Strawberry Jam recipe that doesn’t require pectin. This easy jam is soft and spreads smooth on toast. Includes refrigerator, canning and freezer instructions.
Do you grow strawberries in the garden and now you’re picking them by the bucket? Or maybe you found a deal at the farmers market and couldn’t resist buying 10 pounds. Hey, it happens to us all. Tip: Here’s how to store strawberries.
I wanted to share with you my favorite strawberry jam that’s the perfect companion to my breakfast toast or scone. The jam is smooth, spreads beautifully, tastes sweet and I find myself sometimes just craving a spoon of it!
Make Strawberry Jam Without Pectin
This easy strawberry jam recipe doesn’t require any pectin. Like my other jam recipes, instead we’re using lemon juice. I prefer making jam without pectin. This method will leave you with a delicious jam that you can eat straight from the refrigerator, can or freeze for later usage.
The 3 ingredients you need is:
- strawberries – cleaned and hulled
- lemon juice
How to Make Homemade Jam
Prep. Clean and hull your strawberries. Measure sugar and lemon juice.
Mash. In a large bowl mash your strawberries until they are mashed up. I like to use a potato masher for this. You can use a food processor or blender, but I don’t find it necessary and you have to be careful not to liquefy the strawberries.
Boil. Add the strawberries, sugar and lemon juice to a medium sized pot. Don’t use a small saucepan, it will boil over. Heat over low heat until the sugar dissolves completely. Increase heat to medium high and bring to a full rolling boil. Stir the jam very often for a full 20 minutes while it’s boiling. If you want to get exact you’ll want the temperature to be 220 degrees while boiling.
Jam is Ready. Place the jam in mason jars and put in refrigerator if you’re going to eat it immediately (or within the month). It will turn into a thicker jam consistency overnight.
To can, transfer the jam to sterile jars, leaving about 1/2 inch on top and seal the jars in a water bath. To freeze, place jam in freezer bags after cooking and place in freezer.
I hope you like this easy to make Strawberry Jam without pectin! Make sure to serve over a warm piece of toast (here’s my homemade white bread recipe!) or with homemade scones (along with clotted cream)- that’s my favorite way!
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No Pectin Strawberry JamPrint
- 2 pounds strawberries cleaned and hulled
- 3 cups sugar
- 1/4 cup lemon juice
- In a large bowl mash your strawberries until they are mashed up. I like to use a potato masher for this. You could throw them into the food processor to make it really easy, but you don't want them to liquefy so I find that doing it by hand is best.
- In a medium sized pot add strawberries, sugar and lemon juice. Heat over low heat, stirring, until the sugar breaks down completely. Increase heat to medium high and bring to a full boil. Stir the jam often while boiling for a full 20 minutes – you'll want the temperature during this time to be 220 degrees.
- Transfer the jam to a mason jar and store in refrigerator. This will turn into a thick jam consistency overnight. To can, transfer jam to sterile jars, leaving about 1/2 inch on top and seal the jars in a water bath. To freeze, place jam in freezer bags after cooking and place in freezer.