added in almost 1/2 pound of ghost /cayenne peppers. Only prob I had was the added moisture. Added some gelatin and it turned out great.

  3. Jo Thompson says:

    WOW fantastic recipe and process. So easy and tastes delicious. Thank you so much for sharing this Crafty Mom!
    Jo

  4. Do you start with whole or sliced strawberries?

    And I learned the hard way that the strawberry jam will foam and rise up a lot. One of the articles you suggested only filling pans to 1/3. Thx for that!

    1. I started with whole strawberries. If yours are very large you could cut them in half.

  5. Love this jam! I use a lot of vanilla bean…do you think I could add to this recipe?

  6. This recipe. turned out really good

  7. Jamie Hilly says:

    What is the size of a single serving?

  8. This was so good. I made a double recipe, it came out perfect. I did use a candy thermometer, and cooked it to 215 degrees. I love the flavour and it spreads beautifully. I will make it again.

  9. Yes I made it also, was delicious.

  10. Boiled to 215* but still ended up with a watery end product…Even if it’s already reached final temp should I have still boiled for a full ten minutes? Flavor is great it’s just too watery to spread.

    1. Did you let it sit for 24 hours in the fridge? Also, did you use the full amount of sugar and fresh lemon juice?
      Did you try the freezer plate method to check for doneness? Possibly you just needed to Cook longer. There are plenty of tips in the post on what to do if your jam does not set.

      1. Ann Yarker says:

        Had to boil mine for about 15 to 10 minutes before it was set.
        Delicious.

  11. Does “16 ounces of strawberries” mean 2 cups or 1 pound? Big difference and I don’t want to screw up! Thanks!

    1. Ann Yarker says:

      Well I took is as 16 ounce which is 1lb.

  12. Can you use a Steam Canner?

  13. I’ve made this recipe twice with perfect results. I used the freezer plate test too. Thanks for the recipe

  14. Delicious by the way. Great recipe and idea for using up strawberries! Thanks a bushel 😁

  15. Great recipe! Thanks!

  16. I made this strawberry jam just now! Smells amazing in here! So easy to make too!! Thanks for sharing is recipe!!!

  17. Thank you so much! It was so easy and fun. I have never tried anything like this before and now I want to make jam out of everything!

  18. Perfect, thank you!

  19. Came out perfect. Smash the strawberries as much as you like for smoother texture.

  20. So incredibly quick and easy to make, and super delicious! I wanted to use up some absolutely flavorless organic strawberries I bought at Costco the other day (I mean, seriously, they were beautiful looking but had ZERO flavor and awful texture). And the jam is so good that I can hardly believe it has those berries in it. Like a bit of magic! Thanks for the great recipe!

  21. Rebecca Horton says:

    is it 2 teaspoons of lemon juice or 2 tablespoons

  22. Do you need to use fresh lemon juice or can you use bottled?

  23. Caroline Mapfumo says:

    This was our first attempt at making jam and my girls were THRILLED with the outcome! Thank you for sharing a wonderful and fool proof recipe! Now onto bulk production while strawberries are in season. Not clear on Step 4 of the canning method – how exactly do you do the boiling method? Thanks muchly!

    1. hi, I have a post about canning pizza sauce that talks a little bit about the canning process I use. ( Canning Pizza Sauce ) It would be the same for the jam, but you would process it for 5 minutes in boiling water. Turn off the heat and let the jars sit in the water for another 5 minutes.

  24. Audrey Callum says:

    I’ve never tried making jam without pectin before. It was so easy and so delicious.

  25. Taste just the way my Granny used to make it!

  26. My 1st time making jam. I followed the recipe exactly and it was perfect!

  27. Carrie Mataraza says:

    Folowed this recipe exactly but the jam stayed watery. Can I put it back to boil down more?

  28. Quick! Easy! Delicious! Thank you for the recipe! Absolutely wonderful!

  29. This was the best, thanks!

  30. Can you use this jam under strawberries on top of cheese cake

  31. just used this recipe to make cranberry jelly! can’t wait to add this to a white chocolate cheesecake! thank you!!

  32. Any substitutions for lemon juice? I read we could use vinegar just half the amount though. Really not wanting to head out to the store as we are currently going into another state lock down and everyone is panic shopping.

