Homemade Strawberry Jam Without Pectin

Homemade Strawberry Jam made with only 3 ingredients and without any pectin.

You can't beat a good Homemade Strawberry Jam, it's so much better than any store bought.

All you need are fresh juicy strawberries, lemon juice and a bag of sugar. Making Strawberry Jam couldn’t be easier !

5 from 49 votes

Course: Jams, Pickles, Chutneys, Sauces, Dips & Spreads

Cuisine: British

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 48kcal

Preserving pan – I use an 8.5 litre Penguin Home Professional pan.
2 Tea plates or saucers - placed in the fridge before you start making the jam.
jam funnel – definitely something I wouldn’t be without as it saves a lot of mess and waste.
4 350 g Sterilised jam jars and lids
jam thermometer

Hull strawberries - halve or quarter large ones.
Add strawberries to your preserving pan and cook on a gentle heat for 5 to 10 minutes to soften the fruit. Shake the pan a couple of times to prevent fruit sticking to the pan.
Add the sugar, stirring gently to dissolve it.
Check the sugar has completely dissolved before increasing the heat to medium.
Add lemon juice and stir.
Bring to a gentle rolling boil and cook for 12 minutes and test for setting point.
Setting point is reached when the jam thermometer reaches 104℃ or 220F.
Alternatively, use the wrinkle test: Remove your pan from the heat and test for setting point by dropping a little jam onto a cold saucer, return to the fridge and leave to cool for a minute. Push the jam gently with your fingertip, if the jam crinkles, setting point has been reached. If not, reboil for a couple of minutes and repeat until setting point is reached.
Leave to settle for about 10 minutes before pouring into warm, sterilised jars and seal.
Store in a cool, dry place out of the sunlight and use within 12 months.

The recipe makes approximately enough to fill 4 x 350g jars. Serving size is based on one tablespoon (approx 20 g)
Keep to one kilo of fruit or less for each batch of strawberry jam. It will reach setting point much quicker and taste much fresher than if you boil it for a long time.
Your Homemade Strawberry Jam will keep for up to a year. Store in a cool, dry place away from direct sunlight.
Once opened, refrigerate and use within 4 weeks.
Nutrition information is approximate and meant as a guideline only.