How to Make Strawberry Jam Without Pectin
This simple and delicious strawberry jam recipe is made without pectin. With only three ingredients this recipe is sure to be a regular in your home!
Have you ever tried making homemade jam? It’s surprisingly simple! Making jam is also a great way to preserve a fruit before it goes bad. Even if you don’t typically gravitate toward jam, give this strawberry jam without pectin a try. It may convert you to a jam lover!
What You’ll Need to Make the Strawberry Jam
Equipment
- Pot
- Knife
- Measuring cup
- Spoon
- Pint mason jars for storage
- Canning jar funnel (optional, but nice to have)
Ingredients
- 4 cups (800 g) Strawberries chopped roughly
- 2 Tbs (29 g) Lemon juice
- 2 cups (240 g) Sugar
How to make this strawberry jam without pectin
- Remove the stems and roughly chop strawberries.
- Add a pot over a medium heat, stir regularly until the berries begin to release their juices.
- For every cup of chopped berries, add 1/2 cup of sugar.
- Add 1 tablespoon of lemon juice for every cup of chopped berries used.
- Stir continually using the back of your spoon to mash large bits of berries.
- Continue to simmer allowing the jam to thicken slightly.
- The jam will be runny because it’s hot, but you can test for doneness by dipping a metal spoon into your jam. Your jam is ready when the spoon is coated with a visible layer of jam that doesn’t drip off easily.
FAQ‘s
How does this strawberry jam set without adding any pectin?
First of all, strawberries naturally contain pectin that is released in the cooking process. It’s not enough pectin to help the jam set without the addition of an acid. Enter lemon juice! The citric acid in lemon juice acts as a natural “pectin booster” is a natural pectin booster which helps your jam to set.
Why do I add lemon juice? Won’t it make my jam tart?
Nope! Your jam will not be tart with the additional of lemon juice. As mentioned above, lemon juice is a natural pectin booster which helps to set your jam. It also prohibits bacterial growth, allowing your jam lasts longer.
How do I use jam besides adding to toast?
While a bit of jam is delicious on a fresh slice of sourdough, there are many ways to enjoy a little jam in your day! Some of our favorite ways to enjoy this strawberry jam is to add to a bowl of oatmeal, add a bowl of homemade yogurt, or add ice cream to make a delicious strawberry ice cream.
Can I use frozen fruit to make jam?
Yes! You absolutely can use unsweetened frozen strawberries to make jam. You will need to thaw them first, then proceed with the recipe. Frozen fruit can give off a bit more water than fresh fruit, so it will take a little longer for your jam to thicken to the right consistency.
How long will my jam keep?
According to the USDA, jam will keep for up to 6 months when refrigerated.
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Strawberry Jam Without Pectin
Equipment
- Pot
- Knife
- Kitchen Scale, or Measuring cup
- Spoon
- Pint mason jars for storage
- Canning jar funnel (optional, but nice to have)
Ingredients
- 4 cups (800 g) Strawberries chopped roughly
- 2 tbs (29 g) Lemon juice
- 2 cups (240 g) Sugar
Instructions
- Remove the stems and roughly chop strawberries.
- Add a pot over a medium heat, stir regularly until the berries begin to release their juices.
- Gradually add sugar, 1/2 cup at a time.
- Add lemon juice
- Stir continually using the back of your spoon to mash large bits of berries.
- Continue to stir while jam simmers allowing it to thicken slightly, about 20-30 minutes
- The jam will be runny because it’s hot, but you can test for doneness By dipping a metal spoon into your jam. Your jam is ready when the spoon is coated with a visible layer of jam that doesn’t drip off easily.
