Strawberry Jam – Just 3 Ingredients (no pectin)

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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, no need for any candy thermometer. Better than any store-bought jam!!

 

Strawberry Jam

 

HOMEMADE STRAWBERRY 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??

 

Strawberry Jam

 

HOW TO MAKE STRAWBERRY JAM

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.

Pic Shown: Instant Pot Strawberry Jam

 

Strawberry Jam

 

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!

 

Strawberry Jam

 

Check out the detailed recipe video. Do like and share our video and subscribe to our YouTube channel for more such fantastic, lip-smacking recipes. Happy cooking!!

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.

TIPS FOR THE BEST STRAWBERRY JAM

FRESH STRAWBERRIES

It’s important to use fresh, high-quality ingredients when making jams, jellies, or preserves because you want the preserved product to be nice and fresh as well.

It is important that the strawberries are of good quality, the size does not matter. You can use a smaller variety of strawberries but good quality.

I prefer red ripe strawberries for this recipe. The sweeter the strawberries the less sugar is required in making a jam. Also, it gives a nice intense fiery red color to the jam.

Store-bought jams have added color, making it at home we are keeping it natural, in its purest form. Picking red ripe strawberries help achieve this nice intense fiery red color without any added color.

PREP FOR STRAWBERRY JAM

Hull the strawberries mean thoroughly washing and removing the green part from the strawberry.

Macerating the strawberries means marinating the strawberries in sugar and lemon juice. This helps soften and flavor the strawberries.

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.

CONSISTENCY OF JAM

Make sure almost all the moisture has evaporated from the jam and a nice glaze forms on the top of the jam. This means sugar is cooked properly. The color of the jam changes too from pale to dark in color as the sugar gets cooked.

The consistency of a jam is thick.

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.

HOW LONG TO COOK

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.

 

 

FREQUENTLY ASKED QUESTIONS

CAN I REDUCE THE AMOUNT OF SUGAR

Yes, you can reduce the sugar, depending upon your taste.

Also, depending upon how sweet the berries are you can adjust the quantity of sugar.

CAN I SUBSTITUTE ARTIFICIAL SWEETENER

Sorry, I have not tried this recipe with artificial sweetener.

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 tw0-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 1/4 cup of honey and add as needed.

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

DO I NEED PECTIN TO MAKE STRAWBERRY JAM

This strawberry jam recipe does not require any Pectin or any artificial agent to set the jam.

This jam is made with just the 3 basic ingredients – Strawberries, sugar, and lemon juice.

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 USE A 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 1/4 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.

Pic Shown: Homemade Strawberry Jam

 

Strawberry Jam

 

CAN I USE FROZEN STRAWBERRIES

Macerate the frozen strawberries for 2-3 hours or until juices run clear.

Alternatively, you can thaw the berries overnight in the refrigerator to fasten the macerating process.

Follow the same recipe as discussed earlier for making the strawberry jam.

CAN I USE ANY OTHER FRUIT

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.

HOW DO YOU KNOW IF THE JAM IS DONE

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 are 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.

Alternatively, you can also use a candy thermometer. Boil the jam until the temperature reaches 105 degrees Centigrade or 220 degrees Fahrenheit. This is an ideal temperature for jams.

HOW TO SERVE STRAWBERRY JAM

Enjoy this lip-smacking strawberry jam with your favorite food. Sharing some of my favorite ways to enjoy this delicious jam.

I love strawberry jam on a piece of toast, biscuit, or even bagel

As a topping on pancakes, waffles

Spread some jam on some paratha, poori

As a filling in donuts, puffs

Add a layer of strawberry jam to the cake, pastries

Makes a great compote

Flavor your yogurt with strawberry jam

Pic Shown: Homemade Strawberry Jam

 

Strawberry Jam

 

HOW TO STORE AND PRESERVE 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.

 

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Strawberry Jam

Strawberry Jam - Just 3 Ingredients (no pectin)

Jyoti Behrani
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, no need for any candy thermometer. Better than any store bought jam!!
5 from 1 vote
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Breakfast
Cuisine American
Servings 20 oz

Ingredients
  

  • 2 lbs fresh strawberries, hulled and quartered
  • 1 cup sugar, as per taste
  • 1 tablespoon lemon juice

Instructions
 

BEFORE YOU START MAKING JAM

  • Place a plate in a freezer to be used later for plate test.

MACERATE / MARINATE STRAWBERRIES

  • Hull the strawberries – thoroughly wash and remove the green part from the strawberries. Cut the strawberries in half.
  • Add the hulled strawberries to the inner pot of the Instant Pot.
  • Add sugar and lemon juice. Mix well. Cover and let it sit for at least an hour.
    Note: Make sure all the strawberries are completely covered in the sugar. Macerating the strawberries helps release their juices.

