As strawberries are naturally rich in pectin, there’s no need for additional pectin. This easy no pectin strawberry jam is super easy to make. Step by step photos and lots of tips are included below!
Yeah, it’s been a few years since I learned how to make and can fruit jams. And I absolutely love it. My husband loves it. Everyone loves it. Homemade jams are the best, especially on a Sunday morning with pancakes, or crepes, or even just good ol’ buttered toast. And it’s surprisingly easy too! If you’re new to canning, fruit jams are the way to start.
During my pregnancy, I was so into carbs!! Actually, scratch that… I’m always into carbs, but here I’m talking over-the-top-obsession with buttered toast smeared with jam. I literally went through and cleaned out my stash of jams. And since I needed to re-stock my pantry, I made a new batch of strawberry jam (my husband’s favorite) over the weekend, which prompted me to update this post with new photos and additional tips on making this fantastic, yet easy jam.
Update on October 25th, 2019: Plus, did you know you can make strawberry jam in an Instant Pot? It’s true, and super easy too! I’ll include the directions in the recipe card below.
WHAT CONSISTENCY THIS STRAWBERRY JAM HAS?
You won’t get solid, marmalade-like jam with this recipe. If that’s what you’re looking for, you’ll need to find another recipe.
This recipe produces thick, yet slightly runny, soft jam that you can easily smear on your toast, croissant, or crepes. For reference, see the photo below.
4 TIPS TO MAKE THIS NO PECTIN STRAWBERRY JAM:
- Strawberries are naturally rich in pectin, that’s why I don’t add any additional commercial pectin. To clarify, there’s nothing wrong with pectin itself, I just don’t think it’s necessary in this recipe.
- Don’t reduce the sugar amount, as I call for absolute minimum amount for proper consistency and preserving. If you use less than specified amount of sugar, the mixture won’t reach 220°F no matter how long you cook it. Also, you’ll have to cook the jam longer to thicken it, which darkens the color and could burn the jam altogether.
- Don’t skip lemon juice, as acidity combined with sugar is crucial for proper set.
- Mashing the strawberries upfront helps release the natural pectin. Mash the fruits to the consistency you like. Since I like bigger fruit pieces in my jam, I leave some fruit slices in the mixture.
HOW TO CAN STRAWBERRY JAM:
- First, you’ll need to sterilize the jars by washing them in a soapy water and then dropping them in boiling water in a canning pot. (I don’t have a canning pot, so I use my deepest stock pot.) Make sure you use a canning rack on the bottom, or at least put a kitchen towel rag on the bottom of the pot, as I used to do back in 2013. If you set the glass jars directly in contact with the pot without a rack or rag, then the jars will break as they touch the hot bottom of the pot. If you’re doing lots of canning, you can sterilize the jars in a boiling water, and then arrange them on a baking sheet and transfer them into preheated oven (300°F) until ready to use.
- Place the lids and rings in a boiling water and turn the heat off. Don’t boil the water with the lids, as it reduces the quality of sealing rubber. Use a magnetic wand (it’s so cheap!), to fish out the lids when ready to seal the jars.
- Run a knife along the inside edges of the jar to remove the air bubbles in the jam. Be careful not to touch the bottom of the jar if using metal utensils, as one of my readers warned, it could scratch the glass, which could break the jar when heated. (Thanks, Jenn, for the tip!)
- Before placing the lids, wipe the edges of the jars with a wet towel/paper towel to clean any drips.
- Place the jars in a boiling water in a canning pot with a rack on the bottom. Make sure the jars are covered with at least 4 inches of water. Boil for 10 minutes, then turn the heat off and let them sit for 5 minutes before transferring the jars to a cooling rack.
- As the jars cool down, you should hear popping sounds. It’s a sign that the jars are being sealed.
If you’re planning on making lots of jams this summer, I suggest getting this canning tool set that includes essential tools to grab hot jars, magnetic lid lifter and plastic knife to remove bubbles, etc.
HOW TO MAKE STRAWBERRY JAM IN INSTANT POT:
As it turns out, you can make amazing strawberry jam in an Instant Pot. It’s truly a fuss-free method to turn loads of fresh strawberries into a sweet jam! No thermometer required!
- Slice the strawberries and place them in inner pot of your Instant Pot along with sugar and lemon juice. Mix well and let it sit for 30 minutes to macerate.
