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, Best strawberry jam recipe
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 polysaccharide 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.
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 grandmoms 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 sweeter 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, Best strawberry jam recipe
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 fruits during the year. So when strawberries are in season I make two bottles 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 a fresh jam at home.
Homemade Strawberry Jam Recipe without Pectin, Best strawberry jam recipe,
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 when with my mom of course.
But 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.
Homemade Strawberry Jam Recipe without Pectin, Best strawberry jam recipe,
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 cools 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 eh?
Homemade Strawberry Jam Recipe without Pectin, Best strawberry jam recipe,
Recipe – Homemade Strawberry Jam Recipe 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 boardand a kitchen knife that has not been used for things like garlic, onion or spices.
- Again 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 spatula and tools that are only used for baking which works just as well for jams.
- There are many brands of Canning jars find one that best suits the quantity of jam you are making as well as the 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.
- 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.
- 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
- 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 perfectly for me.
- Place in a deep heavy bottom pan. (leave space for the jam to rise)
- Add sugar, lemon juice, and stir.
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Start Cooking 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.
- Let simmer for about 20 minutes.
- Meanwhile, 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.
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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 there.
- 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 of 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.
- 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.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Strawberry jam without pectin, Homemade strawberry jam, Best strawberry jam recipe, strawberries jam from scratch
Homemade Strawberry Jam without Pectin
Ingredients
- 1 kg Ripe strawberries
- 600 grams Sugar
- 2 tbsp Lemon juice
- 1 tbsp Butter
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.
- Let simmer for about 20 minutes.
- Meanwhile, 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 leaving 1/4 inch of 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.
Detailed Video on YouTube - Subscribe for more videos
Chef's Tips
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.
Nutrition Information
My collection of jam recipes
Love homemade jams ? just like mom used to make jams without pectin – wholesome, all natural and homemade from scratch.
Check out my collection of jam recipes without pectin here – there’s, apricot, figs, cherry jam, strawberry as well as strawberry with chia seeds.
Strawberry jam recipe, apricot jam recipe, fig jam recipe, cherry jam recipe, peach jam recipe, plum jam recipe,
Love Strawberry? Look for strawberry inspiration?
Check out my collection of strawberry inspired desserts and treats from strawberry mousse, strawberry cake, strawberry Bavarian cream, strawberry cupcake, strawberry macarons and more. This image shows a few of them here. Click here to see the whole collection – Strawberry Inspired Treats
Strawberry inspired desserts collection, strawberry cake, strawberry macaron, strawberry Bavarian cream, strawberry cupcakes, easy strawberry mousse
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.
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.
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.
Thakn you, Denise. Absolutely love jam and nothing beats homemade. Yes, that is my boy. Grown more, now he is 11 years old
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.
Thank you Gloria. You must make jam at home. You will be addicted.
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 🙂
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.
That looks beyond amazing! I need to make jam at home more often, yum!
Thank you, Michelle. Yes, we love homemade jams.
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