INSTANT POT STRAWBERRY JAM

  • 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.
    Note: You can also use hand blender to blend the strawberries to a desired consistency.
  • Turn on saute mode (high), and bring the mixture to a boil. Continue to cook until you start seeing a nice glaze form on top of the jam and almost all the moisture has evaporated.
    Note: Nice glaze is formed when the sugar has cooked completely. Also, you will notice a color change, the jam turns darker in color. The consistency will be quite thick.
  • Stir continuously to prevent any sticking to the bottom. It takes around 20-25 minutes for the jam to get cooked.
    Note: Depending upon the moisture in the strawberries, the cooking time will vary.
  • Do a plate test. Take a frozen cold plate, and drop a spoonful of jam on it. Now run your finger through it. Slightly tilt the plate on the side, if the jam slides slowly and there is no water running, your jam is cooked. Turn off the Instant Pot.
  • Let jam cool down a little, keep it warmer, then transfer this into a sterilized glass jar.
    Note: Do not pour the mixture into the jar while it's hot to prevent any uneven consistency. Let the jam cool down a little and then transfer it into a sterilized jar.
  • Enjoy this homemade, finger-licking jam!

STOVETOP STRAWBERRY JAM

  • On high heat, in a heavy bottom pot, add macerated strawberries, along with their juices. Bring mixture to a rolling boil, reduce the heat to medium and continue to cook. After 5 mins of cooking, using a potato masher carefully mash the strawberries to the desired consistency.
  • The rest of the steps remain the same as Instant Pot.
    Note: Use a Dutch oven or heavy bottom pot for cooking strawberry jam on a stovetop. For stovetop cooking adjust the heat, to prevent any spilling or sticking of jam to the bottom of the pot.

Video

Notes

  1. Depending upon how sweet the strawberries are you can increase or decrease the quantity of sugar.
  2. 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 tw0-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 Instant Pot to come to pressure, and as a result, the fruit turns dark and loses its vibrant color. 
  3. please refer to the post earlier.
    1. TIPS FOR THE BEST STRAWBERRY JAM
    2. FREQUENTLY ASKED QUESTIONS 
Keyword best strawberry jam, easy strawberry jam, homemade strawberry jam, how to make strawberry jam, instant pot strawberry jam, strawberry jam, strawberry jam at home, strawberry jam without pectin, the best strawberry jam recipe ever, traditional strawberry jam recipe

 

Strawberry Jam

 

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

This Post Has 10 Comments

  1. Betty Tanaka

    If you use the small jars approximately how many jars will you get?

    1. Jyoti Behrani

      Hi Betty, This recipe yields around 20 ounces of jam. You can make 5 small, 4 ounces of jars out of it. Thanks!

  2. Olivia

    Hi Jyoti,
    Can I use lime juice instead of lemon juice?

    1. Jyoti Behrani

      Hi Olivia,
      Yes, you can use lime juice, works just fine. Thanks!

  3. Vernie

    Hi Jyoti

    This recipe couldn’t have at a better time. Thank you. Pancakes with strawberries yummies on top, count me in. I was wondering can I use frozen strawberries and would you recommend letting them completely defrost before applying the sugar or lemon juice?

    Thank you in advance

    Vernie

    1. Jyoti Behrani

      Hi Vernie,
      I marinate the frozen strawberries with sugar and lemon juice for 2-3 hours or until juices run clear. Rest of the recipe is same. Thanks!

  4. Julie

    5 stars
    That was the first time I have ever made jam! Thank you!
    I wish I had read through all the notes, because I doubled the amount, then pressure cooked it. Just like you said, it was dark in color, and not as deliciously strawberry-forward as it had been before I cooked it.
    Can I use the same formula of fruit or juice to sugar to make citrus marmalade or jelly? I happen to have a half gallon of grapefruit juice to do something with.

    1. Jyoti Behrani

      If the I double the recipe, I skip the pressure cooking and just use sauté setting to make jam. It helps preserve the color and flavor of the fruit. I have tried this recipe with variety of berries – blueberries, raspberries, blackberries, or even a combination of berries would be great. Sorry, I have not tried this recipe with any citrus fruits. Thanks for trying my recipe and for sharing your feedback!

  5. Nana Griffin

    Was wondering about how many cups of berries in 2 lb. worth? If no scale how much berries do I use once they are stemmed?

    1. Jyoti Behrani

      I would say around 3 1/2 – 4 cups of berries in 2 lbs.

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