Desserts | Jams and jellies | Recipes

Easy Strawberry Jam Recipe with no pectin

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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.

The Best Homemade Strawberry Jam Recipe

Have you ever wondered how to make Strawberry Jam? It’s surprisingly easy. I have an amazing small batch strawberry jam recipe to share with you today. I make this jam every year after we visit our local strawberry farm.

The beauty of this simple homemade strawberry jam recipe is in the use of fresh strawberries, lemon juice, and sugar instead of pectin to make the strawberry jam set.

Why this Easy Strawberry Jam Recipe Works

  • Simple IngredientsAll you need is strawberries, sugar, lemon juice! The sugar and lemon juice work together with the natural pectin already found in strawberries and lemon to make the strawberry jam set. (Lemon juice also helps prevent the growth of bacteria.)
  • Fast – Takes only about 20 minutes!
  • Tastes amazing – The flavor of homemade jam just doesn’t compare to store-bought!

Didn’t the strawberry jam turn out gorgeous!? I’m not kidding when I say this jam recipe is easy. And only takes about 20 minutes to cook!

How to make Strawberry Jam

Ingredients in this Small Batch Strawberry Jam Recipe

Want to give this recipe a shot? To make the Strawberry Jam, you need 3 ingredients. (Scroll to the bottom of the post for the full printable recipe card.)

  • Strawberries | Fresh or frozen berries work for this recipe, hulls removed. If you use frozen, thaw them first, or you will need to allow for extra cooking time since you will be cooking from frozen
  • Sugar | Granulated sugar. 
  • Lemon juice | Fresh is best, but bottled works too. Ingredients in strawberry jam

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. 

Instructions to Make Strawberry Jam

  1. In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice. small batch strawberry jam ingredients
  2. Stir over med-low heat until the sugar is dissolved.
  3. Increase heat to med-high and bring mixture to a full rolling boil.
  4. Reduce heat to medium, stirring frequently, mashing the strawberries as you stir. Continue to simmer, until the jam is thickened and bubbles completely cover the surface of the jam. (about 10 minutes.) how to make strawberry jam with no pectin
  5. Transfer jam to a jar and let cool to room temperature.
  6. Seal jars and store them in the refrigerator. 
strawberry jam recipe


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 Know When Jam Is Done 

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.

Can I Double this Homemade Jam Recipe?

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.

Can I make this recipe Sugar Free?

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.

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 from 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. 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.)

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 (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.)

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 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.

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.

  1. 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.
  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 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.
  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.
How to make Strawberry Jam

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.

Easy Strawberry Jam recipe with no pectin

More Fresh Strawberry Recipes For All Those Strawberries:

Tried this Strawberry Jam Recipe?

Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

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easy strawberry jam recipe with no pectin

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
  • Category: jams and jellies
  • Method: stovetop


An Easy Strawberry Jam Recipe with no pectin!


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


  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)


Makes about 1 3/4 cups

Additional tips:  If you have a candy thermometer when the jam reaches 220 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: 27
  • Sugar: 66
  • Sodium: 0
  • Fat: 0
  • Carbohydrates: 7
  • Fiber: 0
  • Protein: 0

Keywords: strawberry jam recipe, strawberry preserves, how to make strawberry jam, strawberry jam no pectin

Enjoy!  What are some of your favorite uses for jam?

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Recipe rating


  1. Melissa Booker says:

    I am so glad I went with this recipe for my first every attempt at jam… my kids and I picked some strawberries from a nearby patch and I wanted to put them to good use. My picky husband and kids loooooovveddd it and were so impressed. Great simple recipe!!

  2. Georgina Louvain Harrison says:

    My first time jam making what a fab recipe, I will never buy Jam again. Even converted hubby to blueberries. I did use 184g jam sugar instead of granulated, and it was amazing. I would recommend anyone to try it, it was so therapeutic too. The possibilities are endless

  3. This was my first attempt at making jam. This recipe was quick & easy. My jam came out delicious!! Thanks for sharing it!!

  4. Fantastic, simple recipe. This is the best-tasting jam I have had in a while! Thank you!

  5. This was great and easy!! I used what i had in house .16 oz frozen strawberries and 2 hand fulls of fresh blueberries!! Served with scones and english clotted cream for my friends from England..

  6. Rebecca Kellogg says:

    I made this recipe first time making jam it came out fantastic friends and family loved it on a side note I made blueberry basically using same instructions only had little blueberries one cup of blueberries 1/3 cup sugar and 1 tablespoon of lemon juice a pinch of cinnamon it was awesome same results as a strawberry jam thank you again sincerely Rebecca Kellogg

  7. Can we use thawed frozen strawberries to make this??

    1. yes, you may need to increase the cooking time since the thawed strawberries are potentially more watery. (either use a thermometer or the freezer plate method to determine if your jam is ready.)

  8. This was soooooo easy and it’s fantastic!! I added a few strawberries I had in the fridge.

  9. Stephanie says:

    Came out great and was so easy to do!!

  10. 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.

  11. Jo Thompson says:

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

  12. 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.

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

  14. This recipe. turned out really good

  15. Jamie Hilly says:

    What is the size of a single serving?

  16. 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.

  17. Yes I made it also, was delicious.

  18. 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.

  19. 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.

  20. Can you use a Steam Canner?

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

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

  23. Great recipe! Thanks!

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

  25. 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!

  26. Perfect, thank you!

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

  28. 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!

  29. Rebecca Horton says:

    is it 2 teaspoons of lemon juice or 2 tablespoons

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

  31. 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.