Homemade Strawberry Jam made with just 3 ingredients and NO store-bought PECTIN. Making strawberry freezer jam has never been easier or more delicious!
My family absolutely adores the bright, fresh flavor of homemade strawberry jam. I make at least 1 batch each year and I don’t even freeze it- we eat it that quickly! I guess it does help that I have 5 kids, right?! I love this recipe because it calls for ingredients I usually have on hand. It’s even actually better if you use store-bought lemon juice because the acidity level is more consistent! Win, right?! So grab some fresh strawberries now when they’re inexpensive and perfectly sweet, then make yourself some homemade jam.
Why do you put lemon juice in strawberry jam?
Lemon juice plays two parts in a strawberry jam recipe. First, it prohibits bacteria growth, so your jam lasts longer. Second, it is a natural pectin booster. Fresh berries have pectin that’s released when we heat the jam. However it’s not able to help the jam set without the addition of an acid, enter lemon juice! Neat, huh? And so tasty!
Can you use frozen fruit to make jam?
Yes! You absolutely can use non-sweetened frozen fruit to make jam. Just run it under warm water to thaw, then cut into chucks and proceed with the recipe. Frozen fruit usually gives off a bit more water than fresh fruit, so you may have to add 5 minutes to the cooking time.
Help! My freezer jam didn’t set! What did I do wrong?
Nothing. I’ve been making jam for years and years and I’ve decided that sometimes, jam just doesn’t set. The good news is, you can fix it! First, remember that freezer jam is often softer and needs 24-48 hours to properly set. If you’ve waited that time and you still don’t like how thin your jam is, use a rubber scraper and place jam back in a medium sized saucepan over medium-high heat. Combine 1/4 cup granulated sugar and 2 tsp cornstarch. Whisk together and add to jam that’s just barely come to a boil. Boil another 5 minutes, then remove from heat and let sit the 24-48 hours again.
Remember too, that even if your jam is a little thin, it still tastes great! Sometimes it happens to me and I don’t even bother to fix it. We just use a spoon when spreading jam to make sandwiches.
Easy No-Pectin Strawberry Jam Recipe ingredients
Here’s what you’ll need to make this strawberry jam:
–strawberries- the more ripe, the better! Ripe strawberries are the sweetest!
–sugar (about 3/4 cups of sugar for each cup of berries)
–lemon juice (2 TBSP lemon juice per cup of berries)
How to make Strawberry Jam without pectin
- Smash cut strawberries with a potato masher or a Chop Stir. Or use a hand blender to blend strawberries to your desired consistency.
- Put all ingredients into a medium saucepan and stir to combine. Place on medium-high heat until mixture comes to a boil. Reduce heat to medium low and boil about 15-20 minutes.
- Remove from heat and transfer to glass canning jars, leaving 1/2″ of space from the top of the jar for expansion when frozen. (You’re welcome to use any other jar or container you’d like!) Cool to set.
- Place one jar in the fridge to use immediately and place the other jar in the freezer. Will keep for 4-6 weeks in the fridge and 2-3 months in the freezer.
Enjoy Strawberry recipes? Here are more to try:
-
- Easy Strawberry Trifle recipe
- Strawberry Jello Pretzel Salad recipe
- Easy Strawberry Crisp recipe
- Strawberry Shortcake Cake recipe
- Mini Glazed Strawberry Cupcakes
- Strawberry Ice Cream Pie
- Glazed Strawberry Fruit Pizza
- Frosted Strawberry Cookies
- Strawberry Cheesecake Bites
- Easy Strawberry Butter
- Quick Strawberry Ice Cream recipe
- Strawberry Crumb Bars
Easy No-Pectin Strawberry Jam Recipe
Homemade Strawberry Jam made with just 3 ingredients and NO PECTIN. Making strawberry freezer jam has never been easier or more delicious!
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Servings: 24
Calories: 106kcal
Ingredients
- 4 cups cut strawberries
- 3 cups sugar about 3/4 cups of sugar for each cup of berries
- 1/2 cup lemon juice 2 TBSP lemon juice per cup of berries
Instructions
- Smash cut strawberries with a potato masher or Chop Stir. Or use a hand blender to blend strawberries to your desired consistency.
- Put all ingredients into a medium saucepan and stir to combine. Place on medium-high heat until mixture comes to a boil. Reduce heat to medium low and boil about 15-20 minutes.
