How to make strawberry jam without pectin

I’m going to show you how to make strawberry jam without pectin, in this easy to follow recipe! Save this to impress your friends with your homesteading skills.

Why make strawberry jam without pectin?

One of the many reasons I love to make fresh strawberry jam is because I can control the ingredients that go into it! During the spring, we go to our local strawberry farm and pick our own berries. I come home and make this super simple jam recipe to go on my homemade sourdough sandwich bread! It’s such a great activity to do during the strawberry season. In this recipe, I’m going to show you how you can make your own strawberry jam, no pectin needed! Such an easy recipe that’s all natural. Using cane sugar and organic lemons are things I like to use for this as well.

I don’t buy store bought strawberry jam anymore..

I stopped buying strawberry jam in the store because when I looked at the ingredients, I was not liking what I saw! I’m aiming to live more naturally and by making my own food from scratch, I know what goes into our food. I love to share this recipe with friends and family, and they love when they see a little red jar of jam coming their way. I enjoy knowing I can share this simple but sweet treat with people.

Things You’ll Need

• 6 quart pot
• Strawberries
• Lemon
• Sugar
• Potato Masher
• Wooden Spoon

How To Make The Three Ingredient Jam without pectin

It’s so simple and easy to make. As long as you have all the things listed above, you’ll have delicious jam in no time!

First thing you want to do:

Hull the berries and cut them into quarters

Why Hull The Berries?

Hulling them instead of whacking off the top of them creates less waste and gives you more berry.

Put the berries, granulated sugar, and lemon juice into pot

MASH THE BERRIES

Bring to a medium heat and bring them to a bubble. Continue stirring them consistently so the mixture doesn’t stick together. ALSO, don’t walk away, they do have potential to bubble over and cause a big mess if you don’t watch them.

Add the lemon zest and stir!

Let it bubble for 20-25 minutes or until you see a line on the pot that the mixture has decreased by half. Once you see that halfway mark on the pot, remove from the heat.

After you’ve removed from the heat, you’ll see a foamy type substance floating on top. You’ll want to remove that foam.

Why remove the foam? Having air trapped in jars of jam is a likely point for spoilage microbes and molds to form.

Once you’ve removed the foam, let it sit until it cools! Usually it’s about 30 minutes but I’ve found with my dutch-oven that I make the jam in, takes about an hour or so to cool.

You can store this in the fridge with a tight lid for months! Or you can can it according to canning instructions for over a year! Obviously the longer it freezes, the less delish it becomes. It’s best to eat soonest!

The jam on top of my homemade sourdough sandwich bread

Here is the full, print out recipe for How To Make Strawberry Jam Without Pectin

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Yield: 2

3 Ingredient Strawberry Jam Without Pectin

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An amazing spring and summer treat! Perfect for toast, pastries, and more!

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

• 3 LBS fresh strawberries (hulled and quartered)
• 2 1/2 cups of granulated sugar
• 1 TBSP fresh lemon juice
• 1/2 of a lemon zest

Instructions

1. Hull and quarter the strawberries
2. Add 3 lbs strawberries into 6 qt pot
3. Add the 2 1/2 cups of sugar
4. Add 1 TBSP lemon juice
5. Smash the berries with a potato masher
6. Set to medium heat, bring to a bubble
7. Cook it for 20-25 minutes or until the liquid has been reduced by half. (Don't walk away it could bubble over!)
8. Continue stirring the jam, don't let the jam stick.
9. Once reduced by half, skim off the top layer of foam and take off the burner.
10. Stir it and let it set off heat for 30 minutes or until completely cooled.
11. Pour into jars with tight fitting lids
12. Place into fridge for up to three months months or can it
13. You have jam! Congrats!

Notes

*You can can the jam or put a tight fitted lid on it and it will last for up to three months in the fridge. Always make sure the lid is tight fitting.

*You can freeze for up to two years but over time it loses the freshness and flavor. Best eaten sooner.

*This will make about two mason jars full of jam. (I normally place into smaller jars and pass them out to friends and family)

*This jam is specifically without pectin! I love this recipe and it's amazing without it. And easier since I don't have it on hand.