Nothing brightens up a dull, cold winter quite like fresh strawberry jam—am I right? Jam-making is a relatively new adventure for me. I first started with a blackberry jam, then moved on to one of my favorites last summer: a sweet and savory sungold tomato jam. And now? I’m fully on the jam-making train. All in.
If you haven’t made jam before and you’re anything like I was, trust me—it’s much easier than you’d think. And the flavor? Pretty exceptional.
This is what I’d call a refrigerator jam—meaning it’s not preserved or properly canned for long-term storage. You’ll need to stash it in the fridge and enjoy it within three weeks. Or, if you want to make it last longer, freeze it, and it’ll keep for up to a year.
This jam falls somewhere between a freezer jam and a true preserve. It doesn’t have the sugar content of a traditional preserve, nor is it fully cooked and canned. But since it simmers for about 30 minutes, it doesn’t quite qualify as a true freezer jam either. The result? A jam with a beautifully fresh fruit flavor, like an uncooked freezer jam, but with a bit more depth.
Now, onto the recipe…
If you haven’t made jam before and you’re anything like I was, trust me—it’s much easier than you’d think. And the flavor? Pretty exceptional.
A Simple Homemade Strawberry Jam Recipe (No Pectin Needed!)
No canning required—quick, easy, and delicious!
No canning required—this easy strawberry jam is a game-changer! With just fresh strawberries, sugar, and a little bit of butter, you can create a pectin-free strawberry jam that’s packed with flavor. This simple homemade strawberry jam comes together in about 30 minutes on the stovetop, making it perfect for beginners. Plus, with a reduced sugar approach, this jam lets the natural flavor of the strawberries shine.
Unlike traditional jams, which often use a 1:1 ratio of fruit to sugar, this low sugar strawberry jam uses just 30% sugar by weight—resulting in a fresher, more fruit-forward flavor. You can enjoy this quick strawberry jam recipe on everything from toast and pancakes to ice cream and oatmeal. Keep it in the fridge for up to three weeks or freeze it for up to a year!
Why You’ll Love This Strawberry Jam
- No Pectin Required – This recipe relies on the natural pectin in the strawberries, making it easier and more approachable.
- Low Sugar, Big Flavor – With the reduced sugar content, this jam tastes intensely of fresh strawberries without being overly sweet.
- Quick and Easy – No need for complicated canning; this small-batch jam is ready in about 30 minutes.
- Versatile – Perfect for crepes, pancakes, yogurt, or even as a topping for ice cream.
- Freezer-Friendly – If you don’t finish it in a few weeks, just freeze it for later!
What is Refrigerator Jam?
This small batch strawberry jam recipe falls somewhere between a freezer jam and a true preserve. It’s cooked briefly—enough to enhance the flavor and texture but without the full canning and preservation process. Since it’s not canned, you need to store it in the refrigerator or freezer rather than on a shelf. The benefit? You get a homemade strawberry jam with fresh strawberries that retains a bright, vibrant fruit flavor.
For best results, use strawberries that are not overly ripe—slightly firmer berries contain more natural pectin, which helps the jam set. But if you only have peak-season, juicy strawberries, don’t worry! The jam might be a little thinner, but the flavor will be incredible.
Ingredients You’ll Need
Makes approximately 34 oz of jam
- 1450g (~3 lbs) strawberries – washed, hulled, and roughly diced
- 435g sugar (30% of the strawberry weight)
- 1 tbsp butter
- 2 tsp lemon juice – fresh lemon juice, (we are not using bottled lemon juice like you typically would in a canned jam to control the acid levels)
- Pinch of salt
Step-by-Step: How to Make Strawberry Jam Without Pectin
- Prep the strawberries.
Wash, hull, and roughly dice the strawberries. - Cook the jam.
Add the strawberries and sugar to a large pot, stir to combine, and bring to a boil over medium-high heat. - Add in the Butter.
As the mixture boils, a layer of hot foam will develop on top. Add the butter to help reduce foaming and prevent the jam from boiling over onto your stovetop. - Let the Jam Boil
Boil the jam for about 30 minutes, stirring occasionally. As it thickens and the water cooks off, the bubbling will slow down, and the color will darken to a deep red. - Check for doneness.
If using a thermometer, the jam is ready when it reaches 217–220°F.
If you don’t have a thermometer, use the plate test: Place a small plate in the freezer ahead of time. Once ready, spoon a bit of hot jam onto the chilled plate and let it cool for a few seconds. Push it with your finger—if it wrinkles slightly and holds its shape, it’s done. If not, continue boiling in 5–10 minute increments, testing again as needed. Cooking time may vary depending on batch size. - Season your jam.
