Strawberry Jam Without Pectin

5 from 1 vote

If you don't have time to mess around with complicated canning recipes, you'll love this easy strawberry jam without pectin recipe. Make homemade strawberry jam, perfect for toast, or even ice cream topping, in minutes!

Prep Time15

Cook Time10

Total Time25

Course: Breakfast, Condiments

Cuisine: American

Servings: pints

Calories: 514kcal

Author: Kelly Bloom

Equipment

Ingredients

4 cup strawberries washed, hulled, and packed tight. Approx 2 lbs fresh.
1 cup sugar
¼ cup lemon juice 1 lemon, squeezed, or bottled juice.
2 tablespoon cornstarch mix with water for slurry
2 tablespoon water

US Customary - Metric

Instructions

Place the washed, hulled, and quartered strawberries in a 4 quart dutch oven and add the sugar and the lemon juice.
4 cup strawberries, 1 cup sugar, ¼ cup lemon juice
Mash the berries with a masher and bring to a boil over high heat.
Turn heat to medium. Mix the water and cornstarch together, then add to the pot of berries.
2 tablespoon cornstarch, 2 tablespoon water
Stir constantly, as the pot of strawberries will begin to thicken quickly. Cook for 5 to 6 minutes.
Continue to cook on medium heat until the strawberries are thick enough to coat the spoon.
Remove strawberry jam from the heat and continue to stir so that it cools down quicker. Jam will thicken even more as it cools.
Pour into Mason jars, canning jars (I love Weck jars), or freezer safe plastic containers. Store in the refrigerator for 2 weeks, or store in the freezer for up to 1 year.

Notes

This recipe makes about 4 cups of strawberry jam. Each cup holds about four 2 tablespoon sized servings.

Use fresh, ripe strawberries for the best flavor.
Let the jam cool completely before storing it.
Use a heavy-bottomed saucepan.