This easy Strawberry Jam Recipe is super simple and delicious. You only need 3 ingredients and no pectin is needed. The fresh strawberry pieces make this jam way better than anything you will find at the grocery store.
If you just went strawberry picking or have a couple of containers of strawberries that you need to use up, this homemade strawberry jam recipe without pectin is definitely the solution.
This strawberry jam recipe has no pectin. Homemade strawberry jam with pectin does not have to be cooked as long and becomes more gelatinous. I actually prefer jam without it.
You can spread it on toast made in your oven or use it in dessert recipes. You can’t go wrong because this is the best strawberry jam recipe ever.
If you love homemade sweet spreads, try my Egg Free Apple Curd recipe.
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Why You’ll Love This Recipe
- Homemade strawberry jam is a great way to use up a large quantity of strawberries from strawberry picking or berries that are about to spoil.
- You only need 3 ingredients for this traditional strawberry jam recipe. No pectin is needed!
- This easy strawberry jam is delicious on toast, muffins, in desserts/pastries, or even on top of ice cream.
- Strawberry jam is the perfect homemade gift to bring friends and family.
- Homemade jam tastes way better than store-bought.
- This healthy strawberry jam recipe is gluten free, dairy free, and vegan.
Ingredients & Substitutions
- Strawberries: I have only tested this recipe with fresh strawberries, but I imagine frozen strawberries would work as well. Do not thaw before cooking. The simmer time will need to be increased by at least 10 minutes.
- Lemon Juice: If you do not have lemon juice on hand, it can be omitted. Strawberry jam without lemon juice will have a slightly sweeter flavor.
Complete list of ingredients and amounts is located on the recipe card below.
Helpful Equipment & Tools
- Mac Knife Chef Series Paring Knife, 4-Inch
- Lodge Enameled Cast Iron Casserole
- 4 Pieces Silicone Mixing Spoon Heat Resistant Silicone Basting Spoon
How to Make Homemade Strawberry Jam
Quick Overview
- Hull the strawberries.
- Boil the berries, sugar, and lemon juice.
- Allow the jam to cool at room temperature.
Step by Step Instructions
How to Hull Strawberries
Step 1: Pull the stem/leaves off of the strawberry.
Step 2: Insert a paring knife on the edge of the white part of the strawberry angled inward.
Step 3: Rotate the knife around making a full circle.
Step 4: Scrape the white part out with the knife.
Cooking the Jam
Step 5: Repeat with all of the strawberries.
Step 6: Using a large knife roughly chop all of the berries.
Step 7: Over medium heat in a large pan, add the strawberries, sugar, and lemon juice, stirring continuously. The strawberries will begin to release water.
Water should release and bubbles should form.
Step 8: Once they do, turn the heat to medium high until the mixture boils rapidly. Boil at a full rolling boil for 20-25 minutes, stirring continuously.
Step 9: Once the mixture begins to thicken and most of the water has evaporated, turn off the heat. The jam should be syrupy, not be frothy, and will begin to stick to the sides of the pan. It should be about 220 degrees.
Step 10: Allow the jam to cool in the pan for 30-45 minutes, stirring occasionally.
There should be lots of frothy bubbles.
Make Ahead & Storage
- Refrigerator: Store leftover homemade jam in a jar or airtight container in the fridge for up to 5 days.
- Freezer: Allow the jam to cool completely in the fridge overnight. Store jam in airtight containers in the freezer for 2-3 months. Thaw in the refrigerator overnight. Use within 3 days of thawing.
Expert Tips
- Use strawberries that are in season. They will have the best flavor and be super sweet.
- Cut the strawberries. The larger the strawberry pieces, the chunkier the jam will be. I prefer mine to have some large pieces of strawberries so I recommend a rough chop. For smoother jam, finely chop the berries.
- Bring to a rolling boil. Since the recipe does not use pectin, boiling the strawberries is how the jam thickens. This step is crucial. The jam should reach about 220 degrees after 20-25 minutes of boiling.
- Stir continuously. Stirring ensures the jam does not burn as it is at full rolling boiling.
- Allow the water to evaporate. Keep boiling until the water is almost gone and the jam thickness. If after 25 minutes, it has still not thickened, turn up the heat and keep cooking it.
- Let the jam cool. The jam will be extremely hot. Allow it to cool in the pan, off the heat for about 30-45 minutes before putting it in the fridge.
How to Know When Jam Is Done
- Use a thermometer. After about 20-25 minutes of boiling, the jam should reach 220 degrees. At this temperature the sugar structure is altered.
- Use a cold plate. Place a small plate in the freezer before you start cooking the jam. Once you think the jam is done, remove the plate from the freezer. Spoon a small dot of jam on the plate. Put the plate back in the freezer for about a minute. Run your finger through the spoonful of jam on the plate. If the line remains clean, it is done. If the jam spills into the line, it has not thickened enough.
