Homemade Strawberry Jam Recipe Without Pectin
Nothing beats simple old fashioned homemade jams. This simple, easy and effortless homemade strawberry jam is fruity, delicious and less sweet. Here are a step-by-step tutorial and video recipe to making this homemade classic strawberry jam, without pectin or artificial flavoring, just like mom and grandmas did.
To me, this is the easiest way to make jam. This is how I learned to make jam from my mom. I do not use any pectin in my recipe.
What is Pectin?
Pectin is a natural substance called polysaccharide. It is found in fruits such as berries and apples. When you heat it with sugar it acts as a thickening agent, which works in favor or jam and jellies.
Our grandmoms and moms made jams and jellies without pectin. Yes, it took a little longer to make that jam but it’s natural and wholesome. Adding pectin reduces the cooking time, and it also makes more jam. That is why commercial jam is so different from homemade jam. It’s sweeter while the homemade jam is more fruity because the thickening happens naturally.
Do you see that nice dark color? You get that because of the nice long slow cooking. No pectin, no artificial flavorings. Just pure homemade goodness.
Quantity vs Quality of Jam
I LOVE fresh jam and I love to try different flavors that are in season. So instead of making many bottles of strawberry jam, I make many different fruit jams during the year. So when strawberries are in season I make two bottles of strawberry jam. And when plums are in season we make one bottle of plum jam, a bottle of fig Jam, peach jam, and orange marmalade.
This works great for our family of four. Kids get variety and it’s always nice to have a fresh jam at home.
Canning Jams
I never can jams anymore because I make such small amounts. My mom used to make jam bottles to sell so she used to have a whole production of that. Not something I have done so far except with my mom.
And yet, if you plan to make a big batch of jams it’s always advisable to can them. Nothing is worse than to have your beautiful jam get ruined. Here’s is a step by step process of how to can jams and jellies. This is very similar to how my mom used to do, so I know it works great – Step by Step Preserving Jams.
Let’s talk ingredients and a few tips (Save/Pin)
Ideally, the three main ingredients for any jam are fruit, sugar, and acid. Take note of quantities in my jam recipes.
- Strawberries – The best candidate for jams are the strawberries that are dark red, and more on the soft side. Ones that have been kept aside in the fridge for a day or two.
Tip – never let the strawberries soak in water as they absorb water making a very runny jam. I like to wash, hull and dry the strawberries with a paper towel or leave them in the fridge to completely dry – this helps reduce the cooking time. - Sugar – Traditionally people use a ratio of 1:1 for fruit: sugar, just like commercial jams. I think it’s too sweet for me. Since I prefer my jam more fruity, so I use less sugar. Sometimes I prefer using thick granulated sugar so it cooks slowly with the fruit. Today I’m using fine grain sugar.
- Lemon juice – It’s best to use fresh lemon juice. You can also add zest, but I’m not a big fan of zest in my strawberry jam.
- Butter – Now you don’t really need butter, and yet if you notice, often there is foam in the jam when cooking. Adding butter helps clarify the jam – foam comes to the surface so you can then skim it off very easily.
The jam DONE test
Getting the jam off the heat is critical and often we take it off too soon or too late resulting in a runny or too thick jam. So here is an old mom’s method that works great to test any fruit jam
Place two ceramic plates in the freezer or fridge. These cool while the jam is cooking. When you are ready to test – bring the cold plate out. Put a spoonful of jam on the plate. The cold plate will instantly cool the jam giving you an indication of how much it has set. Simply put the jam on the plate from the corner towards the center. If it wrinkles it is set. Time to take the jam off the heat. If not, continue with a few more tests – every 3 to 5 minutes.
Recipe – How to make Homemade Strawberry Jam (without Pectin)(Save/Pin)
Useful Tips and Tools
- Always use a heavy bottom saute pan or saucepan. This will prevent the jam from sticking or burning on the bottom.
- Use clean chopping board and a kitchen knife that has not been used for things like garlic, onion or spices.
- Also, use clean silicon or wooden spatula that has not been used for food with strong flavors. Wooden spoons can absorb strong smell from spices. I have a set of spatulas and tools that are only used for baking, which also works well for jams.
- There are many brands of canning jars find one that best suits the quantity of jam you are making, depending on the jam consumption in your family. If you use large jars then you will end up with it for longer in the fridge. For our family of four, small 250 ml jars work best.
