Strawberry Jam
Easy Strawberry Jam Without Pectin made with just three ingredients for a soft, spreadable jam full of fresh strawberry flavor.
Servings: 50
Equipment
- large bowl
- heavy bottomed sauce pan or dutch oven
- metal straw *optional for mulling the strawberries
Ingredients
- 2 pounds fresh strawberries hulled
- 4 cups white sugar
- ¼ cup lemon juice
- ½ tsp cardamom optional* Add up to 3 tsp for extra flavor!
Instructions
- Hull and remove the tops from the strawberries. I used a metal straw. Insert the straw through the pointed end of the strawberry and push through. It will pull the green tops off perfectly without wasting much strawberry.
- Crush strawberries well in a wide bowl with a potato masher or a large fork.
- Combine mashed strawberries, sugar, and lemon juice in a heavy-bottomed saucepan; stir over low heat until sugar is dissolved.
- Increase heat to high, and bring the mixture to a full, rolling boil. Continue to boil, stirring often, until the mixture reaches 220ºF (about 25-35 minutes until it is half the size of what you started with).
- Transfer jam asap into clean jars, filling to within ¼ inch of the top. Top with lids and screw rings on tightly. Let the jars cool a bit for about 30 minutes and then add to the fridge to cool. This recipe makes about 4 cups of jam.
Notes
-
- Strawberries: Fresh, ripe strawberries will give you the best flavor. Frozen strawberries can also be used, but thaw them completely before making the jam.
- Texture: This is a soft-set jam. It will look looser while hot and continue to thicken as it cools and refrigerates.
- Doneness: Temperature can also be used as a guide; no-pectin jam typically gels around 220°F.
- Sugar: I don't recommend significantly reducing the sugar, as it contributes to both the texture and set of the jam.
- Storage: This is a refrigerator jam and is not shelf stable. Store it in a clean, airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze in a freezer-safe container with room for expansion.
- Cardamom: This is completely optional. I love the subtle warm, citrusy flavor it adds, but the jam is delicious without it.
Nutrition
Serving: 1.5 Tbsp | Calories: 68kcal | Carbohydrates: 17g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 0.4mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 3mg | Iron: 0.1mg