Strawberry Jam Recipe

Without a doubt, this is the simplest pectin-free strawberry Jam recipe I have ever encountered. The jam tastes great and is spreadable and smooth.

Methods for Preparing Strawberry Jam

Strawberry jam produced at home is surprisingly simple to make. I’ve included the recipe, a detailed ingredient list, and step-by-step directions below, but let’s go over the basics first:

Ingredients for Strawberry Jam

To make this delicious strawberry jam recipe, you’ll need these three easy ingredients:

Strawberries: First, chop two pounds of fresh strawberries into halves to make this strawberry jam. A strawberry’s husk can be removed by cutting a circle around the leafy stem with a paring knife oriented toward the center of the berry.

Sugar: The jam is thickened, sweetened, and preserved with four cups of white sugar.

Juice from lemons:  Lemon juice is necessary to set the jam and allow the pectin to gel correctly. It also aids in stopping bacterial growth

How Do You Make Strawberry Jam?

Mash the strawberries.

Put all the ingredients into a saucepan and use low heat to dissolve the sugar.
Heat the mixture until it boils. Follow the directions below to cook and verify doneness.

Process using the given recipe as a guide.

Methods for Canning Strawberry Jam

Steps four and five of this recipe explain how to make jam made from strawberries at home. Visit ours for further guidelines and instructions.

Uses for Strawberry Jam

Spread your homemade strawberry jam on biscuits or toast, use it as an ingredient or topper for desserts, or spoon it onto pancakes or waffles. Check out these delicious recipe compilations for additional inspiration:

Recipes Community Advice and Accolades

Jessika Wilkes exclaims, “I love that I didn’t have to use pectin.” “I cooked it on medium for over twenty minutes in the end. came out well! So joyful!”
“We had so many strawberries in our garden, so making this jam was a terrific way to use them up,” Kim said.

“To achieve the desired texture, I boiled the mixture considerably and used less sugar than called for.”
“It came out beautifully,” exclaims Martha. ” Making this jam was a great way to use up all of the strawberries we had in our garden,” Kim remarked.

The jam has just the right amount of sweetness without overpowering the fruit.
Corey Williams contributed to the editorial

Components

Two pounds of uncooked, hulled strawberries

Four cups of white sugar

Half a cup of lemon juice

Guidelines

Step1

In a large bowl, crush strawberries in batches until 4 cups of mashed berries are achieved.

Step2

In a heavy-bottomed saucepan, combine mashed strawberries, sugar, and lemon juice; stir over low heat until sugar dissolves. Turn the heat up to high and boil the mixture thoroughly. Bring the mixture to a boil, stirring often, until it reaches 220 degrees Fahrenheit (105 degrees Celsius).

Step3

After 10 to 15 minutes, test the doneness by putting a tiny dollop of jam onto a plate that has been frozen. Allow to settle for one to two minutes; jam is done if it starts to gel. In case the jam seems thin and runny, keep heating.

Step4

Spoon jam into hot, sterile jars, leaving a quarter-inch headspace. Place lids on top and firmly screw on rings.

Step5

A large stockpot that is halfway filled with water and has a rack in the bottom is ideal.  Bring to a boil and use a holder to drop jars 2 inches apart into the boiling water. Add enough boiling water to the jars to cover them by at least one inch. After bringing it to a roaring boil, simmer for ten minutes under cover. Jars should be taken out of the stockpot and allowed to rest for 12 to 24 hours, spaced several inches apart. Keep the container cold and dark.

Facts about Nutrition

• 85 kcal 
• 0g of fat  
• 22g of carbohydrates
• 0 grams of protein
• Display the Entire Nutrition Label