Homemade Strawberry Jam Recipe Without Pectin

Name: Homemade Strawberry Jam without Pectin
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 kg
Ingredients: 1 kg Ripe strawberries; 600 grams Sugar; 2 tbsp Lemon juice; 1 tbsp Butter

July 28, 2014 By Veena Azmanov 42 Comments

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.

This simple and easy homemade Strawberry jam is soft, fruity, delicious and easy to spread. Here's a step by step 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.

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.

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.

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.

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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.

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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, 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?

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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.

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This homemade fig jam recipe is soft, fruity, delicious and easy to spread. In this video I show you how to make this classic jam recipe without using any pectin or artificial flavorings just like our moms and grandmas use to do it.

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Ingredients

1 kg Strawberries (2 lbs)
600 grams Sugar (3 cups)
2 tbsp Lemon juice
1 tbsp Butter (optional)

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.

What can you do with Jam? How else can you use homemade jam?

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 kid love to help me make shortbread cookies so they can stick their thumb in the center and add jam. Nothing beats the luxury of fresh homemade fried donuts fills with jam that just melts in the mouth. These classic Linzer cookies are made every year for gifts many any or all types of jams I have from that year.

These strawberry French macarons are light meringue-based cookies that will melt in your mouth. Soft chewy on the inside with a crisp shell on the outside. This simple, easy and effortless recipe with my full proof method will guarantee you success over and over again. Made with almond meal and strawberry flavor these are filled with Swiss meringue buttercream and strawberry jam today.

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These thumbprint cookies made with a shortbread cookie base and homemade strawberry jam centers just melt in the mouth. This simple easy and effortless recipe can have fresh hot cookies on the table in about 20 minutes.

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Linzer cookies aren't just for festive but the whole year round. Who doesn't love crisp thin short bread cookies sandwiched with delicious jam centers? They make impressive cookie jar gift ideas too.

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These Jam doughnuts called saufganiyot are made for the Jewish festival fo Hanukah and filled with jam and dusted with powdered sugar.

Jam Doughnuts Hanukah Saufganiot

Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

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A strawberry Filling is the ultimate dessert that works a big treat is endless recipes. From Cake Fillings, Tart fillings, brushed over fruit tarts, or topped over your favorite ice cream. This recipe is so simple and easy you will never want to buy a can of strawberry filling ever again.

Homemade Strawberry Jam without Pectin

Author: Veena Azmanov

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.

5 from 25 votes

Print Pin Rate

Course: Breakfast, High Tea

Cuisine: American

Adjust Servings Here: 1 kg

Calories: 165kcal

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

Ingredients

1 kg Ripe strawberries
600 grams Sugar
2 tbsp Lemon juice
1 tbsp Butter

Metric - US customary