Low Sugar Strawberry Jam Recipe (No Pectin)
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.
If raspberry jam is my favorite now, strawberry jam was my first love. Growing up, we didn’t have berry jams — those weren’t part of our world. My mom made jams out of whatever fruit was in season: mangoes, guavas, papayas. No pectin, no fancy equipment — just fruit, sugar, and a whole lot of patience. She made it in big batches to sell, because that’s how she raised three kids on her own. Hustle, heart, and homemade everything.
Strawberries weren’t something we had easy access to, so when I moved overseas and saw piles of them in supermarkets, I was like a kid in a candy store. You know I was going to turn those into jam. And not just any jam — one that actually tasted like strawberries, not sugar.
Store-bought strawberry jam always tasted a bit too sweet and flat to me. So I kept mine low on sugar, just like mom used to — enough to bring out the flavor, not bury it. No pectin, of course. I let the fruit do its thing.
Now, every year when strawberries are in season, I make a few jars. Some go into yogurt, some into toast, and let’s be honest — some I eat with a spoon when no one’s watching. It’s simple, nostalgic, and full of that “I made this” feeling that just never gets old.
Why make this jam?
- No-fail method – This recipe is simple and easy. And if you’ve ever made homemade jam, you will definitely start now.
- No canning – This homemade recipe does not involve canning. You can just pour the jam into sterilized jars and store them in the fridge or freezer. However, I have also provided the detailed process for canning.
- No pectin – Ideally, you can make strawberry jam with just two ingredients: fruit and sugar. Strawberries have natural acidity and pectin in abundance. And yet, adding lemon juice helps break down the skin.
- Low-sugar – Fresh strawberries are naturally soft and sweet, so you don’t need to add a lot of sugar to this jam.
Ingredients and substitutes
- Strawberries – The best candidates for jam are dark red, soft strawberries that have been kept in the fridge for a day or two.
Pro tip – Never let the strawberries soak in water. 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, usually half the quantity of fruit. For example, if I have 1 kg of fruit, I typically 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: Homemade strawberry jam
- Place two small ceramic plates in the freezer so we can test the jam later. Alternatively, you can use a candy thermometer to check the jam’s doneness.
- Check the strawberries and remove any bad, discolored, or bruised ones. Give them a quick wash and 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-bottomed 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 essential as it releases pectin from the skin and seeds 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 for a smoother, jam-like consistency.
Pro tip – Mashing the fruit is optional. As it cooks, the fruit will break down into smaller chunks, similar to preserves. However, mashing will give it a smoother, jam-like consistency. - 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 and deepen in color as it cools.
Pro tip – The cooking time will depend on the quantity of the jam and the heat applied to it. It’s okay 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 it 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, the jam is ready. If not, let the jam cook a few more minutes and test again.
Pro tip – Depending on how early you start checking, you may need to test the jam on a ceramic plate more than once or a couple of times. - Alternatively, you can use a candy thermometer – the jam should reach 105 C / 221 F.
Pro tip – I find the thermometer 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 the 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 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.
- 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 water level 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 it and when you made it.
Tips and troubleshooting
- 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 the jam does not set, even when reduced by 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 through 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 that once you add water, you also reduce the jam’s shelf life. Best to get it right the first time.
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 jam cooking time and give you a high yield, but it lacks the intense flavor produced by longer, slower cooking from the natural pectin in jam.
How can I thicken jam without pectin?
All fruits have pectin. Some fruits have more pectin than others, such as blueberries and apples. 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 crystallized? 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.
Strawberry Jam No-Pectin (3 ingredients)
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 tbsp Lemon juice
- 1 tsp Butter (optional)
- ½ tsp Salt
Method
- 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 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.
- 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.
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.
Equipment you will need
Nutrition
Tried this recipe?
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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