    1. Never tried it without using lemon juice. You could try to just leave it out. Make sure your jam comes to 220 degrees F in order to gel properly. For me, I use a thermometer to check the temperature. You will want jam to reach 220°F. 220°F is the heat point at which the sugar bonds with the pectin and forms a gel.

      It can take 24-48 hours for the jam to fully set up. So if it is still on the thinner side, don’t worry. Know that as it sits in the fridge it can set up more.

      Another method to test if the jam is ready, is the “plate in the freezer” method. (Remove jam from heat while conducting the test.)

      Place a small plate in the freezer when you begin cooking the jam. When you are ready to test to see if the jam will set, remove the plate from the freezer and place a quarter size amount of the jam in the center of the plate. Place plate back in freezer for about a minute. Run your finger through the jam on the plate. if it wrinkles and is jell-like the jam is ready. If the jam “fills in” the line you made with your finger, you should cook the jam for another few minutes.

    2. We live in S. America, in Peru, where there are no lemons. Lime juice works fabulously – and, I think, tastes better! I have made this kind of jam using figs, mangos, and other tropical fruits, as well. Wonderful!

  33. Solid recipe. Turned outs great everytime and my girlfriend loves it too. I make a double batch or more cause it’s so popular. Thanks for sharing.

  34. Maddy Vogel says:

    Hi, I just made this recipe I used frozen organic strawberries .Omg it is Delicious! Thank you for sharing , I will never buy store bought jam again . Looking forward to trying the other flavors?

  35. so easy and soo good!

  36. lorna terry says:

    Daughter got me some strawberries to ripe to eat so I checked out a jam recipe, came across yours it’s cooling now but looks & smells lovely so simple to make can’t wait to taste it cold , thanks for sharing ???

  37. About how many ounces of jam does this make? I need to buy jars, but don’t want to have a bunch of excess left over. Also, do you recommend small or large jars?

    1. This is a small batch recipe. So it makes about 8 ounces —ish. You can double and triple the recipe it just may need to cook longer.

  38. I am a beginner jam maker and this recipe is awesome. I have tried others and they turn out terrible. Thank you for sharing!

  39. This recipe is incredible! Could I use the same measurements but with blueberries or other berries?

  40. Such a great little recipe, definitely a keeper. I did have to let mine boil about 15 minutes before it would reach 220.

  41. This was my first time to try this. Oh my gosh, it was perfect. It did not get very thick, so I added a Tbl of cornstarch slurry. Worked great and did not change the taste at all. Thank you so much.

    1. Give it 24 to 48 hours to thicken (if it lasts that long. lol) If not thick enough, you might need to cook longer. I do recommend using a thermometer to make sure the jam reaches 220 degrees.

  42. This is the very best strawberry jam I’ve ever made and that says a LOT!! I’ve been canning for 28 years. Amazing recipe!!!! Thanks so much. 🙂 🙂 🙂

  43. I followed the directions for canning and left space at top. For some reason I have white bubbles around the edges. Looks like soap but we know it isn’t. Any idea what that is? When we put the jars with jam back in boiling water should the jars have been submerged?

  44. This recipe was a huge hit with everyone in the family. I love how easy it is to make and follow. I do have a question for you. I’ve got some leftover raspberries, can I follow this same recipe and expect the same results?

    1. Yes, though you may want to strain for seeds and give it a taste test to make sure you don’t need additional sugar.

    2. Just tried making this recipe with some fresh Strawberries that I didn’t want going bad. Omg it’s sooooo simple and absolutely delicious, the whole family loved it. My son made me make Belgian waffles to top with this jam. Thank you so much for sharing.

  45. I had never made jam before and this turned out great and was super easy! We cooked longer than stated in order to get the right consistency, but it thickened up nicely. The taste was better than store-bought, and it was a great use of the abundance of strawberries we had back in February. It is now blueberry season where I live, so will try it with blueberries.

  46. Hannah Rodrigues says:

    Outstanding! I cooked it a little longer to get it to thicken. The finished product has a bright fresh strawberry flavor and it a little runny which is EXACTLY what my grandmother used to make long ago. I put this on a hot biscuit and went back in time! Also it’s so easy, and could have so many other applications.

  47. I made this and smelled like candy . I added chia seeds to thicken it and a few drops of honey …

  48. Hi! This looks wonderful and I’m preparing to make some now! Just a quick clarification, if I may? Is it 2 Tbsp or 2 tsp of lemon juice? Thanks so much!

