How do I know when the jam is ready?

Continue to cook the jam until it visibly thickens and slowly drips from your spoon in a syrupy ribbon. It should mound slightly when dropped onto a cold plate. If you're unsure, spoon a little onto a chilled dish and run your finger through it — if it leaves a clean path that doesn’t fill in, it’s ready. The jam will firm up more as it cools, so avoid overcooking to prevent a rubbery texture.

No, pectin is not required in this recipe. Strawberries naturally contain a small amount of pectin, and the lemon juice enhances that effect to help the jam set. Simmering the fruit and sugar long enough allows the mixture to thicken without the need for commercial pectin, resulting in a softer, more natural consistency with a purer strawberry flavor

Can I use frozen strawberries?

Yes, thaw and drain them first. Frozen strawberries release more moisture than fresh ones, so you’ll need to simmer the jam a bit longer to reach the desired consistency. This may slightly change the texture, but the flavor remains delicious and vibrant. It's a great option when fresh berries aren't in season or if you want to use up a bag of frozen fruit from the freezer.

Can I double or triple the recipe?

Yes, you can scale up this recipe to make a larger batch. Just make sure to use a wide, heavy-bottomed pot to help the mixture reduce evenly, and adjust the simmering time as needed. Larger batches may take longer to thicken, and it’s important to stir frequently to prevent burning. Be mindful that increasing the recipe may slightly alter the texture, but the jam will still be delicious and spreadable.

Small Batch Strawberry Jam (No Pectin)

Description

Quick and easy Small Batch Strawberry Jam is so simple to make in one pot with just three ingredients — fresh strawberries, sugar, and lemon juice. No pectin needed, no complicated steps. Just a little time on the stove turns this trio into a glossy, thick jam bursting with real strawberry flavor. It’s naturally sweet, slightly tangy, and incredibly addictive.

Ingredients

1 pound fresh strawberries, washed and hulled
1 cup granulated sugar
2 tablespoons fresh lemon juice

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Instructions

In a medium saucepan, add the strawberries, sugar and lemon juice. Stir well to dissolve the sugar. Let the mixture sit at room temperature for 20-30 minutes. You will notice the strawberries start to feel mushy and the juice coming out.
Cook the strawberry mixture over medium low heat. Stir continuously and slowly bring the mixture to a boil. The mixture will get foamy. Continue to boil for about 15 minutes, or until the jam starts to thicken and its internal temperature reaches 220 F. A digital thermometer is very helpful to get the quick measurement. You will also notice the foam disappear at this point.
Turn off the heat and keep stirring to cool it down a bit. Pour the jam into a mason jar and allow to cool down to room temperature. Seal the jar and store in the refrigerator.

Notes

How to check if the jam is ready: There are a few ways to test whether your strawberry jam is perfectly set and ready to store. First, your mixture will start to thicken. To test for readiness, scoop out a small spoon of jam and place it on a cold plate. Tilt the plate vertically. If the jam drips down quickly from the plate, you need to continue cooking the jam for a few more minutes. If the jam sets on the plate or slowly moves down off the plate, that means it’s ready for storage.

How to store: Store strawberry jam in a clean, airtight container in the fridge for up to 2 weeks. Let it cool completely before sealing and storing. For longer storage, use proper canning methods.

How to freeze: Let jam cool completely, then transfer to a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw in the fridge overnight before using.

Prep Time: 5 minutes
Wait Time: 20 minutes
Cook Time: 15 minutes
Category: Sauce
Method: Stovetop
Cuisine: American