No-Pectin Strawberry Jam

Making no-pectin strawberry jam is a wonderful way to enjoy fresh, garden-ripe strawberries year-round without any added gelling agents. This simple recipe relies on just strawberries, sugar, and a little lemon juice to bring out the natural sweetness and help the jam set gently on its own. It takes a bit more time to thicken, but the rich, pure flavor is worth the wait. Perfect for spreading on homemade bread, dolloping on yogurt, or gifting to friends, this jam is a beautiful reminder that sometimes the simplest ingredients and a little patience create the best results.

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No Pectin Strawberry Jam

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Ingredients Method

Ingredients

2 cups fresh finely cut strawberries or two cups frozen and thawed strawberries.
1 cup granulated sugar
2 tbs fresh lemon juice

Method

If using Frozen strawberries drain off some extra liquid and run through blender if you want a less chunky jam. Stir all ingredients together and cook until thick- approx. 1-2 hours depending on how much liquid was in frozen strawberries.
If using fresh strawberries, heat strawberries, sugar, and lemon juice until they start releasing their liquid, then mash with a potato masher or blend to get a smoother jam. Simmer until a bit of cooled jam is thick and not runny. About 30-45 minutes.