- In 30 minutes, the mixture will be saucy and with plenty of liquid to turn on the Instant Pot without adding any water.
- Then you’ll set the Instant Pot for only 1 minutes on high pressure, followed by natural pressure release, which basically means leave it untouched to let all the pressure come out naturally, about 20 minutes. (If you’d like to learn more about natural pressure release vs quick release, this Instant Pot Guide is pretty helpful!)
- Once the pressure pin drops, carefully open the lid. Jam will super liquid-y, but don’t worry, it’s totally normal. We’ll cook it down in the same pot. Hit “cancel” button and then set it to “saute”. Cook the jam, stirring frequently, for 15-20 minutes, or until the jam is nicely thickened.
- Pour into a jar and cool completely. Jam will thicken more as it cools.
HOW TO STORE STRAWBERRY JAM:
- Store uncanned jams in the fridge for up to 1 month. (I have to admit I’ve had some jams longer though. It all depends how you handle it. If you only use clean utensils and open the jar infrequently, you won’t have problem storing it longer.)
- Store the sealed jars at room temperature for up to 1 year for best quality. Then again I’ve had some jars for over a year, the quality won’t be the same though.
Easy Strawberry Jam (No Pectin)
Super easy recipe for strawberry jam without pectin. Plus, Instant Pot direction for fuss-free method.
Cook: 35 minutes
Total : 1 hour
Ingredients
- 2 lbs fresh strawberries
- 2 cups sugar
- ¼ cup fresh lemon juice
Note: I test all my recipes with both measurements for the most precise and accurate result!
Instructions
- Wash and hull the strawberries. Quarter or slice the strawberries.
- In a heavy-bottomed pot, combine the strawberries, sugar and lemon juice. Using a potato masher, mash the strawberries to the consistency you like. (As I like bigger fruit pieces in my jam, I leave some fruit slices in the mixture.)
- Stir the mixture over medium heat until the sugar is dissolved. Then increase the heat and bring it to a rolling boil.
- Cook the mixture until it reaches 220°F, stirring frequently, about 25-30 minutes. Turn the heat off, and using a slotted spoon, skim off the foam.
- Pour the jam into clean jars, cover and cool to room temperature. Store the cooled jams in the fridge for up to 1 month.
- Canning instructions: Sterilize the jars by washing them in soapy water and then dropping them in boiling water in a canning pot. (I don’t have a canning pot, so I use my deepest stock pot.) Make sure you use a canning rack on the bottom.
- Place the lids and rings in a boiling water and turn the heat off. Don’t boil the water with the lids, as it reduces the quality of sealing rubber.
- Pour the jam into sterile jars, leaving about ¼ in left from the top.
- Run a knife along the inside edges of the jar to remove any air bubbles, trapped in the jam. Be careful not to touch the bottom of the jar if using metal utensils.
- Clean the edges of the jars with a wet towel, or paper towel. Place the lids on and tighten the ring around them, but not too tight.
- Place the jars into a boiling water in a canning pot with a rack on the bottom. Make sure the jars are covered with at least 4 inches of water. Boil for 10 minutes, then turn the heat off and let the jars sit for 5 minutes before transferring them to a cooling rack.
- As the jars cool down, you should hear popping sounds. It’s a sign that the jars are being sealed.
Instant Pot Directions:
- As it turns out, you can make amazing strawberry jam in an Instant Pot. It's truly a fuss-free method to turn loads of fresh strawberries into a sweet jam! No thermometer required!
- Slice the strawberries and place them in inner pot of your Instant Pot along with sugar and lemon juice. Mix well and let it sit for 30 minutes to macerate.
- In 30 minutes, the mixture will be saucy and with plenty of liquid to turn on the Instant Pot without adding any water.
- Then you'll set the Instant Pot for only 1 minutes on high pressure, followed by natural pressure release, which basically means leave it untouched to let all the pressure come out naturally, about 20 minutes. (If you'd like to learn more about natural pressure release vs quick release, this Instant Pot Guide is pretty helpful!)
- Once the pressure pin drops, carefully open the lid. Jam will super liquid-y, but don't worry, it's totally normal. We'll cook it down in the same pot. Hit "cancel" button and then set it to "saute". Cook the jam, stirring frequently, for 15-20 minutes, or until the jam is nicely thickened.
- Pour into a jar and cool completely. Jam will thicken more as it cools.