  49. I literally just found this recipe an hour ago and made one of the best tasting strawberry jams ever! It’s a perfect ratio of strawberries to sugar to lemon juice. The consistency came out perfectly. Tested it out on my dad, and he really likes it! Says it’s not overly sweet and has a refreshing tang to it. Will definitely use this recipe for future strawberry jams. Thank you!

  50. Arlyne Singer says:

    I just made your strawberry jam and it’s wonderful..this is my first time and I thank you so much for sharing such easy to make strawberry jam.
    How long can I keep it inside the fridge ?
    My patient will surely love this since she loves jams.

  51. The recipe looks so simple and easy but I don’t use refined sugar. Would coconut sugar work?

    1. Although I have not tried it, I would think that since Coconut sugar, it would work. I found this when I googled it “To replace white sugar with coconut sugar in your recipe, the ratio is usually 1 for 1 (use 1 cup of coconut sugar for 1 cup of granulated sugar). You might need to play around with your recipe, adjust the other ingredients and the baking time but I found the substitution pretty easy to do”
      Can you let us know how it turns out?

  52. I hope it’s good I’m making it for my host kid 🙂 She is so sweet & she loves jam!!

  53. Can I use frozen strawberries?

    1. Yes, you will most likely need to increase the cooking time as frozen strawberries tend to be more watery.

  54. Stephanie says:

    I’ve made this recipe several times before, it’s my go to! I wanted to make some for the holidays and give them away, I see they can be frozen but if I don’t have room for that, what’s the procedure for making many cans at once and storing them?

    1. I would can them in a water bath, here are the instructions. (i’ll include this in the post too)
      I use the Ball Home Canning kit. here: https://amzn.to/2M39AS5. I contains everything you need for water bath canning.

      To can your strawberry jam:
      1. Sterilize the jars and lids. Whatever size you like. (I prefer the 8 oz jars for this recipe.)
      2. Add the strawberry jam to the jar, leaving 1/4 inch headspace. Use a skinny spatula to help remove air pockets.
      3. Wipe down jar rims and add the lids. Seal to fingertip tightness. (Screw on till you feel resistance. Too loose, jar won’t seal, too tight air won’t release properly.)
      4. Process for 5 minutes in the boiling water. Turn off the heat and let the jars sit in the water another 5 minutes.
      5. Remove jars and let cool 12 to 24 hours. Check the seal by removing the band and pressing the center of each lid. If you are able to indent the lid, your jam did not seal properly. Store in a cool dry location fro about a year.

      Keep in mind, higher altitudes affects boiling and you will need to process the jam for longer

  55. Greetings from Zimbabwe! I made this jam today, everyone is raving about it! Love it! This recipe is a keeper for sure.

  56. I just made this and it’s hard in the jar. Definitely not going to be able to eat it this way. Is there anything I can do to fix it?

    1. I googled “how to fix jelly that is too stiff.” Most recommendations were to thin it out with a bit of water or juice.

  57. So easy and tasty!

  58. CAN YOU USE STRAWBERRIES THAT ARE STARTING TO SMELL FERMENTED?

  59. Kim Georgison says:

    Hi. Can you double to triple this recipe and it still set up? This looks amazing and easy. I hope lol

    1. You can, though you might need to cook it longer. Use a thermometer (when the jam reaches 215 F, it’s ready.)

  60. Hi! After it sits in fridge or freezer for 10 days do i leave it there or can i remove it and place in pantry for later use? Or do i just leave it in freezer until i use it? Thanks!

    1. If you freeze it, leave it in the freezer til ready to use. Then once opened keep it in the fridge.

  61. This is my go to recipe, hubby loves this jam!

  62. Hello!! If freezing without canning, how long is the freeze life? Thanks

  63. I have never done any “canning”. If I make this recipe, do I have to do anything specific to the jars, or can I just put them in mason jars that I haven’t done anything to and put them in the refrigerator? Thank you! (Also, how long does it keep in the refrigerator?)

    1. Sterilize the jars before using, leave 1/4 inch headspace in the jar and make sure to wipe any excess jam from around the edges before sealing the lid. This homemade jam should keep in the fridge between 1 to 3 months. If you can it properly using the hot water bath method, it should last about 2 years when stored in a cool, dry place.
      Good Luck.

