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Here are all my best tips for making your own no-pectin jam at home:
- Use sugar. I know, I know, everyone’s on the I-hate-sugar bandwagon (including me!), but even if you use high pectin fruit like berries or peaches, unless you use sugar the jam just won’t set. Trust me, I’ve tried. If you’re looking for jam without sugar, try my chia seed jam recipes!
- Use an instant-read thermometer. Boiling for a certain period of time is a good way to ensure the jam sets but measuring the temperature as it boils is truly a no-fail way to ensure you get that thick, jam-like texture every time. Go for 220 degrees Fahrenheit at low altitudes and 218 degrees at high altitudes. Get my instant-read thermometer HERE (affiliate link).
- Let it cool in the jars. Heat up your jars before adding the boiled jam into them (I soak them in hot water and dry them well first) and let them cool, covered, on the counter until they reach room temperature before adding them to the fridge or freezer.
- Use high-pectin fruit. Fruits like apples, peaches, berries, and currants all contain naturally-occurring pectin which helps the jam set up all on its own.
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Easy Strawberry Freezer Jam
This Easy Strawberry Freezer Jam is a simple and easy homemade jam recipe made with fresh strawberries! Only 3 ingredients, no pectin, and no canning required!
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Servings: 12 servings
Calories: 116kcal
Ingredients
- 5 cups fresh strawberries washed and tops removed
- 1 1/2 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Add the strawberries to a deep pot along with the sugar and lemon juice.
- Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
- Use a potato masher to mash the strawberries until they begin to fall apart. The more you mash, the smaller the strawberry pieces will be.
- When the mixture begins to boil, continue to stir every 30 seconds or so.
- Use an instant-read thermometer - here's a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot.
- Continue boiling as the temperature climbs and don't let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 218 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.
- Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into a standard mason jar. The jam might seem a little bit liquid at this stage - don't worry! It will thicken as it cools.
- Add the lids to the jars and allow to cool at room temperature until completely cool.
- Store in the fridge (or freezer for long term storage) and enjoy on toast, scones, or however you like!
Notes
Use the proper water-bath canning process to create a shelf stable version of this recipe, if desired. The recipe, as it is, is a refrigerator or freezer jam.
This recipe makes about 2 cups of jam.
Store this jam in the fridge (for up to 2 weeks) and in the freezer for up to 6 months.
Nutrition
Serving: 2tablespoons | Calories: 116kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 92mg | Fiber: 1g | Sugar: 28g | Vitamin A: 7IU | Vitamin C: 36mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
Dara Whitelaw Michalski says
I always thought it was more complicated! Pinned so i can make it later! Thanks!
The Busy Baker says
As the title states: this is the Easy type of Jam!!😄
Pol says
Thanks for sharing this recipe! Strawberry jam is my favorite!
Chrissie says
Ours too! 🙂
Meghan McMorrow says
My first attempt at jam EVER and a huge success! Thanks Chrissie! 🙂
The Busy Baker says
You’re welcome!! So happy to hear that! Enjoy!🙂
Ela says
Ooooo….gonna make some of this as soon as possible! Thanks so much!
The Busy Baker says
Thanks so much! I hope you give it a try!🙂