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When strawberries start looking a little too ripe — or when a bag of frozen ones calls from the freezer — that’s my cue to pull out the saucepan. It’s time for Strawberry Jam Without Pectin. No fancy gadgets, no pectin packets — just strawberries, sugar, and a bit of care. The magic happens slowly, as the fruit cooks down into a glossy, fragrant jam that tastes like a spoonful of pure comfort.
If you’ve never made jam before, don’t worry — this one’s as kind and forgiving as recipes come. A spoon, a pot, and a few strawberries are all you need to fill your kitchen with that happy “homemade” smell that always makes everyone wander in asking, “What’s cooking, Mamy?”
Story Behind the Dish
This recipe started years ago with a few strawberries that were just too ripe to slice over yogurt but too pretty to toss. I’ve always hated wasting good fruit, so I decided to turn them into jam. One pot later, the whole kitchen smelled like sweet berries and cinnamon, and I knew this one was a keeper. Since then, I’ve made it every time I find strawberries on sale — or a forgotten bag hiding in the freezer.
Recipe at a Glance
Main Ingredient: Strawberries (fresh or frozen)
Flavor Profile: Sweet, bright, and lightly spiced with cinnamon and cloves
Difficulty: Beginner-friendly
Cook Time: About 20 minutes
Why It Works: No pectin needed — just natural fruit, sugar, and a little lemon juice for the perfect set
What You’ll Need for this Strawberry Jam Without Pectin
Ingredients
- 400 g (about 2 ½ cups) strawberries, fresh or frozen
- 200 g (1 cup) sugar
- 1 cup water (240 ml)
- 1 tablespoon lemon juice
- 1 cinnamon stick, broken into a few pieces
- 4–6 whole cloves
- 1 small square of gauze or cheesecloth for the spice sachet
Tool you’ll love:
- A few glass jars with tight lids for storing your jam
Prep & Cook
Step 01
Prepare your spice sachet: Place the cinnamon and cloves in a small square of gauze or cheesecloth and tie it securely with kitchen twine.
Step 02
Gather your ingredients: Add strawberries, sugar, water, lemon juice, and the spice sachet to a medium heavy-bottomed pot.
Bring to a boil: Set the pot over medium heat. As it warms, gently mash the strawberries with a spoon or masher to release their juices.
Simmer and thicken: Once boiling, lower the heat to a gentle simmer. Stir every couple of minutes. In about 10–12 minutes, the mixture should look glossy and start to thicken.
Step 03
Blend for Smoothness (Optional): For a silky, spreadable jam, you can remove the sachet and carefully blend the mixture with a blender until smooth. This step is optional; sometimes I choose to do it, and other times I don’t, depending on the texture I’m aiming for.
Step 04
Check the texture: Try the “cold plate test.” Drop a bit of jam onto a cold plate, let it cool, and run your finger through it — if it holds its shape, it’s ready.
Step 05
Sterilize your jars: Boil clean jars in water for 10 minutes and let them dry on a clean towel.
Step 06
Fill and seal: Carefully ladle the hot jam into the jars (a funnel helps!). Seal tightly and flip the jars upside down while they cool to create a vacuum seal.
Secrets from Our Kitchen to Yours
- You can make this jam with frozen strawberries — no need to thaw first.
- Prefer a chunky texture? Skip blending and leave the fruit pieces as they are.
Serving Suggestions
This Strawberry Jam Without Pectin is delicious on:
- Toasted bread or warm biscuits
- Pancakes, waffles, or crepes
- Yogurt or oatmeal
- Cheesecake or vanilla ice cream
Looking for more homemade comfort? Try these:
Put Your Spin on It
- Use raspberries, blackberries, or blueberries instead of strawberries — just adjust the sugar to taste.
- Skip the cinnamon and cloves for a pure fruit version.
- Mix two berries for a vibrant “red jam blend.”
Tasty Thoughts
There’s something special about opening a jar of strawberry jam you made yourself. It’s the kind of simple pleasure that makes even a weekday breakfast feel like a treat. Once you make your own strawberry jam, those store-bought jars will never taste quite the same again.
So next time you spot strawberries at their peak — or remember that frozen bag hiding in the freezer — give this recipe a try. Homemade jam really is that easy, and the reward is a spoonful of sweet satisfaction every time.
Common Questions
Can I use frozen strawberries?
Yes! You can add them straight to the pot — no need to thaw.
Do I have to use lemon juice?
Lemon juice helps the jam set naturally and balances the sweetness, so don’t skip it.
How long does it last?
Stored in a sterilized, sealed jar, it keeps for about a month in the fridge.
Can I can this jam for longer storage?
Yes — follow standard water-bath canning procedures for shelf-stable storage.
Nutrition Notes
Curious about calories or carbs for this Strawberry Jam Without Pectin? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.
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Easy Strawberry Jam Without Pectin – The Best Homemade Jam Recipe for Beginners
- Total Time: 20 minutes
- Yield: 2 medium jars 1x
Description
This easy strawberry jam without pectin is sweet, glossy, and full of real fruit flavor. Made with just strawberries, sugar, and a touch of lemon, it’s the perfect homemade jam recipe for beginners — no fancy tools, no preservatives, just pure berry goodness.
Ingredients
- 2 1/2 cups (about 400 g) strawberries, fresh or frozen
- 1 cup (200 g) sugar
- 1 cup (240 ml) water
- 1 tablespoon lemon juice
- 1 cinnamon stick, broken into a few pieces
- 4–6 whole cloves
- 1 small square of gauze or cheesecloth
Instructions
- Place the cinnamon and cloves in a small gauze square and tie into a sachet.
- In a medium heavy-bottomed pot, add strawberries, sugar, lemon juice, water, and the spice sachet.
- Bring to a boil over medium heat, gently mashing strawberries as they soften.
- Once boiling, reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until thick and glossy.
- Remove the spice sachet and blend the jam until smooth (optional).
- Test the texture by dropping a bit of jam on a cold plate — if it holds its shape, it’s ready.
- Sterilize jars by boiling them for 10 minutes, then fill with hot jam.
- Seal tightly and flip jars upside down while cooling to create a vacuum seal.
Notes
You can make this jam with frozen strawberries — no need to thaw first.
Prefer a chunky texture? Skip blending and leave the fruit pieces as they are.
Note: These values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauces, Butters & Flavors
- Method: Stovetop
- Cuisine: Worldwide
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 10 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 0
- Cholesterol: 0
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Happy Cooking!
🧡 Mary and Fabi
