Quick and Easy Strawberry Jam – No Pectin!

Quick & Easy Strawberry Jam

Made with only 3 ingredients – Strawberries, Sugar and Lemon Juice, this easy Strawberry Jam is ready within minutes.  {No special equipment needed , No Fruit pectin & No Cornstarch }

This jam is perfect for a quick breakfast  – on toast, scones & bagels, on top of cakes, as a spread and in everything and anything that you love.

Learn how to make our homemade jam instantly with our step by step guide!

HOMEMADE STRAWBERRY JAM RECIPE

Making your very own strawberry jam is exciting. It is really so simple that you don’t require any special training or practice.  You do not require any special gadget either too – this can be made in Large Saucepan.

When Strawberries are in season, we like to buy them in plenty. At the same time, they can also be frozen  for off-season use. Spread unwashed hulled strawberries on a tray and freeze them until solid. Simply transfer them to freezer safe bags and freeze them as long as you like.  You have got handy frozen strawberries all year around.

Frozen Strawberries are great in your smoothies, lassi’s and even in this Strawberry Jam too!  Got an Instant Pot Pressure Cooker – You can make your strawberry jam in to too!!  My readers really love this INSTANT POT STRAWBERRY JAM.

STRAWBERRY RECIPES YOU WILL LOVE THIS

Low Calorie Healthy Strawberry Cheesecake Ice cream

3 Ingredients No Churn Strawberry Ice cream

BEST NO COOK Strawberry Salsa recipe

Strawberry Gazpacho Soup

Overnight Strawberry Shortcake Oats

Strawberry Lassi

WHY SHOULD YOU TRY IT?

As I always say – Nothing can beat a Homemade Preserve

 Just 3 Ingredients are all that’s needed 

 No preservatives at all

Make small batches and enjoy your jam preserve

Double or even Triple this recipe for gift hampers on occasions

INGREDIENTS YOU’LL NEED FOR STRAWBERRY JAM RECIPE

For our 3 Ingredients Strawberry Jam Recipe without pectin, you will need the  following ingredients

STRAWBERRIES – Fresh and Frozen Strawberries  – both work well for this jam recipe.  I have used fresh strawberries for this recipe.  Wash and Hull the Strawberries.

LEMON JUICE – Juice of a medium sized lemon or approximately 2 tablespoons of Lemon Juice. Adding the juice reduced the pH of the jam mixture and aids in SETTING the jam.

SUGAR – I have used Granulated Sugar in my Jam, but you can also use Jam Sugar.

HOW TO MAKE QUICK & EASY STRAWBERRY JAM IN A SAUCE PAN ?

PREPARE THE STRAWBERRIES 

Depending on whether you have bought organic strawberries or non organic strawberries, Preparation will vary! I had learnt this a few years ago, when I went strawberry picking.

For Organic bought Strawberries – Just Wipe with a damp kitchen towel.  However Non Organic Strawberries must be rinsed and wiped well. Gently Pat dry and hull the fruit.

To hull the strawberries, use a knife to cut the caps and the white hull. Alternatively, you can use a OXO Strawberry huller – they are fabulous.

Gently crush the strawberries with a potato masher or use a food processor to process them until coarsely chopped. Either ways they work well.

MACERATE STRAWBERRIES  { Optional Step }

Add the crushed strawberries and sugar to the saucepan. Stir to combine. Cover the pan with a lid and  let them sit at room temperature for at least 30 – 40 minutes, until the strawberries are juicy.  With this step, sugar will help in drawing the juices out of the strawberries.

However if you are in a hurry, you can skip this step and proceed towards cooking. Cooking time needed will be slightly longer in that case.

COOK THE JAM

Add the lemon juice to the strawberries mixture .Cook over medium heat, stirring occasionally with a wooden ladle, 5 minutes.

Increase the heat and bring the jam to a rolling boil, until jam is thickened and bubbles completely cover surface, 8- 10 minutes.

How to Test setting point of the jam?

The easiest way to test the jam is using sugar thermometer – bring the jam to 105C.

Alternatively – Place 2 small plates in the freezer before you start cooking your jam about 15 minutes. To test your jam, place a drop of the jam on the chilled plate and keep it in the fridge for 30 seconds.  After 30 seconds, run your finger through the drop to see if it forms a crinkle and tacky. Then it’s ready!

If you don’t see a crinkle, allow the jam to boil for another 1 -2 minutes and retest.

