If you’ve got fresh strawberries and a little time, this strawberry jam recipe is about as simple as it gets.
This strawberry jam is made with three ingredients you probably already have: strawberries, sugar, and lemon juice.
It doesn’t use pectin – just the fruit’s own natural pectin and the acidity from lemon juice to set it.
From start to finish, it takes about 40 minutes. You can can it for later or store it in the fridge if you’ll use it soon.
The texture is soft and spreadable, and the flavor is all strawberry without anything extra getting in the way. It’s a good way to use up a lot of berries before they go soft.
Why Make Strawberry Jam Without Pectin
Making jam without pectin might sound like an old-fashioned extra step, but it’s actually one of the simplest ways to let strawberries shine.
Fresh berries already have natural pectin, especially when they’re ripe but still firm. With a little help from lemon juice, that natural pectin is all you need to get a soft, spreadable set.
Skipping the boxed pectin also means you can cook the fruit a little longer, which deepens the flavor and gives the jam a rich, berry-forward taste.
You’re in control of the sweetness, and there’s no need to hunt down special ingredients – just use what you already have in the kitchen. Plus, it’s one less thing to buy, and that’s always a win.
Ingredients
Here’s what you’ll need and exactly how to do it.
Strawberries (2 pounds)
The heart of this recipe. Choose berries that are bright red, firm, and fragrant. Overripe or bruised ones can still be used, but mixing in some firmer berries helps the jam set better.
To hull them, take a small paring knife, angle it toward the center of the berry, and cut a neat circle around the leafy top.
For texture, mash them with a potato masher if you like some chunks in your jam, or use a blender for a smoother spread.
White Sugar (4 cups)
Sugar does more than sweeten the jam – it helps it thicken and keeps it safe to store for months. The balance here is just right for a sweet jam that still tastes like strawberries.
Cutting the sugar too much can affect both flavor and shelf life, so it’s best to follow the ratio closely.
Lemon Juice (¼ cup)
A small amount with a big job. The acidity helps the jam gel naturally and keeps the color bright. It also helps prevent bacteria growth, making your jam safe for canning.
If you’re working with very ripe berries that might have less pectin, adding just a splash more lemon juice can help the jam set.
Step-by-Step Cooking Instructions
Making jam is as much about timing as it is about ingredients. With this method, you’ll go from fresh berries to jars of homemade jam in less than an hour.
1. Rinse the Strawberries
Put the berries in a colander and run cool water over them. Turn them gently with your hands so no dirt hides in the creases. Let them drip dry a bit so you’re not adding extra water to the pot later.
2. Hull the Strawberries
Hold a berry in one hand, take a small sharp knife in the other, and cut a little circle around the leafy top. Pop the hull out and toss it.
Don’t take too much fruit with it – you worked hard for those strawberries.
3. Crush the Berries
Work in batches in a wide bowl. A potato masher will give you bits of fruit in every spoonful, which makes the jam more interesting.
If you want it smoother, pulse the berries in a blender – but just a few pulses, not a full puree. You want it to still taste like fruit, not jelly.
4. Measure the Crushed Strawberries
You’ll need 4 cups of crushed fruit. If you’re short, mash a few more berries until you get there.
5. Set Up the Pot
Use a heavy-bottomed saucepan – thin pots scorch jam in seconds. Add the strawberries, sugar, and lemon juice.
6. Melt the Sugar
Place the pot over low heat and stir slowly but constantly with a wooden spoon. You’ll know the sugar is dissolved when you no longer hear or feel the gritty scraping at the bottom of the pan.
7. Turn Up the Heat
Raise the heat to high and keep stirring. The mixture will foam up; skim the foam off with a spoon if you want a clearer jam. It’s not harmful – it just makes the jars look cloudy.
8. Cook to the Right Temperature
Clip a candy thermometer to the side of the pot. You’re aiming for 220°F (105°C). Keep the mixture at a steady, rolling boil – bubbling hard even when you stir.
9. Check the Set
Pull your chilled plate from the freezer and drop a small spoonful of jam onto it. Wait about a minute, then nudge it with your finger. If the surface wrinkles, it’s ready. If it runs, give it another 2–3 minutes of boiling and test again.
10. Finish the Jam
When the jam passes the test, remove the pot from the heat. Stir gently to distribute the fruit evenly.
11. Choose Your Storage Method
For jam you’ll eat within a few weeks, ladle it into clean jars, let it cool, and store in the fridge. If you want to keep it for months, move on to the canning process while it’s still hot.
Canning Instructions for Long-Term Storage
Canning might sound intimidating if you’ve never done it, but this is the straightforward, old-school method folks have been using for generations.
Once you’ve got your jam cooked, the rest is just hot jars, boiling water, and a little patience.
1. Get Your Jars Ready
Wash your jars, lids, and rings in hot soapy water, then rinse well. Place the jars upright in a large stockpot, cover with water, and bring to a boil.
Let them boil for 10 minutes to sterilize. Keep them hot until you’re ready to fill them – hot jam into hot jars keeps everything safe.
