Homemade Strawberry Jam without pectin is a wonderful way to celebrate the summer. You will enjoy the fruits of your labor all year round.
Skip the processed thickeners and artificial flavors. You’ll be surprised how the natural pectin in strawberries, combined with sugar and a touch of acidity, can work wonders.
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Uses for Fresh Strawberry Jam
You can enjoy your homemade jam on toast, muffins, pancakes, yogurt, ice cream, or anything you like. You can also give it as a gift to your friends and family or enter it in a local fair or contest. Homemade strawberry jam is a wonderful way to celebrate the summer and enjoy the fruits of your labor.
Why This Strawberry Jam without Pectin Recipe is a Keeper
Strawberry jam is one of the most popular and delicious ways to preserve the fresh flavor of summer berries.
- 35 Minutes: Jam doesn’t take a lot of time to whip a batch.
- Three Ingredients: Made with only 3 ingredients and no pectin. Just add a pinch of salt to this simple strawberry jam recipe.
- Family Friendly: It is a wonderful way to spruce up breakfast or brunch. The jar is full of strawberry flavor. Make peach jam with summer peaches too.
If you’re looking for more strawberry recipes, try these Strawberry Cheesecake Cookies, 2 Ingredient Strawberry Fudge and Strawberry Margarita on the Rocks.
And, for another delicious jam, try this Pineapple Jam Recipe.
Ingredient Notes for this Homemade Strawberry Jam Recipe
This homemade strawberry jam made with only four simple ingredients is a wonderful recipe for lazy Sunday mornings. No need to add extra pectin to this recipe.
- Fresh Strawberries: It’s ideal to have a mixture of ripe strawberries and just slightly underripe strawberries.
- Granulated sugar: Use one and a half cups sugar. This helps to sweeten and thicken the jam without pectin.
- Lemon: The acid in the lemon juice lowers the PH which allow jam set properly.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions to Make Strawberry Jam
You can make additions or variations to the strawberry jam with no added pectin.
- Fresh Lemon Juice: Most canning recipes specify bottled lemon juice, which has a standardized acidity for the jam.
- Additions: Add a touch of vanilla, spices like cinnamon or cardamom, or even a splash of liqueur for a unique twist.
- Skim the Foam: As the jam boils, a foamy layer may form. Skim the surface of the jam for a clearer-looking final product.
Special Equipment Needed for Homemade Jam and Jelly
- Potato Masher: This will allow you to have various size pieces when you make the strawberry jam.
- Jars: You will need the jam jars to store the Strawberry Jam (without pectin) properly.
How to Make Easy Strawberry Jam Recipe
This recipe works because it uses simple ingredients at their freshest. No need for commercial pectin to process the jam.
These are the basic steps for making this Easy Strawberry Jam Recipe. Refer to the full, printable recipe card below for detailed instructions.
STEP 1: Prep
First, wash your berries. Next, cut off the tops and chop strawberries with a potato masher.
STEP 2: Add Strawberries, Lemon Juice and Sugar
Place the strawberries, sugar, juice squeezed from lemon, and salt saucepan over medium low heat. Stir it regularly.
STEP 3: Strawberry Jam is Ready
Once the sugar has completely dissolved, mash the strawberries into small bits, bring the jam to a low boil, drop the heat to low and let simmer until it thickens to desire.
Recipe FAQs to Use Strawberry Jam with Lemon Juice
Expert Tips to Make Jam Recipe
Some notes and tips to make the best strawberry jam (without pectin).
- Freeze Strawberry Jam: The jam will keep for several weeks in the refrigerator or up to 6 months in the freezer for freezer jam.
- Heat the Jam: To make this recipe a success the jam reaches 220°F or greater.
- Storage Containers: You can use canning jars and lids for water bath canning. Or if freezing jam, try these containers.
- Amount of Sugar: Can you use less sugar? No, sugar and lemon juice are necessary for the jam to set. Especially for a no pectin jam recipe.
- Best Strawberries for Jam: When making small batch strawberry jam, Sparkle is a great variety, but there are others you can use for the strawberry mixture.
What to Serve with Strawberry Freezer Jam Recipes
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Strawberry Jam (without pectin)
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Ingredients
- 1 pound Strawberries
- 1 ½ cups Granulated sugar
- 1 Lemon, juice
- ½ teaspoons Salt
Instructions
- Prepare the strawberries buy cutting off the tops.
- Place the strawberries, sugar, juice squeezed from lemon, and salt to medium sauce pan over medium low heat. Stir it regularly.
- Once the sugar has completely dissolved, mash the strawberries into small bits, bring the jam to a low boil, drop the heat to low and let simmer until it thickens to desire.
- Remove and let cool. Place in an airtight container with a tight fitting lid and store in fridge for up to 3 months or freezer for up to one year.
Christina’s Notes
- Freeze Strawberry Jam: The jam will keep for several weeks in the refrigerator or up to 6 months in the freezer for freezer jam.
- Heat the Jam: To make this recipe a success the jam reaches 220°F or greater.
- Storage Containers: You can use canning jars and lids for water bath canning. Or if freezing jam, try these containers.
- Amount of Sugar: Can you use less sugar? No, the sugar and lemon juice are necessary for the jam to set. Especially for a no pectin jam recipe.
- Best Strawberries for Jam: When making small batch strawberry jam, Sparkle is a great variety, but there are others you can use for the strawberry mixture.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This came out very runny despite cooking extra time. Also the salt you add in gives it a salty taste. I prefer to have a Natural Berry flavor.
This jam does not have pectin so it wont have that set jelly consistency like store-bought jelly. If you find it too runny: Place jam back in a saucepan over medium-high heat. Combine 1/4 cup granulated sugar and 2 teaspoons of cornstarch. Whisk together and add to jam that’s just barely come to a boil. Boil another 5 minutes.