Homemade Strawberry Jam made with just 3 ingredients and NO store-bought PECTIN. Making strawberry freezer jam has never been easier or more delicious!
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!
Aaron Wickert says
My Girlfriend Sarah Flint Made This Me And Her For Our Toast On Saturday Morning For Breakfast
Jessica says
Awesome!!