Strawberry jam is a quick and easy jam made with just three ingredients. This no store-bought pectin, preservative free homemade strawberry jam tastes delicious when made with fresh strawberries. You will stop purchasing store bought jam if you start making this delicious fresh fruit jam.
My daughter loves to have this homemade jam with bread. She usually has this either for breakfast or evening snacks and sometimes she just as it with a spoon as dessert. Husband also likes this low sugar strawberry jam.
Ingredients for 3-ingredient strawberry jam
- Strawberries: Use firm, fresh and ripe strawberries in this jam recipe.
- Sugar: Sugar helps in sweetening the jam and helps as a preservative. It also helps set the jam and helps in development of flavor and texture.
- Lemon juice: Lemon juice is a natural booster of pectin which is present in fresh strawberries and released when heated. Lemon juice also helps to set the jam and acts as a natural preservative.
What can I use instead of lemon juice in strawberry jam?
Lemon juice is an optional ingredient; however, you can substitute it with lime juice, vinegar, or lemon zest. I have not tried any substitute for lemon juice other than lime juice as both are similar in many ways.
You can also try other jam recipes like
How to make strawberry jam without pectin
- Wash the strawberries and pat dry. Cut the stems and leaves.
- Chop the strawberries into small pieces.
- Add the chopped strawberries to a skillet or deep bottom pan and add sugar and mix well. Ensure all strawberry pieces are covered by sugar.
- After some time, water will be released by strawberries.
- On low flame/heat, heat the skillet with chopped strawberries and sugar.
- After 5 minutes, add lemon juice. Mix well and let it simmer till the jam thickens.
- After some time, you will see the strawberry syrup bubbling, make the gas/heat on medium heat.
- Keep stirring in between to avoid sticking to the bottom of the utensil. You will notice that the color of the puree changes from light pink to beautiful deep pink. At this stage you must stir often in between else it will stick to the bottom.
- To check if the jam is ready, drop few drops of the jam on a plate and run your finger to check the consistency. It should not be runny.
- Transfer the contents into an airtight jar. Next day store it in the refrigerator. This jam stays good for up to 10 days in refrigerator.
How to tell when strawberry jam is ready
- You can switch off the gas when the jam reaches the consistency that you desire. Remember that it will thicken more from the heat of the pan after switching off the gas or heat too.
- My family loves it a bit pulpy and like thick jelly that we get in market.
- If you do not want the strawberry jam with pieces, you can blend the strawberry pieces by passing through a mixer and then use it to make jam.
- Do not add water at any stage.
Strawberries are rich in Vitamin C and are packed with antioxidants. They promote overall health as they are rich in folate, potassium, manganese, dietary fiber, magnesium, and other nutrients. Consumption of strawberries helps fight cancer, helps make the skin wrinkle free, promotes eye health, regulates blood pressure, and fights bad cholesterol. These are few health benefits that I have listed, but there are more.
You can eat them in a variety of ways. Here are some more strawberry recipes:
- Add them to milk and make strawberry milkshake
- strawberry cake
- strawberry salsa
- Add them to kheer and make phirni
- Strawberry sooji halwa
- Strawberry pudding
FAQ
Can I make strawberry jam without pectin?
Yes. Strawberries, sugar and lemon juice are enough; the jam thickens as it cooks and sets further as it cools.
When should I switch off the heat?
A little before it reaches the thickness you want, because it keeps thickening from the heat of the pan.
Should strawberries be washed before making jam?
Yes. Wash and pat them completely dry; there should be no water on the fruit.
Can I reduce the sugar?
Yes, adjust it to taste (the recipe uses ¾ to 1 cup for 450 g strawberries). Sugar also helps the jam set and keep, so very low-sugar jam should be refrigerated and used quickly.
Should strawberries be washed before making jam?
Yes, you should wash strawberries or any fruit before cooking or eating it. Before making jam, wash the strawberries and pat dry. No water should be present on the fruits before making jam.
Strawberry Jam Recipe
Ingredients
- 450 grams strawberries
- 3/4 th to 1 cup sugar alter sugar as per taste
- 1 tablespoon lemon juice
Instructions
- Wash the strawberries and pat dry. Cut the stems and leaves.
- Chop the strawberries into small pieces.
- Add the chopped strawberries to a skillet or deep bottom pan and add sugar and mix well. Ensure all strawberry pieces are covered by sugar.
- After some time, water will be released by strawberries.
- On low flame/heat, heat the skillet with chopped strawberries and sugar.
- After 5 minutes, add lemon juice. Mix well and let it simmer till the jam thickens.
- After some time, you will see the strawberry syrup bubbling, make the gas/heat on medium heat.
- Keep stirring in between to avoid sticking to the bottom of the utensil. You will notice that the color of the puree changes from light pink to beautiful deep pink. At this stage you must stir often in between else it will stick to the bottom.
- To check if the jam is ready, drop few drops of the jam on a plate and run your finger to check the consistency. It should not be runny.
- Transfer the contents into an airtight jar. Next day store it in the refrigerator. This jam stays good for up to 10 days in refrigerator.
Video
Notes
- You can switch off the gas when the jam reaches the consistency that you desire.
- Remember that it will thicken more from the heat of the pan after switching off the gas or heat too.
- My family loves it a bit pulpy and like thick jelly that we get in market.
- If you do not want the strawberry jam with pieces, you can blend the strawberry pieces by passing through a mixer and then use it to make jam.
- Do not add water at any stage.
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Note: This recipe was posted on 24th Jan 2016 and is republished with new images.
Jam just does not get easier to make than this. So much better than store bought. Just in time for the strawberry season that is around the corner.
This jam looks wonderful! I have also used pineapple juice in exchange for lemon juice, just because I had pineapples on hand. Came out just as delicious!
sounds so good
This jam looks so fresh and delicious! I’ll be saving this recipe for my summer strawberry harvest. I can picture it now on some homemade sourdough bread – yum!
superb
I love that this jam has no preservatives. I was looking for an alternative to the jarred stuff and made this strawberry jam last week for Easter brunch. I fell in love and don’t know that I’ll ever go back to the store bought stuff.
then you have found the best recipe 🙂
Love this jam recipe. So simple and to the point. Who needs to buy jam when it’s so easy to make at home?
Yes why to but from store when we can easily make it at home
I’m planning on growing strawberries this year and want to make jam with it. Your recipe looks very good, saving it and will try this Summer!
That sounds fun.. thanks 🙂
I love making my own preserves once berries are in season. Strawberry is a must and so good for picnic sandwiches 😀
Nice
Thank you for the reminder that it’s so so easy to make a good, add it to free strawberry jam! I look forward to slathering it on some freshly home-baked bread
Yes it is very easy to make
This jelly recipe was so fabulous tasting! I sincerely am glad I found it on Facebook. We made it for our friends on Saturday as part of a gift basket for their new home, and they even said it was incredible tasting. Have a great day.
thanks a lot for trying
Can this jam be made in large batches and be put in a pressure cooker to keep for a year or so? Or is this only good made in small batches and used asap?
I am not sure about large batches.