Easy Strawberry Jam (No Pectin)

With only four ingredients, this easy strawberry jam couldn't be easier to make — and it doesn't require any pectin! Packed full of flavor from fresh strawberries, it beats the grocery store version any day. 

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Have you ever tried making jam from scratch?

For the longest time, I was too terrified to give it a go, but I have found that jam is honestly easier to make than you would expect. You just need a few tricks up your sleeve!

And what better jam to make than fresh strawberry jam? It was always my favorite kind of jam growing up, so it brings me such joy to make it from scratch.

Let's make some strawberry jam!

Jump to:

• What You'll Need
• How to Make This Recipe
• Tips to Make Perfect Strawberry Jam
• Common Questions About This Recipe
• How to Store & Freeze
• Easy Strawberry Jam (No Pectin)
• More Jam Recipes You'll Love
• Comments

What You'll Need

Here's a quick overview of some of the ingredients and tools needed to make this jam. The full recipe can be found at the bottom of the post!

Ingredients

• Strawberries - You can use either fresh or frozen strawberries! Be sure to chop the strawberries as finely as possible for a smoother jam.
• Granulated sugar - Sugar helps jams set when cooking, and it also acts as a preservative, so be sure to use the full amount when making this recipe.
• Lemon juice - Since jam requires so much sugar, it's important to add a bit of lemon juice to cut the sweetness.
• Kosher salt - Last but not least, don't forget a pinch of salt!

Equipment

• Medium saucepan - To make this recipe, you'll want to cook all the ingredients in a medium saucepan. The jam will bubble up as it cooks, so it's important to use a saucepan with higher sides.
• Heatproof spatula - To keep the jam from sticking to the bottom of the pan, you'll want to constantly stir it using a heatproof spatula. I personally like to use silicone spatulas when making jam since they're so flexible and can last a long time.

How to Make This Recipe

Now that you've got your ingredients ready, let's make some strawberry jam! Here's a quick overview of how to make it:

1. Finely chop the strawberries. You don't need to be too exact when doing this — just try and chop the strawberries as small as possible. The larger the strawberries are, the more chunky your jam will be. (Image 1)

2. Combine all the ingredients in a medium saucepan. Stir everything together, then heat the mixture over high heat and stir constantly with a heatproof spatula. As the mixture starts to bubble up, reduce the heat to medium-low. (Image 2)

3. Cook the jam until it is thick and viscous. The cooking time will depend on your stove and heat, but this process usually takes me 10-15 minutes. To test if the jam is ready, I usually like to run my spatula along the bottom of the saucepan in a straight line. If it takes more than a second for the line to fill back up, the jam is ready to come off the heat. (Image 3)

4. Remove the jam from the heat and transfer it to a heatproof container. Let it cool completely at room temperature, then transfer to the fridge. (Image 4)

Tips to Make Perfect Strawberry Jam

Here are a few tips to keep in mind when making this recipe:

• Cut up the strawberries as small as possible. To be honest, this part takes the longest in this recipe, but I promise it's worth it. If you use larger chunks of strawberry instead, the jam will end up a lot chunkier.
• While the jam is cooking, stir frequently with a heatproof spatula. As the jam cooks, it can easily start to burn on the bottom of the saucepan. By stirring the jam frequently, you help distribute it evenly throughout the saucepan and prevent any burning.
• Make this jam in small amounts. When it comes to making jam, I don't recommend doubling or tripling the recipe. If you try and make too much jam at once, it's easy for the fruit to overcook. Instead, you'll want to make this jam in several batches if you want to increase the amount.

Common Questions About This Recipe

These are some questions I frequently hear about this jam. If you have a question that isn't answered below, feel free to leave it in the comments.

How to Store & Freeze

To store: You can store this jam in an airtight container in the fridge for up to 1 month.

To freeze: Let the jam cool completely at room temperature, then transfer to a jar or freezer-safe container. Be sure to leave at least ¾-inch free space at the top of the jar to allow for expansion in the freezer. Then, you can store the jam in the freezer for up to 6 months.

Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.

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