Strawberry Jam {Without Pectin}
This homemade strawberry jam without pectin, uses frozen or fresh strawberries, sugar, and lemon juice, and is a delicious summertime spread.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.
Nothing beats homemade strawberry jam it's a springtime classic!. So easy and requires just a few simple ingredients. Perfect for toast, my Buttermilk Biscuits, or English muffins, or drizzle over the top of my Creamy New York Cheesecake.
Why This Recipe Works
This is a quick and easy recipe for homemade strawberry jam without pectin and just a couple of basic ingredients. Pectin is added for thickening, these preserves are softer and looser and loaded with fresh strawberry flavor, and absolutely delicious during the strawberry season. If you love this strawberry jam you should try this apricot preserves recipe!
Ingredients Needed
- Strawberries: Fresh or frozen works.
- Granulated sugar: The amount of sugar is imperative to the thickening of this jam.
- Lemon: Freshly squeezed lemons are always best.
How to make this recipe
- Step 1: Add the chopped strawberries to a medium saucepan on medium-high heat, and add in the sugar and lemon.
- Step 2: Let come to a rolling boil stirring occasionally to prevent burning.
- Step 3: Using a potato masher, mash the strawberries until desired consistency.
- Step 4: Let simmer a few more minutes, then remove from heat and cool. As it cools it lets the jam set, and place jam in half-pint jars or airtight containers.
Recipe tips
- Cut your fresh strawberries into pieces that are roughly the same size.
- I just cut the stem end off but if you want to tally hull your strawberries you can.
- Use strawberries during peak season for the best flavor and sweetest jam.
- It can take 24 hours for your jam to set up, so if it's on the thinner side more time in the refrigerator will allow it to thicken more.
Recipe Faq's
Store in clean jars or airtight containers in the refrigerator for 3-4 weeks.
Yes, thaw them in the refrigerator overnight or run them under warm water. Frozen fruit tends to have more water so just add a little more cooking time.
Lemon juice adds a bit of freshness to your strawberry jam and also helps prohibit bacteria growth and allows your jam to last longer.
Yes, that's the best thing, this makes great freezer jam. It can be frozen in a freezer-safe container or mason glass jars for up to 1 year. Thaw in the refrigerator until ready.
More breakfast recipes
Make sure to follow me on Facebook, Instagram, and Pinterest for all my latest recipes!
Strawberry Jam {Without Pectin}
Ingredients
- 4 ¼ cups chopped strawberries
- 1 cup granulated sugar
- 2 tablespoons lemon juice
Instructions
- Heat a large saucepan on medium-high heat and add the chopped strawberries, sugar, and lemon juice and stir until combined. Bring to a boil then reduce heat to medium-low and simmer 10 minutes, stirring occasionally so it doesn’t burn.
- Using a potato masher mash the strawberries until your desired consistency. Let simmer another 10 minutes or until the jam reduces and thickens slightly (it will thicken more as it cools)
- Remove from the heat and let cool completely. Transfer to jars or airtight containers and refrigerate for up to 2 weeks. Or freeze up to 4 months.
Yes that info is in the Faq's above the recipe. They will have more water so you will need to simmer them longer.
Can I use frozen strawberries?
No this is not a canning recipe but you can freeze it.
Do you pressure can the jam?
No this is not a canning jam.
Can you watwr bath can this jam?
I would love to start canning! Is that something you know how to do? If so do you have a website so I can follow?