Homemade Strawberry Jam: No pectin, incredibly flavorful 3-ingredient 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.
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.
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.
Have a wonderful weekend!
Homemade Strawberry Jam
- 2- pounds fresh strawberries , cleaned and halved
- 2- cups sugar
- 1 large lemon , juiced
- 2 canning jars
- Place half of the strawberries in a large bowl; cover with 1-cup of sugar.
- Add the remaining strawberries and sprinkle with the rest of the sugar.
- Stir in lemon juice.
- Cover the bowl and place in the fridge for 24 hours.
- Transfer the berries and the juice into a large saucepan.
- 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.
- In the meantime, preheat oven to 170 Fahrenheit.
- Wash the jars and place them on a baking sheet.
- Transfer baking sheet to oven and let sit in the oven for 30 minutes.
- Sterilize the lids by placing them in a bowl and pour boiling water right over them.
- Remove jars from the oven.
- Transfer the prepared jam into the jars.
- Seal with the lids and let completely cool.
- Store in a dry, dark place.
- Refrigerate after opening.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
21 comments on “Homemade Strawberry Jam”
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!
Yes, it works! In fact, I just made some blueberry jam following the exact same recipe, and the jam is awesome! 😀 Let me know how it goes!
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.
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.
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!
Instead of canning can this recipe be frozen?
I don’t have access to fresh berries, would frozen work?