This homemade strawberry jam recipe makes a small batch of delicious strawberry jam. Made using fresh strawberries, sugar, and lemon juice, it gets ready in just 20 minutes.
It is a No Pectin Strawberry Jam Recipe that makes about 1 jar of jam which is just perfect when you only need a little jam.
Making this easy Strawberry Jam Recipe is incredibly easy and simple. Just toss the ingredients, cook in a stovetop pan, store this delicious small batch of strawberry jam in the fridge, and enjoy it for a couple of weeks. I am sure it would not last that long though! ;-)
Have you ever wondered how to make jam at home? Making homemade strawberry jam at home might seem daunting to some, but let me assure you that it is very easy.
Simply follow the step-by-step picture recipe and video instructions, and you will have the best strawberry jam.
About Strawberry Jam
Making a homemade strawberry jam is very easy and straightforward. You just need to do a little stirring and that’s it. On this page, I am sharing the strawberry jam recipe that makes a small batch. Whenever I end up with extra ripe strawberries I make a small batch of strawberry jam and it vanishes in no time.
This traditional strawberry jam recipe is made with 3 simple ingredients — fresh strawberries, lemon juice, and sugar. If you are looking for a strawberry jam recipe without pectin, then this easy recipe is for you because it has no pectin.
Strawberries have natural pectin and the sugar and lemon juice help the strawberry jam set. It is one of the best recipes to try out when you are making jam as a beginner.
Making a jam is a classic way to preserve ripe strawberries so that we can relish them for a long time. Homemade everything is always better because it is fresher, more delicious, and made with love and this jam recipe is the same!
I love homemade jams and preserves because they are all organic, generally made without preservatives, and you always choose the best quality ingredients. It’s because that’s the food you are going to feed your family. And that’s why I always try to make my pantry items such as , , , and .
I usually make a small batch of this jam recipe. This is because it doesn’t include any canning process, hence, it has a shorter shelf life. We will just refrigerate this jam, so it will stay fresh only for a couple of weeks. We are a small family of 3, so 1 jar works for us (although my kid wants me to make 3-4 jars at a time ;). If you have a bigger family then you can surely double or triple this jam.
This strawberry Jam
tastes so delicious
is better than the store-bought ones
takes only 20 minutes
is made without pectin
can be made with fresh or frozen strawberries
has no thickeners, additives, or artificial preservatives
can be used in many ways
Ingredients In Strawberry Jam
Strawberries – For this homemade strawberry jam recipe, you will need 500 grams of fresh strawberries. Use ripe and few slightly unripe strawberries, as unripe ones contain more pectin. You can also use the same amount of frozen strawberries here. Just remember to thaw them before making the jam.
Sugar - I have used 1 cup of granulated sugar here, it works great. You can also use crystal sugar. The amount of sugar is important for the jam to set, so just don’t reduce the amount of sugar here.
Lemon – Lemon juice is a key ingredient in making jam as it helps in the setting of the jam. Fresh lemon juice is the best here, but bottled juice would also work. Adding lemon juice to the jam also helps prevent the growth of bacteria.
How to make Strawberry Jam
Making strawberry jam without pectin is very easy. All you need to do is chop, toss, and continue stirring. This is how it is done in 4 easy steps:
Step 1 – Rinse the strawberries, and remove the hulls and green tops. Roughly chop them, or use whole strawberries if they are small. Using whole strawberries would make a nice whole strawberry jam recipe.
Step 2 – Add strawberries to a saucepan, along with lemon juice and sugar, and toss well until sugar is almost dissolved. Keep it aside for 1 hour, this resting time would make cooking faster.
Step 3 – Bring it to a boil over medium-high heat, once boiling, reduce the heat to medium-low and cook until jam thickens while stirring constantly.
Step 4 – Carefully pour the jam into a sterilized jar and let it cool to room temperature, then refrigerate. Done. Use it in a PBJ (Peanut Butter Jam Sandwich) or simply spread it on toasted bread.
For a full list of Strawberry Jam recipe ingredients and step-by-step photo and video instructions, please see the recipe box on this page.
How to Sterilize the Jars
Clean glass jars and lids with soapy water using hands or a dishwasher. Rinse well and set aside. Then sterilize them in an oven, microwave, or pan. For a pan and oven, it would take about 20 minutes and for a microwave, it would take about 45 seconds.
How to use Strawberry Jam
Well, we don’t need any idea on how to use strawberry jam. Other than eating with a spoon, there are many ways one can use strawberry jam. For example, you can add homemade strawberry jam to s, , , add it to greek yogurt, add it to , drizzle it over or , use it as a filling for muffins or cupcakes, make PBJ, or just spread it on bread or flatbread.
Pro tips, tricks, and variations to make the best Strawberry Jam
Sugar substitutes don’t work here. So make sure that you are using real sugar for making jam, or else the jam might not be set accurately.
