Easy Strawberry Jam - Just 3 Ingredients (no Pectin)

Easy Strawberry Jam - All natural, 3 ingredients, super easy, finger-licking homemade Strawberry Jam recipe. No pectin, no gelatin or cornstarch, no preservatives, no artificial food color, and no need for any candy thermometer. Better than any store-bought jam!!

Amazingly easy, a fail-proof recipe for making homemade Strawberry Jam with just 3 ingredients.

Yes, all you need to make this lip-smacking strawberry jam is fresh strawberries, sugar, and lemon juice. And you have the freshest, strawberry jam which is way better than any store-bought.

With absolutely no preservatives or added artificial food coloring, this strawberry jam is the best strawberry jam you would have ever tasted.

The perfect balance of sweetness, right texture, and the best part is you know what's in the making. Try this no-fail recipe for strawberry jam and I bet you will never buy store-bought jam again!!

Love this time of the year, when nature is at its full bloom - Springtime? From cherry blossoms to tulips to daffodils and these delicious strawberries growing right in my backyard. It's a perfect time to make some homemade Strawberry Jam when you see strawberries in abundance.

Growing up in India, I remember my grandma use to make lots of jams and pickles for the whole year. Some of my favorites were Tomato Chutney, a blend of sweet and tangy tomato chutney, made with fresh tomatoes. Mango pickle- lip-smacking, taste tantalizing mango pickle which would last us whole year-round.

To be honest, I am not a big fan of store-bought jams, I always feel it's overly sweet for my taste, and secondly, come with unwanted preservatives.

I love making my jams and pickle. The fact that you have control over your ingredients. You can add as many or as few of the ingredients and customize it as per your taste. How cool it is??

Ingredients for Strawberry Jam

Fresh strawberries: The star ingredient in strawberry jam is fresh strawberries. These can be bought from the store or picked fresh from your garden, but they must be hulled (the green leaves and stem removed) and chopped or mashed to release their juice and flavor.

Granulated sugar: Sugar is added to the strawberries to sweeten and preserve the jam. Sugar also helps to draw out the moisture from the strawberries, which helps them to cook down and thicken.

Lemon juice: Lemon juice is added to strawberry jam for flavor and to help balance the sweetness of the sugar. The acid in the lemon juice also helps to activate the natural pectin in the strawberries, which helps the jam to set.

How to make Strawberry Jam without pectin

This is by far the simplest recipe for making a jam. With just 3 ingredients you can make amazing, delicious strawberry jam right in your very own kitchen.

Making all-natural, purest as it gets, homemade strawberry jam with fresh strawberries, picked up right from my backyard, freshly squeezed lemon juice and sugar.

Sharing my recipe for making this incredibly easy Strawberry jam. Once you have picked the fresh, good-quality strawberries. 

Prep for Strawberry Jam

Hull the strawberries - mean thoroughly wash and remove the green part from the strawberries. Cut the strawberries into half. Place it in a bowl.

Instant Pot Strawberry Jam

Add the hulled strawberries to the inner pot of the Instant Pot. Macerate or marinate the strawberries, with sugar and freshly squeezed lemon juice. Mix well, make sure all the strawberries are nicely coated with sugar. Cover and let it sit for at least an hour. This helps soften the strawberries and release their juices.

After an hour, close the instant pot with a vent on the sealing position. Cook on manual/pressure cook mode (high) for 2 minutes.

Let pressure release naturally, around 10 minutes. Open the instant pot, using a potato masher, and mash the strawberries to the desired consistency.

Turn on sauté mode (high), and bring the mixture to a boil. Continue to cook the mixture, stirring continuously, to prevent any sugar from sticking to the bottom of the pot.

It will take around 20-25 minutes for the mixture to thicken. Eventually, the foam will settle down and the mixture will be quite thick, like a jam consistency.

At this point do a plate test. Take a frozen cold plate and drop a spoonful of jam. Now run your finger through it and slightly tilt the plate on the side. If the jam slides slowly and there is no water running, means your jam is cooked right.

