Strawberry Jam Recipe (No Pectin)

Strawberry Jam Recipe (No Pectin)

Nothing beats homemade strawberry jam made with fresh berries! This jam only uses three ingredients and no store bought pectin.

Course Condiment

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings pints

Calories 35kcal

Author Leigh Anne Wilkes

Equipment

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.

Notes

Makes 3 pints

To know if the jam is done or not, 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.

To know when your jam is done, dip a spoon into the jam and coat the spoon with jam. Run your finger through the middle of it. If the jam stays separated, it's done!

Be sure your jars/containers are clean and sterile. Run them through a cycle in your dishwasher.

Don't leave the lemon juice out, it helps activate the natural pectin of the fruit which will help your jam firm up. Don't worry, you won't taste the lemon in the jam if you don't care for lemon. It actually helps balance the sweetness of the jam.

Don't rush the process, stir frequently and closely monitor it to prevent it from burning.

Nutrition