This homemade strawberry jam is probably one of my favorite recipes on our entire site. It’s simple, delicious, easy to make and tastes like childhood to me. This strawberry jam does not contain pectin. No need! It thickens to a nice jelly consistency on its own.
I like strawberry jam on toast topped with cream cheese or Nutella. I also personally still love peanut butter and jelly sandwiches, and this strawberry jam really did it for me.
Related: Next, learn how to make chia seed jam, blueberry jam, and ricotta cheese.
ingredient
- strawberry
- granulated white sugar
- brown sugar
- lemon
map
Remove all the greens from the strawberries and cut them into quarters.
Combine strawberries, sugar, lemon juice, and zest in a medium to large saucepan. Cook over medium heat until sugar becomes liquid and strawberries are soft (3-5 minutes).
Using an immersion blender, puree the mixture. I like my strawberry jam to be pretty smooth, but you can leave the texture thicker if you like.
Continue to simmer over medium/high heat for another 10 minutes. The mixture should be brought to a boil at low temperature. Temperatures should reach between 210°F and 220°F. Continue stirring, being careful not to burn the bottom of the pan.
Turn off the heat and let it cool. It will thicken as it cools. Store in an airtight container in the refrigerator for at least 2 weeks.
Crafting Tips
- I like to mix white and brown sugar to add a little depth and flavor without losing the strawberry flavor. However, if you want or need to use all granulated white sugar, you can.
- If you like, replace the lemon with another citrus fruit like lime or orange.
- If you wish, you can add 1/2 teaspoon vanilla extract (or any flavored extract of your choice).
- If you want to add a little heat, try adding 1/8 teaspoon cayenne before cooking.
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This is the best homemade strawberry jam that contains absolutely no pectin.
guideline
-
Remove all the greens from the strawberries and cut them into quarters.
-
Combine strawberries, sugar, lemon juice, and zest in a medium to large saucepan. Cook over medium heat until sugar becomes liquid and strawberries are soft (3-5 minutes).
-
Using an immersion blender, puree the mixture. I like my strawberry jam to be pretty smooth, but you can leave the texture thicker if you like.
-
Continue to simmer over medium/high heat for another 10 minutes. The mixture should be brought to a gentle boil. Temperatures should reach between 210°F and 220°F. Continue stirring, being careful not to burn the bottom of the pan.
-
Turn off the heat and let it cool. It will thicken as it cools. Store in an airtight container in the refrigerator for at least 2 weeks.
note
If you don’t have an immersion blender, you can puree the mixture in a blender or food processor and then return it to the pot.
I like to mix white and brown sugar to add a little depth and flavor without losing the strawberry taste. However, if you want or need to use all granulated white sugar, you can.
If you like, replace the lemon with another citrus fruit like lime or orange.
nutrition
nutrition facts
strawberry jam
Amount per serving
% Daily Value*
*Percent Daily Values are based on a 2000 calorie diet.
Note: Nutrition is automatically calculated using Spoonacular for your convenience. We recommend using your own nutritional calculations where applicable.
