Homemade Strawberry Jam (No Pectin)
This small batch, homemade strawberry jam recipe doesn’t take all day or require any fancy equipment. Just fresh strawberries, granulated sugar, and fresh lemon juice simmered together into perfectly sweet and spreadable jam.
I used to think making my own strawberry jam sounded too intimidating (hello, complicated water bath canning with special tools).
But store bought jams can contain some freaky ingredients, that I don’t want to feed my family, so I set out to create an easy jam recipe with minimal ingredients that I could just simmer on the stove an then store in the fridge or freezer until we eat it.
This recipe has just 3 ingredients, no pectin, no water bath canner, and no complicated steps.
Just a quick, easy strawberry jam recipe you can make in under an hour and eat off for months.
Why you’ll love this strawberry jam recipe
- Makes a small batch (no giant pot required)
- Made with natural pectin from fruit + lemon
- Ready in about 60 minutes
- Perfect for beginners just learning how to make jam at home
- Great for freezer storage
- Full of bright, fresh strawberry flavor
Ingredients
- Fresh strawberries
- Granulated sugar
- Fresh lemon juice
How to make homemade strawberry jam
Sterilize jars – Wash glass jars in boiling hot water an dry completely. Set aside. Note: This recipe makes approx 2 cups of jam. I like to use these jars.
Prep the strawberries -Wash, hull, and chop 1lb of fresh strawberries. Smaller pieces will break down faster while cooking.
Combine ingredients – In a large bowl, stir together the strawberries, 1 1/4 cup granulated sugar and 2 tablespoons of fresh lemon juice. TIP: The juice of one medium size lemon should be approx 2 tablespoons.
Let the mixture sit for about 10–15 minutes to draw out the juice from the strawberries.
Start cooking – Transfer berry mixture to a large saucepan. Over medium heat, bring to a gentle boil, stirring frequently. As the fruit cooks, it will begin to soften and release more juice.
Mash and simmer – Use a spoon or a masher like this to break down the strawberries as they cook. Continue simmering for about 20–25 minutes, stirring often so it doesn’t stick. Use a rubber spatula to scrape down sides of pan as it cooks. Note: The sugar and the strawberries and lemon work together to thicken the jam without needing added pectin.
Check for doneness – Once the temperature reaches about 220°F, the jam is done cooking. If you want to be precise, you can use a digital thermometer. If you don’t have a thermometer, simply drag a spoon across the bottom of the pan and if it leaves a line that slowly fills back in, your jam is ready.
Finish the jam – Remove from heat. Use spatula to skim off any foam from top of jam.
Transfer to jars – Spoon into the clean jars leaving at least 1/4″ space at top of jar. Let cool completely (to room temperature) before sealing.
Storage + Freezing
Since this is not a water bath canning recipe, the jam is not shelf stable and it should be stored properly:
Fridge:
Store in airtight jars in refrigerator for up to 2 weeks.
Freezer:
Let the jam cool completely, then transfer sealed jars to freezer (make sure jars have 1/4″ of space above jam for expansion). Freeze for up to 3 months.
Thaw instructions:
Thaw overnight in the refrigerator and stir before serving.
What to serve with strawberry jam
- Toast, bagels, or English muffins along side a breakfast casserole
- Pancakes or waffles
- Biscuits or scones
- Alongside muffins
- Swirled into yogurt
- Spread on bread with peanut butter
- Spoon over ice cream
FAQ’s
Yes, but be sure to thaw and drain access liquid. The cooking time may increase if berries are still cold.
Correct. This recipe relies on natural pectin from strawberries and lemon juice to set the jam properly.
Yes! I usually double or triple the batch and store extra jars of jam in freezer.
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Homemade Strawberry Jam (No Pectin)
Equipment
- glass jars with lids I like to use these jars.
- masher optional
- digital thermometer optional
Ingredients
- 1 lb fresh strawberries
- 1¼ cups granulate sugar
- 2 tbsp fresh lemon juice the juice of a medium lemon
Instructions
- Wash glass jars in boiling hot water an dry completely. Set aside. Note: This recipe makes approx 2 cups of jam. I like to use these jars.
- Wash, hull, and chop 1lb of fresh strawberries. Smaller pieces will break down faster while cooking.
- In a large bowl, stir together the strawberries, 1 1/4 cup granulated sugar and2 tablespoons of fresh lemon juice. TIP: The juice of one medium size lemon should be approx 2 tablespoons.Let the mixture sit for about 10–15 minutes to draw out the juice from the strawberries.
- Transfer berry mixture to a large saucepan. Over medium heat, bring to a gentle boil, stirring frequently. As the fruit cooks, it will begin to soften and release more juice.
- Use a spoon or a masher like this to break down the strawberries as they cook. Continue simmering for about 20–25 minutes, stirring often so it doesn’t stick. Use a rubber spatula to scrape down sides of pan as it cooks. Note: The sugar and the strawberries and lemon work together to thicken the jam without needing added pectin.
- Once the temperature reaches about 220°F, the jam is done cooking. If you want to be precise, you can use a digital thermometer. If you don't have a thermometer, simply drag a spoon across the bottom of the pan and if it leaves a line that slowly fills back in, your jam is ready.
- Remove from heat. Use spatula to skim off any foam from top of jam.
- Spoon into the clean jars leaving at least 1/4" space at top of jar. Let cool completely (to room temperature) before sealing.
Notes
Fridge:
Store in airtight jars in refrigerator for up to 2 weeks.Freezer:
Let the jam cool completely, then transfer sealed jars to freezer (make sure jars have 1/4″ of space above jam for expansion). Freeze for up to 3 months.Thaw instructions:
Thaw overnight in the refrigerator and stir before serving. SIGN UP HERE to receive new recipes and meal planning ideas every Saturday. Serve Strawberry Jam with:- Toast, bagels, or English muffins along side a breakfast casserole
- Pancakes or waffles
- Biscuits or scones
- Alongside muffins
- Swirled into yogurt
- Spoon over ice cream
