Small Batch Strawberry Jam Without Pectin

This small batch strawberry jam without pectin is made with fresh strawberries, sugar, and lemon juice for a simple homemade jam with bright flavor and a soft natural set.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 40

Total Time 45

Ingredients

▢ 750 g fresh strawberries hulled and coarsely chopped
▢ 200 g granulated sugar
▢ 2 tablespoon lemon juice

Instructions

Add the chopped strawberries, sugar, and lemon juice to a saucepan. Cook over medium heat, stirring frequently, until the sugar has completely dissolved.
Increase the heat and bring the mixture to a gentle boil. Skim off any foam that rises to the surface to keep the jam clear.
Lower the heat to medium-low and simmer for 40–45 minutes, stirring occasionally. As the jam thickens, stir more often to prevent it from sticking to the pan.
To check if it is ready, place a small amount on a cold plate. If it wrinkles and does not run, the jam is done.
Transfer the hot jam to sterilized jars, leaving 1 cm of headspace. Seal the jars tightly, let them cool at room temperature, then chill overnight.

Notes

Stir More Often at the End: I stir the jam more frequently toward the end as it thickens, so it does not catch on the bottom of the pan.

Skim the Foam: Skimming off the foam helps keep the final jam clearer and smoother. I always do this once the jam comes to a gentle boil.

Use the Cold Plate Test: I find the cold plate test the easiest way to check the set without overcooking the jam.

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