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Easy Strawberry Jam (No Pectin)

Cook Time: 35 minutes
15 minutes
Total Time: 1 hour
Servings: 3 cups
Author: Shinee
Super easy recipe for strawberry jam without pectin. Plus, Instant Pot direction for fuss-free method.
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  • 2 lbs fresh strawberries
  • 2 cups sugar
  • ¼ cup fresh lemon juice


  • 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.


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.