Strawberry Jam recipe that doesn't require pectin. This easy jam is soft and spreads smooth on toast. Includes refrigerator, canning and freezer instructions.
Keyword No Pectin Strawberry Jam
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
2poundsstrawberriescleaned and hulled
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.