So easy to make, this No Pectin Strawberry Jam is the perfect way to preserve all those summer berries so you can enjoy them all year long.
Good news everyone! I’ve got a journey planned for you that will take you straight to the heart of summer: homemade strawberry jam. Picture it: bright, fresh strawberries reduced to a ruby-red, thick, sweet spread.
It makes your morning toast taste like a trip to the strawberry fields! This No Pectin Strawberry Jam is simple to make but delivers a complex, pure, and utterly satisfying strawberry flavor that you can enjoy all year long.
This a simple recipe for No Pectin Strawberry Jam that delivers on taste and texture, all with the satisfaction of knowing you made it yourself.
Not only do you get a spread that’s full of fresh strawberry flavor, but you also get a taste of summer in every bite, even in the middle of winter.
And, trust me, that’s something you can’t buy in a store. So why not give it a try? You might just find your new favorite way to enjoy strawberries.
Common Questions About No Pectin Strawberry Jam
What’s the Best Strawberry for Jam?
When it comes to the best strawberries for jam, the fresher, the better. Look for ripe, juicy strawberries with a vibrant red color – they’ll provide the best flavor and natural pectin.
The best strawberry jam comes from strawberries in season, typically in late spring and early summer.
Why Do You Put Lemon Juice in Strawberry Jam?
Adding a little lemon juice helps in setting the jam. It adds a bright, fresh flavor that balances the sweetness and the acidity aids in the gelling process. It’s a small ingredient, but don’t skip it!
How to Know When the Jam is Done?
Here’s a cool trick: Place a small plate in the freezer before you start cooking the jam. Once you think the jam might be done, take a spoonful and drop it onto the cold plate.
If it quickly forms a skin and wrinkles when you push it with your finger, your jam is done!
Storage
My family loves jam-making season. This is the perfect recipe for storing those wonderful summer strawberries. Every time you pull it out of the fridge it’s like fresh fruit all over again!
Refrigerator
Your No Pectin Strawberry Jam can be stored in the fridge for up to three weeks. Always use a clean jar, and keep it sealed when not in use.
Freezer
If you’d like to preserve your jam for a longer shelf life, you can store it in the freezer for up to a year. Be sure to leave some headspace in the jar for the jam to expand as it freezes.
Tips
It’s hard to choose but I think strawberry preserves are my favorite. This simple strawberry jam recipe always hits the spot!
- Always sterilize your jars before use. You can do this by boiling them in hot water or washing them in hot, soapy water and drying in a warm oven.
- Choose ripe, high-quality strawberries for the best flavor.
- Don’t be tempted to rush the cooking process. Cooking the strawberries slowly helps to intensify their flavor and achieve the right consistency.
Ingredients
This easy recipe is so perfect for strawberry season. You can’t beat fresh strawberries! And look at that ingredient list. Simple and beautiful!
- Fresh strawberries
- Granulated sugar
- Lemon juice
- Cornstarch
- Cold water
How to Make No Pectin Strawberry Jam
Everyone needs a homemade jam recipe in their collection. If you’re not into heavy-duty canning, then this easy strawberry jam recipe is just the thing!
- Place the strawberries in a medium pot, add the sugar and the lemon juice.
- Mash the berries (if they are too hard, wait to mash them)
- Bring the mixture to a boil over high heat and every so often mash the berries with the masher.
- While the berries are boiling, combine the cornstarch and water in a small bowl. Whisk well to create the slurry.
- Once the mixture is boiling and you have mashed the berries, turn the heat down to medium-high and stir in the cornstarch slurry (cornstarch plus water).
- It will begin to thicken quickly, so pay close attention.
- Let cook for 5-6 min continuing to stir approx every 60 seconds.
- Very carefully pour it into a large bowl and let the mixture cool for 30-45 min at room temperature.
- Once cooled, transfer the preserves to sterile mason jars or other airtight containers.
Kitchen Supplies You’ll Need
Fresh strawberry freezer jam is just about the tastiest thing I can think of. I look for excuses to spread it on something if I know it’s in the fridge!
- Potato masher
- Medium pot
- Small bowl
- Clean canning jars
- Lemon juicer
- Cutting board
What to Serve With No Pectin Strawberry Jam
Spread your homemade strawberry jam on English muffins, stir it into your favorite ice cream, or serve it with your favorite scones. The possibilities are endless!
Why You Should Make No Pectin Strawberry Jam
I can’t help but taste that strawberry mixture over and over while I’m making it. Don’t judge! The best part of cooking is the tasting!
- Full of natural strawberry flavor.
- Low in sugar and no added pectin.
- Great way to preserve strawberries and enjoy them year-round.
- The satisfaction of making your own jam!
Variations and Add-Ins for No Pectin Strawberry Jam
This fresh strawberry jam will probably be the best thing you’ve tasted all week. Down below I’ve got some ideas for if you want to level up this strawberry recipe even more!
- Add a hint of luxury with a splash of balsamic vinegar.
- For a different twist, mix in some fresh lemon zest.
- Want a hint of heat? Stir in a tiny bit of finely chopped jalapeño or a pinch of chili flakes.
- Sugar-free: You can try substituting the sugar with natural sweeteners like honey or agave syrup, but keep in mind that sugar helps with preservation and texture. The jam might not keep as long or have the same consistency.
If you love this easy strawberry jam recipe, you’re going to love these other strawberry recipes too. Please click each link below to find the easy, printable recipe!
More Great Jam Recipes
Huckleberry Jam {Ready in 10 Minutes}
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No Pectin Strawberry Jam
Ingredients
- 34 cups strawberries – fresh, hulled & cut in half, AND packed
- 1 cup granulated sugar
- ¼ cup lemon juice – or ½ of 1 lemon – juiced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Place the strawberries in a medium pot, add the sugar and the lemon juice.
- Mash the berries (if they are too hard, wait to mash them)
- Bring the mixture to a boil over high heat and every so often mash the berries with the masher.
- While the berries are boiling, combine the cornstarch and water in a small bowl. Whisk well to create the slurry.
- Once the mixture is boiling and you have mashed the berries, turn the heat down to medium-high and stir in the cornstarch slurry (cornstarch plus water).
- It will begin to thicken quickly, so pay close attention.
- Let cook for 5-6 min continuing to stir approx every 60 seconds.
- Very carefully pour it into a large bowl and let the mixture cool for 30-45 min at room temperature.
- Once cooled, transfer the preserves to sterile mason jars or other airtight containers.
Equipment
- potato masher
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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