Classic Homemade Strawberry Jam Without Pectin
There’s nothing quite like the taste of homemade classic strawberry jam, especially when it’s made the old-fashioned way without store-bought pectin. Simple ingredients and a bit of patience, makes this nostalgic spread perfect for any occasion.
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Servings: 0
Ingredients
- 2 pounds fresh strawberries about 6 cups, hulled and halved
- 1 ¼ cups of sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
Prep the strawberries
- Wash, hull, and halve your strawberries. If you like a smoother jam, you can mash them a bit with a potato masher or fork before cooking. You can also pulse them in a food processor.
Combine ingredients
- In a large pot, combine the fresh berries, sugar, lemon juice, and lemon zest. Stir to coat the fruit evenly.
Cook the jam
- Place the saucepan over medium heat and bring the mixture to a full rolling boil, stirring frequently throughout the cooking process to prevent sticking. Continue cooking for about 40-50 minutes, or until the jam thickens and reaches the gel stage or a candy thermometer reaches 220 degrees. You’ll notice that it darkens slightly and bubbles more slowly as it thickens.
Notes
- Honey or brown sugar are wonderful substitutions for organic white sugar.
- Lemon zest or orange zest can also be added to brighten the flavor even more!
- Refrain from cooking the strawberry jam on high heat as it can scold the bottom of the pan and result in an off tasting jam.
- Because this is a small batch strawberry jam recipe, you may not be interested in canning it, but if you did decide to do a large batch of jam and need to do long term storage, do not skip the lemon juice. The lemon juice will help keep the jam from going bad by creating an acidic environment that prevents bacteria and mold from growing.
- (Optional--Canning Process) To can, carefully ladle the hot jam into sterilized jars using a canning funnel, leaving ¼-inch headspace. Wipe the rim of the jar clean to insure that it can get a good seal. Seal the jelly jars with the lid, and keep them completely submerged in a boiling water bath for 10 minutes (for canning). It's a good idea to follow the instructions of the canning jar manufacturer on how to properly process and seal your jars.
- Let the jars cool completely. Store unopened jars in a cool, dry place for several months. Opened jars should be refrigerated and used within 3–4 weeks.