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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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