Tips & Notes:
For step-by-step photos and additional notes, read the post above.
Feel free to double the recipe, if you plan on canning it.
Storage Instructions: 1. Uncanned jams in the fridge for up to 1 month. 2. Sealed (canned) jars can be stored at room temperature for up to 1 year for best quality.
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
This post was originally published on April 8, 2013 and updated on October 25th, 2019.
Christopher Paton-Gay says
I’m going to try this but what is the yield and can the recipe be doubled or tripled?
Shinee says
Hi, Christopher. Yes, you can definitely double or even triple the recipe, but just make sure to use a large enough pot. The jam bubbles up high. I also updated the recipe to show the total yield. This recipe makes about 3 cups of jam.
ilona says
Can I prepare the strawberries and cook until 220 is reached the night before and then reheat the following day and then can?
Shinee says
Hi, Ilona. I’ve never done that before. I’m not sure how it’ll turn out. I’d recommend canning them right away to minimize contamination.
Art says
I had a problem, but I think it was with the thermometer. It stayed at 212 basically until I finally removed the pot from the stove as the jam was scorching. I was constantly stirring, but the temp just didn’t budge, and the jam was DEFINITELY thick by then, even rocket hot in the pot. So, the RECIPE was PERFECT! I still ended up with some amazing jars of dark strawberry jam! Which tastes marvelous, too! I think I need a new thermometer, though… and to trust my instincts and pull the pot earlier when I think it’s done. Still, going to bookmark this, because it’s probably the easiest jam I’ve ever made!!
cecilia michaels says
Question, you mentioned you can make the jam in the instapot, which I’m going to today, but you do not mention if I can still can the jam using the instapot method? I cannot see why not but wanted to clarify before wasting my time. I want to can the jam for storage reasons. I will let you know how it goes.
Shinee says
Hi, Cecilia. I did include the Instant Pot directions in the recipe card. Please read it fully.
Judie says
Have you tried to freeze this recipe?
Shinee says
No, I haven’t, Judie.
Vicki says
Second time using this recipe. So easy. I doubled it today, no problems.
Shinee says
That’s great to hear! Thank you for your feedback, Vicki!
Raina says
OMG my first ever venture into canning. We went to the strawberry patch today and picked 2 buckets of fresh berries. I decided I needed to find a way to preserve some for the long winter. I purchased 4 4oz jars and had an 8 oz jar on hand at home. I used my milk thermometer (for lattes) and 220 is the highest it goes, I read it at 210 degrees and guessed another 5 or so minutes would do. It made 3 4oz jars, but maybe my measuring of berries was incorrect…I used 7.5 cups of whole strawberries. It’s delicious and I plan to make another batch with my fresh berries. Thank you for making this seem simple and easy.
Shinee says
Hi, Raina! Congrats on your first canning!!! So glad you loved it. And thank you for sharing your feedback!
Larry Benton says
Can you eat the jam right aeay or at least in a week or so?
Shinee says
Absolutely. You can eat right away, just make sure it’s cooled completely. 😉
Jesse Tilley says
I made this jam with my kids. It was a easy, rich and tastes great. We substituted half brown sugar and half caster sugar.. We all love it. Thank you 🙂
Shinee says
Jesse, so happy to hear you loved the jam. I bet your kids enjoyed making it with you. Thank you for your feedback!
Meg S says
Hi. Followed instructions carefully and used fresh strawberries. Had only 23 ounces (9 oz.short of the 32 ounces required) thus I used 1 3/4 cup sugar and all the 1/4 c lemon juice from fresh lemon. It finally thickened about 25 minutes in… and I think the key to thickening is not to stir TOO frequently… I wait about 20-30 seconds in between to give it good boil periods. Great tasting and much appreciated! Thank you.
Shinee says
Hi, Meg! So happy to hear you loved the jam. Thank you for your feedback and tip!
[email protected] says
This jam was quite good. I had about a pound of strawberries that needed to be used. I adjusted the sugar to 3/4 Cup, and it was plenty sweet. I did let it boil a little longer than intended, and the jam is thicker than your picture. I had 1-8 ounce jar that will be great for breakfast this week since school has started back. I will make again and also try it with other berries. Thanks for a fun recipe.
Shinee says
So glad you made and enjoyed the jam! Thank you for your feedback.
