Easy Homemade Strawberry Jam

Making homemade jam IS MY JAM. And homemade jam will always be superior to store-bought jam. Going to the grocery store or local farmer’s market to buy fresh fruit I can make jam with is one of my favorite things. This homemade strawberry jam recipe is simple, only contains 3 ingredients, can be made in 20 minutes, and contains no pectin.

Recipe Ingredients

1 lb strawberries, cleaned and cut into quarters

1 ¾  cups organic cane sugar 

1 lemon, juiced

How To Make Strawberry Jam

Step 1: Add the strawberries and sugar into a pot along with the lemon juice. Stir to combine everything. 

Step 2: Turn the heat to medium-high and bring the jam to a boil. Reduce to a simmer and continue simmering for 15 minutes, until the jam reaches 220 degrees Fahrenheit. Stir occasionally. 

Step 3: Once the jam reaches 220 degrees, transfer it to a heat-safe container, like a mason jar. Place it in the fridge for at least an hour to allow the jam to cool and set up.

What is Pectin?

Pectin is an ingredient found in most jams and jellies that make it thicker. Pectin is a type of starch, called a heteropolysaccharide, that occurs naturally in the cell walls of fruits and vegetables and gives them structure. Making homemade strawberry (or any fruit) jam without pectin or other excess ingredients will allow you to make jam with any fruit you have on hand without having to run to the store. 

Can I Make This Jam With Pectin?

Making homemade fruit jam without pectin will make the texture a little bit looser and softer. The secret to making any jam without pectin is letting it take its time to cook. As the jam cooks it will thicken up; be patient with it. That being said, if you wish to add a little bit of pectin to your jam you can do so. 

How Can I Tell Why My Jam Is Done?

If your jam hasn’t cooked long enough or reached 220 degrees Fahrenheit it will be runny. Make sure you follow the step-by-step instructions and let your jam cool completely in the fridge. Once the jam is set it will have a thick but loose texture and will be able to be spooned onto bread or crackers.

Recipe FAQs

Can I Use Frozen Strawberries?

• Frozen strawberries can be used but you need to thaw them out first. 

How Do I Hull A Strawberry?

• Hulling, aka removing the green stem, can be done a few different ways. I simply cut the top off and then cut the strawberry vertically so that the strawberry is cut in half.

Can I Make This Recipe Sugar Free?

• Yes. Omit the sugar completely or swap it for your preferred sweetener. The sugar helps the jam thicken so if you wish to have a thicker texture use either chia seeds, xantham gum, or pectin.

Why Didn’t My Jam Properly Set?

• If you don’t cook your jam long enough or reach the temperature of 220 degrees Fahrenheit your jam may not set. Adding the jam to a heat-safe container while it’s still hot and letting it cool in the fridge is an essential part of getting your jam to set and thicken.

Expert Tips

• You can add lemon zest from the lemon if you want more lemon flavor.
• If you want less sugar, you can also use 1 cup of cane sugar, but the jam will not set up as much. 

Storage Instructions

• Store your jam in an air-tight container in the fridge for up to 1 month after the container has been opened.
• You can freeze this homemade jam recipe for up to 6 months. Always make sure to leave a little room at the top for the jam to expand. 

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