Wait for the jam to cool down a little before you start bottling the jam. While the jam is still slightly warm, transfer the jam into a sterilized glass jar. Store the jam in refrigerator. Enjoy!

Stovetop Strawberry Jam

Use a Dutch oven or heavy bottom pot for cooking strawberry jam on a stovetop.

Follow the same recipe as discussed earlier. In a heavy bottom pot, add the macerated strawberries, along with their juices.

Bring the mixture to a boil, reduce the heat to medium and continue to cook. After 5 minutes, using a potato masher, carefully mash the strawberries to the desired consistency. The rest of the steps remain the same as Instant Pot.

Adjust the heat, to prevent any spilling or sticking of jam to the bottom of the pot.

How to store Strawberry Jam

Strawberry jam stays fresh for up to 3 months in the refrigerator.

Store the jam in a sterilized glass jar. Do not pour the mixture into the jar while it’s hot to prevent uneven consistency. Let the jam cool down a little and then transfer it into a sterilized jar.

If canning the jam, follow the instructions that came with your canning jars.

I do not prefer to freeze the jam. I normally make a smaller batch, so we can enjoy fresh jam.

How to use Strawberry Jam

Strawberry jam is a versatile condiment that can be used in many different ways. Enjoy this lip-smacking strawberry jam with your favorite food. Sharing some of my favorite ways to enjoy this delicious jam:

Spread it on toast or muffins: We love strawberry jam as a spread on toast, English muffins, bagels, or other baked goods. It adds a sweet and fruity flavor to breakfast or snack time.

Top oatmeal or yogurt: Strawberry jam can also be spooned over hot oatmeal or stirred into plain yogurt for added flavor and sweetness.

Use it as a filling for cakes and pastries: Strawberry jam makes a delicious filling for cakes, cupcakes, tarts, and other pastries. It pairs especially well with vanilla or lemon flavors.

Make PB&J sandwiches: Strawberry jam is a classic pairing with peanut butter in a sandwich. Spread some on bread with peanut butter for a delicious and easy lunch option.

Add it to sauces and marinades: Strawberry jam can also be used in savory dishes, such as by adding it to a sauce or marinade for chicken, pork, or other meats.

Use it as a glaze for meats: Strawberry jam can be melted down with a bit of vinegar or soy sauce to make a sweet and tangy glaze for meats such as ham or roasted chicken.

Make desserts: Strawberry jam can be used as a topping for ice cream or cheesecake, or as a filling for pastries such as turnovers or Danish.

Tips for Best Homemade Strawberry Jam

Use fresh, ripe strawberries: The quality of your jam will depend on the quality of your ingredients, so choose fresh, ripe strawberries for the best flavor and texture.

Wash and hull the strawberries: Be sure to wash and hull the strawberries before using them in the recipe to remove any dirt or debris.

Macerate the strawberries: Marinate the strawberries in sugar and lemon juice. Keep the marinated strawberries for at least an hour. This helps strawberries release their juices and so no need to add any extra water while making jam.

Add lemon juice: Adding lemon juice to the jam can help to activate the natural pectin in the strawberries and aid in the thickening process.

Use a heavy-bottomed pot: Using a heavy-bottomed pot will help prevent the jam from burning or sticking to the bottom of the pan.

Use potato masher: I prefer mashing the strawberries with a potato masher, this gives a nice, mixed balance of texture, which is what you are looking for in a jam. You can use a hand blender if you prefer so.

Sterilize jars and lids: To ensure the safety and shelf life of your jam, be sure to sterilize your jars and lids before filling them with the hot jam.

FAQ's

How long does homemade strawberry jam last?

Strawberry jam stays fresh for up to 3 months in the refrigerator.

Can I use frozen strawberries to make jam?

Yes, you can use frozen strawberries to make jam. Marinate the frozen strawberries for 2-3 hours or until the juices run clear.

Do I need to use pectin to make strawberry jam?

No, you don't need to use pectin to make strawberry jam. Pectin is a natural fiber found in fruits and vegetables including strawberries and lemon. Lemons are high in pectin and when combined with sugar, form a gel-like consistency. Thus, lemon juice not only helps to balance the sweetness but also helps to set the jam.

