Easy Strawberry Jam (Without Pectin + Tips)
This easy strawberry jam without pectin is made with only 3 ingredients! Learn how to make this delicious jam from scratch, without using a thermometer. It really is easier than you think!
Servings 2 - 3 small jars
Ingredients
- 1 kilo (2.2 pounds) strawberries
- 500 g (2 ½ cups / 17.6 oz) sugar
- juice from 1 lemon
Instructions
- Wash the strawberries. Remove the stems and any bad spots.
- Cut the strawberries in half and put them in a large bowl.
- Add the sugar and cover all the strawberries.
- Cover the bowl and put it in the refrigerator for at least 3 hours or overnight.
- Put the plates in the refrigerator.
- Pour the strawberries into a large, deep pot. Start cooking on low heat, stirring occasionally.
- Increase heat to medium and stir to completely dissolve the sugar. Remove any foam that forms on the surface.
- Add the lemon juice and gently bring to a boil and continue boiling steadily, uncovered. Then reduce the heat to medium-low and let it simmer gently, until the mixture thickens, stirring frequently. This takes about 30-40 minutes.
- If you don’t like thick chunky pieces of fruit, mash the strawberries with a potato masher or pastry blender.
- Take the jam off the heat and start testing to see if it has set. It should be darker in color.
- Take out a plate from the refrigerator and put a teaspoon of jam on it. Put the plate back in the refrigerator for 1-2 minutes. Then take it out of the refrigerator and push the jam with the back of a clean spoon. If it crinkles and wrinkles and remains separated, it’s set (see photo in the post). If not, put the jam back on the heat and continue cooking. Test it again every 2-3 minutes until it’s reached the setting point. Be careful! It can set really fast!
- Transfer the jam to clean, sterilized jars.
- Enjoy!
Notes
- Use ripe, undamaged strawberries.
- You want to keep the strawberries and sugar in the refrigerator for at least 3 hours or (better yet) overnight because the strawberries release juices and dissolve the sugar, creating a thick syrup. Because the sugar is dissolved, making the jam is much faster and easier and you don’t risk burning the fruit. You could skip this step completely, but there would be extra time on the stove until the sugar is dissolved.
- When you start bringing it to a boil, you want to do it slowly and gently so you don’t scorch or burn the fruit.
- When you start testing the jam to see if it has set, make sure you take it off the heat first.
- See the photo in the post to help you know when the jam is set.
- You can store the jam in the refrigerator for up to about 1 - 1 ½ months.
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking! © Pastry Wishes
