Are you tired of grocery store strawberry jam that is loaded with artificial ingredients and preservatives? Why not get some fresh berries and make your own jam?
In this step-by-step guide, I will show you how to make strawberry jam without pectin. And let me tell you, homemade jam is better than store-bought any day.
The canning process is easy and doesn’t have to be intimidating. You just need time and two ingredients. And this recipe is such an easy recipe.
The Best Homemade Strawberry Jam
Once you eat homemade jam, it’s hard to go back to store-bought. Homemade is just so much better, and there’s only two ingredients, so you know what you’re getting.
Why Make Strawberry Jam Without Pectin?
A lot of recipes call for pectin when making strawberry jam, which can help fruit juices thicken and set.
While pectin can be an effective and convenient way to achieve the desired consistency, it can also alter the taste and texture of the jam.
Some people find that pectin can add a slightly artificial flavor or a gel-like texture that is not tasty.
By making strawberry jam without any pectin, you have full control over the ingredients and can create a jam that is truly homemade and bursting with natural flavors.
Strawberries do have a low amount of natural pectin, so it will set up without added pectin.
My husband, John, picked up a large tray of strawberries at a local fruit market for me. When he came home, he had them sitting in a large box, and I laughed.
I couldn’t imagine that we would need that many strawberries. I was totally wrong. We ended up using every bit of those berries. The picture below is about 1/10th of what we used.
I got the recipe from an old Ball Blue Book Guide To Home Canning and gave it a little bit of my own tweak. The book is a super fun guide to look through.
I felt like I was stepping back in time after reading some of the recipes. And, to top it off, the pages were yellowed and used. I knew I would cherish it all the more.
The authors of the Ball Blue Book Guide to Home Canning even spell syrup, ‘sirup’ in the cookbook. I felt all southern just sayin’ it!
So, as I started mashing the strawberries, I realized how weak my arms really are. These babies need some more muscle. No wonder my grandmother had biceps to die for.
Once the mashing was all done, I started to cook the strawberries. All I can say is, thank goodness for air conditioning. That is a hot job standing there for an hour. (But so worth it).
Ingredients For Strawberry Jam Without Pectin
- Crushed strawberries
- White granulated sugar
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Special Tools Needed For Cooking Strawberry Jam
I have a link below for canning equipment.
- Large canning pot (I used my largest saucepan). I bought it at a garage sale and got a great deal on it).
- Wide mouth funnel or a large spoon to pour the jam into the jars.
- Ball jars (You can use any size, but I like the smaller ones).
- Jar lifter (for lifting the jars out of the boiling water.
Homemade Strawberry Jam Recipe Step-By-Step Instructions
Place jars and lids in a large saucepan of water and bring to a boil. Boil for about 10 minutes to sterilize them. Then, take them out and let them dry. Be careful as they are VERY hot jars.
Rinse the strawberries and cut off the tops. Place the strawberries into a large bowl to keep the juices from escaping while you crush them.
Then crush the strawberries. I used a potato masher and that worked great.
Add the strawberries and sugar to a large saucepan. Slowly bring to a full rolling boil and stir occasionally.
Keep cooking rapidly for about 40 minutes. As it thickens, stir often so it doesn’t stick to the pan. Don’t go far while the jam cooks because you don’t want it to stick to the bottom.
Carefully ladle the hot jam into the jars, leaving about 1/4 inch of headspace at the top. This will allow the jam to expand slightly as it cools.
Use a clean, damp cloth to wipe any spilled jam from the rim of the jar, as this can prevent a proper seal. Place the lids on the jars and tighten them securely.
If you prefer, you can also use a water bath canner method to seal the jars. Simply place the filled jars in a large pot of boiling water and process them for about 10-15 minutes.
(Don’t hold the jar like the picture above as it will be very hot jam).
Allow the jars to cool completely at room temperature, then check the lids to ensure they are properly sealed. You should hear a popping sound as the lids seal.
Once you hear them pop they have a good seal.
If any of the lids do not seal, refrigerate those jars and eat the jam within a few weeks. Properly sealed jars can be stored in a cool, dark place such as a pantry for up to a year.
Once you open the jars, store the jam in the refrigerator and eat it within a month for the best flavor and quality.
Once the jars are filled and sealed, you need to store them properly to ensure the jam stays fresh and delicious.
You can purchase a canning set on Amazon to make things a little easier.
Frequently Asked Questions About Making Jam Without Pectin
Can I use frozen strawberries to make jam without pectin?
Yes, you can use frozen strawberries. However, keep in mind that frozen strawberries may release more liquid during the cooking process, so you may need to adjust the cooking time slightly.
Can I reduce the amount of sugar in the recipe?
Yes, you can reduce the amount of sugar in the recipe to suit your taste preferences. Just keep in mind that sugar not only adds sweetness but also helps with the preservation and texture of the jam.
My jam didn’t set properly. What did I do wrong?
If your jam didn’t set properly, it may be due to undercooking or using underripe strawberries. You can try cooking the jam for a bit longer or adding a bit more lemon juice or apple cider vinegar to help with the setting process.
Strawberry Jam Without Pectin
Making perfect strawberry jam without pectin is rewarding. By following this step-by-step guide, you can create a homemade jam that is bursting with natural flavors and free from artificial additives.
My grandmother always had jars and jars of jelly and jam and it always tasted so much better than store-bought. And, it lasted for a long time.
So, put on your apron, gather your ingredients, and get ready make some delicious strawberry jam and revel in that fresh strawberry flavor.
Get the easy strawberry jam recipe below.
- 2 quarts of crushed strawberries
- 6 cups of sugar
- Boil the jars and lids and set aside.
- Crush the strawberries. (I used a potato masher).
- Combine the strawberries and sugar into a very large saucepan.
- Bring slowly to a full boil, and stir occasionally until the sugar dissolves.
- Cook rapidly until it thickens, about 40 minutes.
- As it thickens, stir it frequently to make sure it does not stick to the pan.
- Pour into clean jars and place the lids on top (leave about 1/4 inch headspace so the jam can expand slightly). Give them a little bit of time to seal - you will hear a pop when they seal.
Boil the jars and lids for about 10 minutes to sterilize them.
Make sure your saucepan is very large or your jam might boil over.
Stir often during the 40 minutes or your jam might stick to the bottom.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1273Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 6mgCarbohydrates: 327gFiber: 7gSugar: 316gProtein: 2g
Nutrition is approximate.