Remove from heat and Skim any pink scum off the top with a spoon.  You can add a knob of butter to disperse any remaining scum. { This is optional }

STORE THE HOMEMADE STRAWBERRY JAM

Since I make small portion jams, I like to transfer the jam into a sterilised jar  and Allow them to cool to room temperature. Seal the Jar and Store them in the refrigerator up to 2 weeks.

For Canning  – Ladle the hot jam into the jar, leaving 1/4 head space from the top. Wipe rim. Centre lid on jar. Apply band until fit is fingertip tight. Repeat the process for any remaining jars.
Process the filled jars into boiling water for 15 minutes. The lid should not flex up at any point after processing the jar.

If you would like to know more ways to use your preserve jars – Make Tomato Salsa for Canning. This Salsa tastes so  fresh for a couple of months!

FREQUENTLY ASKED QUESTIONS?

Can I use Sugar alternative for this jam?

Yes, you can make it with Monk Fruit Sweeteners. They are are made with fruit extract. Although I have not made it, some of my readers have tried it and told me it works.

HOW TO SPEED UP COOKING TIME FOR MAKING JAM ? 

Add Cornstarch slurry or 1 Tbsp Chia Seeds to  thicken the jam quickly and this will in turn reduce the cooking time.

COOKING WITH FROZEN STRAWBERRIES 

To make jam with frozen strawberries, allow the strawberries to thaw completely and then add them to the pot with sugar and lemon juice. Alternatively use your instant pot pressure cooker to make your jam. Detailed recipe with instructions can be found – INSTANT POT STRAWBERRY JAM WITH FROZEN STRAWBERRIES

For STRAWBERRY JAM VARIATIONS

Add Chia Seeds

Add vanilla bean

HAVE YOU MADE THIS RECIPE ?

Quick Strawberry Jam without pectin is delicious on toast, scones, Victoria sponge cakes and in recipes that calls for marmalade too. 

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your take on this delicious spread.

Homemade Strawberry Jam RECIPE BELOW

Homemade Strawberry Jam Recipe

5 from 11 votes

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 11 2 tbsp

Calories: 184kcal

Author: Sandhya Hariharan

Quick and Easy Strawberry Jam made with just 3 ingredients! No Pectin needed.

Ingredients

• 1 lb Strawberries 454g , hulled
• 2 1/2 Cup Granulated Sugar or Jam Sugar 450g
• 2 Tbsp Fresh Lemon Juice

Instructions

• PREPARE THE STRAWBERRIES
• Wash & Hull the Strawberries. Gently crush them with a potato masher.
• MACERATE THE STRAWBERRIES { Optional }
• Add the sugar to the strawberries in a pan and stir to combine. Cover the pan with a lid and  let them sit at room temperature for at least 30 - 40 minutes, until the strawberries are juicy.  With this step, sugar will help in drawing the juices out of the Strawberries.
• COOK THE JAM
• Add the lemon juice to the strawberries mixture. Cook over medium heat, stirring occasionally with a wooden ladle, 2 minutes.
• Increase the heat and bring the jam to a rolling boil, until jam is thickened and bubbles completely cover surface, 8- 10 minutes.
• If you are skipping the macerating step, add crushed strawberries, sugar and lemon juice to a pan. Cook on medium heat , stirring often until all the sugar has dissolved, 5 - 7 minutes.
• Increase the heat and bring the jam to a rolling boil, until jam is thickened and bubbles completely cover surface, 8- 10 minutes.
• TEST THE JAM
• Place 2 small plates in the freezer before you start cooking your jam.  To test your jam, place a drop of the jam on the chilled plate and keep it in the fridge for 30 seconds.  After 30 seconds, run your finger through the drop to see if it forms a crinkle and tacky. Then it's ready!

  If you don't see a crinkle, allow the jam to boil for another 1 -2 minutes and retest.

  Skim any pink scum off the top with a spoon.
• STORE
• Ladle the jam to sterilised jar leaving 1/4 inch headspace and let cool to room temperature. Seal the Jar and store them in the refrigerator up to 2 weeks.

Notes

RECIPE NOTES

For less Sweeter Jam, Reduce the Sugar  by 1/2.

Nutrition

Calories: 184kcal | Carbohydrates: 48.7g | Protein: 0.3g | Fat: 0.1g | Sodium: 1mg | Potassium: 67mg | Fiber: 0.8g | Sugar: 47.5g | Calcium: 7mg

Course: Breakfast, Dessert

Cuisine: British

Keyword: jam recipe, no pectin, Strawberry Jam

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