- You do not have to do either of these tests. If the jam boils for about 20-25 minutes, it will thicken up enough once it cools.
How to Use Strawberry Jam
- Spread on: toast, croissants, or Homemade Drop Biscuits
- Spooned on top off: Mini No Bake Cheesecakes, yogurt, ice cream, oatmeal, or Sourdough French Toast
- Swirled into: cheesecakes, quick breads, or muffins
- Gift it! Jam is a great hostess or DIY Christmas gift.
Variations
- More lemon flavor: Add the zest of ½-1 lemon with the sugar, strawberries, and lemon juice.
- Reduced sugar: You can reduce the amount of sugar to 1 cup for a less sweet jam.
- Other fruits: Depending on the sweetness level of the fruit, this might be too much or too little sugar. This recipe should work well with peaches, raspberries, blueberries, or blackberries.
Recipe Notes
- This jam is not canned, like the jam purchased from the store. Canning is a method of food preservation. Food is processed in airtight jars at high temperatures to kill microorganisms and create an airtight seal. Opened jam should always be refrigerated and has a much shorter shelf life than shelf stable jam. Learn more about how to can jam.
- This recipe can be doubled. You may need to cook it a little longer.
FAQs
- The jam wasn’t heated enough for a long enough period.
- The jam has not cooled enough. Let it cool overnight.
- There was not enough sugar added. Be sure to use at least 1 cup of s
Like I mentioned above, strawberry jam without pectin is less gelatinous and takes longer to thicken up. I prefer it without pectin because of the consistency.
Lemon juice helps brighten the flavor of the jam by adding some acidity to the sweet strawberries and sugar. It also helps the jam set.
The key to thickening jam without pectin is to boil it for at least 20 minutes. This allows the water to evaporate. You also need to let the jam cool completely overnight in the refrigerator. Jam thickens as it cools down.
According to my research the ratio is about 1 pound of fruit to 1 pound (about 2 cups of sugar). I find this to be way too sweet. For more tart fruit, this may be appropriate, but for strawberries about 2 pounds of berries to 1.5 cups of sugar is perfect.
Related Recipes
Homemade Strawberry Jam Recipe
Ingredients:
- 2 pounds fresh strawberries*
- 1 ½ cups granulated sugar
- ½ lemon, juiced*
Instructions:
How to Hull Strawberries
- Pull the stem/leaves off of the strawberry.
- Insert a paring knife on the edge of the white part of the strawberry angled inward.
- Rotate the knife around making a full circle.
- Scrape the white part out with the knife.
- Repeat with all of the strawberries.
Cooking the Jam
- Using a large knife roughly chop all of the berries.
- Over medium heat in a large pan, add the strawberries, sugar, and lemon juice, stirring continuously. The strawberries will begin to release water..
- Once they do, turn the heat to medium high until the mixture boils rapidly. Boil at a full rolling boil for 20-25 minutes, stirring continuously.
- Once the mixture begins to thicken and most of the water has evaporated, turn off the heat. The jam should be syrupy, not be frothy, and will begin to stick to the sides of the pan. It should be about 220 degrees.
- Allow the jam to cool in the pan for 30-45 minutes, stirring occasionally.
Notes:
Lemon Juice: If you do not have lemon juice on hand, it can be omitted. Strawberry jam without lemon juice will have a slightly sweeter flavor. This jam is not canned, like the jam purchased from the store. Canning is a method of food preservation. Food is processed in airtight jars at high temperatures to kill microorganisms and create an airtight seal. Opened jam should always be refrigerated and has a much shorter shelf life than shelf stable jam. Learn more about how to can jam. Refrigerator: Store leftover homemade jam in a jar or airtight container in the fridge for up to 5 days. Use strawberries that are in season. They will have the best flavor and be super sweet. Cut the strawberries. The larger the strawberry pieces, the chunkier the jam will be. I prefer mine to have some large pieces of strawberries so I recommend a rough chop. For smoother jam, finely chop the berries. Bring to a rolling boil. Since the recipe does not use pectin, boiling the strawberries is how the jam thickens. This step is crucial. The jam should reach about 220 degrees after 20-25 minutes of boiling. Stir continuously. Stirring ensures the jam does not burn as it is at full rolling boiling. Allow the water to evaporate. Keep boiling until the water is almost gone and the jam thickness. If after 25 minutes, it has still not thickened, turn up the heat and keep cooking it. Let the jam cool. The jam will be extremely hot. Allow it to cool in the pan, off the heat for about 30-45 minutes before putting it in the fridge.
NUTRITION:
Food Safety
- Rinse fruit before cooking or eating
- Don't leave food sitting out at room temperature for more than 2 hours
- Refrigerate leftover jam and use within 5 days
- Never leave cooking food unattended
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