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Nothing beats homemade jam made with fresh berries! This strawberry jam without pectin only uses three ingredients.
Why You’ll Love This Recipe!
I have made homemade strawberry jam for years. In the past, I have always made freezer jam using the powdered pectin you can buy at the store. Last year when I was in France attending The Academy France we did a fun photo shoot making jam. We made a cooked strawberry jam that only uses fresh berries, sugar and lemon juice, without added pectin. The jam is cooked on the stove top and then can be canned or frozen. It was delicious and I loved that I didn’t have purchase and add in additional pectin.
Why Don’t I Need Pectin?
Berries have natural pectin when they are cooked so they work perfect for a cooked jam. We used strawberries but you could also use your favorite combination of berries. Jam made without pectin has a softer consistency than jam made with pectin but I think it is perfect for spreading on toast!
Ingredients Needed
Strawberries
Sugar. Granulated sugar
Lemon. The lemon juice creates an acidic environment and helps to activate the natural pectin in the strawberries.
How to Make Homemade Strawberry Jam without pectin
- Wash, hull and dice your strawberries into small pieces.
- Measure fruit by weight, for this recipe we are using 2 pounds of strawberries, diced. You will need 4 cups of sugar and 1/4 cup of lemon juice. Use a 1:2 ratio of fruit to sugar. For every pound of fruit, use 2 cups of sugar.
- Combine your strawberries, sugar and lemon juice into a heavy bottomed, large pot. Since we were in France, we used an old confiture pan which is a French jam making pan. I found one at a flea market and brought one home with me but any heavy bottomed pan will work!
- Stir! The hardest part of making homemade jam is stirring. Making jam without pectin takes longer than freezer jam because the jam has to cook and thicken.
- Bring the berry mixture to a boil and then stir the for about 30 minutes at a low boil.
- The jam will darken and thicken as it cooks.
How Do I Know When My Jam is Done?
Here’s the trick! Coat the back of a spoon with jam and run your finger through the middle of it. If the jam stays separated, it’s done.
How to Store Strawberry Jam
- Refrigerator strawberry jam lasts for 2 months or more in the fridge. Sterilize jars in the dishwasher first and dry. Fill jars leaving 1/2 inch of air space at the top. Fill jars and allow jam to cool completely before refrigerating.
- Freezer strawberry jam without pectin will keep in the freezer for 6 months. Follow same directions as refrigerator jam.
- Shelf Stable Jam. If you want to store jam at room temperature in the pantry you will need to can the jam.
How to Use Jam:
- On Biscuits
- In Jam Scones
- Over Ice Cream
- On toast
- In a yogurt parfait
- In cookies
Frequently Asked Questions
In the refrigerator it will last several weeks and in the freezer it will last up to three months. Remember it doesn’t have all the preservatives store bought jam does so it won’t last as long in the refrigerator.
You can, frozen strawberries will work great.
Wash and pat dry your strawberries before using.
Enjoy the jam in these recipes!
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Homemade Strawberry Jam without pectin
Ingredients
- 2 lbs. strawberries hulled and diced or sliced
- 4 cups sugar
- 1/4 cup lemon juice freshly squeezed
Instructions
- In a large, heavy bottom pan, combine all ingredients and stir to combine.
- Bring to a boil over medium heat and continue to cook and stir at a low boil for about 30 minutes or until jam darkens and thickens.
- Dip the back of a spoon into the jam and then run your finger through the jam. If it stays separated and doesn't run back together, the jam is done.
- Pour jam into sterilized containers, add lid and allow to cool at room temperature. Refrigerate or freeze as desired.
Tips & Notes:
Nutrition Facts:
Donna Daum says
very easy and very good turnout of jam