  64. We came home after picking strawberries and realized we had way more than we could eat as a fruit. So, I googled and was fortunate to land in your site. I followed your recipe to a T and the jam was DELICIOUS. I followed this with a larger batch of four pounds. The only modification I made was to boil for about half an hour. This too came out superb. Thank you.

  65. This recipe was super easy & super tasty! We love it! I made 12 jars!

  66. Jolene Carrera says:

    This is great! Came out better than I expected. (I’ve never made any jams or jelly’s before).
    I used my candy thermometer and let it boil forever, because the temp wasn’t going past 150*, I took it out and put a new one in I had bought recently, I’m glad I did, because the old one was not working correctly!! (Trashed it LOL) Got it up to temp, cooled a bit then put into my quart mason jar. ( hadI doubled the recipe since I had 2 lbs of fresh strawberries that were in sale at Sprouts last weekend). Even added a little lemon zest too. Thanks for such an easy, I mean easy recipe for Strawberry jam! Can’t wait for hubby to try it. 🙂 Oh and yes, it set up and it’s still warm on the counter.

    1. I love it! I bought strawberries at sprouts last week too, lol! (made a trifle- it was amazing) Sent the hubby back yesterday for more (double ad wednesday) so I can make it one more time and get it photographed for the blog.

  67. Jean Gillet says:

    This recipe is awesome; thank you so much for sharing it. I made 3 half-pint jars in 45 minutes this AM, using a generous pound of fresh strawberries, about 2/3 cup drained crushed canned pineapple, a full cup of sugar and 3 T. lemon juice. I cut up the berries and mashed them with a potato masher, and followed your directions for boiling time and temp. I used a candy thermometer to ensure the correct temp. I prepared the jars for freezer/refrigerator storage since I did not have enough time to water-bath process, but would have processed them for 10 minutes as Ball’s “canning Bible” suggests. The jam set up well and is delicious! I needed to use the berries up today and had no pectin, so your recipe was perfect. I will definitely be using it again!

    1. What is so awesome!! Thank you for stopping by with a comment. I love the idea of adding pineapple. We are heading out to our local strawberry farm this weekend and I am excited to get some fresh strawberries.

  68. Thank you for posting!!! This recipe is DELICIOUS!!!

  69. Made it tonight. It was delicious. It was my first time and so I thought I would try it before I attempted canning. I will definitely be making it again, canning it and giving it as gifts!

  70. Elsie Mellema says:

    I cooked it for about 40 minutes. It just won’t reach 215F. I just wasn’t sure if I was doing something wrong

    1. Hmm…could be a couple of things. You might need more sugar ( Maybe your strawberries didn’t have enough natural sugar) or more lemon juice.(has natural pectin) You might need to just turn up the heat… it’s hard to know without being there. I googled why won’t my jam reach 215 and I found 2 articles with some great information. Here they are: https://www.houzz.com/discussions/jam-reaching-220-degrees-dsvw-vd~1951674 and https://www.nigella.com/ask/how-do-i-know-if-my-jam-has-reached-setting-point.

      Good luck.

  71. My son and husband love this paired it with my homemade whole wheat and oat bread it was delicious thank you for this easy recipe

  72. Just finished making this jam and it is delicious. I will be maling some more for sure. Thank you for sharing.

  73. Made a batch because I had a ton of strawberries in the fridge. This recipe is so easy and delicious! May neighbors weren’t quite sure what to think of the female mechanic next door bringing them homemade jam!

  74. Could you use honey instead of sugar?

    1. I don’t know, you might be able to Google that question. If you do you might need pectin.

  75. Has anyone else used this recipe with other fruit? I have 20 lbs of nectarines coming and want to make jam

    1. Rachel Wood says:

      I was wondering the same or can you mix fruits

  76. So u can put it on the shelf instead of fridge

    1. Only if you properly can it, otherwise it needs to go in the fridge or freezer.

  77. Just made this jam and it is awesome! I used a candy thermometer, like you said, and took it to 215 degrees, perfection. This recipe is a keeper. Now I want to use this recipe just with peaches.

  78. Stephanie Reynolds says:

    Super bummed. I followed this recipe to a T and it was runny. Tasty but runny. Definitely not jam.

