An easy strawberry jam recipe without pectin uses just 3 ingredients and only takes 20 minutes! It is bright and bursting with fresh strawberry flavor!
Wash, hull and remove the stems of the strawberries. Cut in half or quarters depending on how large they are. Combine all ingredients in a medium pot or saucepan.
Taste the strawberry mixture and add more sugar or lemon juice as needed. Strawberries vary greatly in their sweetness, so be sure to taste before you cook!
Bring the strawberry mixture to a boil and cook on medium heat until the strawberries begin to break down and release their juices. Stir occasionally. You can use a potato masher to speed this process along.
If you want a seedless jam, immersion blend the hot jam and then pass it through a fine mesh sieve. Return the seedless jam to the pot to continue to cook. Skimming the foam occasionally.
Continue to simmer over low heat until jam jells on a frozen plate stirring frequently as it thickens. It will not set as firm as a jam with pectin, but it will hold a line briefly before slowly dripping down the plate.
Pour into a large bowl or baking dish, cover with plastic wrap with a few holes poked in for steam, and then cool completely. Once room temperature, pour into clean mason jars or airtight containers. Store in the fridge.
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Notes
Yield – 380g or approximate 1 ¼ cups. This does depend on how much water was in your strawberries and how much it was cooked down.Presentation – Cooking the jam too long will result in dark, brownish jam rather than the vibrant red pictured.Adding Pectin – For a thick, spreadable jam you should add 13g of pectin to the 1x recipe above. That would be approximately 1 ¼ teaspoons.Storage – Store strawberry jam in clean, airtight containers for up to 6 months refrigerated. You can also freeze this jam for over a year.How to add pectin – It is ready for the pectin when the jam will hold a line in the bottom briefly before filling in. Mix the pectin with about 1 tablespoon sugar and then sprinkle it into the cooking mixture while stirring constantly. Continue cooking, watching carefully, and stirring more frequently to make sure it isn’t burning. Cook at least one minute or until thickened.