Strawberry Chia Jam – To make strawberry chia jam, add 2 tablespoons of chia seeds after the mixture has come to a boil. Not only adding chia seeds would help the jam achieve a gelatinous texture, but it would also add protein, fiber, and Omega-3 fats.
Allow it to cool – Always let the jam cool down at room temperature before refrigerating. This may lead to condensation in the jars.
I would recommend using freshly squeezed lemon juice for a brighter taste. But you can also use ready-made lemon juice here.
Frozen strawberries can also be used to make strawberry jam. You can also use 2 1/2 cups of frozen berries. Just make sure to thaw them first.
Don’t use less sugar here. Since there is no pectin, the sugar helps the jam to set and also helps in holding the structure. So using a smaller amount of sugar won’t work here.
You can also make a mixed berry jam by adding other berries such as blueberries, raspberries, and blackberries to this strawberry jam.
If you want a smoother texture of jam, use a potato masher or an immersion blender to puree the jam.
Sterilize – Remember to properly sterilize the jars before pouring the jam into jars. This helps in removing bacteria. After washing with soap, sterilize in hot water, and then after sterilizing, don’t wipe clean the jars.
Large Saucepan – Using a large saucepan with enough height makes sure that the jam can boil vigorously without flooding.
Spoon - Use a wooden or silicone long-handled spatula for stirring. Metal ones become very hot, so they are not recommended.
Cooking time – The jam cooking time may vary depending on the heat and size of your saucepan. Mine took about 12 minutes after it came to a boil.
Can you use frozen strawberries for this recipe?
Yes, you can surely use the frozen strawberries to make strawberry jam. Simply thaw them first at room temperature to reduce the cooking time.
How long will it last in the fridge?
This jam can last for up to 2 weeks. This jam stays fresh for up to 1 year in the freezer.
How To Know When the Jam Is Done
There are some ways you can test if the jam is ready. If you have a thermometer then you can simply test it. Cook until the jam reaches 220 degrees F. Another way of testing the jam is the frozen plate test. Drop a tiny amount of jam on a frozen plate and then run a finger through it. If it stays exposed, it is ready. If not, then cook further.
Can I Double this Homemade Jam Recipe?
Yes, you can double, triple, or even quadruple this Strawberry Jam recipe. You just need to increase the cooking time when you increase the amount of ingredients.
Can I make this recipe sugar-free?
I am afraid not. However, if you are using artificial sugar, then you can make strawberry chia jam by adding about 2 tablespoons of chia seeds to the jam while it’s simmering.
Can I Freeze Strawberry Jam?
Yes, you can certainly freeze the strawberry jam. To freeze, just place the cooled jam jar in the freezer. When freezing jam, make sure that the jar is slightly empty from the top. This is because the jam will slightly expand due to crystallization after freezing. When you want to use the jam, just thaw the jar in the refrigerator and use it when needed.
Why didn’t my strawberry jam set?
There can be varying reasons as to why your jam didn’t’ set up properly. If your strawberry jam didn’t set, that means it needs more cooking. Using the exact amount of sugar and lemon juice is crucial. This is because the combination of these three ingredients helps this jam in setting and getting a gel-like consistency.
Can I leave out the lemon?
Lemon is a key ingredient in this recipe, so you can not omit lemon juice. It balances the sweetness and also helps in setting the jam as it is high in pectin.
What jars should I use?
You can use mason jars or use recycled glass jars that come with metal lids. Try to use the ones which contained jam previously.
Strawberry Jam (Step-by-step photo instructions)
How to make Strawberry Jam
- Place rinsed strawberries on a wooden board. Remove the hulls and green tops, and then roughly chop them. You can also use the whole strawberries if don't mind big chunks or your strawberries are small.
- Put the strawberries in a large saucepan. Make sure to use a large saucepan for preventing it from overflowing. Add sugar, lemon juice and toss using a spatula to coat the strawberries in sugar. When sugar is almost dissolved, set the strawberries aside for 1 hour to releases the juices.
- Place over medium-high heat, and bring it to a boil while stirring continuously using a long-handled spatula. When it comes to a boil, turn the heat to medium-low and cook until it's thick and reduced like a syrup. At first the mixture would be bubbly and foamy, and then it would turn darker and when its done there would be no foam on the top. This whole process would take between 15-16 minutes. This time would also depend on the width of your saucepan.
- To check for the setting point, drop a few drops of jam on a frozen plate and run a finger through it. If it stay exposed that means your jam is ready. If not then continue simmering, until it reaches the desired consistency. Alternatively, you could always use a candy thermometer to check the setting point. It is ready if the thermometer reaches 220°F/105 Degrees°C.
- Sterilized a jar and lid and ladle hot jam into the jar and put the lids on immediately. Allow it to cool at room temperature and then refrigerate. This jam stays fresh for up to 2 weeks in the refrigerator. Spread on a bread slice and enjoy.