- Remove from heat and transfer to glass canning jars, leaving 1/2" of space from the top of the jar for expansion when frozen. (You're welcome to use any other jar or container you'd like!) Cool to set.
- Place one jar in the fridge to use immediately and place the other jar in the freezer. Will keep for 4-6 weeks in the fridge and 2-3 months in the freezer.
Nutrition
Calories: 106kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 42mg | Fiber: 1g | Sugar: 26g | Vitamin A: 5IU | Vitamin C: 16.1mg | Calcium: 4mg | Iron: 0.1mg
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!
Homemade Strawberry Jam made with just 3 ingredients and NO store-bought PECTIN. Making strawberry freezer jam has never been easier or more delicious!
Karyn says
I just made this, but used red raspberries because my hubby got a case for $5.00 and they needed to be used asap.
I didn’t set out to change anything, but I ran out of lemons, so I added some lime juice.
It’s amazing, it smells good, looks good and of course it tastes really, really good.
Thank you for sharing this recipe with us. It’s a keeper.
Alison says
Thank you Karyn! So glad you could put those raspberries to use!
Aaron Wickert says
My Girlfriend Sarah Flint Made This Me And Her For Our Toast On Saturday Morning For Breakfast
Jessica says
Awesome!!
Sue Hogan says
How many jars does this make? When you use sure jell it makes about 6 jars.
Jessica says
This one makes 4 pints
Raymond Stedman says
your recipe for no pectin strawberry jam doesn’t have how much strawberries for the sugar and lemon juice, can you help me out, receiving 19 baskets of strawberries from local grower this weekend.
ray
Jessica says
It says in the recipe “4 cups cut strawberries”
Heather says
Mine is super runny 🙁
Jessica says
Did you try cooking it longer, like instructed?
Paula says
Once you have refrigerated the jam can you reheat it to make the jam thicker? Very runny.
Jessica says
You can return it to the pot and boil it again, yes! I’ve done this too!
Brenda E says
I’m confused about the amount of lemon juice: 1/2 cup lemon juice 2 TBSP lemon juice per cup of berries. Do you really use 1/2 cup +2 tablespoons? And are you referring to fresh lemon juice or the bottle kind?
Jessica says
You use 1/2 cup lemon juice. (About 2 TBSP per cup of berries.) You can use fresh or bottled.
Steve says
I have made atrawberry jam this way very often. I allow the sugar to soak (“mascerate”) in the cut berries for a while before I chop them up with a potato masher. Mascerating draws the juices out.
I zest the lemons directly into the berries before cooking, then throw the spent rinds into the pot, to make use of the pectin in the skins. I fish the skins out before bottling the jam.
This basic recipe works well with any berry- raspberry, blackberry, blueberry. Adjust sugar levels to taste.
Any citrus juice will work instead if lemon (well, maybe not grapefruit…).
Nicole says
Thanks for sharing that helpful info steve!
Bobbie says
Will the strawberry jam still set up if I use less sugar?
Jessica says
It likely will not set, unless you boil it quite a bit… and you run the risk of making strawberry candy. 😉
Sarah says
Could you use frozen strawberries to make this??
Jessica says
I’ve never used frozen strawberries, my only thought is that you will likely have to boil it longer to reduce the water content a bit further. : )
Karen says
I have a family member who has an issue with refined sugar. Have you had anyone make it with a raw sugar?
Nicole says
Im not sure how raw sugar would work, but I do believe splenda has a few sugar options that may work well with this recipe. You could also cook down the strawberries and simply add in sweeteners a little at a time until the jam tastes good to your tastes.
Patsy Wheeler says
For those that make this and their jam doesn’t set up, use it for pancake syrup. Believe me, it will not last long!
Nicole says
That’s such a great idea! Thanks for sharing!
Rebekah says
Could there be a problem with storing the extra jar in the freezer? I’ve had liquids and foods ruined because the glass jar cracked in the freezer! Guess I could use a small plastic container with a tight fitting lid instead? BPA free of course! And I remember my Grandmother freezing fruits etc in small Tupperware containers with lids back in the 1970’s etc!
Nicole says
some jars actually hold up well to being frozen so i think it would depend on which jar you used. Personally I think a plastic tupperare container could be safer
Terra says
I like to can my regular jams as I don’t have alot of leftover freezer space. Could I can this like a normal jelly or jam?
Nicole says
No, this recipe has not been properly tested and is therefore not safe to can.
Chrys says
I’m making it right now and it’s still runny after 30 mins cooking.
Nicole says
Aw im sorry to hear that