Easy Strawberry Jam (No Pectin)

Name: Easy Strawberry Jam (No Pectin)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 1/3 cups (460g) fresh or frozen strawberries, finely chopped; 3/4 cup (150g) granulated sugar; 1 teaspoon lemon juice; Pinch of kosher salt

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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.

It tastes and smells divine! Not only great on toast for breakfast, but makes a real treat spooned over ice cream too! ★★★★★

-Jason

Jar of strawberry jam sitting in front of bread and a basket of strawberries

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!

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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)
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:

Steps of making strawberry jam labeled 1, 2, 3, 4

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.

Overhead shot of basket of strawberries, bread with strawberry jam, and jam in a jar

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 do you know when jam is ready?

When I first started making jam, I overcooked it over and over again. Keep in mind that the jam will continue to thicken up once you take it off the heat! I can usually tell that the jam is ready once it starts to stick to the bottom of the saucepan.

You can also try putting a spoon or lid in the freezer, then dropping some of the jam on it. Run your finger or another utensil through the jam, and if the jam wrinkles, it’s usually ready (this video shows what that looks like).

Can you use frozen strawberries to make this jam?

Of course! I personally love to make jam when I have lots of extra berries lying around in the freezer. If you are using frozen strawberries, you can simply follow the recipe as written — it just might take a bit longer for the strawberries to break down.

How long will this jam last?

Stored in an airtight container in the fridge, this jam will usually last up to 1 month. This time will vary, so keep an eye on it! You should toss the jam if you start seeing any mold growing on the top.

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.

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