Strawberry Jam Recipe (No Pectin, Easy & Homemade)
Easy homemade strawberry jam made without pectin using a simple fruit-to-sugar ratio method. Thick, glossy, and naturally flavorful with just strawberries, sugar, lemon juice, and water.
Ingredients
- 700 g strawberries (halved or quartered)
- 560 g sugar (80% of fruit weight)
- 2 tbsp lemon juice
- ⅔ cup water
Instructions
- Wash the strawberries, remove the stems, and cut them in half or quarters depending on their size.
- Add the strawberries and water to a large pot. Bring to a boil and let them boil for about 5 minutes to release their juices.
- Turn off the heat. Add the sugar and lemon juice to the center of the pot and stir gently until the sugar fully dissolves. Avoid scraping the sides of the pot to help prevent crystallization.
- Turn the heat back on and bring the mixture to a boil again. Then lower the heat to medium-low so the jam cooks steadily without overflowing.
- Let the strawberry jam cook on medium-low heat for about 40–50 minutes, stirring occasionally and skimming off any foam that forms on top.
- Place a small plate in the freezer at the start of cooking. Drop a little jam onto the cold plate and run your finger through it. If a line stays and does not close quickly, the jam is ready.
- Fill a clean jar with boiling water and let it sit for a few minutes so the heat reaches all sides. Carefully pour out the water using heat-protective gloves.
- Pour the hot jam into the sterilized jar and close it immediately. Flip the jar once to help create a seal, then let it cool at room temperature before storing in the fridge.
