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Learn how to make delicious strawberry jam without pectin using fresh berries, sugar, and lemon juice. This simple homemade jam recipe is perfect for beginners and full of real strawberry flavor.

Strawberry Jam Without Pectin

Course Dessert
Cuisine American
Keyword canning, jam, strawberry
Prep Time 20 minutes
Cook Time 35 minutes
Servings 5 half pints

Ingredients

  • 2 pounds fresh strawberries hulled and sliced
  • 4 cups granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 teaspoon butter optional, reduces foam

Instructions

  1. Wash, hull, and slice strawberries. Crush lightly with a potato masher or fork.
  2. Place crushed strawberries in a large bowl and stir in sugar. Let sit 10 minutes.
  3. Transfer mixture to a large saucepan or stockpot. Stir in lemon juice.
  4. Bring to a full rolling boil over medium-high heat, stirring frequently.
  5. Continue boiling 20–35 minutes, stirring often, until jam thickens.
  6. Test by placing a spoonful on a chilled plate. If it wrinkles when pushed, it is ready.
  7. Skim foam from the top if needed.
  8. Ladle hot jam into sterilized jars, leaving 1/4 inch headspace.
  9. Wipe rims clean and apply lids.
  10. Process jars in a boiling water bath for 10 minutes, or refrigerate instead.

Recipe Notes

A wide pot helps jam cook faster.
Stir often near the end to prevent scorching.
Use fully ripe strawberries for best flavor.
Butter helps reduce foam but is optional.