Made with fresh strawberries, this no pectin strawberry jam recipe is simple, delicious, and allows the natural berry flavors to shine through. Enjoy this jam on your morning toast, swirl it into Greek yogurt, or drizzle some on vanilla ice cream.
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Why no pectin
Pectin is a natural thickening agent found in many fruits and can also be bought as an additive to help jams set. If you don’t make jam often, you might not have pectin in your pantry. Fortunately, extra pectin isn't always necessary, even with strawberries, which have lower pectin levels. By using enough sugar and adding lemon juice, you can achieve the perfect consistency naturally.
Ingredients you will need
Strawberries: Use ripe strawberries! You’ll need to hull and cut them in half before using.
White sugar
Lemon juice: Don’t skip on lemon juice as it contains natural pectin that will help your strawberry jam achieve the right thick consistency.
Salt: Even when making jam, I like to add a pinch of salt to enhance flavors and bring the natural sweetness of fresh strawberries forward.
Honey: Adding honey to your jam helps keep the sugar dissolved in the liquid, preventing crystallization.
Vanilla extract: You don’t have to add vanilla if you want a pure strawberry flavor.
If you’re looking for more summer desserts and jams, I’ve got you covered! Try this light Strawberry mousse, easy-to-make Raspberry coulis, sweet and tangy Lemon curd or irresistible Rhubarb jam.
How to make strawberry jam
Prepare the Strawberries: Start by hulling and halving your strawberries. Make sure they are ripe and fresh for the best flavor.
Combine Ingredients: In a large pot (I use a 4-quart Dutch oven), combine the strawberries, sugar, lemon juice, honey, salt, and vanilla extract if you're using it.
Cook the Jam: Bring the mixture to a boil over medium heat. Cook for about 20-25 minutes, stirring occasionally to prevent sticking to the bottom of the pan.
Check for Doneness: To ensure your jam is ready, coat a spoon with the jam and quickly trace a line across the back of it with your fingertip. If the line remains clear, the jam is ready. Alternatively, place a plate in the freezer while the jam is cooking. Once the jam is done, spoon a bit onto the cold plate and tilt it. If the jam runs down slowly, it’s done.
Jar the Jam: Pour the hot jam into sterile jars and close them tightly. Refrigerate overnight before serving. This allows the jam to set properly. For long-term storage, you can use water bath canning.
Serving Suggestions
This no pectin strawberry jam is incredibly versatile. Spread it on toast, swirl it into yogurt, or use it as a filling for cakes and pastries like these Cream puffs. It’s also fantastic drizzled over Condensed milk ice cream, Vanilla bean ice cream, or any other ice cream you like.
FAQ
Store it in a cool, dark place for up to 2 months. If you've used the water bath canning method, your jam can be stored for up to a year. Refrigerate any opened jars and consume them within a few weeks.
Yes, you can freeze it for up to one year.
If you choose frozen strawberries over fresh ones, make sure that you thaw them and discard the excess liquids before using the berries for your jam.
Recipe card
No Pectin Strawberry Jam
Equipment
- Digital kitchen scale
- Large pot I use 4qt Dutch oven
- Spoon
- 2 16 oz glass jars
Ingredients
- 1 kg ripe strawberries hulled and cut in half
- 600 g white sugar
- 3 tablespoon lemon juice
- 1 tablespoon honey
- ½ teaspoon salt
- 1 teaspoon vanilla extract optional
Instructions
- Combine all ingredients in a large pot (I use a 4-quart Dutch oven).
- Bring the mixture to a boil over medium heat and cook for around 20-25 minutes, stirring occasionally. To check for doneness, coat a spoon with the jam and quickly trace a line across the back of it with your fingertip. If the line remains clear, the jam is ready. You can also place a plate in the freezer while the jam is cooking. Once done, spoon some jam on it and tilt it. If the jam runs down slowly, it’s done.
- Pour the hot jam into sterile jars and close them tightly. Refrigerate overnight before serving. This jam is also great for water bath canning if you want to store it for a longer time.
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