Strawberry Jam Without Pectin (Low Sugar Recipe)

Three jars of strawberry jam hot out of the canner.

4.17 from 290 votes

Strawberry Jam Without Pectin (Low Sugar Recipe)

This strawberry jam without pectin is bursting with fresh berry flavor and made with less sugar. No boxed pectin needed, just simple ingredients and a rich, naturally thick spread perfect for toast, desserts, or preserving your harvest.

Prep Time15

Cook Time30

Course: fruit

Cuisine: American

Keyword: low sugar strawberry jam, strawberry jam recipe, strawberry jam recipe without pectin, strawberry jam without pectin

Servings: Tablespoons

Calories: 43kcal

Author: Melissa Norris

Cost: Varies

Equipment

Blender Or use a potato masher or an immersion blender.
Water bath canner I use this water bath canner.
Canning Jars 8-ounce jelly jars are ideal.
Canning Lids and Rings Use code Modern10 to receive 10% off your order at ForJars.
Canning Tools This canning tool set is everything you need in one purchase.

Ingredients

8 Cups Strawberries Rinsed and hulled, before mashing (will equal approximately 4 cups smashed depending on how fine you smash them).
3 Cups Sugar
1 Medium Apple Tart variety or slightly underripe. Or use the zest of two lemons and ¼ cup of lemon juice.

US Customary - Metric

Instructions

Wash jars and bands in hot soapy water and keep warm. Fill water bath canner with water and put on medium heat.
Mash berries with a potato masher, blender, or immersion blender to desired consistency. I prefer mine chunky, but my husband likes it more pureed. (Note, liquid or pureed berries take longer to reach the gelling point.)
Peel, core and grate the apple.
Place berries, sugar, and grated apple (or lemon juice, and lemon zest in place of the apple) into large pot. Stir until well combined. Bring berries to a boil. Stir frequently to keep sugar from scorching.
Simmer on a low boil for 20 minutes.You can test the set of the jam by the sheeting test. Place a metal spoon in the freezer when you begin making your jam.
After the 20 minutes of boiling, use the chilled metal spoon to ladle out a spoonful of jam. Hold the spoon and watch the way the jam drips off of the spoon. If its little individual drops, jam is not set, if it’s big goops, it’s almost there. If it comes off the spoon in a sheet or doesn’t really drop off at all, then jam is set, yank that baby off the heat.
Place jars on a dish towel. Fill jars with a ¼ inch from the top with jam. A canning funnel will be your best friend during this part. With a clean damp towel, wipe down rim of jar. Place lids on, then bands, and screw down to finger tight.
Immerse jars in water bath canner inside the canning rack, making sure water covers the tops of the jars by 1 to 2 inches. Once water is boiling, set timer for 10 minutes and allow jars to process.
When time is up, turn off heat. Wait 5 minutes and then remove jars from canner. Place on a towel folded in thirds in a draft free area. Allow to cool and set overnight or for at least 12 hours.
Check seals. If the center of the lid gives, then store in the fridge and eat soon.
If jars are sealed, wipe down with a damp cloth and store in the pantry out of the light for up to a year.

Notes

Freezer Jam Instructions:

For longer storage without canning, this jam freezes beautifully. Follow steps 1-5 of the recipe instructions, ladle the prepared jam into jars, and allow to cool completely before transferring to the freezer. (This will prevent your jars from cracking.) Freeze for up to six months.

When ready to use, thaw in the refrigerator overnight, and consume within three weeks.

Storage Instructions:

Once your jam has cooled, store it in the refrigerator for up to three weeks.

If you’ve processed the jars in a water bath canner, they can be stored in a cool, dark place for up to one year.

After opening, canned jam should be refrigerated and consumed within 1 month. Check the seal before using a jar, even if it was sealed when you put it in the pantry. Seals can sometimes come undone over time.

Recipe Tips:

Use ripe, in-season strawberries for the best natural sweetness and flavor.
Stir frequently to prevent scorching as the jam thickens.
A wide, shallow pot helps the liquid evaporate faster.
Don’t rush the process; the natural thickening takes a bit of time.
Before you open each jar, be sure your jam is completely cool. Jam continues to set up as it cools, so it may appear that your jam hasn’t set if it is still too hot.
If your jam is still runny after cooling to room temperature, simply open all your jars and dump the jam back into your pot. Continue cooking until your jam passes the sheeting test.
If you prefer a smoother jam, blend slightly before cooking.
Always inspect your jars of jam and jelly before using them. If the seal is broken, the jar is leaking, you detect an off odor or appearance, or you see any signs of mold, do not eat or taste it. Throw it out.

Serving Suggestions:

This strawberry jam without pectin is incredibly versatile:

Spread on fresh sourdough bread or biscuits (I love this easy sourdough boule recipe, and these old-fashioned buttermilk biscuits).
Swirl into yogurt (Yogurt is so easy to make yourself. Try this plain yogurt recipe or this homemade Greek yogurt recipe.)
Mix into oatmeal. (This instant oatmeal mix makes from-scratch oatmeal a snap!)
Use as a filling for cakes or pastries. (This jam roly poly recipe and homemade Pop-Tart recipe are popular choices.)
Spoon over pancakes or waffles
Add to homemade ice cream or desserts

Nutrition