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Easy Homemade No Pectin Strawberry Jam


Nothing beats the taste of fresh, homemade jam and this easy No Pectin Strawberry Jam is bursting with juicy berry flavor. With just three simple ingredients, you can say goodbye to store-bought versions and hello to the most vibrant, fruity spread you’ve ever tasted!

A jar of homemade strawberry jam with a spoon in the jar and fresh strawberries.
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What is the difference between Jam and Jelly?

Jelly contains fruit that comes in the form of juice and with jam it is actual crushed fruit.  For this jam we are going to start with fresh strawberries but raspberries or blackberries would work well too. 

We are not going to use any pectin, just some sugar and lemon juice.  The lemon juice is optional but I highly recommend it.  The acidity helps balance the sweetness and gives you a great berry flavor.

Making freezer jam eliminates the need for a hot water bath or canning rack and allows you to have delicious strawberry jam in minutes.  Using the natural pectin from the fresh fruit is activated by the sugar and helps to create a nice strawberry mixture without a thickening agent.  

This small batch strawberry jam also rivals store-bought jams and is perfect on its own or added to a dessert recipe.

What goes into this Recipe

The ingredients needed to make strawberry jam without pectin.
  • Fresh Strawberries: Use ripe, juicy fresh berries for the best flavor and texture for your homemade strawberry jam.
  • Sugar: Granulated white sugar not only sweetens the jam but also helps preserve the fruit and thicken the mixture.
  • Fresh Lemon Juice: A bit of acidity brightens up the strawberry flavor and balances the sweetness. You could also add a bit of lemon zest if you like that flavor and texture.

See recipe card for full information on ingredients and quantities.


One of the best things about making your own jam is the ability to customize it to your liking. Leave the berry pieces a bit chunkier for a more rustic, homestyle texture, or blend them down into a smoother purée.

I left the seeds in the jam, but if you and your family don’t want them, you can pour the mixture through a fine strainer {like I did with this Watermelon Limeade}.

You can even experiment with different varieties of strawberries or mix in other fresh fruit or berries, like raspberries or blueberries for a unique twist.

How to Make No Pectin Strawberry Jam

  1. Begin by hulling the strawberries or removing the green leafy top.
  2. Then cut the berries down into pieces.  If you are using a food processor then they don’t have to be small. Pulse them in the food processor or mash them by hand until you have super small bits of strawberries.
Hulling the strawberries and breaking them down in a food processor.
  1. Pour the chopped strawberries into a large heavy-bottomed saucepan. Add the sugar and lemon juice to your strawberries and slowly bring the mixture to a boil. 
  2. Continue to boil for about 8 minutes or until the jam begins to thicken over medium heat. 
Adding the ingredients to a saucepan and boiling until you have a thick mixture.
  1. Ladle or pour the mixture into containers {I like using jars}, leaving about a 1/2 inch of space at the top
  2. Let the jam cool completely and then add lids. 
Ladling jam into jars and letting the jam cool before adding lids.

Expert Tips

  • If you are using a food processor to break down the berries you don’t need precise cuts. The food processor will do the work for you.
  • If you do not have a food processor then just use a potato masher. It will take a bit of muscle but it works well.
  • It is important to choose a saucepan that is large enough. The mixture will bubble up and need room to rise.
  • Be sure to choose a freezer-safe container.  I prefer a glass jar {mason jars} but any container that is freezer proof with a nice lid will work great.
  • Leaving space {head space} at the top of the jar. This allows for the jam to expand as it freezes.

Storage and Freezing

Store: Store the cooled no pectin strawberry jam in sealed jars or containers in the refrigerator for up to 3 weeks.

Freeze: For longer storage, freeze this easy strawberry jam recipe for up to 6 months. Be sure to leave about 1/2 inch of headspace at the top of the jars to allow for expansion as it freezes. Thaw in the fridge overnight before using.

Recipe FAQs

Can I reduce the amount of sugar?

Sugar plays an important role in the texture and preservation of this delicious jam. Using less sugar may result in a looser, less shelf-stable product. That said, feel free to experiment with small adjustments to suit your taste preferences.

Can I use this same method with other fruits?

Absolutely! This simple no pectin recipe works well with other soft fruits like raspberries, blackberries, peaches, and plums. Keep in mind that cooking times may vary slightly depending on the fruit’s water content.

Why is my jam runny?

If your jam seems too thin, it likely needs to cook a bit longer to reach the gelling stage and give you a thicker jam. Keep in mind that it will continue to thicken as it cools. Resist the urge to add more sugar, as this can throw off the balance of fruit to sweetener.

How should I serve this freezer jam?

This no pectin jam is a great way to get amazing strawberry flavor far past strawberry season.  

I love it on toast or English muffins, spread on homemade scones, drizzled over ice cream on a homemade biscuit or peanut butter and jelly sandwich.  It is also amazing on these Strawberry Jam Cookies or added to the frosting of this Strawberry Lemonade Cake.

Three jars of strawberry jam without pectin in jars with lids and labels.

Do you love berries?  Try these recipes…

Did you try this recipe?

Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!

Three jars of strawberry jam with lids and labels.

Easy Homemade No Pectin Strawberry Jam

Learn how to make easy homemade strawberry jam without pectin and with only 3 ingredients.
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20 servings
Calories: 105kcal
5 from 1 vote
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  • 3½-4 cups fresh strawberries
  • cups granulated sugar
  • ¼ cup fresh lemon juice


  • Hull {or remove green top} and chop strawberries.  Add the strawberries to a food processor and break down the strawberries.
  • Put all of the strawberries, sugar and lemon juice into a large sauce pan.  Slowly bring the mixture to a boil and continue to boil for 8 minutes or until the jam is thickened. 
  • Ladel jam into containers and cool completely.  If you are freezing be sure to leave room at the top of the container for the jam to expand as it freezes {head space}.  Refrigerate or freeze.


  •  Use a funnel to make ladling the jam into the jars easy.
  • Jam will freeze well for 3 months and refrigerates for up to 3 weeks.


Serving: 1serving | Calories: 105kcal | Carbohydrates: 27g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 42mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3IU | Vitamin C: 16mg | Calcium: 4mg | Iron: 0.1mg
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