Strawberry Jam Without Pectin — Just 3 Ingredients! Recipe
Introduction
Making homemade strawberry jam without pectin is easier than you might think. With just three simple ingredients, you can create a fresh, flavorful jam perfect for spreading on toast or adding to desserts. This recipe yields a naturally thick and sweet jam that’s sure to become a pantry staple.
Ingredients
- 1 quart strawberries (about 24 ounces or 4 cups sliced)
- ¾ cup granulated sugar (up to 1 cup for sweeter jam)
- 2 tablespoons lemon juice
Instructions
- Step 1: Rinse the strawberries first with hot water, then cold water. Hull and slice the strawberries, then place them into a medium-sized saucepan.
- Step 2: Juice the lemon and add the lemon juice along with the sugar to the saucepan. Stir the mixture well.
- Step 3: Bring the strawberry mixture to a boil over medium heat, stirring occasionally to prevent sticking.
- Step 4: Reduce heat to medium-low and keep the mixture at a steady boil for about 20 minutes, or until it reaches 220°F on a candy thermometer. Frequently mash the strawberries with a potato masher to your preferred consistency. Alternatively, carefully use an immersion blender or cut large pieces with kitchen scissors while the mixture is hot.
- Step 5: This cooking process will reduce the liquid and thicken the jam. Once done, remove the pan from heat and let the jam cool for about 15 minutes.
- Step 6: Pour the cooled jam into clean glass jars, about 2 cups total, which fits well in a 16-ounce jar. Let the jars continue to cool before storing.
- Step 7: Store the jam in the refrigerator for up to two weeks.
- Step 8: For longer storage, let the jam cool completely and transfer it to a freezer-safe container to freeze.
Tips & Variations
- Adjust the sugar amount to your taste; less sugar will give a tarter jam, while more sugar yields a sweeter finish.
- Mashing strawberries to different sizes can change the texture—try leaving some chunks for a rustic feel.
- Use kitchen scissors to cut large berry pieces after mashing to avoid over-blending.
- Make sure to use ripe, fresh strawberries for the best flavor and natural sweetness.
Storage
Store your strawberry jam in clean, airtight glass jars in the refrigerator for up to two weeks. For longer preservation, freeze the jam in a freezer-safe container after it has cooled completely. Thaw in the refrigerator before using. Homemade jam may separate slightly upon thawing; just stir it back together before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do I need pectin to make strawberry jam?
No, this recipe does not require added pectin. The natural pectin in strawberries combined with lemon juice helps the jam set properly.
How do I know when the jam is ready?
The jam is ready when it reaches 220°F on a candy thermometer, or when it thickens and holds its shape when cooled. Frequent mashing and boiling help achieve the right consistency.
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Strawberry Jam Without Pectin — Just 3 Ingredients! Recipe
- Total Time: 45 minutes
- Yield: Approximately 2 cups (fills one 16-ounce jar) 1x
- Diet: Vegetarian
Description
This simple and delicious strawberry jam recipe uses just three ingredients and no pectin. It features fresh strawberries, sugar, and lemon juice cooked down to a thick, flavorful jam perfect for spreading on toast or adding to desserts. The method relies on stovetop simmering and mashing to reach the perfect consistency, making it easy to make with pantry staples and fresh fruit.
Ingredients
Ingredients
- 1 quart Strawberries (approximately 24 ounces or 4 cups of sliced berries)
- ¾ cup Granulated sugar (can be increased up to 1 cup for a sweeter jam)
- 2 tablespoons lemon juice (juice of one lemon)
Instructions
- Prepare the Strawberries: Rinse the strawberries under hot water followed by cold water to clean them thoroughly. Remove the hulls, then slice the strawberries and place them into a medium-sized saucepan.
- Add Lemon Juice and Sugar: Juice one lemon and add the juice along with the granulated sugar into the saucepan containing the sliced strawberries. Stir the mixture well to combine all ingredients.
- Bring to a Boil: Place the saucepan over medium heat and bring the strawberry mixture to a boil, stirring occasionally to prevent sticking.
- Simmer and Mash: Reduce the heat to medium-low and maintain a steady boil for about 20 minutes, or until the mixture reaches 220 degrees F on a candy thermometer. Frequently mash the strawberries using a potato masher to achieve the preferred jam texture. Alternatively, an immersion blender can be used cautiously due to the hot mixture. To manage any large chunks, kitchen scissors can also be used to cut them down.
- Thicken the Jam: Continue cooking to reduce the liquid and thicken the jam to your desired consistency.
- Cool and Jar: Remove the saucepan from heat and let the jam cool for about 15 minutes. Transfer the jam to clean glass jars (approximately two cups fit into a 16-ounce jar) and allow it to cool completely further.
- Store: Store the jam in the refrigerator for up to two weeks to maintain freshness.
- Freezer Option: For longer storage, allow the jam to cool completely and pour it into a freezer-safe container before freezing.
Notes
- The sugar quantity can be adjusted between ¾ cup and 1 cup, depending on your sweetness preference.
- Using a candy thermometer ensures the jam reaches the perfect setting temperature of 220°F.
- Be cautious when using an immersion blender on hot mixtures to avoid splattering.
- Freshly made strawberry jam is best consumed within two weeks if refrigerated.
- The jam can also be frozen for extended storage; just ensure it cools fully before freezing.
- Using kitchen scissors to cut larger strawberry pieces during cooking helps achieve an even texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: American
Keywords: strawberry jam, no pectin jam, homemade jam, easy strawberry jam, stovetop jam, fruit jam, 3 ingredient jam
