PrintSmall-Batch Strawberry Jam with Natural Pectin
A simple, no-pectin strawberry jam recipe that sets naturally with the right sugar-to-berry ratio and safe water-bath canning.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 3 half-pint jars 1x
- Category: Preserves
- Method: Water Bath Canning
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 4 cups fresh strawberries, hulled and crushed
- 2 cups granulated sugar
- 1 tbsp lemon juice
Instructions
- Combine strawberries, sugar, and lemon juice in a large pot.
- Cook over medium heat, stirring until sugar dissolves.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until thickened.
- Test the jam by placing a small amount on a cold plate—if it gels, it’s ready.
- Ladle hot jam into sterilized jars, leaving 1/4-inch headspace.
- Process jars in a water bath for 10 minutes.
- Remove jars and let cool for 24 hours before storing.
Notes
- Use ripe strawberries for the best flavor and natural pectin.
- Adjust sugar slightly based on berry sweetness.
- Store unopened jars in a cool, dark place for up to a year.
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 0.1g
- Cholesterol: 0mg
Find it online: https://carlacooking.com/easy-strawberry-jam-recipe-no-pectin/