Strawberry Jam without Pectin

June 22, 2012 by Jenny Melrose

I hope everyone has had the opportunity to enjoy the early strawberry season.  If you didn’t, better luck next year, I guess.  This was our first time going strawberry picking.  We had a fabulous time.  If you missed it you can read about our strawberry picking and you can also find the most amazing brownie ever!  Belgian chocolate cream cheese filled brownie with strawberry topping.  Am I making you hungry?  Who am I kidding, I’m making myself hungry.  We picked so many strawberries that I needed to figure out another way to use them.  So for the first time ever, I made strawberry jam.  I must have read thirty different ways on how to make it.  I’d want to thank Carrie from Crafty Moms Share for taking the time to answer my ridiculous questions.  I appreciate it so much.  I’m going to share what I learned since I’m sure many of you diyers have made your own before.

Strawberry Jam without Pectin

1.  You can make jam without pectin.  Who knew right?  The recipe was so simple!  It consisted of 4 cups of strawberries hulled, 4 cups of sugar, and 1/4 cup of lemon juice.

2.  Hulled strawberries simply means to cut off the leafy portion of the strawberry.  It is key to have a candy thermometer because the mixture needs to come to 220 degree Fahrenheit in order for it to do it’s jamming thing.  (Like my technical term?)

3.  You need to boil the container that you’ll put the jam into so that there isn’t any chance of mold growing inside the jar with the jam.  Boil the containers for ten minutes to make sure everything is ready to go.  It’s similar to what the baby books say to do with newborn bottles (I think I did it for the first month and then who has the time or energy?)


4.  The jam will not come out like jelly spread that you buy at the grocery store.  Hello, it’s jam!  This one is more for me because I think I was shocked out how gooey it was.  The best part is that it tastes great!

Strawberry Jam without Pectin
Author: Jenny @ The NY Melrose Family
Prep time:
Cook time:
Total time:
  • 4 cups hulled strawberries
  • 4 cups sugar
  • 1/4 cup of lemon juice
  1. Crush four cups of strawberries in a wide bowl.  I used a potato masher and it worked great.
  2. In a dutch oven mix together the strawberries, sugar and lemon juice.
  3. Stir over low heat until the sugar is dissolved.  Increase heat to high, and bring the mixture to full rolling boil.
  4. Boil, stirring until the mixture reaches 220 degrees Fahrenheit.
  5. Transfer to sterile jar, leaving 1/4 to 1/2 inch headspace, and turn the jar upside down.  Leave upside down for ten minutes and then transfer to refrigerator.
  6. **Fills 2 pint size mason jars & 1 half pint mason jar.





  • Amy - while wearing heels

    What a great tutorial. I really want to make jam but have been too chicken to try. I am definitely 'pinning'!

  • Laura from Top This Top That

    Jenny- Oh yum!! I just love strawberries and especially homemade jam. Enjoy!

  • Carrie

    So glad it worked for you, Jenny! Thanks for the shout out and thanks for sharing at Sharing Saturday!!

  • Foster

    I just made jam with my strawberries and even with pectin it turned out more like strawberry syrup. Thanks for the information.

  • Alyssa Rivers

    This is great to know! I am always making strawberry jam! Im a new follower! I would love for you to visit my blog sometime. 🙂

  • Jamie @ Love Bakes Good Cakes

    Thank you for sharing this, Jenny! I have to confess, I have never made homemade jams or jellies – I really would like to try it and your recipe looks easy enough! I hope you'll join me again next week for the party! Have a great weekend!

  • Bonnie and Trish @ Uncommon

    I had no idea you could do that! Just shared on our FB page! Hope you are having a great week!

    Take care,


  • Our Pinteresting Family

    I have never tried to make jam before, but I think you just gave me some serious inspiration. Your post cracked me up! Love it. Megan

  • Sarah

    This is so great! Definitely going to try this!

  • Carole

    this is great. Found you via the live laugh linky. I have linked in a beef dish. Have a super day.

  • Christina at I Gotta Create!

    Love strawberries and this looks like a little bit of jarred heaven!
    Thanks so much for linking up at I Gotta Create! <3 Christina

  • Michelles Tasty Creations

    I've never made it without pectin and I can't wait to give it a try. We have only used homemade Strawberry jam around here for about 15 years. YUM. Thanks for sharing at Creative Thursday

  • city

    nice posting. thanks for sharing

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    I simply want to say I am beginner to weblog and really loved this web page. Probably I’m going to bookmark your website . You definitely come with fabulous well written articles. With thanks for sharing with us your web page.

  • Tina

    Do you have to keep the jars in the refrigerator or can the cans be stored in a pantry? Look forward to this new receipt this week. Thank you for sharing!

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