I’m sharing my Easy Strawberry Jam approach for small batch recipes without pectin, plus clever tips, unexpected uses, and flavor variations that reveal simple ways to make the most of fresh strawberries.
I never thought simple fresh strawberries could turn into something almost dangerous in the best way. This is my take on a Strawberry Jam Recipe Without Pectin that still jiggles and shines, and I swear it’s worth messing up a few jars for.
I use fresh strawberries and a splash of fresh lemon juice to wake up the sweetness, and I keep notes on timing and texture because I always overcook at first. You’ll find a few Tips And Tricks hidden in the notes because I learned things the hard way, so stick around if you like bold fruit flavors and tiny kitchen rebellions.
Ingredients
- Strawberries, high in fiber and vitamin C, juicy, adds bright fresh sweetness and texture.
- Granulated sugar, simple carbohydrates, makes jam sweet and syrupy, helps preserve fruit longer.
- Lemon juice, adds acidity and pectin support, brings lively tartness and balance to sweetness.
- Fine salt, tiny amount boosts flavor, enhances sweetness and rounds the overall taste.
- Unsalted butter optional, calms foaming while cooking, smooths texture and cuts acidity a bit.
- Vanilla extract optional, tiny splash adds warm aroma and depth, makes flavor rounded richer.
Ingredient Quantities
- 1 lb (450 g) fresh strawberries, hulled and coarsely chopped
- 3/4 to 1 cup (150 to 200 g) granulated sugar
- 1 tablespoon (15 ml) fresh lemon juice
- pinch of fine salt
- 1/2 teaspoon unsalted butter (optional)
- 1/2 teaspoon vanilla extract (optional)
How to Make this
1. Hull and coarsely chop 1 lb (450 g) strawberries, pop them into a heavy‑bottomed saucepan so some chunks stay for texture.
2. Add 3/4 to 1 cup (150 to 200 g) granulated sugar, 1 tablespoon fresh lemon juice, and a pinch of fine salt; stir, then let the mixture sit and macerate 30–60 minutes until the berries release lots of juice. More sugar = firmer set, so pick the amount you like.
3. After macerating, gently mash the fruit with a potato masher or fork to your preferred chunkiness, don’t overdo it unless you want a smooth jam.
4. Turn the heat to medium, add 1/2 teaspoon unsalted butter (optional, it helps reduce foaming) and bring the pot to a steady boil, stirring often so nothing sticks or burns.
5. Keep boiling until the jam reaches gel stage: use a candy thermometer and watch for 220°F (104°C), or do the chilled plate test — drop a spoonful on a cold plate, push with your finger, if it wrinkles it’s ready.
6. Skim off any foam with a spoon if you want a clearer jam, then remove from heat and stir in 1/2 teaspoon vanilla extract if using; let sit 5 minutes to thicken a bit more.
7. If you’re eating this soon, ladle into clean jars, leave about 1/4 inch headspace, cool to room temp, seal and refrigerate (good for ~3 weeks) or freeze (up to 3 months).
8. For shelf stable jars, hot pack into sterilized jars, wipe rims, seal, and process in a boiling water bath about 10 minutes at sea level; adjust for altitude if needed.
9. Let jars cool undisturbed until lids pop, label with date and enjoy on toast, yogurt, pancakes, or as a tart filling.
10. Quick tips: use a heavy pot to prevent scorching, taste and tweak sugar before boiling, and don’t panic if it seems loose—chilling often firms it up.
Equipment Needed
1. Heavy-bottomed saucepan or wide pot (2–3 qt)
2. Cutting board
3. Sharp chef knife or paring knife
4. Potato masher or sturdy fork
5. Measuring cups and spoons (150–200 g sugar, tbsp lemon, etc)
6. Wooden spoon or heatproof spatula for stirring
7. Candy thermometer or a chilled plate for the gel test
8. Ladle and a funnel for filling jars, make life easier
9. Clean jars with lids plus a large pot for a boiling water bath if you want shelf stable jam
FAQ
Amazing Strawberry Jam Recipe Substitutions and Variations
- Fresh strawberries: swap with raspberries, blackberries, or a mixed berry combo (use same weight). If using frozen, thaw and drain first. Raspberries set a bit quicker cause they have more natural pectin.
- Granulated sugar (3/4 to 1 cup): try honey or maple syrup at about 2/3 to 3/4 cup per 1 cup sugar, or use brown sugar 1:1 for a richer, caramel note. Note: liquid sweeteners can change the set, so either cook a little longer or add a pinch of pectin.
