Homemade Strawberry Jam Recipe Without Pectin
Nothing beats simple old fashioned homemade jams. This simple, easy and effortless homemade strawberry jam is less sweet, fruity, delicious and easy to spread. Here’s a step by step and video recipe to making this homemade classic without using any pectin or artificial flavoring just like mom and grandmas did.
Homemade Strawberry Jam without Pectin
Video – Homemade Strawberry Jam Recipe without Pectin
Commercial Jam vs homemade Jams
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 naturally occurring substance called polyscaccaride found in fruits such as berries and apples. When you heat it with sugar it acts like a thickening agent which works in favor or jam and jellies.
Recent studies have shown that adding pectin is not necessarily desirable. While not many agree I suggest you read more about it here Reasons to avoid Pectin in canning
Our grand moms and moms made jams and jellies without pectin! Yes it took a little longer to make that jam but it’s natural, it’s wholesome. Adding pectin does reduce the cooking time and it makes more jam too that is why commercial jam is so different from homemade jams. It’s more sweet while homemade jam is more fruity because the thickening happens naturally.
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.
Homemade Strawberry Jam Recipe without Pectin by Veena Azmanov
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 of bottles of Strawberry Jam I make many different fruits during the year. So when strawberries are in season I make two bottle of strawberry jam, when plums are in season we make one bottle plum jam, a bottle of Fig Jam, peach jam, orange marmalade.
This works great for our family of four. Kids get variety and it’s always nice to have fresh jam at home.
Homemade Strawberry Jam Recipe without Pectin
Canning Jams
I never can Jams anymore because I makes such small amounts. My mom use to make jam bottles to sell so she use to have a whole production of that. Not something I have done so far except when with mom of course.
But if you plan to make a big batch of jams it’s always advisable to can them. Nothing is worst then 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 use to do so I know it works great – Step by Step Preserving Jams
Homemade Strawberry Jam Recipe without Pectin
Let’s talk ingredients and a few tips (Save/Pin)
Ideally the three main ingredients for any jam are fruit, sugar and acid. Take a note of quantity in my jam recipes.
- Strawberries – The best candidate for jams are the strawberries that are dark red, 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 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. Prefer my jam more fruity so I add 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 – best to use fresh lemon juice – you can add zest but I’m not a big fan of zest in my strawberry jam.
- Butter – now you don’t really need butter but if you notice that 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 what I do is place two ceramic plates in the freezer. These cool while the jam is cooking. When it’s time for testing I place a spoon of the jam on the plate. The cold plate cool the jam quickly telling exactly how the jam will be when cooled. If the jam wrinkles when you move it with your finger. It’s done! Cool enh?
Homemade Strawberry Jam Recipe without Pectin
Recipe – Homemade Strawberry Jam Recipe without Pectin (Save/Pin)
Tools
Ingredients
- Ripe strawberries – 1 Kg (2 lbs)
- Sugar – 600 grams (3 cups)
- lemon juice – 2 tbsp
- Butter – 1 tbsp
Method:
Prepare 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 perfect for me.
- Place in a deep heavy bottom pan. (leave space for the jam to rise)
- Add Sugar, Lemon Juice and stir.
Homemade Strawberry Jam without Pectin
Start Cooking Jam
- Place in 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.
- Let simmer for about 20 minutes.
- Mean while place two ceramic plates in the freezer. (see note)
- After almost 15 to 20 minutes you will see the mixture has darkened, thickened and reduced.
- Remove one of the plates from the freezer.
Homemade Strawberry Jam without pectin
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. Place a piece of wax paper on the top before you place the lid. Seal and label the jar with the name and date so you know what is in and when you made it.
Storage : Homemade jam will usually stay for about 6 months in a cool pantry cupboard. It can also be kept in the refrigerator for up to a year.
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Homemade Strawberry Jam without Pectin
Recipe Card – Homemade Strawberry Jam Recipe without Pectin
Homemade Strawberry Jam without Pectin
Prep
Cook
Total
Yield 1 Kg
Nothing beats simple old fashioned homemade jams. This simple, easy and effortless homemade strawberry jam is less sweet, fruity, delicious and easy to spread. Here's a step by step and video recipe to making this homemade classic without using any pectin or artificial flavoring just like mom and grandmas did.
Ingredients
- Ripe strawberries - 1 Kg (2 lbs)
- Sugar - 600 grams (3 cups)
- lemon juice - 2 tbsp
- Butter - 1 tbsp
Instructions
- 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 perfect for me.
- Place in a deep heavy bottom pan. (leave space for the jam to rise)
- Add Sugar, Lemon Juice and stir.
- Place in 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.
- Let simmer for about 20 minutes.
- Mean while place two ceramic plates in the freezer. (see note)
- 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. Place a piece of wax paper on the top before you place the lid. Seal and label the jar with the name and date so you know what is in and when you made it.
Notes
- Storage : Homemade jam will usually stay for about 6 months in a cool pantry cupboard.
Courses Breakfast, High Tea
Cuisine American
Nutrition Facts
Serving Size 100 g
Amount Per Serving | ||
|---|---|---|
Calories 165 | ||
% Daily Value | ||
Total Fat 0.9 g | 1% | |
Saturated Fat 0.4 g | 2% | |
Unsaturated Fat 0.5 g | ||
Cholesterol 2 mg | 1% | |
Sodium 1 mg | 0% | |
Total Carbohydrates 40.7 g | 14% | |
Dietary Fiber 1.2 g | 5% | |
Sugars 38.9 g | ||
Protein 0.4 g | 1% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
When things are delicious and homemade – watching your kids enjoy it a big satisfaction. Isn’t it?
Homemade Strawberry Jam Recipe without Pectin
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how much is 600grams sugar in this recipe?
One cup sugar is 200 grams so that is 3 cups.
Wow! I love that color. I have not tried making my own jam yet. Definitely need to. Yours looks incredible!
It really is easy Tara. You must try!
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!
Would be absolutely delicious over Brioche
Your Strawberry Jam is much darker than mine ever is, I’m going to try cooking longer next time. It’s my daughters favourite!
Yeah I love when it cooks longer and slower. I love the natural color it gets from the natural process. Thanks Claire
I prefer my jam with a bit less sugar too! I will definitely have to try this one.
Thanks Luci. yeah I love it less sweet. So I can over eat..!!
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!
Yeah I like mine less sweet. So I reduce the sugar lol . Thanks
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!
That is true Christine. It is so versatile.
Nothing better then homemade strawberry jam slathered on a thick slice of good bread! June reminders in February! Love it.
Thanks Dan..yeah we have strawberries now lol.! The season is Jan thru march and then again May thru July.
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!
It sure helps in testing Amanda. Thanks
There is nothing better than homemade jam and strawberry is my favorite. I can’t wait to try your recipe.
That is true…! Thank you so much Janette
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.
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