Description
This easy homemade strawberry jam is delightfully sweet, and sets just perfectly even without the addition of pectin! This no pectin strawberry jam uses only strawberries, sugar, and lemon juice to create the perfect jam that is ready to be added to all your favorite baked goods.
Ingredients
Scale
- 10 cups strawberries (roughly chopped)
- 7 cups cane sugar
- 3 tbsp lemon juice
Instructions
- Prepare jars and lids: Prep small canning jars and lids (I use half pint mason jars) by washing them and adding to a large pot of simmering water. Completely submerge them in water, and then let them sit in the simmering water while you make the jam. This is to help prepare the jars to accommodate the hot jam later in the process.
- Prepare the strawberries by washing, hulling, and roughly chopping.
- How to hull strawberries: Pull back the leaves of each strawberry so you can see the stem. Insert a small knife (paring knife works best if you have it) at a slight angle as close to the stem as you can. Cut a circle around the stem. Remove the hull and discard.
- Add the chopped strawberries, sugar, and lemon juice to a large pot or Dutch oven. Place over medium-high heat and stir until the sugar is dissolved.
- Once the sugar has dissolved, simmer the berry mixture for 10-15 minutes while continuing to stir frequently. You don't want it to burn! Using a potato masher, mash the strawberries as they soften and cook. You can mash them as much or as little as you like.
- Turn the heat to medium high and bring the mixture to a rolling boil while continuing to stir frequently. Continue to stir constantly to prevent the mixture from burning. Once the berry mixture reaches 220 degrees F on a food thermometer and is thick and syrupy, turn the heat down and let it simmer for 30 minutes, frequently stirring.
- While the mixture is simmering, use a large spoon to spoon as much of the foam off of the top as you can and discard.
- Remove the jam from the heat and add to prepared jars, (using a canning funnel makes this process quick and easy!) leaving 1/4" headspace around the top of each jar.
- Gently insert a butter knife into each jar, running it along the edges of the jar and into the jam. The purpose is to remove any air pockets or big bubbles.
- If needed, use a wet cloth to wipe off the outside of the mouth of the jar. You want to remove any stray jelly from the outside, especially around the threads of the jar.
- Allow the jars to cool to room temperature before storing in the fridge for up to 2 weeks.
Notes
Optional Water Bath Canning:
- If choosing to heat process your jam for longer storage, place each jar of jam back into a large pot for their water bath, boiling them for 10-15 minutes. Make sure they’re submerged in boiling water the whole time.
- After about 15 minutes, turn off the heat and remove the lid. Allow the jars to sit in the hot water for an additional five minutes. This will help equalize the pressure inside the jars.
- Remove from the water bath and let them sit out at room temperature to cool. Over the next few minutes to hours, you should hear a delightful "pop" as each jar begins to seal. Once the jar is sealed, it will store well at room temperature.
Freezing Instructions:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: American
