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Strawberry Jam without Pectin
There is nothing better than homemade jam, is there?! This strawberry jam without pectin recipe is so simple and fun to make! It could be made with any type of summer fruit you could imagine, however it is delicious with fresh garden strawberries! I I use it to make rhubarb & strawberry jam too! This simple jam also makes an amazing topping for this Philadelphia strawberry cheesecake recipe! I hope you enjoy this recipe for strawberry jam without pectin as much as my family does!
Easy Strawberry Jam without Pectin Video
How To Thicken jam Without Pectin
Time is the key factor in thickening jam without pectin. A long, slow boil will allow the berries and sugar to reduce and pull all the moisture from the berries that you are making jam from. Different types of fruits will take longer than others to reduce this way as they contain varying moisture levels.
Is Strawberry Jam Better With or Without Pectin?
Without adding pectin, strawberry jam will take up to 4 times longer to gel. Sometimes, you can risk overcooking your jam and loosing the bright, beautiful strawberry colour! However, if you follow this recipe, your jam will turn out every time.
Why Add Lemon Juice to Strawberry Jam
Did you know that strawberries have natural pectin already in them? Interesting, right? However, strawberries require acid to activate the the gelling process when heated and that’s why lemon juice is added! Lemon juice also helps to eliminate the growth of bacteria, allowing your jam to last longer.
Strawberry Jam Without Pectin Tips
How to Thicken Strawberry Jam
If you need your jam to thicken faster, try this quick method. Add two tablespoons of cornstarch to 4 tablespoons of water until it is dissolved, then add this to your heated jam mixture. Repeat if necessary however keep in mind that your jam will thicken more as it cools down.
How to Fix Thick Strawberry Jam
We have gone over how a method to quickly thicken your jam if you are on a time crunch, however what happens if your jam is to thick? There is a quick fix method for this too. Simply heat a neutral tasting fruit juice, like apple or grape juice and stir it into your jam mixture until your desired consistency! Once you have achieved your desired consistency, continue canning or processing your strawberry jam.
The steps are very simple and feel free to cut some of the sugar in this strawberry jam recipe if you aren’t a sweet lover!
How to Make Strawberry Jam Without Pectin
Ingredients
- 2 pounds of fresh cut strawberries
- 2 cups of white sugar
- Juice of one lemon
Optional**
- 2 tbsp Cornstarch
- 4 tbsp water
- Fruit Juice, Apple or Grape
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Directions
- 1Begin by crushing the cut strawberries in a large bowl.
- 2Mix together the strawberries, sugar, and lemon juice and let sit for at least an hour.
- 3Transfer the mixture to a saucepan and begin to stir over low heat until the sugar is dissolved.
- 4Increase heat until high, and bring the strawberry mixture to a full boil.
- 5Continue to boil, stirring constantly, until the mixture reaches 220 degrees F (105 degrees C) or is the thickened consistency of jam.
- 6Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and refrigerate. The jam will hold in the refrigerator for a month or two. You can also use a canning method to preserve this jam too.
Looking for another summer inspired recipe? Check out our Rhubarb Juice recipe.
I hope you enjoy this tasty, EASY, homemade strawberry jam without pectin recipe. If you make it, please let me know in the comments below or leave a review! You can also pop over and say hi to me on Instagram. I would love to hear if you add rhubarb to this or use different types of fruits as well!
Strawberry Jam Without Pectin
Ingredients
- 2 pounds of fresh cut strawberries
- 2 cups of white sugar
- Juice of one lemon
- Optional** 2 tbsp Cornstarch
Optional
- 2 Tbsp Cornstarch
- 4 tbsp water
- Fruit Juice Apple or Grape
Instructions
- Begin by crushing the cut strawberries in a large bowl.
- Mix together the strawberries, sugar, and lemon juice and let sit for at least an hour.
- Transfer to a saucepan and begin to stir over low heat until the sugar is dissolved.
- Increase heat until high, and bring the strawberry mixture to a full boil.
- Continue to boil, stirring constantly, until the mixture reaches 220 degrees F (105 degrees C) or is the thickened consistency of jam.
- Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and refrigerate. The jam will hold in the refrigerator for a month or two. You can also use a canning method to preserve this jam too.
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