Can I adjust the amount of sugar in the recipe?

Yes, you can adjust the amount of sugar in the recipe to your liking. However, reducing the sugar may affect the shelf life and texture of the jam.

How long to cook Strawberry Jam?

It’s important to stir the jam continuously to prevent the sugar from sticking to the bottom of the pot. If sugar sticks to the bottom of the pot, it will start to caramelize, resulting in an undesirable end product.

I cook this on medium-high heat, regularly stirring until the jam reaches its desired consistency. This takes somewhere around 20-25 mins, depending upon the moisture in the strawberries.

Jam thickens once it cools down and also upon refrigeration.

How do I know when the jam is ready?

When the jam is ready, the foam on the top of the jam will eventually settle down. You will not see any foam build-up when you stir once the jam is done.

The sound changes as the jam is cooked from a rolling boil sound to a more dense, thick sound.

I prefer the plate test, it works for me like a charm. Take a frozen cold plate and drop a spoonful of jam. Now run your finger through it and slightly tilt the plate on the side. If the jam slides slowly and there is no water running, means your jam is cooked right.

Can I add other fruits to the strawberry jam?

This recipe works with almost any juicy fruit – Strawberries, blueberries, raspberries, blackberries, cherries, cranberries, mango, pineapple, kiwi, peaches, apricots, even a mix of berries or mixed fruit jam.

I like mixed fruit jam and make it quite often, use any juicy fruits, and follow the same recipe to make homemade mixed fruit jam.

Feel free to customize this recipe with your favorite fruits and seasonings.

Can I can the strawberry jam for long-term storage?

Yes, you can can strawberry jam using a water bath canning method for long-term storage at room temperature. However, be sure to follow proper canning procedures to ensure safety and shelf life.

Can I double the recipe?

Yes, you can double or even triple the recipe depending upon the size of the Instant Pot.

Make sure NOT to fill the inner pot of the Instant pot more than two-thirds of its size.

If you double the recipe, I would recommend using SAUTE mode and skipping the pressure cooking. Since the quantity is large, it takes longer for the pressure cooker to come to pressure, and as a result, the fruit turns dark and loses its vibrant color.

Can I use honey to make Strawberry Jam?

Yes, you can substitute honey instead of sugar for making this strawberry jam.

Add the honey after pressure cooking the strawberries.

Depending upon how sweet the berries are and how sweet you like your jam, you can add honey. Start with ¼ cup of honey and add as needed.

The cooking process will remain the same. Reduce the berries, to a thick jam-like consistency.

Can I use thickening agent to reduce the cook time?

PECTIN – Artificial pectin may be added to reduce the cooking time, resulting in a fresher fruit flavor jam.

CHIA SEEDS – These tiny little seeds add a nutritional value while naturally thickening this strawberry jam. A great way to consume these flavor-bursting seeds is in a form of a jam.

Once the strawberries have been pressure cooked. Mash the berries to the desired consistency.

Then sprinkle around 2 tablespoons of chia seeds, and give them a good stir until well combined. The jam will start to thicken, as it cools down, this also gives chia seeds to soak up all the juices and plump up.

CORNSTARCH – Make a cornstarch slurry using 1 tablespoon of cornstarch with ¼ cup of water. Once the strawberries are pressure cooked, mash the berries to the desired consistency.

On a sauté mode, bring the mixture to a boil. Gradually, add cornstarch slurry, make sure to mix it well to avoid any lumps in the jam. Cook for a few minutes or until the jam starts to thicken.

TRIED THIS RECIPE?

Hope you enjoy this Homemade Strawberry Jam!! If you give this recipe a try, please rate the recipe by clicking the stars on the recipe card. Leave a comment and share your experience. Thank you!

Follow me on Facebook, Pinterest, and Instagram for all the latest on my blog!! Subscribe to my Youtube Channel for easy and delicious video recipes. Happy Cooking!!

Some Homemade Condiment recipes

Homemade Cherry Pie Filling

How to make paneer at home [Indian Cottage Cheese]

Homemade Lemonade Concentrate

Homemade Ghee

How to grow sprouts - Lentils and Beans