- And always use labels and write the date and type of jam. This will prevent any guesswork later.
- If you plan to can the bottles make sure to use a good stockpot and rack that will hold all the bottles comfortably with space between them. If necessary do it twice but do not crowd the stockpot.
- Lastly, when canning always use the right tools canning equipment such as tongs. Often you can find similar items at home and you don’t have to buy them. What’s important is that you be careful when handling the hot stockpot and hot jam jars.
Ingredients can be found in the recipe card below with unit conversions.
Method
Prepare the Fruit
- Wash drain and hull the strawberries.
- If you prefer a smooth jam, pulse the fruit in a food processor for a few seconds. Personally, I prefer little chunks of fruit in my jam so I leave them whole. The ripe fruit will dissolve quite a bit when cooking so it works perfectly for me.
- Place in a deep heavy bottom pan. (leave space for the jam to rise)
- Add sugar, lemon juice, and stir.
Start Cooking the Jam
- Place on medium-high heat until the sugar is almost dissolved and the mixture comes to a rolling boil.
- Once the mixture comes to a rolling boil. Turn the heat to medium-low. The mixture should still be simmering but slow.
- Use a masher to mash the fruit – so you have a smoother jam-like consistency.
Note: you can skip the mashing and keep the jam chunky like a preserve – that’s what I have done in the video. - Let simmer for about 20 minutes.
- Meanwhile, place two ceramic plates in the freezer. (for the jam done test)
- After almost 15 to 20 minutes you will see the mixture has darkened, thickened and reduced.
- Remove one of the plates from the freezer.
Testing the Jam
- Place a small amount on the mixture on the plate. The cold plate will help cool the mixture instantly and give you a good indication if the jam is ready.
- You may need to do this once or a couple of times depending on how soon you start checking.
- If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers – it’s ready.
- Just when you are ready to take the jam off the heat add a teaspoon of butter and you will notice that all the foam on the top will dissolve and give you that glossy golden shine.
- Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar leaving 1/4 inch space from the top.
- Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Clean the rim of the jar with a clean paper towel.
- Top the lid and screw on rings (that come with the canning jars).
- Place a piece of wax paper on the top before you place the lid on tightly.
Sterilizing
- Sterilize four 375 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
- Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles.
- Leave them in the oven until you are ready to use (you can turn the oven off).
- Don’t forget to wash and sterilize the bottle lids as well.
Canning
- Place a rack on the bottom of a large stockpot.
- Fill half the pot with water.
- Pour the jam into the hot sterilized jar as explained above and close the lid.
- Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jars.
- The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
- Bring the water to a boil again. Cover the pot and process for 15 minutes.
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
- Let cool completely.
- Press the top of the lid to ensure the seal is tight – the lid should not move at all.
- Store in a cool dry place.
Storage
- If canning, the canned jam will stay in a cool dry place in the pantry for up to a year or even longer.
- When not canned, the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in and when you made it.
More jam recipes…
Frequently asked questions
All fruits have pectin which is a natural substance. Some fruits have more pectin than others, like apples, berries, and other fruits. Our grandmothers did not use any artificial pectin either. And yet, they’ve made us some amazing jams. Low-heat, slow cooking is the key to making a good jam because that’s when the pectin is naturally released.
Almost all jams use lemon juice. Lemon is a great way to cut down on that sweetness with a citrus edge. It also prevents the sugar from crystallizing. Most importantly the lemon helps prevent any growth of bacteria when canning the jam.
Yes, it is possible to over cook jam. It is better to undercook rather than overcook a jam. Because undercooked can be cooked again, but once overcooked you have to add water to thin the jam. And once
you add water you reduce the shelf life of the jam.
Often the reason jam does not set though reduced to half is because it has not been boiled enough. The low-heat slow cooking is what makes jam reach its setting point. If cooked too fast the liquid is reduced but without going thru the natural process of setting. So, low-heat slow cooking is the key to a perfect jam.
We often say low-heat slow cooking is what makes a good jam. This does not mean it takes a long time. Usually, a good 20 minutes is all it needs for about 1 kg / 2 lbs of fruit jam to reach a setting point. You can start checking the jam after it has been cooking for 18 to 20 minutes.
