This homemade strawberry jam is simple and easy to make. It uses less sugar and no pectin or artificial flavoring. It also takes less than 30 minutes. Save it in the fridge or can these jams for the whole year.
Table of Content
I love making jams and jellies. All kinds of jams whichever is in season. But there is one fruit that's most popular in our home and that's strawberries. I make a big batch of strawberry jam, jelly as well as strawberry filling. I usually freeze them instead of canning them. And, when this batch gets oven I even make a quick microwave jam.
Why make this jam?
- No-fail method - This recipe is simple and easy. And if you've never made homemade jam you will definitely start now.
- No- canning - This homemade recipe is without the fuss of canning. Just pour the jam into sterilized jars and save them in the fridge or freezer. However, I have given you the detailed process for canning too.
- No pectin - Ideally, you can make strawberry jam with just two ingredients: fruit and sugar; because strawberries have natural acidity and pectin in abundance. And yet, adding lemon juice helps break down on the skin.
- Low-sugar - Fresh strawberries are naturally soft and sweet. Therefore, you don't need to add a lot of sugar to this jam.
Ingredients and substitutes
- 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.
Pro 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 - Unlike commercial jams, I like to use less sugar, which is usually half the quantity of fruit. For example, if I have 1 kg of fruit, I usually add 500 grams of sugar. So, my jam is more fruity rather than just sugary sweet. But if you like it sweet, you can add more. Most commercial jams are made with ¾ amount of sugar in this case 750 grams.
- 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.
Step by step instructions
- Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- Check the strawberries and remove any bad, discolored, or bruised ones. Give them a quick wash, drain in a colander. Hull the strawberries and give them a rough chop.
Pro tip - You can use soft strawberries but discolored and bruised ones will ruin the jam. Also, don't soak the fruit in water for too long as they do soak up moisture. - Next, in a heavy bottom pan, combine the strawberries, sugar, salt, and lemon juice.
Pro tip - Time permitting, let the strawberries macerate in sugar and lemon juice for a few hours before cooking. - Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high.
Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits. - Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit – so you have a smoother jam-like consistency.
Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam. - Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.
Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.
Testing the jam
- Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate.
Pro tip - The cold plate will help cool the jam almost instantly and give you a good indication if the jam is ready. - Set aside for 2 to 3 minutes. Then, test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles it means the jam is ready. If not, let the jam cook a couple of minutes more and test again.
Pro tip - You may need to test the jam on a ceramic plate more than once or a couple of times depending on how early you start checking. - Alternatively, you can use a candy thermometer - the jam should reach 105 C / 221 F.
Pro tip - I find the thermometer to be the easiest and fool-proof method to check for doneness. - Optional - Just when you are ready to take the jam off the heat add a teaspoon of butter and stir well. Butter helps dissolve foam that accumulates on top of the jam.
Pro tip - You don't need more than 1 teaspoon of butter to help with the foam. It will also give you that glossy shine. - Pour the jam into warm sterilized jars leaving ¼ inch space from the top. Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Place a piece of wax paper on the top before you place the lid on tightly. Clean the rim of the jar with a clean paper towel. Top the lid.
Alternatively, use the lid with screw-on rings that come with the canning jars.
The canning process (if you plan to can the jam)
Sterilize the jars
- Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 C.
Pro tip - I find the dishwasher does a good job of cleaning and the oven dries any excess moisture in the bottles. - Note - Leave them in the oven until you are ready to use them (you can turn the oven off). Don’t forget to wash and sterilize the bottle lids as well.
Canning process
- Place a rack in the bottom of a large stockpot. Fill half the pot with water. Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jars.
Pro tip - 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/simmer for 15 minutes.
- Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely.
Pro tip - The hot jars are very delicate so make sure to use tongs when taking them out and place them on soft towels to prevent them from breaking. - 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
- Microwave Strawberry Jam - No Pectin
- Mixed Berry Jam - No Pectin (low-sugar)
- Apricot Jam - No Pectin (3 ingredients)
- Cherry Jam - No Pectin (3 ingredients)
- Apricot Peach Jam - No-Pectin (just 3 ingredients)
- Old Fashioned Raspberry Jam - No Pectin
- Fresh Fig Jam - No Pectin (just 3 ingredients)
- See all jam recipes
Frequently asked questions
What is pectin?
Pectin is an essential ingredient for jams, jellies, and preserves. Without pectin, our jams and jellies will not set. Pectin is naturally found in many fruit seeds and skins but can also be produced artificially.
Commercial pectin is usually made from the fruit rind. Using artificial pectin can reduce the jam cooking time and give you a high yield but it lacks that intense flavor produced through longer-slower cooking by the natural production of pectin in jam.