- Fresh lemon juice: replace with fresh lime juice for similar acidity and brightness, or use 1/8 to 1/4 tsp citric acid dissolved in a bit of water if you want a shelf stable acid boost. Bottled lemon juice works too, but taste first.
- 1/2 tsp unsalted butter (optional): if you dont want dairy, use a tiny bit of neutral vegetable oil (about 1/8 to 1/4 tsp) to cut foam, or just skim foam off with a spoon. Butter only helps reduce foaming, it wont affect flavor much.
Pro Tips
– Taste and tweak before you cook. If your berries are super sweet cut the sugar back a bit, if they taste flat add a little more lemon juice, and remember acid helps the jam set so don’t skip it.
– Use a heavy pot and keep an eye on the bottom, stir often so it won’t scorch; a small pat of butter cuts foam but if you hate any butter taste skim it off right away.
– For the texture you want, mash less for chunky, mash more or pulse briefly in a blender for smooth, and don’t panic if it seems loose — chilling usually firms it up.
– If you plan to keep jars on the shelf, sterilize jars and lids well, leave proper headspace, and process in a boiling water bath for the right time for your altitude, label with the date so you know how long it’s been.
Amazing Strawberry Jam Recipe
I’m sharing my Easy Strawberry Jam approach for small batch recipes without pectin, plus clever tips, unexpected uses, and flavor variations that reveal simple ways to make the most of fresh strawberries.
8
servings
96
kcal
Equipment: 1. Heavy-bottomed saucepan or wide pot (2–3 qt)
2. Cutting board
3. Sharp chef knife or paring knife
4. Potato masher or sturdy fork
5. Measuring cups and spoons (150–200 g sugar, tbsp lemon, etc)
6. Wooden spoon or heatproof spatula for stirring
7. Candy thermometer or a chilled plate for the gel test
8. Ladle and a funnel for filling jars, make life easier
9. Clean jars with lids plus a large pot for a boiling water bath if you want shelf stable jam
Ingredients
-
1 lb (450 g) fresh strawberries, hulled and coarsely chopped
-
3/4 to 1 cup (150 to 200 g) granulated sugar
-
1 tablespoon (15 ml) fresh lemon juice
-
pinch of fine salt
-
1/2 teaspoon unsalted butter (optional)
-
1/2 teaspoon vanilla extract (optional)
Directions
- Hull and coarsely chop 1 lb (450 g) strawberries, pop them into a heavy‑bottomed saucepan so some chunks stay for texture.
- Add 3/4 to 1 cup (150 to 200 g) granulated sugar, 1 tablespoon fresh lemon juice, and a pinch of fine salt; stir, then let the mixture sit and macerate 30–60 minutes until the berries release lots of juice. More sugar = firmer set, so pick the amount you like.
- After macerating, gently mash the fruit with a potato masher or fork to your preferred chunkiness, don't overdo it unless you want a smooth jam.
- Turn the heat to medium, add 1/2 teaspoon unsalted butter (optional, it helps reduce foaming) and bring the pot to a steady boil, stirring often so nothing sticks or burns.
- Keep boiling until the jam reaches gel stage: use a candy thermometer and watch for 220°F (104°C), or do the chilled plate test — drop a spoonful on a cold plate, push with your finger, if it wrinkles it's ready.
- Skim off any foam with a spoon if you want a clearer jam, then remove from heat and stir in 1/2 teaspoon vanilla extract if using; let sit 5 minutes to thicken a bit more.
- If you’re eating this soon, ladle into clean jars, leave about 1/4 inch headspace, cool to room temp, seal and refrigerate (good for ~3 weeks) or freeze (up to 3 months).
- For shelf stable jars, hot pack into sterilized jars, wipe rims, seal, and process in a boiling water bath about 10 minutes at sea level; adjust for altitude if needed.
- Let jars cool undisturbed until lids pop, label with date and enjoy on toast, yogurt, pancakes, or as a tart filling.
- Quick tips: use a heavy pot to prevent scorching, taste and tweak sugar before boiling, and don’t panic if it seems loose—chilling often firms it up.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 77.5g
- Total number of serves: 8
- Calories: 96kcal
- Fat: 0.23g
- Saturated Fat: 0.15g
- Trans Fat: 0.001g
- Polyunsaturated: 0.006g
- Monounsaturated: 0.06g
- Cholesterol: 0.6mg
- Sodium: 13mg
- Potassium: 91mg
- Carbohydrates: 23.08g
- Fiber: 1.12g
- Sugar: 21.5g
- Protein: 0.39g
- Vitamin A: 3IU
- Vitamin C: 34.6mg
- Calcium: 9.8mg
- Iron: 0.24mg