Homemade jams made with sugar and fresh fruit can have a long shelf life. If processed with the canning method, and stored properly in a cool dark place, a strawberry jam can last for up to 2 years. Once opened it can be kept in the refrigerator for up to 3 months.
An acid like lemon juice is necessary to keep the sugar from crystallizing which is why all jam recipes have lemon juice. To fix crystallization, simply heat the jam in a microwave or clean a saucepan. Add lemon juice and cook until the sugar has melted again. This should fix it.
No matter what jam you make there is so much you can do with it other than just spread it on toast. I often use jam in my macarons for a quick fruit filling. My kids love to help me make shortbread cookies so they can stick their thumb in the center and add jam. Also, nothing beats fresh homemade fried donuts filled with a jam that just melts in the mouth. These classic Linzer cookies are made every year for gifts. And I use any or all types of jams I have from that year.
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Homemade Strawberry Jam without Pectin
Print Pin RateDescription
Ingredients
Instructions
Prepare the fruit
- Wash drain and hull the strawberries.
- If you prefer a smooth jam, pulse the fruit in a food processor for a few seconds. Personally, I prefer little chunks of fruit in my jam so leave them whole. The ripe fruit will dissolve quite a bit when cooking so it works perfectly for me.
- Place in a deep heavy bottom pan. (leave space for the jam to rise)
- Add sugar, lemon juice, and stir.
Start cooking the Jam
- Place on medium-high heat until the sugar is almost dissolved and the mixture comes to a rolling boil.
- Once the mixture comes to a rolling boil. Turn the heat to medium-low. The mixture should still be simmering but slow. Use a masher to mash the strawberry pieces to make a smoother jam consistency.
- Note: you can skip the mashing and keep the jam chunky like a preserve – that's what I have done in the video.
- Let simmer for about 20 minutes.
- Meanwhile, place two ceramic plates in the freezer.
- After almost 15 to 20 minutes you will see the mixture has darkened, thickened and reduced.
- Remove one of the plates from the freezer.
Testing the Jam
- Place a small amount on the mixture on the place. The cold plate will help cool the mixture and give you a good indication if the jam is ready.
- You may need to do this once or a couple of times depending on how soon you start checking.
- You know when the jam is done; If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers.
- Just when you are ready to take the jam off the heat add a teaspoon of butter and you will notice that all the foam on the top will dissolve. If it doesn’t just remove it out with a slotted spoon.
- Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar leaving 1/4 inch from the top.
- Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Clean the rim of the jar with a clean paper towel.
- Top the lid and screw on rings (that come with the canning jars).
- Place a piece of wax paper on the top before you place the lid on tightly.
Recipe Notes
Sterilizing
- Sterilize four 375 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
- Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles.
- Leave them in the oven until you are ready to use (you can turn the oven off)
- Don’t forget to wash and sterilize the bottle lids as well.
Canning
- Place a rack on the bottom of a large stockpot.
- Half fill the pot with water
- Pour the jam into the hot sterilized jar as explained above and close the lid
- Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jas.
- The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
- Bring the water to a boil again. Cover the pot and process for 15 minutes
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
- Let cool completely.
- Press the top of the lid to ensure the seal is tight – the lid should not move at all.
- Store in a cool dry place.
Storage
- If canning the canned jam will stay in a cool dry place in the pantry for up to a year or more
- When not canned the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in and when you made it.
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Elaine
Absolutely agree – if there was anything better than a delicious jam, it would be a delicious homemade jam! I love different kinds of jam made at home standing on my shelf, so this homemade strawberry jam is something I will really enjoy – thank you!
Veena Azmanov
Thank you, Elaine.
Noelle
I always make jam for holidays like Easter to hand out to all the family members after I jar it, I can’t wait to try this!
Veena Azmanov
Thank you, Noelle.
Bintu
I love homemade jam and so do my family! I’ll definitely need to make this.
Veena Azmanov
Thank you, Bintu
Taylor Kiser
Love how easy it is to make this strawberry jam! No need to buy it at the store when it’s so easy to make at home!
Veena Azmanov
Strawberry Jam is definitely very easy to make at home Taylor.
Gloria
Homemade jam is always so good. It is still several months before we get to berry season here. I will print this off and tuck it away. Strawberry jam is hubby’s favourite of all.
