Quick and Easy Strawberry Jam Recipe with no pectin

Who’s ready to make an easy Strawberry Jam with all those sweet delicious strawberries that are in season right now? This simple No Pectin Strawberry Jam Recipe is made with only strawberries, sugar and a bit of lemon!

(Scroll to the bottom for recipe tips, a printable recipe card and a short how to make strawberry jam video.)

It’s Secret Recipe Club reveal day! Secret Recipe Club (no longer around, btw) was a fun, round-robin style “game” where we would visit another food blogger’s site for recipe inspiration.

For this round, I had my recipes narrowed down to 3 (including Heather’s raspberry jam) and was having a hard time deciding what recipe to make.  

I ended up taking a last-minute trip to the grocery store, and once I saw all the gorgeous red strawberries on sale, I knew I had to make strawberry jam! Since I know my jam recipe is a winner, I went with mine. (It’s tried and true many times over.)

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.)

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!

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
• a filler for homemade muffins or cupcakes
• DIY Christmas or hostess gift

My entire family thinks this is the best thing ever.  I also have a great peach jam recipe, if you want to try this using different fruit.

Ingredients in Strawberry Jam:

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

• Strawberries
• Sugar
• Lemon juice

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 a how-to video and printable recipe card.)

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. For best results use in about 10 days. (If sealed properly and unopened, your jam could last anywhere from 1 to 3 months in the fridge.) 

Have trouble getting your jam to set? Keep reading for more tips and tricks.

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 is I have not answered something for you.  Also, be sure to check the comment section- tons of good info there!

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.

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?

Fro best results use within 10 days, but 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.

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 the jam 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.)

If you have a thermometer, make sure your strawberry mixture reaches gets to 220 degrees F.

Pin this Strawberry Jam Recipe here:

More Fresh Strawberry Recipes For All Those Strawberries:

• Easy Strawberry Trifle with Pound cake
• Strawberry Chocolate Hazelnut Bites
• Homemade Strawberry Ice Cream

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

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

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