Homemade Strawberry Jam: No pectin, incredibly flavorful 3-ingredient Strawberry Jam.

Homemade Strawberry Jam at Diethood Homemade Strawberry Jam

pinit fg en rect red 28 Homemade Strawberry Jam

Hi, you guys!

First, I must confess; I ate THAT entire jar all by myself. I didn’t even bother making toast. I just stuck a spoon in there and went at it…

So it’s Friday and we’re having strawberries! I am having my way with berries this year, ain’t I? I started early, too. Remember that Strawberry Coconut Oatmeal Crunch Pie?? That was waaayyy back in early 2014.

Which reminds me! Do you know that half the year is gone?!? How does that happen so fast?
Remember when we were in high school and the time just would.not.pass? Now, suddenly, just as I’m getting ready to lie about my age, boom! The years just fly.

BUT, life is good! I can’t complain. And if it must go this fast, that’s fine by me as long as I get to live to eternity.
Also? I better find the fountain of youth before I hit 68.

Syrup of Strawberries1 Homemade Strawberry Jam

If you recall, last week I shared my grandma’s recipe for Homemade Strawberry Juice and promised to come back this week with her recipe for Homemade Strawberry Jam.

Everything Baba made was simple; fresh ingredients, 2 to 3 seasonings, and LOVE. And everything she fed us was made from scratch, including bread, cheese, juice, jam, etc… Which is probably the reason(s) why I’ve never had a Big Mac, nor am I familiar with places like Wendy’s or White Castle… I was spoiled with homemade, good-for-you food.

Also?? She gave birth to 4 kids in the “comforts” of her own home, without a doctor or nurse. So, practically, she’s a Saint! I’m pretty sure she and Jesus are like *this* up there.

Strawberry Juice by Diethood Homemade Strawberry Jam

The recipe for our delicious Jam does not differ much from the recipe for Strawberry Juice. The process is the same, but you have a choice of removing the pot from the burner at 30 minutes or at 45 minutes. If you go with the 30 minutes, you can make both, Juice and Jam. If you go with 45 minutes, you are choosing to go with Jam, only. Read the recipe(s), it will make sense, I promise.

Strawberry Jam from Diethood Homemade Strawberry Jam

Have a wonderful weekend!


follow me on pinterest button Homemade Strawberry Jam

Homemade Strawberry Jam
Prep time
Cook time
Total time
No pectin, incredibly flavorful 3-ingredient Strawberry Jam.
Serves: Makes 4 to 5 Cups
  • 2-pounds fresh strawberries, cleaned and halved
  • 2-cups sugar
  • 1 large lemon, juiced
  • 2 canning jars
  1. Place half of the strawberries in a large bowl; cover with 1-cup of sugar.
  2. Add the remaining strawberries and sprinkle with the rest of the sugar.
  3. Stir in lemon juice.
  4. Cover the bowl and place in the fridge for 24 hours.
  5. Transfer the berries and the juice into a large saucepan.
  6. Over medium-high heat, bring the mixture to a boil; turn the heat down and continue to simmer for 45 to 50 minutes, or until mixture is thick and reduced. Mixture will continue to thicken as it stands.
  7. In the meantime, preheat oven to 170 Fahrenheit.
  8. Wash the jars and place them on a baking sheet.
  9. Transfer baking sheet to oven and let sit in the oven for 30 minutes.
  10. Sterilize the lids by placing them in a bowl and pour boiling water right over them.
  11. Remove jars from the oven.
  12. Transfer the prepared jam into the jars.
  13. Seal with the lids and let completely cool.
  14. Store in a dry, dark place.
  15. Refrigerate after opening.

If you want to make the Strawberry Juice at the same time as this Strawberry Jam, squeeze the lemon juice over the strawberries after you've strained out the juice. Then, you can just spoon the strawberries into the prepared jars and pour the Juice into the prepared bottle.


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21 Comments on this article. Feel free to join this conversation.

  1. Tracy August 19, 2014 at 11:43 AM - Reply

    Can you do the same with all berries? I just bought two cases of raspberries and I would love to try this with them if you think it would work!

    • Katerina Petrovska August 19, 2014 at 11:50 AM - Reply

      Hi Tracy!

