Learn how to make homemade strawberry jam without pectin or canning. It's a simple small patch recipe that takes little time to make.
Like tomatoes, there is nothing tastier than fresh strawberries in season. Yes, you can find strawberries in the grocery store all year long but the flavor is not nearly as good.
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However, they spoil quickly too. So why not make some homemade jam? This works well with some of the berries that might be a little overripe.
Just cook them with sugar, water, and lemon juice.
Use an immersion blender or pour it into a standard blender and make it as smooth or chunky as you like. The natural pectin from the strawberries and the lemon juice will help the jam set up.
I will say that this is on the thin side. If you really want a thick jam you may need to resort to adding in some pectin or thicken the recipe with a bit of cornstarch. I was not bothered by the texture and found that it works like a thick sauce and it tasted great.
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This is a small batch strawberry jam recipe that is meant to be eaten within a week or two. This way you do not need to go through the canning process. You could also freeze it and keep it for months.
Uses for Strawberry Jam
Typical uses for strawberry jam involve biscuits, scones, and toast for breakfast but here are a few other ideas.
- This is a great topping for ice cream.
- Try adding some to icing for cakes.
- Use it as a filling for layer cakes.
- Add to the top of a wheel of brie or cream cheese and serve it with crackers.
- Use it to create a yogurt parfait.
- Use it on pancakes instead of syrup.
- Use it as a condiment on steaks or any grilled food.
It's quick, easy and so fresh.
And, if you don't think that you will be able to use it up quickly, I'm sure that you have some family or friends who would gladly help you out.
More Strawberry Recipes
Homemade Strawberry Jam
Ingredients
- 1 pound fresh chopped strawberries approx. 3 cups
- 1 1/4 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1/2 cup water
Instructions
- Clean and chop strawberries into small pieces.
- Add all ingredients into a heavy pot or saucepan and stir together.
- Bring to a boil then reduce to medium-low heat and simmer for 20 minutes.
- Use an immersion blender to puree the mixture.
- Test the jam on a small ceramic plate that has been in the freezer for 20 minutes to see if it's too runny or just right.
- If the jam is too runny you can try cooking it down a little longer.
- Remove from heat and let cool slightly.
- Ladle into clean jars.
- Once the jars are cool place the lids on and keep in the refrigerator for up to 2 weeks.
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Marie Holmes
My Mom used to make this and we ate it on pancakes. Strawberries will always remind me of a woman I worked with. She was born in the thirties. She said when she was growing up there was a “rich” family that she went to school with. She asked her Mom one day, “how rich are they?” Her Mom said, “they eat strawberries in the wintertime.” That story sticks with me.
Patti Estep
Marie. That's a great story. Thanks for sharing and have a great weekend!