This 3-ingredient no pectin Strawberry Jam is about as easy as strawberry recipes come. Great with ripe summer strawberries but also with frozen too, it’s a great strawberry recipe to make all year round. Use on your favorite toast, sandwich, or salad dressing—it’s also makes the perfect gift!
When we say we love strawberries, we mean it. In the peak of the summer, the berries are sweet as can be and are ideal to make the best strawberry jam. This jam recipe is about as easy as they come, only three ingredients are needed and no canning is required!
This strawberry jam without pectin is a foolproof recipe for any beginner or expert jam makers. It freezes beautifully, so you can use it all year round, and is also something we love to give as a gift during the warmer weather months.
The natural sweetness of the strawberries shines in this recipe, so only a little extra sugar needs to be added. If you love strawberries then you must try some of our other favorite recipes as well. Our Strawberry Pound Cake, Strawberry Basil Salad, and Strawberry Pina Colada are some of our most popular recipes.
Table of Contents
Lauren’s Tip
We have a secret ingredient when it comes to making a homemade jam without pectin. It’s cornstarch! This thickens the fruit mixture beautifully, making the perfect preserves every time.
Ingredients for Easy Strawberry Jam
- Fresh strawberries: Best in the peak of the summer. You can make this all year round with fresh strawberries, we just recommend you let them become overripe before making the jam.
- Granulated Sugar: Adds a hint of extra sweetness to the jam.
- Kosher salt: You may be surprised to see salt, but it actually brings out the natural sweetness and enhances the flavors of the berries.
- Vanilla bean paste: This is optional, but adds a caramel-floral flavor to the jam.
- Cornstarch: Is a great thickener you won’t even notice in the finished product. Plus, it’s much easier to use than pectin—it’s our homemade jam secret ingredient!
How to Make No Pectin Strawberry Jam
- Chop 1 pound chopped strawberries.
- Cook strawberries with ½ cup sugar, ½ teaspoon salt, and ½ teaspoon vanilla bean paste, if using, in small saucepan over medium heat, stirring and mashing frequently, until thickened and mixture measures about 1 cup, about 20–22 minutes.
- In a separate small bowl, stir together 1 ½ teaspoons cornstarch and 1 ½ teaspoons water.
- Stir cornstarch slurry into strawberry mixture and cook until thickened, 30 seconds–1 minute (mixture should measure about 1 cup).
- Transfer filling to glass jar with a tight fitting lid and allow to cool to room temperature. Secure lid and refrigerate for up to 2 weeks (can be frozen for up to 3 months).
Expert Tips
- Use ripe or overripe berries. This is essential to making the best preserves. When you use overripe berries it actually helps to develop the natural sugars of the fruit, making the jam even more sweet and delicious.
- A potato masher is ideal for crushing berries. Believe it or not, this is the best piece of equipment for making your jam the right consistency.
- Use the plate test to make sure the jam is done. To determine if the mixture is the right consistency, dollop a spoonful of hot jam onto a cold plate and allow to cool for a few minutes. This will show you whether your jam is too thick or thin.
- Wash and dry your jars thoroughly. Use hot soap and water and be sure they are fully dry before adding the jam.
- Be sure to use a cornstarch slurry. A slurry is used to thicken sauces and condiments when using cornstarch. Simply mix equal parts of cornstarch and water until a smooth liquid forms. Stir into the hot liquid and simmer until thickened to the correct consistency.
If heated too high or cooked for two long, cornstarch will actually lose it’s thickening powder. So, avoid boiling aggressively or cooking for longer than a minute or two. - Use frozen strawberries in the off-season. You can make this jam easily with frozen and thawed strawberries. They are frozen in the peak of the season, so the jam will still be so delicious.
Storage Instructions
When refrigerating, store for up to 2 weeks in the fridge. Keep the jar sealed tightly so no mold develops.
Freezing this jam works great too! Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.
Variations
When it comes to making an easy jam recipe, the options are endless. Here are some of our favorite recommendations:
- Use other berries. We love mixed berries, or a single berry depending on the season.
- Use seasonal fruit. Whatever fruit is in season, will guarantee a delicious jam! Peaches (try our Peach Freezer Jam), plums, figs, cherries (love this roasted Cherry Jam) and apples are some other delicious options besides berries.
- Add spices of fresh herbs. Change up the flavors by adding some spices or herbs to the jam. Nutmeg, cinnamon, and cardamom are all delightful. In terms of herbs, basil, thyme and rosemary are all great for pairing with fruit.
- Use some booze! You can even mix some alcohol into the jam at the end of cooking for a little boozy twist. Bourbon, tequila, and even wine are tasty in a preserve. Or add in a liqueur like Limoncello, Chambord, Grand Marnier or Amaretto.
Using Strawberry Jam without Pectin
The options are endless—use the jam on toast, spooned over yogurt, on a sandwich, cheeseboard, etc. Some other ideas:
- Spread on a rhubarb galette then top it all off with Strawberry Whipped Cream.
- Use as the base in Strawberry Cream Cheese Pie.
- Stir into a rose champagne cocktail.
- Swirl into a pound cake batter.
- Use in a fruit salad or salad dressing.
- Serve with french toast or pancakes.
FAQs
Both are great. Jam with pectin tends to be more stiff in texture while jam without pectin is a little looser and easier to spread.
There are several options, we’re using cornstarch. You can also use chia seeds, arrowroot powder or ground tapioca.
Lemon juice is great to add to jam for flavor but doesn’t replace pectin. You will need another substitute thickener. (If you want that lemony flavor, use lemon juice instead of water in the cornstarch slurry.)
Yes, the jam will continue to thicken as it sets in the fridge.
More Easy Fruit Recipes
No Pectin Strawberry Preserves
Description
Ingredients
- 1 pound fresh strawberries finely chopped
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon vanilla bean paste, optional
- 1½ teaspoons cornstarch
Instructions
- Cook 1 pound chopped strawberries, ½ cup (100g) sugar, ½ teaspoon salt, and ½ teaspoon vanilla bean paste, if using, in small saucepan over medium heat, stirring and mashing frequently, until thickened and mixture measures about 1 cup, about 20–22 minutes.
- In a separate small bowl, stir together 1 ½ teaspoons cornstarch and 1 ½ teaspoons water.
- Stir cornstarch slurry into strawberry mixture. Cook until thickened, 30 seconds–1 minute (mixture should measure ~1 cup).
- Transfer filling to glass jar with a tight fitting lid and allow to cool to room temperature. Secure lid and refrigerate for up to 1 week.
Equipment
Notes
- Use ripe or overripe berries. This is essential to making the best preserves. When you use overripe berries it actually helps to develop the natural sugars of the fruit, making the jam even more delicious.
- A potato masher is ideal for crushing berries. Believe it or not, this is the best piece of equipment for making your jam the right consistency.
- Use the plate test to make sure the jam is done. To determine if the mixture is the right consistency, dollop a spoonful of hot jam onto a cold plate and allow to cool for a few minutes. This will show you whether your jam is too thick or thin.
- Wash and dry your jars thoroughly. Use hot soap and water and be sure they are fully dry before adding the jam.
- Be sure to use a cornstarch slurry. A slurry is used to thicken sauces and condiments when using cornstarch. Simply mix equal parts of cornstarch and water until a smooth liquid forms. Stir into the hot liquid and simmer until thickened to the correct consistency.
- Instead of vanilla bean paste, you can add pure vanilla extract. Just be sure to add it at the end of cooking, off heat.
- When refrigerating, store for up to 2 weeks in the fridge. Keep the jar sealed tightly so no mold develops.
- Freezing this jam works great too! Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.