How can I thicken jam without pectin?
All fruits have pectin. Some fruits have more pectin than others, like blueberries, apples, and other fruits. Especially in a strawberry jam, you don't really need any more pectin.
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.
Why is my jam crystalized? How do you prevent crystallization? How do you fix crystallized jam?
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 saucepan over medium heat. Add lemon juice and cook until the sugar has melted again. This should fix it.
Do I need a candy thermometer to make jam?
NO! you don't. But if you do have a candy thermometer on hand you can use it and take the guesswork out. I have always used the old-school jam testing method but trust me the thermometer makes life so much easier.
What can you do with 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 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.
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Printable Recipe
Strawberry Jam No-Pectin (3 ingredients)
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Medium
Diet : GF, NF, Eggless, Vegetarian
Calories: 165kcal
Adjust Servings Here: 4 jars
Description
This homemade strawberry jam is simple and easy to make. It uses less sugar and no pectin or artificial flavoring. And, it takes less than 30 minutes to make. Save it in the fridge or can these jams for the whole year.
Video
Ingredients
- 2 lbs (1 kg) Strawberries
- 1 lb (500 g) Sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Butter (optional)
Instructions
- Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- Check the strawberries and remove any bad, discolored, or bruised ones. Give them a quick wash, drain in a colander. Hull the strawberries and give them a rough chop. Pro tip - You can use soft strawberries but discolored and bruised ones will ruin the jam. Also, don't soak the fruit in water for too long as they do soak up moisture.
- In a heavy bottom pan, combine the strawberries, sugar, salt, and lemon juice.Pro tip - Time permitting, let the strawberries macerate in sugar and lemon juice for a few hours before cooking.
- Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.
- Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit – so you have a smoother jam-like consistency.Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam.
- Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.
Testing the Jam
- Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate. Pro tip - The cold plate will help cool the jam almost instantly and give you a good indication if the jam is ready.
- Set aside for 2 to 3 minutes. Then, test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles it means the jam is ready. And if not, let the jam cook a couple of minutes more and test again.Pro tip - You may need to test the jam on a ceramic plate more than once or a couple of times depending on how early you start checking.
- Alternatively, you can use a candy thermometer - the jam should reach 105 C / 221 F.Pro tip - I find the thermometer to be the easiest and fool-proof method to check for doneness.
- Optional - Just when you are ready to take the jam off the heat add a teaspoon of butter and stir well. Butter helps dissolve foam that accumulates on top of the jam. Pro tip - You don't need more than 1 teaspoon of butter to help with the foam. It will also give you that glossy shine.
- Pour the jam into warm sterilized jars leaving ¼ inch space from the top. Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Place a piece of wax paper on the top before you place the lid on tightly. Clean the rim of the jar with a clean paper towel. Top the lid. Alternatively, use the lid with screw-on rings that come with the canning jars.
The canning process (if you plan to can the jam)
Sterilize the jars
- Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 CPro tip- I find the dishwasher does a good job of cleaning and the oven dries any excess moisture in the bottles.
- Note - Leave them in the oven until you are ready to use them (you can turn the oven off). Don’t forget to wash and sterilize the bottle lids as well.
Canning Process
- Place a rack in the bottom of a large stockpot. Fill half the pot with water. Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jars.Pro tip - 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/simmer for 15 minutes.
- Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely. Pro tip - the hot jars are very delicate so make sure to use tongs when taking them out and place them on soft towels to prevent them from breaking.
- 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.
Recipe Notes
- Shelf life - 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 blueberry jam can last for up to 2 years. Once opened it can be kept in the refrigerator for up to 3 months
- Do you need lemon juice? 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.
- How long do you cook 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 set point. You can start checking the jam after it has been cooking for 18 to 20 minutes.
- Jam no setting - Often the reason jam does not set though reduced to half is that 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.
- Over-cooked jam - It is possible to overcook 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. Note, once you add water you reduce the shelf life of the jam as well. Best to get it right the first time.
- 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.
- If you do have a candy thermometer on hand you can use it and take the guesswork out. I used mine for instructional videos to show the process for those who would like to use a candy thermometer.
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
Serving: 100- gCalories: 165- kcalCarbohydrates: 40.7- gProtein: 0.4- gFat: 0.9- gSaturated Fat: 0.4- gPolyunsaturated Fat: 0.5- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 2- mgSodium: 1- mgPotassium: 0- mgFiber: 1.2- gSugar: 38.9- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
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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Katherine
What a perfect strawberry jam! Nothing beats fresh homemade jam on toast. Yum!
Claudia Lamascolo
this recipe is delicious and sets up perfectly I will make it again
Veena Azmanov
Thank you, Claudia.