3 Ingredient Strawberry Jam (no pectin)

This simple strawberry jam recipe is so perfect for summertime. It's succulent strawberry flavor pairs well with just about anything!

Course condiments, jam, jelly

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 89kcal

Author Dina

Cut 2 pounds (use a scale) of strawberries into quarters and place them into your saucepan. Then add in 1 cup of granulated sugar and 1 tablespoon of lemon juice.
Cook on medium heat-high until it comes to a boil. Then reduce the heat to low and let it simmer for about 30 minutes. Then turn the heat to high again, let it boil, then reduce the heat again and simmer for 10 minutes.

Use fresh fruit- Fresh strawberries and fresh lemon juice are the key to getting the perfect flavors for this jam. Frozen or concentrated will affect flavor and texture.

Cut the strawberries into quarters- The smaller pieces of strawberry will offer more of a chance to cook off the water in them, helping to thicken the jam more quickly.

Check the temperature with a thermometer- Use a thermometer to make sure your jam reaches 220 degrees Fahrenheit at the height of its boil to ensure it sets properly.

Place it in the fridge if it's runny- If your jam came out thinner than you wanted, place it in the refrigerator overnight to allow it more time set. It should thicken as it cools completely.
How to store in the fridge: If you keep the homemade jam in the fridge, it can last up to 3 months. Always store in an airtight container.
How to freeze it: You can freeze homemade strawberry jam for up to 2 years! After that, the taste will begin to change, and it won't be as delicious.