Homemade Strawberry Jam Recipe

by Alyona's Cooking
homemade-strawberry-jam

This Homemade strawberry jam thickens without any pectin and is made from 3 simple ingredients!

This is my favorite homemade jam recipe that I can count on and it’s without pectin! I’ve made this jam from raspberries and I’m sure a mixture of berries would work too! The sugar is the natural thickener here!

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Ingredients for Homemade Strawberry Jam:
  • 4 lbs strawberries, washed and stems removed
  • 8 cups granulated sugar
  • 1 lemon, juiced

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How do you make jam thick without pectin?

Sugar works as the natural thickener and you need lots of it to make it work. Keep an equal ratio of sugar to berries. For every pound of strawberries you will need a pound of sugar. 1 pound = 16oz and 16oz=2 cups of sugar.

How to make Homemade Strawberry Jam without pectin:

1. In a large pot, coarsely mash the strawberries.

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2. Stir in the sugar and lemon juice; bring to a rolling boil.

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3. Once the mixture boils, reduce the temperature to medium heat and cook for 10 minutes. Then reduce the temperature to low and allow to simmer for 20 more minutes stirring occasionally. Mixture should slightly reduce in size and should be at a temperature of 220 degrees F.

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(You know your jam is ready when your wooden spoon gets very sticky.)

4. Pour into clean jars and seal tightly. Allow jars to cool completely at room temperature then keep refrigerated.

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homemade-strawberry-jam
5 from 1 vote

Homemade Strawberry Jam Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9 cups
Author: Alyona's Cooking
This Homemade strawberry jam thickens without any pectin and is made from 3 simple ingredients!
Print Recipe Review

Ingredients

Homemade Strawberry Jam:

  • 4 lbs strawberries washed and stems removed
  • 8 cups granulated sugar
  • 1 lemon juiced

Instructions

How to make Homemade Strawberry Jam without Pectin:

  • In a large pot, coarsely mash the strawberries. Stir in the sugar and lemon juice; bring to a rolling boil.
  • Once the mixture boils, reduce the temperature to medium heat and cook for 10 minutes. Then reduce the temperature to low and allow to simmer for 20 more minutes stirring occasionally. Mixture should slightly reduce in size and should be at a temperature of 220 degrees F. (You know your jam is ready when your wooden spoon gets very sticky.)
  • Pour into clean jars and seal tightly. Allow jars to cool completely at room temperature then keep refrigerated.
  • TIP: To make the perfect jam regardless the amount of strawberries always try to keep an equal ratio of sugar and berries. For example, for every pound of strawberries you will need a pound of sugar. 1 pound = 16oz and 16oz=2 cups of sugar.

Notes

Note: For every additional pound of berries add 2 cups of sugar. 
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

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10 comments

Lou Ann Roberts October 14, 2019 - 5:11 pm

Can you freeze the jam in the jars?

Reply
Alyona's Cooking October 15, 2019 - 7:48 am

Hi Lou, you can but I’ve come to realize with jams you can skip the waterbath or processing as they seem to seal just fine. I’m assuming it works with jams because they get VERY HOT during cooking like candy hot temperature and sure enough the lids seem to suck in air after sealing so you may not even have to freeze or process with good shelf results. Just make sure that lid is sealed if it’s not then you can freeze or refrigerate.

Reply
Penny Vautour February 24, 2019 - 8:12 am

I made the jam yesterday and had it on toast this morning it is divine!!! Thank You!!!

Reply
Alyona's Cooking February 25, 2019 - 8:00 am

That must be nice to make strawberry Jam in Feburary did you use store bought strawberries? Making me want to make some! Thank you for your feedback Penny I’m glad to hear good results.

Reply
Nataly June 9, 2016 - 9:03 pm

I’m making the jam right now, my question is about the lemon, when and where it goes??? Did I miss smth?

Reply
Alyona's Cooking June 10, 2016 - 7:18 am

I am so sorry Nataly! I did leave out that detail. You would add it along with the sugar addition. I have already revised that error, thank you for asking! And please let me know how your jam turns out:)

Reply
Tatyana June 2, 2016 - 1:22 pm

Thank you for the recipe .I will try it as soon as strawberry season comes which is at the end of June?

Reply
Alyona's Cooking June 2, 2016 - 3:11 pm

Your welcome:) Let me know how it turns out for you:)

Reply
Tatyana July 5, 2016 - 4:42 pm

Thank you for the best ever strawberry jam!!! It came out delicious???

Reply
Alyona's Cooking July 5, 2016 - 7:51 pm

Nice, Im so glad to hear!

Reply

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