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4.9 from 120 votes

Homemade Strawberry Jam

This Homemade Strawberry Jam without Pectin is made with only 3 ingredients. Deliciously sweet and perfect over toast or biscuits.

Prep Time
25 mins
Cook Time
25 mins
Chilling Time
1 d
Total Time
1 d 1 hr 10 mins
Servings: 2 cups
Calories: 558 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

  • 1 pound fresh strawberries cleaned and chopped
  • 1-1¼ cups granulated sugar
  • 1-2 tablespoons fresh lemon juice

Instructions

    Cup of Yum
  1. In a medium/large sized pot, add the chopped strawberries, sugar and lemon juice, mix to combine.
  2. Place the pot on medium heat and bring it to a boil, lower the heat and continue boiling on a low boil, stirring often, I mashed* the strawberries a few times while the mixture was cooking.
  3. Continue cooking until the mixture arrives at 220F (105C) on a candy thermometer and has thickened, this should occur after approximately 25-30 minutes. Transfer the jam (leaving about 1/4 inch of space) to 1-2 clean sterilized jars let cool and then refrigerate for at least 24-48 hours before tasting.
*You could also blend the berries or use a hand blender if you want the jam smoother.

Notes

  • If for some reason you have waited 24-48 hours and the jam is very runny, (remember no pectin jam will never be as thick as pectin added jam) you can do a few things, leave as is to enjoy over pancakes, waffles or even a scoop of vanilla ice cream, add it in crepes or drizzle over a cake. Or you can thicken it by:
  • Homemade strawberry jam will keep in the refrigerator for up to two weeks.
  • Or, if you want to can the jam, it will keep well for 10 to 12 months! You will need canning jars and then follow the steps in the blog post or check out this site for more information on sterilizing them.
  • Yes, you can freeze jam if you want to store it longer. You can store the jam in freezer bags (be sure to squeeze out the air) or in freezer safe jars. If you use jars be sure to leave space at the top because the jam will expand when it freezes. It will keep for up to 3 months in the freezer.
  • For every 2 cups add 1 tablespoon of lemon juice and bring to a boil for 3-4 minutes.
  • Place the jam back in a pot and add 1 1/2 teaspoons of cornstarch and 1 tablespoons of sugar, mix well and boil stirring constantly for about 4-5 minutes.

Nutrition Information

Calories 558kcal (28%) Carbohydrates 143g (48%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 4mg (0%) Potassium 357mg (10%) Fiber 5g (20%) Sugar 136g (272%) Vitamin A 28IU (1%) Vitamin C 136mg (151%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 2cups

Amount Per Serving

Calories 558

% Daily Value*

Calories 558kcal 28%
Carbohydrates 143g 48%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 4mg 0%
Potassium 357mg 8%
Fiber 5g 20%
Sugar 136g 272%
Vitamin A 28IU 1%
Vitamin C 136mg 151%
Calcium 38mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.