Easy Strawberry Jam Recipe with no pectin

The simplest way is to use a thermometer to check the temperature. You will want the 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 the 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 the 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.

Yes, you can double this Strawberry Jam recipe. Keep in mind you will need to cook the jam for longer if you increase the ingredients. (see tips above on how to know if your jam is done.

If using artificial sugar, you can help your jam gel by adding 2.5 tablespoons of chia seeds at the end of the cooking time.

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 from the freezer to unthaw when you’re running low.

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. Wash jars and lids (I use the sterilize function on my dishwasher. Use whatever size jar you like. (I prefer the 8 oz jars for this recipe.)
2. Spoon 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 the lid 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 bath. Turn off the heat and let the jars sit in the water for 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 altitudes.)

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. 

Yes, you will most likely need to increase the cooking time as frozen strawberries tend to be more watery (and they are frozen rather than room temp.) You can also use a thermometer to help determine when your jam is done. (When the jam reaches 220 F, it should be ready.)

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 very sweet fruit, you may need to increase the amount of sweetener that you’re adding during the cooking process. Check out my Blueberry Jam Recipe and my Peach Jam Recipe.

There can be varying reasons as to why your jam didn’t’ set up properly.

1. Your Strawberry Jam most likely needed to cook longer or there is a small chance that the strawberries didn’t have enough natural sugar for the jam to set. It’s a combination of cooking time, sugar, and lemon that makes this recipe gel. (Lemon acts as a natural pectin in this recipe.)
2. 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 1. adding in a bit of pectin or 2. adding a bit more sugar and lemon (not much, just give it a taste test.) For best results though, I recommend using a thermometer and making sure your strawberry mixture reaches 220 degrees F.
3. 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 the 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.