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Recipe compliments of www.ITISAKEEPER.com

A spoon holding No Pectin Strawberry Jam above a glass jar filled with jam, with sliced strawberries and a lemon slice in the background.

No Pectin Strawberry Jam

3 from 2 votes
This No Pectin Strawberry Jam is one of my favorite ways to use up extra strawberries from the garden. It's sweet, thick, and completely homemade.
Prep Time : 5 minutes
Cook Time : 30 minutes
Total Time : 35 minutes
Servings: 32 servings
Course: Breakfast
Calories: 42kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 1 pound Strawberries
  • 1 ½ cups Granulated sugar
  • 1 Lemon, juiced
  • 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

  • Bubbles Will Change: When the bubbles start slowing down and looking thick, the jam is almost done. Make sure you stir often to avoid burning.
  • Thickens as it Cools: This jam will thicken quite a bit after it cools down to room temperature.
  • Smoother Jam: If you want a smoother jam, skim any foam and mash the berries even more.

MY NOTES