Remove from heat and stir in a pinch of salt and the lemon juice. This step is optional but highly recommended—the salt enhances the flavor, and the acid brightens up the jam. - Store it.
Let the jam cool slightly until safe to handle. Carefully transfer it into jars and let it cool to room temperature before storing.
Refrigerator: Keeps for up to 3 weeks.
Freezer: Keeps for up to 1 year.
How to Store Homemade Strawberry Jam
Keep it in the fridge for 3 weeks or freeze for up to a year. This is not a shelf-stable, canned jam.
FAQs: Troubleshooting Your Strawberry Jam
Will the jam thicken as it cools?
Yes! The jam will continue to thicken as it cools. If it looks a little thin right off the stove, give it time to set.
Can I make this strawberry jam without pectin?
Absolutely! The natural pectin in strawberries helps thicken the jam, especially if you use berries that aren’t overly ripe.
How do I know when my jam is done?
Look for a darker red color and slower bubbling. You can also use a thermometer (217–220°F) or the plate test. Spoon a little jam onto a chilled plate and let it cool for a few seconds. Push it with your finger—if it wrinkles slightly and holds its shape, you’re done. If not, keep cooking the jam for another 5–10 minutes, then test again.
Why is my jam runny?
If your jam isn’t thickening, it may need more cooking time. Simmer it longer and test again.
What’s the difference between jam, jelly, and preserves?
- Jam: Made with crushed fruit and sugar.
- Jelly: Made with fruit juice, no solid fruit.
- Preserves: Typically contains larger chunks or pieces of whole fruit.
How to Use This Jam
- Spread on toast, bagels, biscuits, or English muffins. Or better yet, spread it on some delicious Homemade Strawberry Scones.
- Top your pancakes or crepes with homemade jam.
- Use as a filling for donuts, thumbprint cookies, or layered cakes.
- Use it as a topping on ice cream for a fruity ice cream sundae.
- Swirl it into oatmeal or cottage cheese, this is my current favorite. The rich, salty cottage cheese and sweet jam is a heavenly combo.
- Use it to fill donuts or make a sweet glazed strawberry jam donut focaccia.
Variations: More Jam Ideas to Try
This easy refrigerator strawberry jam is a great base recipe—try these variations:
- Swap out the berries: Replace the strawberries with blackberries, blueberries, or cherries.
- Strawberry Rhubarb Jam: Add diced rhubarb for a sweet-tart twist.
- Flavor infusions: Try adding vanilla, ginger, lemongrass, thyme, or rosemary for a sweet and savory combo.
- Tomato Jam: If you love this, you might enjoy my sweet and savory tomato jam recipe!
Did You Make this recipe?
Did you make this Strawberry Jam? Leave a comment and review below with your thoughts, and share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
Strawberry Jam
Equipment
- Thermometer - highly recommended, but optional
Ingredients
- 1450 g strawberries ~3 lbs, washed, hulled, and roughly diced
- 435 g sugar 30% of the weight of the strawberries
- 1 tbsp butter
- 2 tsp lemon juice
- pinch of salt
Instructions
- Wash, hull, and roughly dice the strawberries.
- Add the strawberries and sugar to a large pot, stir to combine, and bring to a boil over medium-high heat.
- As the mixture boils, it will start to foam up. Add the butter to help reduce any foaming and prevent the jam from boiling over onto your stovetop.
- Boil the jam for about 30 minutes, stir occasionally. As it thickens and the water cooks off, the bubbling will slow down, and the color will darken to a deep red.
- Check if Your Jam Is Done: If using a thermometer - The jam is ready when it reaches 217–220°F.If you don’t have a thermometer - Use the plate test: Place a small plate in the freezer to get nice and cold. Spoon a little jam onto the chilled plate and let it cool for a few seconds. Push it with your finger—if it wrinkles slightly and holds its shape, it’s done. If not, keep boiling another 5–10 minute and test again if you need to. (Cooking time will vary depending on batch size.)
- Remove jam from heat and stir in a pinch of salt and the lemon juice. This step is optional but highly recommended—the salt enhances the flavor, and the acid brightens up the jam.
- Let the jam cool slightly until safe to handle. Carefully transfer it into jars and let it cool to room temperature before storing.
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
2 thoughts on Strawberry Jam Recipe
Easy recipe!! Perfect for the strawberry season harvest time. Lots of opportunity for buying 3 for $10 and BOGOs. I think I’ll try this recipe. Thanks.
It’s a great way to use up any BOGO or “on sale” produce!