2. Fill the Jars
Working one jar at a time, use a jar lifter or tongs to pull a hot jar from the water. Pour the water back into the pot so you’re not dripping it everywhere.
Ladle the hot jam into the jar, leaving about ¼ inch of space at the top. This little gap is important for a good seal.
3. Wipe the Rims and Seal
Dip a clean cloth or paper towel in hot water and wipe around the rim of each jar. Any bit of jam on the edge can keep the lid from sealing.
Place a lid on top, then screw on the ring until it’s fingertip-tight – not cranked down hard, just snug.
4. Process in a Water Bath
Put a rack or folded kitchen towel in the bottom of your large pot (to keep jars from bouncing around and cracking). Set the jars on the rack, leaving about 2 inches of space between them.
Pour in enough boiling water to cover them by at least 1 inch. Cover the pot and bring to a rolling boil. Once boiling, process for 10 minutes.
5. Cool and Check the Seals
Use a jar lifter to take the jars out, setting them a few inches apart on a towel. Let them sit undisturbed for 12–24 hours. As they cool, you’ll hear little “pings” – that’s the lids sealing.
After they’re cool, press the center of each lid. If it doesn’t pop back, it’s sealed.
Store sealed jars in a cool, dark place for up to a year (see our canned food storage guide for tips). Any that didn’t seal should go straight into the fridge to use within a few weeks.
Shortcut Method for Immediate Use
If you’re not planning to store your jam for months, you can skip the whole water-bath canning process and still end up with something safe and delicious.
Once your jam passes the plate test and you’ve taken it off the heat, ladle it straight into clean jars.
You don’t need to sterilize them in boiling water – just wash them well in hot, soapy water and rinse thoroughly. Leave about ¼ inch of space at the top of each jar, then screw the lids on snugly.
Let the jars cool on the counter until they’re just warm to the touch, then move them into the fridge. This jam will keep its flavor and texture for about three weeks in the refrigerator.
It’s perfect if you plan to enjoy it on morning toast, swirl it into yogurt, or spoon it over pancakes without waiting for a pantry stash to build up.
Tips for Success
Making jam is part recipe, part paying attention to the little details. These pointers will help you get the best flavor, texture, and shelf life out of every batch.
- Pick the right berries – Slightly underripe strawberries have more natural pectin than very ripe ones, which helps the jam set better. A mix of ripe and just-ripe berries works best.
- Don’t rush the sugar dissolving stage – Stir over low heat until every grain is gone. This prevents gritty jam and helps it set evenly.
- Boil with confidence – Once you hit a rolling boil, don’t lower the heat. That strong, steady boil is what gets you to the right temperature for setting.
- Test often near the end – Overcooked jam can get too thick or lose fresh flavor. Start checking with the plate test a couple minutes before you think it’s done.
- Use the right pot – A heavy-bottomed saucepan keeps the jam from scorching. Thin pans heat unevenly and can ruin a batch fast.
- Don’t skip skimming foam – It won’t hurt the jam, but skimming makes your jars look clearer and more appetizing.
- Follow jar headspace rules – That ¼ inch gap at the top matters. Too much or too little space can keep the lid from sealing.
Ways to Use Strawberry Jam
A good jar of strawberry jam can go far beyond toast. Here are a few ways to make the most of it:
- Spread on warm biscuits or toast – Let it melt in a little for the perfect bite.
- Spoon over pancakes or waffles – Skip the syrup and go for a thick layer of jam instead.
- Stir into plain yogurt – Adds sweetness and color without needing extra sugar.
- Swirl into cake batter – Marble it into pound cake or coffee cake before baking.
- Top ice cream or cheesecake – Works as an instant fruit sauce.
- Fill cookies or tarts – Perfect for thumbprint cookies or small pastry shells.
- Layer in trifles or parfaits – Pairs well with cream and sponge cake.
Make Your First Batch Today
Homemade strawberry jam is one of those small kitchen projects that pays you back every time you open a jar.
With just three ingredients and a little attention at the stove, you can create something that tastes fresh and bright long after berry season is over.
Whether you can it for the pantry or keep it in the fridge for the next few weeks, this is a recipe worth making – and sharing.
If you give this recipe a try, let me know how it turned out for you. Share your tweaks, favorite uses, or any questions in the comments – I’d love to hear your jam stories!
FAQs
Can I use frozen strawberries?
Yes. Thaw them completely and drain off any excess liquid before mashing. This keeps the jam from turning too watery.
How long does homemade strawberry jam last?
If canned and sealed properly, it can last up to a year in a cool, dark place. In the fridge, it’s best eaten within three weeks.
Why didn’t my jam set properly?
It may not have reached 220°F (105°C), or the berries were very ripe and low in pectin. A little extra lemon juice can help future batches.
Can I reduce the sugar in this recipe?
You can, but it may affect how well the jam sets and how long it keeps. If you want less sugar, be sure to store the jam in the fridge and use it sooner.
What’s the difference between jam and preserves?
Jam is made with crushed fruit for a smooth, spreadable texture, while preserves have larger chunks or whole pieces of fruit suspended in syrup.