With a few simple ingredients you can make the best homemade pectin-free strawberry jam at home. You will love it.
Why Should you make this jam?
A few years back I used to think making a jam would require a lot of hard work and sweat. Well, it turned out that my assumption was wrong. My mom handed me over her tried-and-tested recipe, which has since remained an all-time favorite. Who knew making strawberry jam would only require a few ingredients and 20 minutes and ta-da, you get the best jam in the world. Trust me it is way better than the jam you will get in the market.
Every summer when I visit a local strawberry farm or a local farmers market, strawberries are on top of my list. And after making this surprisingly easy and tasty jam you will know why.
Table of Contents
Pectin-Free Strawberry Jam
I love this recipe as it has a few ingredients and very easy to make. Also, it does not contain pectin. Pectin is a commercially produced preservative ingredient used as a bonding agent in the jams and jellies. So, pectin is used to thicken the jam. However, in this recipe I am not using pectin, instead I am using lemon juice that is a natural pectin source that helps in thickening and setting the jam perfectly. It also helps to prevent the growth of bacteria.
Because I am not using pectin in this recipe, it needs to be cooked for a longer time. If I were using pectin, the cooking time would have been much shorter.
What ingredient do you need for strawberry jam?
Well – just four simple ingredients:
- Lemon Juice
- Pinch of Salt
Yes – that’s it !!!
Frequently Asked Questions
Well, personally I like to use fresh strawberries for this jam. However, you may use frozen strawberries, but it will require more time to cook.
There are a couple of ways to ensure the jam is ready:
Thermometer: Use the thermometer to check the temperature of the jam. It needs to be 105 C or 220 F, the point where sugar reacts with the pectin and forms a gel.
Dripping Method: When the jam starts to leave the sides of the pan and you see it thickened, scoop up the jam in the spoon and drip it down in the pan. If the dripping is easy and quick, it is not ready. However, it the jam takes a while and then drips, it is ready.
Freezing Method: Put a plate in the freezer for 10 minutes. Once you think the jam has thickened and set, take out the plate of the freezer, put half tea spoon of jam on the plate and run your finger through the jam on the plate. If there are wrinkles and the texture feels like a gel, the jam is ready. If not, you should cook the jam for some more time.
Check out this video on testing jam.
How to Store
On the counter: You can keep the jam for up to 3 days in an air-tight container or bottle.
In the Refrigerator: The jam will remain good in the fridge for 2-3 months.
In the Freezer: The jam will stay good for up to a year. Make sure to leave some space between the jam and the lid as it will expand during freezing.
Homemade Strawberry Jam
- 2 ½ cups fresh strawberries (500 grams) hulled and coarsely chopped
- 1 cup castor sugar (220 grams)
- 1 tablespoon lemon juice (15 ml) fresh
- ¼ teaspoon salt (1.5 grams)
- Wash and cut strawberries in small pieces. Remove the hull and green tops of the strawberries.
- Take a heavy bottom pan and add the strawberries with sugar, lemon juice and salt.
- Keep stirring constantly over medium heat. Bring it to a boil until strawberries release juice and sugar and sugar is dissolved.
- Keep stirring for the next 15 – 20 minute, until the temperature of the strawberries reaches to 105 C or 220 F, or the mixture is thickened.
- Pour the jam in the container and keep to cooldown on the counter.
- Store in the refrigerator for up to 3 months afterwards.