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Easy Homemade Small Batch Strawberry Jam Recipe No Pectin Needed

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A simple and rewarding small batch strawberry jam recipe that requires no pectin, using just fresh strawberries, sugar, lemon juice, and a bit of patience to create a chunky, spreadable jam.

Ingredients

Scale
  • 1 pound (450 grams) fresh strawberries, hulled and quartered
  • 3/4 cup (150 grams) granulated sugar
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1/4 cup (60 ml) water

Instructions

  1. Rinse 1 pound (450 grams) of fresh strawberries under cold water. Hull and quarter them. If using frozen berries, thaw fully and drain excess liquid. This should take about 5 minutes.
  2. In your saucepan, add the strawberries, 3/4 cup (150 grams) granulated sugar, 2 tablespoons (30 ml) fresh lemon juice, and 1/4 cup (60 ml) water. Stir gently to combine. Let sit for 10-15 minutes to macerate, which helps release the fruit’s juices.
  3. Place the saucepan over medium heat. Bring to a gentle boil, stirring frequently to prevent sticking. Once boiling, reduce heat to medium-low and simmer uncovered. Stir every few minutes to avoid burning on the bottom. This simmer will last 25-30 minutes. You’ll notice the mixture thickening and the strawberries breaking down.
  4. To test if the jam is ready, place a small spoonful on a chilled plate and let it sit for a minute. Run your finger through it—it should wrinkle and not flood back together. If not, continue simmering for a few more minutes and test again. This step usually takes around 30-40 minutes total cooking time.
  5. Once your jam reaches the right consistency, take the pot off the stove. Let it cool for about 10 minutes before transferring to clean jars or containers. The jam will thicken a bit more as it cools.
  6. Seal the jars with lids and store in the refrigerator. This jam keeps well for up to 3 weeks refrigerated. For longer storage, freeze in small portions or preserve through canning methods.

Notes

Use ripe but firm strawberries for best texture. Let the mixture macerate before cooking to release juices. Simmer gently and stir frequently to prevent scorching. Test jam set with the chilled plate method. Jam thickens more as it cools. Store refrigerated up to 3 weeks or freeze for longer storage.

Nutrition

Keywords: strawberry jam, homemade jam, no pectin jam, small batch jam, easy jam recipe, fruit preserves, natural pectin, strawberry preserves

Find it online: https://lumalunch.com/easy-homemade-small-batch-strawberry-jam-recipe-no-pectin-needed/