Quick and Easy Strawberry Jam made with just 3 ingredients! No Pectin needed.
Prep Time5mins
Cook Time15mins
Total Time20mins
Course: Breakfast, Dessert
Cuisine: British
Keyword: jam recipe, no pectin, Strawberry Jam
Servings: 112 tbsp
Calories: 184kcal
Author: Sandhya Hariharan
Ingredients
1lbStrawberries454g , hulled
2 1/2CupGranulated Sugar or Jam Sugar450g
2TbspFresh 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 NOTESFor less Sweeter Jam, Reduce the Sugar by 1/2.