      Yes, it works! In fact, I just made some blueberry jam following the exact same recipe, and the jam is awesome! :-D Let me know how it goes!

  2. Bonnie August 17, 2014 at 2:22 PM - Reply

    UPDATE: We made 2 batches of the jam. Our first batch was pretty juicy & we thought maybe we didn’t reduce the liquid enough. Even though this batch was juicy it was OUT-STANDING on vanilla ice cream!! The second try we cooked it a little longer to reduce the juice and it was beautiful! Not quite thick but spreadable. Thank you so much. It was definitely a fun project to do with my 9 year old granddaughter.

  3. Bonnie Hawkins August 10, 2014 at 3:38 PM - Reply

    Just finished making this with my granddaughter. Very easy. House smells outstanding. But I do have a couple questions. The strawberries are all at the top of the jars, is that normal? And it’s very juicy. Does it thicken up like jam once cooled? Thanks.

    • Katerina Petrovska August 10, 2014 at 11:28 PM - Reply

      HI, Bonnie! What a great way to spend time with your granddaughter!! Did you have a chance to enjoy the jam, yet? And, yes, it will thicken-up as it stands. Let me know how it goes!

  4. Laurie Burke August 8, 2014 at 12:40 PM - Reply

    Instead of canning can this recipe be frozen?

  5. elizabeth August 6, 2014 at 6:33 AM - Reply

    I don’t have access to fresh berries, would frozen work?

  6. Angie Tilton July 20, 2014 at 3:34 PM - Reply

    Once you seal the jars, do you have to put the jars in boiling water to have the lids pop down?

    • Angie Tilton July 20, 2014 at 3:40 PM - Reply

      Please email me your reply?

      • Katerina Petrovska July 20, 2014 at 4:19 PM - Reply

        Hi Angie!

        No, you do not have to let them sit in boiling water. Cover the jars with the lids and let completely cool on the counter. Refrigerate after opening.

  7. Megan {Country Cleaver} July 20, 2014 at 11:20 AM - Reply

    Totally beautiful jam!! I live for canning season every summer.

  8. Valerie July 20, 2014 at 10:47 AM - Reply

    Gorgeous!! I’d eat the entire jar too. ;)
    Your strawberry recipes are inducing a constant craving for the plucky red fruit.

  9. Laura (Tutti Dolci) July 20, 2014 at 12:02 AM - Reply

    Strawberry jam is my absolute favorite, I adore this!

  10. Tino July 19, 2014 at 8:23 PM - Reply

    This looks amaaaaazing! Can I just ask are you putting the jars in oven at 170degrees for 30mins or turn oven off when it gets to temperature and have the jars in there as it cools?
    I need to go buy strawberries and jars now!!

    • Katerina Petrovska July 19, 2014 at 8:56 PM - Reply

      Hi Tino!

      Just keep it at 170, without turning off the oven. In my opinion, this is the best, safest method for sterilizing the jars. I hope you have a chance to try the Jam! :-)

  11. Lori @ RecipeGirl July 18, 2014 at 8:59 PM - Reply

    This looks amazing! I need to make this for my family soon!

  12. Anna @ Crunchy Creamy Sweet July 18, 2014 at 2:49 PM - Reply

    I want to eat this for breakfast all summer long. Pinned!

  13. ashley - baker by nature July 18, 2014 at 2:33 PM - Reply

    Oh my goooosh this looks good! And I know for a fact it tastes good, too ;) Love that we’re on the same wavelength. Now if only my photos were as pretty as YOURS!!! lesson please :)

  14. A_Boleyn July 18, 2014 at 9:33 AM - Reply

    Both the jam and the juice look so bright and colourful. Is the 170 Centigrade or Fahrenheit?

    • Katerina Petrovska July 18, 2014 at 9:52 AM - Reply

      HI! :)

      It’s in Fahrenheit. I should probably start writing that out, ha? :-D

  15. Laura Dembowski July 18, 2014 at 7:42 AM - Reply

    Yes! Where has summer gone??? High school definitely dragged on forever but what about winter? It felt like an eternity.

    I could eat a jar of this jam with a spoon for sure. And it would be pretty healthy, right? BTW I love the way you sterilize the jars.

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