P.S. The sugar amount is not only for the sweetness, but it’s also for preserving the jam longer. In your case, reducing sugar amount is fine as it’s a small batch.
Loulou says
Mine didn’t thicken, already boiled in jars, can I reopen jars & boil longer or should I throw it out?
Shinee says
Hi, Loulou. Sorry yours didn’t thicken enough to your liking. Yes, you could re-boil the jam and reseal. Or you can keep it as is and pour it over pancakes. But whatever you do, please don’t throw it out, because I’m sure it still tastes good.
Vicki says
I learned to make jam with my mom and grandma, have never done the boiling water, I’ve always put a layer of wax on top, will this still work?
Shinee says
Hi, Vicki. I have no idea about wax method. Where do you put a layer of wax? Over the canning lids?
Vicki says
I put it on top of jam, has to be cool first so it doesn’t sink into jam. I’ll give it a try.
Shinee says
Interesting. I have no experience with that. This jam is on softer side though, and it doesn’t set firmly.
Mare Lentz says
Mine did not thicken either. Used fresh strawberries. Followed instructions.
Laura Siebrecht says
Vicki My mom use to seal her jams and jellies with a wax seal also. I remember as a young girl of about 10 trying to get that darn wax out of the jar in one piece but it most always came out in two or more pieces. and it seems I remember it being a half inch thich. I sure it was under a quarter inch though.
Anna says
I believe you are refering to pectin sealing which was an older way of sealing jam. Its fine for refrigerating but for shelf stable you need to heat seal.
Kenneth says
i tried this today and itd not thickened went step by step what i do wrong
Shinee says
Hey, Kenneth. Sorry to hear that your jams didn’t set. Did you use fresh or frozen strawberries?
Rae says
First time making jam without using pectin. Consistency is perfect. Jam is delicious. I cannot taste the lemon. I am definitely impressed!
Shinee says
Yay, so happy you found and tried this recipe, Rae. Thank you for leaving your feedback.
Rae says
First time I’ve made jam without adding pectin. I am impressed! Consistency was perfect. Jam was delicious. It did take more time, because I had a difficult time getting the temperature to 220.
Alfredo says
Hi, this recipe looks great and I can’t wait to try it. Can I substitute lime juice for lemon juice?
Shinee says
Hi, Alfredo. I’ve never tried with lime juice, so I’m not sure. I think it’ll be fine, as long as you’re ok with a little bit of lime flavor in your jam. If you try it, let us know.
Kristi says
This looks delicious! Does white sugar have to be used? Would honey or brown sugar work?
Shinee says
Hi, Kristi. Unfortunately, there’s no substitute for sugar in here. Sugar is here not only for proper set, but also as preservative. Now, if you were making just a little bit of strawberry sauce that you’ll use up quickly, you can use honey, like I did in this raspberry sauce. As for brown sugar, I’m clueless. I’ve never seen jam made with brown sugar, and never experimented. I think it’ll add molasses flavor, which doesn’t seem would be a great addition to jams.
Shirley says
Can frozen berries be used for this? I have several bags of fresh picked and frozen strawberries that I’d like to can somehow.
Shinee says
Hi, Shirley. I’ve never tried making jam with frozen fruit, but I think it’ll work. My only concern is water content, and it might take longer cook time to reach the right temperature. I think it’s worth a try. Let me know how it turns out, if you give it a try.
Melissa says
Hi Shinee! This jam looks and SOUNDS fabulous!! I love that it isn’t a super thick one, it’ll make it so much easier to spread on toast mmm! I am doing a round-up of strawberry recipes for my blog and would love to feature this! I would link back with a photo <3
Shinee says
Hi, Melissa! This jam is delicious, I just made it again (my 3rd batch so far this summer!) and hope you give this a try. And thank you for featuring it on your blog. 🙂
Linda says
I will say that this is a decent recipe. However, I have followed it to a T, twice now, and it took close to 2 hours to reach 220. It’s pretty frustrating, and very much turning me off to the idea of making my own. I think I’ll stick to spending 2.99 on a store bought jar. This is not worth the hassle.
Shinee says
Hi, Linda. Thanks so much for your feedback! You had to cook for 2 hours? That seems a bit too long, I agree. Did you double the recipe by chance? Also, if you ever end up with too many extra fresh strawberries and decide to make another batch of jam, I’d suggest to increase the heat. It may help.