Here’s an easy strawberry jam without pectin—just strawberries, sugar, and lemon. It thickens naturally and tastes bright and fresh.
🍓 Strawberry Jam (No Pectin)
Ingredients
- 2 lbs fresh strawberries, hulled
- 1½–2 cups granulated sugar (adjust to taste)
- 2 tbsp lemon juice (fresh preferred)
Instructions
- Prep Strawberries
- Chop strawberries (small chunks for smoother jam, larger for chunky).
- Place in a heavy-bottomed pot.
- Add Sugar & Lemon
- Stir in sugar and lemon juice.
- Let sit 15–30 minutes to draw out juices (optional but helpful).
- Cook
- Bring to a boil over medium-high heat, stirring often.
- Reduce to medium and simmer 30–45 minutes, stirring frequently to prevent sticking.
- Skim foam if needed.
- Mash
- Mash gently with a potato masher for desired texture.
- Test for Thickness
- Spoon a little jam onto a cold plate.
- Let sit 1 minute, then push with your finger—if it wrinkles, it’s ready.
- If not, cook 5–10 minutes longer and test again.
- Cool & Store
- Remove from heat and cool slightly.
- Store in jars in the fridge up to 3 weeks
- Or freeze up to 6 months.
Tips for Success
- Lower sugar version: Use 1 cup sugar, but jam will be softer and shorter-lasting.
- Smooth jam: Blend briefly with an immersion blender.
- Flavor boosts: Add vanilla bean, balsamic splash, or black pepper.
- No lemon? Lime juice works too.
Canning Option (Shelf-Stable)
If you want to water-bath can this jam, tell me and I’ll give you safe canning steps and processing times.
Would you like a small-batch (1-cup) version or a honey-sweetened option?
