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 easy Strawberry Jam Recipe is made with only strawberries, sugar, and a bit of lemon. No pectin is needed, and it couldn’t be easier to make!
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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. This recipe is such a great way to use up all those strawberries.
The beauty of this jam recipe is that it uses fresh strawberries, lemon juice, and sugar instead of pectin to make the strawberry jam set.
Why you’ll love This Easy Strawberry Jam Recipe
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!
Ingredients in Strawberry Jam
You only need 3 ingredients! (Scroll to the bottom of the post for the full printable recipe card.)
- Strawberries | This recipe works with Fresh or frozen berries, with hulls removed. If you use frozen berries, thaw them first. You will need to allow extra cooking time since you will be cooking them from frozen, and they will be extra juicy.
- Sugar | Granulated sugar works best.
- Lemon juice | Fresh is best, but bottled works too.
How to Make Strawberry Jam
1 In a heavy-bottomed saucepan, mix strawberries, sugar, and lemon juice. Stir over med-low heat until the sugar is dissolved.
2 Increase heat to medium-high heat and bring mixture to a full rolling boil. If foam begins to rise to the top, just whisk it back in
3 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 to 15 minutes. Time can vary based on your pot, the ripeness of strawberries, heat, your stove, etc..; see the tips below in the FAQ section to help judge when your jam is done).
4 Transfer the jam to a jar and let cool to room temperature. Then, seal the jars and store them in the refrigerator.
Recipe Tips
- Use ripe strawberries. Strawberry season is the perfect time of year for this recipe, and fresh-picked strawberries are perfect for this recipe. Choose strawberries that are firm, sweet, and free of bruises.
- A strawberry huller is a great tool for quickly removing hulls from your strawberries.
- If you want a less chunky jam, you can process the fruit in a food processor before cooking or use an immersion blender while the fruit cooks.
- If cooking at a higher altitude, you will need to reduce the target temperature (220°F) by two degrees for every 1000 feet of elevation.
Variations
- Add blueberries for a mixed berry jam.
- Add some of the lemon zest for an extra pop of brightness.
- While simmering, add 2 tablespoons of minced herbs, such as basil, cilantro, or mint, to the jam mixture.
Storage Suggestions
For best results, use the opened jar of jam within 10 to 14 days. If your jar stays sealed and unopened, it should keep in the fridge for between 1 to 3 months. In the freezer, it should last about a year.
FAQ’s
Over the years, I’ve received a few questions and comments about this recipe. I’ve tried to answer them all in one place for you today; feel free to leave a comment if you have a question I have not answered. Also, 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. Remember, the jam can take 24-48 hours to fully set up. So, if your jam is still on the thinner side, don’t worry. Know that it can set up more as it sits in the fridge. (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-sized 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 Strawberry Jam Recipe?
Yes, you can double this small batch 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 or less sugar than the recipe calls for, 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 ensure that you leave some space at the top, as the jam will expand a bit when freezing. This way, you can make several jars in batches and pull one from the freezer to unthaw when running low.
How to Can Strawberry Jam For Pantry Storage
This recipe is perfect for a water bath canner. You’ll need a home canning kit; this one contains everything you need for water bath canning. How to can your strawberry jam:
- 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.)
- Pour the strawberry jam into the jar, leaving 1/4 inch headspace. Use a skinny spatula to help remove air pockets.
- Wipe down jar rims and add the lids. Seal to fingertip tightness. (Screw the lid on till you feel resistance. If it’s too loose, the jar won’t seal, if it is too tight, the air won’t release properly.)
- 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.
- Remove jars and let cool for 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 year for best quality, but the jam may be good for up to 2 years. Be sure to test your jar for spoilage before using it.
Keep in mind that higher altitudes affect boiling, and you will need to process the jam differently. (Interesting article about boiling points being lower at high altitudes.)
Can I Use Frozen Strawberries To Make Jam?
Yes, may need to increase the cooking time a bit 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 between 217 and 220 F, it should be ready.)
Can I Use This Jam Recipe With Other Fruits?
The cooking process of this jam will work fine with other fruits, but you will need to consider the sweetness level of whatever fruit you are using. If the fruit is not very sweet, you may need to increase the amount of sweetener you add during the cooking process. Check out my Blueberry Jam Recipe and Peach Jam Recipe for other examples of fruit jam.
