Small Batch Strawberry Jam Without Pectin

This small-batch strawberry jam without pectin uses fresh strawberries, sugar, and lemon juice. It cooks to a soft, spreadable set and makes two small refrigerator jars.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 45

Total Time 50

Ingredients

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

Instructions

Add 750 g fresh strawberries, chopped, 200 g granulated sugar, and 2 tablespoons lemon juice to a saucepan. Cook over medium heat, stirring frequently, until the sugar dissolves completely.
Increase the heat and bring the strawberry mixture to a gentle boil. Skim away the foam that rises to the surface.
Reduce the heat to medium-low and simmer for 40–45 minutes, stirring occasionally. Stir more frequently as the jam thickens to prevent it from catching on the bottom.
Spoon a small amount onto a cold plate. The strawberry jam is ready when it wrinkles and does not run.
Transfer the hot jam to two sterilized jars, leaving 1 cm of headspace. Close the jars, cool them at room temperature, then refrigerate overnight.

Notes

Keep the strawberries coarse: Coarsely chopped fruit creates the chunky texture shown while still breaking down during cooking.

Skim for a clearer finish: Removing the surface foam gives the finished jam a clearer, smoother appearance.

Check the set carefully: The cold-plate test helps prevent overcooking; the jam should wrinkle and hold rather than run.

Nutrition