The Ultimate Strawberry Jam Recipe: No Pectin Needed

Wash the strawberries thoroughly and remove the stems.
Cut larger strawberries into halves or quarters for even cooking.
Place the strawberries in a large, heavy-bottomed pot.
2. Add Sugar and Lemon Juice:
Add the sugar and lemon juice to the pot.
Stir gently to coat the strawberries, then let the mixture sit for 20–30 minutes. This helps the strawberries release their natural juices.
3. Cook the Jam:
Heat the pot over medium heat, stirring occasionally until the sugar dissolves.
Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Skim off any foam that forms on the surface to keep the jam clear.
4. Thicken the Jam:
Let the jam simmer for 30–40 minutes, stirring frequently to prevent sticking or burning.
Check the consistency:
Drop a small amount of jam onto a chilled plate.
Let it cool for a minute and push it with your finger. If it wrinkles and holds its shape, it’s ready.
If it’s still runny, cook for an additional 5–10 minutes and test again.
5. Store the Jam:
Remove the pot from heat and let the jam cool slightly.
Pour the jam into sterilized jars, leaving about 1/4 inch of space at the top.
Seal tightly and let the jars cool at room temperature before storing.
Storage:
Store unopened jars in a cool, dark place for up to 1 year.
Refrigerate after opening and consume within 2–3 weeks.
Tips for Success:
Choose Fresh Strawberries: Use ripe, flavorful strawberries for the best taste.
Don’t Skip Lemon Juice: The acidity helps balance sweetness and acts as a natural preservative.
Sterilize Jars: Boil jars and lids for 10 minutes before filling to prevent spoilage.
Why This Recipe Works:
The natural pectin in strawberries and the sugar create a thick texture without the need for added thickeners.
Slow cooking preserves the intense strawberry flavor and aroma, making it taste as fresh as the fruit itself.
Enjoy this thick, aromatic strawberry jam on toast, pastries, or straight from the jar—it’s that good! 🍓✨🥖