Go Back
strawberry jam recipe featured
Avatar photoJohnson Maya

Homemade Strawberry Jam Recipe (No Pectin)

This classic strawberry jam recipe captures summer's sweetest berries with just three ingredients, relying on natural pectin for a glossy, spreadable set. Tart-sweet perfection without artificial thickeners—ideal for toast, desserts, or gifting. Readers love its fresh flavor and canning ease.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 64 servings
Calories: 49
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups (about 2 lbs or 900g) fresh strawberries, hulled and crushed
  • 4 cups (800g) granulated white sugar
  • 1/4 cup (60ml) fresh lemon juice

Equipment

  • Large heavy-bottomed pot
  • Potato masher
  • Sterilized jars
  • Candy thermometer (optional)

Method
 

  1. strawberry jam recipe recipeCard1
  2. Step 1: Hull and crush 4 cups strawberries in a bowl until juicy with chunks, releasing natural pectin; let sit 10 minutes, stirring to macerate.
  3. Step 2: Stir in 4 cups sugar until dissolved; rest 10-15 minutes more for syrupy mixture, preventing graininess.
  4. Step 3: Transfer to pot with lemon juice, boil gently skimming foam, then simmer 20-25 min until 220°F or sheet test passes.
  5. Step 4: Ladle into sterilized jars, seal, and water bath 10 min for storage.

Nutrition

Calories: 49 | Carbohydrates: 12 | Sugar: 12

Notes

STORAGE: Refrigerate up to 3 weeks or pantry 1 year if sealed. Freeze up to 1 year in bags.
MAKE AHEAD: Macerate mixture overnight in fridge for deeper flavor.
SUBSTITUTIONS: Honey for sugar (reduce 25%); lime for lemon.
PRO TIPS: Chill plate for testing set—wrinkles confirm readiness. Skim foam religiously for clarity. Use wide pot for evaporation.
SERVING SUGGESTIONS: On toast with butter, swirled in yogurt, or as glaze for cakes; gift with scones for charm.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!