Strawberry Jam Recipe No Pectin Required

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This easy strawberry jam recipe uses only three ingredients and is made without using pectin.

Whether you try this strawberry jam on toast, ice cream or atop cheesecake, it’s sure to please.

Ingredients:

• 1 pound of fresh strawberries (frozen will work too)
• 2 cups sugar
• 1/4 cup lemon juice

The first step is to rinse strawberries under cool water and remove stems.  For many years I removed the stems by hand until I came across this strawberry huller.  I will never remove stems by hand ever again. This is one of those kitchen gadgets where you might just say, “Where have you been all my life!”.  Yep, this is one of those kitchen gadgets I consider a “must have”!

After rinsing and dehulling the strawberries then it’s time to slice them up into a large bowl. You want to talk about slicing strawberries?  This is the perfect slicer! It will save you major time.  Another one of those “must have” kitchen gadgets. 

This recipe calls for 1 pound of strawberries therefore the next step is to weigh the strawberries. 

Weighing strawberries can be helpful with this kitchen scale.

Once  you have 1 pound of strawberries place them in a medium sized bowl and stir in sugar, lemon juice and refrigerate for at least 1 hour. The longer the strawberries are in this sugar mixture the more juices they will produce.

After the strawberries have set for a while put the mixture in a large saucepan. Smash strawberries or gently blend. I find using this hand-held blender works wonders on smashing strawberries to whatever consistency preferred. 

Stir over low heat gradually increasing to high bringing the mixture to a full rolling boil. 

During this process you will need to be very tentative as the mixture will get foamy and may try to boil over.

If that occurs lift pan off heat and stir until it calms down. Return to heat and continue boiling and stirring.

It is recommended that the mixture reach 220 degrees Fahrenheit. This can be monitored by using a candy thermometer.  If you don’t have a candy thermometer it is recommended to continue cooking the strawberries until the mixture thickens up. You will notice thickening of the strawberries after the foaming process has ceased. The longer you cook the strawberries the thicker the mixture becomes. Cook to desired thickness.

In the meantime, begin sanitizing your jelly jars according to manufacturer’s recommendations.

Transfer strawberry mixture into hot sterile jars, leaving 1/4 to 1/2 inch head space and seal. Process in a water bath. If the jam is going to be eaten right away, don’t bother with processing and just refrigerate.

I find when canning jams and jellies the 4 ounce jars work well. And if you want to save in bigger jelly jars these 8 ounce jars work well too.

I AM SO EXCITED THAT YOU ARE VIEWING JETT’S HOMEMADE STRAWBERRY JAM RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT IF YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA! 

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