    1. It’s hard to say why it did not gel up properly. It might have needed to cook longer. 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 pectin.
      I recommend letting it sit overnight in the fridge, if it does not stiffen up more, you might try re-cooking it for longer and either adding a bit of pectin ar a bit more sugar and lemon (not much, just give it a taste test.)

  79. Hi, would lime work instead of lemon?

    1. You COULD use lime but will produce different results.

      Lime has less pectin than lemon and the combo of the sugar and natural pectin in the lemon is what helps it gel. So in theory using lime might produce a runnier jam. Also lime has a more “intrusive” flavor – not bad, just more distinctive. (personally, I do not care for lime, but everyone is different.) Of course, I have never tried it with lime and this is all just “theory.” If you use enough added sugar, you won’t taste the lime anyway and the jam will totally gel. (Because sugar is magic, lol.)

      Come back and let us know if you try it.

  80. Hi there! Does this have to be sealed if using right away? Just wondered if I can put it in a jar in the fridge without sealing first 🙂 thanks!

    1. You don’t need to seal it if you plan on using it up in the next week or so (and store it in the fridge)

  81. This recipe is fantastic! Perfect consistency, the fruity flavor of the strawberries shines and is not overwhelmingly sweet. So simple to make! Thank you!!!

  82. This is the jam I always make. I add half of the normal amount of pectin just to make it a bit stiffer. I have put this in my freezer in small glass jars without problems. Well….. there was a problem of wanting it RIGHT NOW and having to wait till it thawed.

  83. What can be done if it tastes like it’s burnt?

    1. If you burned the strawberries, I doubt you can fix it.

  84. Excellent recipe, thanks so much!

  85. I thought it was a little on the sweet side, next time I will use less sugar.

  86. I made this last night and followed directions completely. But my jam did not set up and is still very runny. Any tips to fix or correct? Maybe I didn’t let it boil long enough? I should add I made a large batch, 8lbs of strawberries. I am very willing to open every jar and dump it back in the pan to cook longer if that would help becAuse it really tastes SO good but its too runny for toast. Please help!

  87. Wow this is the best jam I’ve ever made. I’m never buying the premade stuff again. Would this recipe work for making boysenberry jam, just replacing the amount of strawberries with boysenberries?

  88. Wendy Armitage says:

    Hi can i put this through the sieve to get the jam to be clear without any of the lumpy bits that get stuck in my teeth?

  89. As a healthier substitute for those that are sugar sensitive has anyone substituted fruit juice for the sugar? I am thinking that would result in a spread similar to the Polaner all fruit jams. Just wondering if anyone has had success / failure with this before I try it.

    1. not sure how that would work out and fruit juice is full of sugar too. I have successfully used Swerve as a sugar substitute. (http://amzn.to/2kKlK22 – I have even seen it at my local Safeway and other health food stores.)

  90. Can I use frozen strawberries?

    1. If you follow the directions for canning, you can store it on the shelf.

  91. Do I need to do the jar thing as if I was canning ?

    1. Not sure what you mean? But you should definitely use clean/sterilized jars and keep them in the fridge.

      1. I think she is talking about when canning you normally put your jam in the sterilized jars and then submerge them in boiling water to sterilize the outside of the jar also and it helps seal the jars. So, I am assuming you do not do that, instead you just put the jam in sterilized jars and put them in the fridge. Which if it still works that is great. Because then you don’t need to store your jam on a shelf in a cool place. Instead you can put them in the freezer without anything going bad.

  92. This jam was excellent! My kids enjoyed making it and we used it up right away! I found this on Pinterest for my Pinterest Challenge!

  93. If I make this in bulk in glass mason jars, is it safe to freeze it in those jars? Otherwise if I allow the heat to seal those jars, can they be left in the pantry? Either way, what are my time limits (freezer & shelf). Thanks! We went picking this past weekend and I am so excited to try this!!!

    1. Hi Ricki, I'm on a trip this week, but I know this info is in my ball canning book. When I get home, I'll look it up and post it, In the meantime, check the ball canning website, they may have it there too.
      ~Jamie

  94. This sounds great! I always want to make my own jam but don't have pectin, so I love that you have the recipe without it. Yum!

  95. I would like a jar please…yum! How can anyone resist a good strawberry recipe? 🙂 Great pick!

    Chris (melecotte.com)

    1. Rebecca Jones says:

      Does it have to be refrigerated?

    2. Omg just made this it is so yummy won’t last long in the fridge I’ll be gone