Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes Strawberry Jam 4.6 (971) 806 Reviews 172 Photos This strawberry jam recipe is by far the easiest recipe I have found for strawberry jam without using pectin. The jam is soft, spreadable, and delicious. Submitted by Katharine Updated on October 7, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 172 172 172 172 Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 40 Yield: 5 cups Jump to Nutrition Facts Jump to recipe This top-rated strawberry jam recipe is fresh, fruity, and wonderfully flavorful. How to Make Strawberry Jam Making homemade strawberry jam is surprisingly easy. You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics: Strawberry Jam Ingredients These are the three simple ingredients you’ll need to make this irresistible strawberry jam recipe: Strawberries: This strawberry jam recipe starts with two pounds of fresh, hulled strawberries. To hull a strawberry, use a paring knife angled toward the center of the berry and cut a circle around the leafy stem to remove the hull.Sugar: Four cups of white sugar sweetens the jam, thickens the jam, and acts as a preservative. Lemon juice: Lemon juice is essential for getting the pectin to gel properly, setting the jam. It also helps prevent the growth of bacteria. How Do You Make Strawberry Jam? Mash the strawberries. Combine all the ingredients in a saucepan and dissolve the sugar over low heat. Bring the mixture to a boil. Cook and check the doneness according to the recipe below.Process according to the recipe below. Cook’s Note If the jam is going to be eaten right away, don't bother with processing, and just refrigerate. How to Can Strawberry Jam The fourth and fifth step of this recipe detail how to can strawberry jam at home. For more tips and instructions, check out our Jam Canning Guide. Ways to Use Strawberry Jam Spread your homemade strawberry jam on toast or biscuits, use it as a dessert topping or ingredient, or dollop it onto homemade waffles or pancakes. For more inspiration, explore these mouthwatering recipe collections: 15 Ways to Turn Ordinary Jam Into Extraordinary Desserts 8 Ways to Use Up an Almost-Empty Jam Jar Allrecipes Community Tips and Praise “I love that I didn’t have to use pectin,” says Jessika Wilkes. “I ended up cooking it for almost 20 minutes on medium. Came out super solid! So happy!” “We had an abundance of strawberries from our garden and this jam was a great way to use them,” according to Kim. “I used less sugar than called for, and boiled the mixture down quite a bit to get the texture I was looking for.” “This turned out perfect,” raves Martha. “I did use a candy thermometer to make sure it was ready. The jam is sweet enough, but not so much that it overpowers the fruit.” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 40 servings 2 pounds fresh strawberries, hulled 4 cups white sugar ¼ cup lemon juice Directions Gather all ingredients. Dotdash Meredith Food Studios Crush strawberries in a wide bowl in batches until you have 4 cups of mashed berries. Dotdash Meredith Food Studios Combine mashed strawberries, sugar, and lemon juice in a heavy-bottomed saucepan; stir over low heat until sugar is dissolved. Dotdash Meredith Food Studios Increase heat to high, and bring the mixture to a full rolling boil. Continue to boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Dotdash Meredith Food Studios Check doneness after 10 to 15 minutes by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny. Dotdash Meredith Food Studios Transfer jam into hot sterile jars, filling to within 1/4 inch of the top. Top with lids and screw rings on tightly. Dotdash Meredith Food Studios Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Dotdash Meredith Food Studios Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Dotdash Meredith Food Studios Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area. Dotdash Meredith Food Studios Serve and enjoy! Dotdash Meredith Food Studios I Made It Print 1,463 home cooks made it! Nutrition Facts (per serving) 85 Calories 0g Fat 22g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 40 Calories 85 % Daily Value * Total Fat 0g 0% Sodium 0mg 0% Total Carbohydrate 22g 8% Dietary Fiber 1g 2% Total Sugars 21g Protein 0g 0% Vitamin C 14mg 16% Calcium 4mg 0% Iron 0mg 1% Potassium 37mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.