Fresh Strawberry Jam Recipe: No Pectin Needed!

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Homemade jam is a delightful way to capture the essence of summer fruit and enjoy its sweetness year-round. This recipe for strawberry jam skips the pectin, relying on natural fruit sugars for thickening, resulting in a delightfully rustic and spreadable jam perfect for toast, pastries, or even a cheeseboard.


Strawberry Jam without Pectin (less sugar too)
Strawberry Jam without Pectin (less sugar too)

4 cups fresh strawberries, hulled and quartered (about 2 pounds)

  • 1 ½ cups granulated sugar
  • 1 tablespoon lemon juice

  • Instructions:

    1. Prep the Berries: In a large pot, combine the hulled and quartered strawberries. Using a potato masher, gently crush some of the berries to release their juices.

    2. Sugar Rush: Add the granulated sugar to the pot and stir well to coat the strawberries. Let the mixture sit for at least 30 minutes, allowing the sugar to draw out the natural juices from the fruit.

    3. Heat it Up: Over medium heat, bring the strawberry mixture to a simmer. Be patient, as this process can take 15-20 minutes. Stir the mixture frequently to prevent scorching and help the sugar dissolve.

    4. The Thickenening: As the mixture simmers, the natural pectin in the strawberries will begin to thicken the jam. This process can take 45 minutes to an hour, depending on the intensity of your heat and the juiciness of your strawberries.

  • A helpful test for doneness is the “plate test.” Place a small spoonful of jam on a chilled plate. If the jam wrinkles as you push it with your finger, it’s reached setting consistency.
  • 5. Lemon Love: Once the jam has thickened, stir in the lemon juice. This brightens the flavor and helps preserve the jam.

    6. Canning It Up (Optional): For longer storage, you can process the jam in sterilized jars. However, for refrigerator storage, this step can be skipped.

  • If canning, follow safe canning practices, ensuring your jars and lids are properly sterilized. Fill sterilized jars with hot jam, leaving ¼ inch headspace. Wipe the rims clean and secure lids tightly. Process the jars in a boiling water bath canner for the recommended time based on your altitude.
  • 7. Cool and Enjoy! Allow the jam to cool completely on a wire rack before storing it in the refrigerator (up to 3 weeks) or a cool, dark pantry (up to a year if canned).

    Nutrition Facts (per 1 tablespoon serving):

    Calories: 50

  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Carbohydrates: 13g
  • Fiber: 1g
  • Sugar: 12g
  • Protein: 0g

  • Conclusion

    This no-pectin strawberry jam recipe is a fantastic way to enjoy the taste of summer strawberries all year long. It’s perfect for beginners and experienced jam makers alike, offering a simple and delicious way to preserve your fruit bounty.

    Frequently Asked Questions:

    1. Can I use frozen strawberries? Yes, frozen strawberries can be used in this recipe. Thaw them completely and drain any excess liquid before using.

    2. My jam isn’t thickening! What can I do? There are a few reasons why your jam might not be thickening. Ensure you’re using ripe strawberries, as they naturally contain more pectin. Additionally, make sure you’re simmering the jam long enough and letting it reach setting consistency as tested with the “plate test.”

    3. How long will this jam last? Without canning, the jam will stay fresh in the refrigerator for up to 3 weeks. If you process the jam in sterilized jars, it can be stored in a cool, dark pantry for up to a year.

    4. Can I add other fruits to this recipe? Absolutely! This recipe is a great base for experimenting with other fruits like raspberries, blueberries, or cherries.

    5. What can I use this jam for? The possibilities are endless! Spread it on toast, use it as a filling for pastries, or even add a dollop to yogurt or oatmeal for a burst of fruity sweetness.