This simple 3-ingredient Strawberry Jam Without Pectin is so simple to make for a deliciously fresh strawberry jammy spread to top an English muffin or spread on your morning toast. Make this jam in small batches to savor the freshness.
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Did you know a strawberry has about 200 seeds? I just thought you might like to know that if it comes up at a trivia game!
Making jam is so easy to do, and when strawberries are in season, why not make a batch or two of jam to keep in the fridge? If you prefer, make this a freezer jam to enjoy deep in the winter when you are craving that wonderful strawberry flavor.
Don't let the strawberry season pass by without making this recipe; once you try this, you will agree this is the best strawberry jam.
If you ever go strawberry picking or buy flats of berries, here is my favorite tip on How To Store Fresh Picked Strawberries. You need a container and paper towels.
🍓More strawberry desserts
We love our strawberries all through the summer and are fond of strawberry recipes like this Strawberry Cake with Fresh Strawberries or this Easy No-Bake Strawberry Shortcake. And for something a little different, make this Strawberry Chardonnay Gelee that is velvety smooth and deliciously fruity, or this Dessert Grilled Cheese with Strawberries.
❤️Why you will love this jam
- Simple ingredients - just thee!
- So easy to make; no water bath canning is required; just cook, refrigerate, or freeze.
- 20 minutes to cook
- Fresh strawberry flavor - you can't get this flavor in a store-bought jam.
- The jam is just as good as a sauce over pancakes, waffles, or cheesecake.
- Fresh strawberries - the riper the strawberries, the sweeter your jam will be.
- Fresh lemon juice - the juice will add the necessary acid to help the jam set up and thicken. Make sure to check out this post on The Juice of One Lemon- How Much Juice In One Lemon.
- Granulated sugar - you can add more sugar to the recipe, but the more you add, the thinner the jam will be.
Did you notice that there is no pectin in the ingredient list? We are making a no-pectin strawberry jam and replacing the pectin with lemon juice. The acid in the juice helps thicken the jam, along with cooking the mashed strawberries down so the juices evaporate.
The strawberries will finish setting up once in the refrigerator for a nice thick jam.
🥄How To Make Strawberry Jam: Step-By-Step
Step 1. Rinse the strawberries under hot water, then under cold water.
Step 2. Hull and slice the strawberries and place them in a medium-sized saucepan. I have found the smaller I slice the berries, the easier they are to mash later.
Step 3. Juice the lemon, add the juice and sugar to the saucepan, and stir.
Step 4. Over medium heat, bring the strawberry mixture to a boil, stirring occasionally.
Jam tip #1: It is best to use a wooden spoon when cooking the jam since the mixture gets very hot, and if you use a metal spoon, the spoon can be too hot to handle.
Step 5. Turn the heat to medium-low, then using a potato masher, mash the strawberries and continue cooking and stirring the strawberry mixture for about 20 minutes; the mixture should be at a steady low boil.
Jam tip #2 - Depending on how chunky you want the strawberries, you need to continue mashing them while cooking. You can also use an immersion blender to break down the berries or use a pair of kitchen scissors and cut the larger strawberry pieces.
Step 6. After 20 minutes, the juices are reduced, and the jam has thickened. If the jam is still very liquidy, continue cooking and stirring. You may need an extra 5 minutes. Use a candy thermometer and bring the mixture to 220 degrees F if you like.
Step 7. Remove the saucepan from the heat and let it cool for about 15 minutes, and then spoon into your clean jars. Continue letting the jam cool, then cover it with the lid and refrigerate. You can freeze strawberry jam for up to a year.
Jam tip #3: Homemade refrigerator jam will only last about two weeks since there are no preservatives. Make sure not to leave this jam sitting out for too long.
Cooked, thickened, and ready to top my Homemade Biscuits, and maybe a bowl of ice cream later.
Just in case you like to mix things up a bit, try some simple variations
- Since you will be using a lemon, zest it and add it to the jam while cooking for some extra bright flavor.
- Replace some of the strawberries with another fruit like raspberries, blueberries, or peaches.
- Add some basil while cooking the jam for a savory flavor. This is good with cheese and crackers.
- Add in a splash of brandy while cooking.
I prefer to use fresh strawberries for the best results. You can use frozen strawberries that have been thawed. You will have to increase the cooking time by five minutes because of the extra water from the frozen berries.
This means cutting the green leafy top off of a strawberry.
Jams are made from crushed fruit, and preserves are made with the whole fruit.
Yes, just let it cool and place the jam in a freezer container. You can freeze this jam for up to three months and let it defrost in the refrigerator.
Yes, if made properly, the sugar and acid will continue to develop and cause gelling to occur.
Besides the saucepan and the wooden spoon, I get asked about the canning jar I use. Of course, any jar with a tight-fitting lid will work for storing the jam, but I do love the Weck jars for their looks.
I will forever love the Ball jars; I grew up close to the Muncie, Indiana factory and have a wonderful collection of vintage jars. They sit on my counter holding oats, rice, tea bags, and all sorts of goodies.
More great recipes
Strawberry Jam Without Pectin-Just 3 Ingredients!
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- 1 quart Strawberries 1 quart = 24 ounces or 4 cups of sliced berries
- ¾ cup Granulated sugar you can add up to 1 cup for a sweeter jam
- 2 tablespoons lemon juice
- Rinse the strawberries under hot water then cold water, then hull, and slice the strawberries into a medium-sized saucepan.
- Juice one lemon, then add the juice and the sugar to the saucepans with the berries. Stir well.
- Over medium heat bring the strawberry mixture to a boil, stirring occasionally.
- Lower the heat to medium-low and continue cooking at a steady boil for about 20 minutes, or until a candy thermometer reaches 220 degrees F. Mash the strawberries with a potato masher frequently until you get the desired size of strawberries. You can also use an immersion blender to reduce the size of the strawberries. Be careful as the mixture will be very hot. Another trick I use is after I mash the berries, any large pieces I just cut with kitchen scissors.
- This cooking process will reduce the liquid and thicken up the jam.
- When the jam is cooked, remove it from the heat and let cool for about 15 minutes, then fill clean glass jars with the jam, then continue to cool. I had 2 cups of jam which fit perfectly in a 16-ounce jar.
- Store the jam in the refrigerator for up to two weeks.
- For freezer jam, let the jam completely cool then pour it into a freezer container.
- This jam can also be stored in freezer containers and frozen for one year.
- When filling the container, leave about a ½ inch of room at the top of the container in case the jam expands during freezing.
- To serve, let the jam thaw in the refrigerator, stir well, and serve. Once thawed the jam will keep for about 2 weeks.
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From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.