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Easy Homemade Strawberry Jam No Pectin Recipe 5 Simple Steps

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A simple and satisfying homemade strawberry jam recipe that requires no pectin, using just fresh strawberries, sugar, and lemon juice for a pure, fresh taste.

Ingredients

Scale
  • 4 cups fresh strawberries (about 600 grams), hulled and quartered
  • 2 to cups granulated sugar (400 to 500 grams)
  • 2 tablespoons fresh lemon juice (30 ml)
  • ¼ cup water (60 ml), optional

Instructions

  1. Rinse 4 cups (600 g) of fresh strawberries under cold water, then hull and quarter them. Mash some berries gently with a potato masher or fork if chunkier jam is desired.
  2. In a large saucepan, mix the strawberries with 2 to 2½ cups (400–500 g) granulated sugar and 2 tablespoons (30 ml) fresh lemon juice. Add ¼ cup (60 ml) water if strawberries are very ripe or soft.
  3. Allow the strawberry mixture to sit for 10-15 minutes at room temperature to macerate and release juices.
  4. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently. Reduce heat and simmer for 20-25 minutes, stirring every few minutes to prevent sticking or burning.
  5. Test the jam consistency by spooning a small amount onto a chilled plate; if it wrinkles and doesn’t run quickly, it’s ready. If not, continue simmering and test every 5 minutes.
  6. Remove from heat and ladle the hot jam into sterilized jars, leaving about ¼ inch (0.5 cm) headspace. Wipe rims clean, seal with lids, and let cool to room temperature. Refrigerate if using within a few weeks or process in a water bath for longer storage.

Notes

Use a heavy-bottomed pot to prevent burning. Stir frequently, especially in the last 10 minutes. Test jam set with chilled plate test. Adjust sugar carefully to maintain preservation and texture. Sterilize jars before filling. Refrigerate if not water-bath processed.

Nutrition

Keywords: strawberry jam, homemade jam, no pectin jam, easy jam recipe, strawberry preserves, natural jam, vegan jam, gluten-free jam