Easy Strawberry Jam (No Pectin!)

Homemade strawberry jam without pectin added - an easy small batch recipe using fresh or frozen strawberries bursting with sweet flavour.

5 from 1 vote

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Prep Time: 0

Cook Time: 20

Setting time: 1

Total Time: 20

Servings: cup

Calories: 1318kcal

For best results, weigh ingredients with a kitchen scale.

Place a small dish in the freezer for testing consistency later.
Place the strawberries, sugar and lemon juice in a saucepan over low-medium heat. Stir as it heats to dissolve the sugar.
Let it cook until there is lots of juice and it begins simmering. Skim off any froth that develops as they cook.
After a few minutes you can begin mashing the berries as they cook to break them down or blend with an immersion blender or regular blender until the smoothness you like.
Return the jam to a simmer and cook for 5-10 minutes, stirring regularly so it doesn’t catch on the bottom of the pan.
After about 8 minutes, test the jam by placing a small spoonful onto the cold plate and let it sit for 1 minute. It should basically hold it’s shape and be thick but spreadable. If not, cook a little longer and test again, making sure to always use a cold dish.
Transfer the jam to a clean jar with a tight fitting lid and store in the fridge. Use within 2-3 weeks.
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Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
This recipe yields just over 1 cup.
Nutrition information shown is for 1 cup.

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