Why Didn’t My Strawberry Jam Set Up? (And How To Fix It)
There can be various reasons why your jam didn’t set up properly.
- 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.)
- 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 between 217 and 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, some of my favorites are:
- crusty bread with cream cheese
- In peanut butter and jelly sandwiches
- on homemade biscuits with lots of butter
- on top of pancakes or waffles with whipped cream
- over plain or vanilla yogurt
- drizzled over vanilla ice cream or cheesecake
- a filler for homemade muffins or cupcakes
- DIY Christmas or hostess gift
Pin this recipe for later
More Fresh Strawberry Recipes For All Those Strawberries:
- Easy Strawberry Trifle with Pound cake
- Strawberry Chocolate Hazelnut Bites
- Homemade Strawberry Ice Cream
- Strawberry Mini Pies
- Strawberry Shortcake Recipe
Tried this Strawberry Jam Recipe?
Print
Strawberry Jam – No Pectin
- Prep Time: 10
- Cook Time: 15
- Total Time: 20
- Yield: about 1 3/4 cups 1x
- Category: jams and jellies
- Method: stovetop
Description
A delicious and easy Strawberry Jam Recipe with no pectin. The simple recipe is made with only strawberries, lemon, and sugar! It is the perfect way to use up all of your fresh strawberries.
Ingredients
- 16 oz strawberries, hulled and coarsely chopped
- 3/4 cup of sugar
- 2 tablespoons lemon juice
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Instructions
- In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.
- Stir over med-low heat until the sugar is dissolved.
- Increase heat to med-high and bring mixture to a rolling boil.
- Stir frequently, mashing the strawberries as you stir, and continue to boil until the jam is thickened and bubbles completely cover the surface of the jam. (This process takes about 10 to 15 minutes. Time can vary based on your pot, the ripeness of the strawberries, heat, your stove, etc.; see the tips in the FAQ section to help judge when your jam is done.)
- Transfer the jam to a jar and let it cool to room temperature.
- 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, it’s ready when the jam reaches between 217 and 220 F.
- If you want a less chunky jam, you can process fruit in a food processor before cooking or use an immersion blender while the fruit cooks.
- If cooking at a higher altitude, you will need to reduce the target temperature (220°F) by two degrees for every 1000 feet of elevation.
- More questions? Check out the FAQ section abouve.
Nutrition
- Serving Size: 1 tbs
- Calories: 27
- Sugar: 66
- Sodium: 0
- Fat: 0
- Carbohydrates: 7
- Fiber: 0
- Protein: 0
Enjoy! What are some of your favorite ways to use homemade jam?
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This recipe is incredible! Could I use the same measurements but with blueberries or other berries?
yes, depending on the sweetness/ripeness of your fruit you my need to reduce or increase the sugar. Just give it a taste. I’ve got 2 other jam recipes that are basically the same: Blueberry Jam Recipe and Peach Jam.
Such a great little recipe, definitely a keeper. I did have to let mine boil about 15 minutes before it would reach 220.
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.
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.
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. 🙂 🙂 🙂
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?
Yes, jars should be submerged in the canning process. Here is an article about white foam/bubbles in jams and jellys: http://nwedible.com/skimming-jam-foam-questions/
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?
Yes, though you may want to strain for seeds and give it a taste test to make sure you don’t need additional sugar.
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.
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.
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.
I made this and smelled like candy . I added chia seeds to thicken it and a few drops of honey …
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!
tablespoon
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!
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.
It should be good for at least a month, possibly up to 3 months.
The recipe looks so simple and easy but I don’t use refined sugar. Would coconut sugar work?
Although I have not tried it, I would think that since Coconut sugar is 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?
I hope it’s good I’m making it for my host kid 🙂 She is so sweet & she loves jam!!
Can I use frozen strawberries?
Yes, you will most likely need to increase the cooking time as frozen strawberries tend to be more watery.
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?
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
Greetings from Zimbabwe! I made this jam today, everyone is raving about it! Love it! This recipe is a keeper for sure.
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?
I googled “how to fix jelly that is too stiff.” Most recommendations were to thin it out with a bit of water or juice.
So easy and tasty!
CAN YOU USE STRAWBERRIES THAT ARE STARTING TO SMELL FERMENTED?
I would not.