Veena Azmanov
Thank you, Gloria. yes, we have strawberries in season now.
Marisa Franca
Oh, to think of the days when I would can and make preserves. I’d make applesauce, peach jam, strawberry jam, etc. I loved having all the fresh goodness at home. Of course, in those days I had 3 little ones at home and we lived in the country with a huge garden. You’ve got me into the mood to make some jam now that we’re moving closer to our kids. I’ll be able to share it with them. Saving your recipe.
Veena Azmanov
Aww Marisa, you sound like the most wonderful mom and grandma. I remember my mom and that’s why I do the same.. with all these jams and condiments too.
Denise
Oh Veena you make my mouth water! Jam on toast is a comfort food from childhood. Speaking of which, is that your son? He’s a cutie. Can’t wait to give this a try. Since my grandkids like strawberry jam, it’ has become my favorite too.
Veena Azmanov
Thakn you, Denise. Absolutely love jam and nothing beats homemade. Yes, that is my boy. Grown more, now he is 11 years old
Gloria
My mom used to make jam all the time when I was a kid. I have never taken on that area of her world. I do however seek out great homemade jam at markets and little food shops. Homemade is ALWAYS so much better than commercial.
Veena Azmanov
Thank you Gloria. You must make jam at home. You will be addicted.
Jolina
This is awesome Veena! We always buy lots and lots of fruit in the summer and this is a great way to make sure they don’t go bad. I always thought making jam was hard, but your recipe looks so simple even I can make it! I cannot wait to try my first batch 🙂
Veena Azmanov
So true Jolina. We have lots of wonderful fruits in season now and buy so much. There is only that much you can eat and enjoy in the season so this works a big treat for the year.
Michelle
That looks beyond amazing! I need to make jam at home more often, yum!
Veena Azmanov
Thank you, Michelle. Yes, we love homemade jams.
Zarzarf
how much is 600grams sugar in this recipe?
Veena Azmanov
One cup sugar is 200 grams so that is 3 cups.
Tara
Wow! I love that color. I have not tried making my own jam yet. Definitely need to. Yours looks incredible!
Veena Azmanov
It really is easy Tara. You must try!
Catherine
I love making homemade jams…such a great idea to keep from wasting fruit. This looks perfect with a slice of brioche in the morning!
Veena Azmanov
Would be absolutely delicious over Brioche
Claire @foodiequine
Your Strawberry Jam is much darker than mine ever is, I’m going to try cooking longer next time. It’s my daughters favourite!
Veena Azmanov
Yeah I love when it cooks longer and slower. I love the natural color it gets from the natural process. Thanks Claire
Luci's Morsels
I prefer my jam with a bit less sugar too! I will definitely have to try this one.
Veena Azmanov
Thanks Luci. yeah I love it less sweet. So I can over eat..!!
Carolyn
Thanks for all your tips on getting the right consistency. I also like that the sugar ratio is slighlty less than many others! Saving for strawberry season!
Veena Azmanov
Yeah I like mine less sweet. So I reduce the sugar lol . Thanks
Christine
Strawberries are a favorite fruit and I love them in smoothies. I do have a few baked goods that I absolutely love with jam and this recipe looks amazing. Thank you for such a great tutorial!
Veena Azmanov
That is true Christine. It is so versatile.
Platter Talk
Nothing better then homemade strawberry jam slathered on a thick slice of good bread! June reminders in February! Love it.
Veena Azmanov
Thanks Dan..yeah we have strawberries now lol.! The season is Jan thru march and then again May thru July.
Amanda
Love that this jam is all-natural. It must have a wonderful, bright fruit flavor. Great tip for testing the jam’s readiness with a frozen plate! Sounds foolproof!
Veena Azmanov
It sure helps in testing Amanda. Thanks
[email protected]
There is nothing better than homemade jam and strawberry is my favorite. I can’t wait to try your recipe.
Veena Azmanov
That is true…! Thank you so much Janette
Maritza Miranda Reyes
Dear Veena, Can I repost this in my blog but in Spanish, so people in Mexico can enjoy it too? Of course I will add a link to the original in your block.
Veena Azmanov
Sorry Maritza – I just noticed your message. Must have missed it. Yes please do share my recipe but not the ingredients and method on your blog – as long as you link to my blog. Sorry for the delay in replying