Easy 30-Minute Strawberry Jam Without Pectin (w/VIDEO)

Why This Homemade Jam Recipe Works

This easy strawberry jam recipe without pectin uses just three simple ingredients plus my secret flavor booster.

Unlike traditional homemade strawberry jam recipes that call for adding just lemon juice as the sole acid, I also add freshly squeezed orange juice (my favorite variety to use are sweet Sicilian Tarocco blood oranges but any orange variety works great!). This secret ingredient does two magical things:

First, the orange juice (which can be added in higher quantities than lemon juice without needing to add more sugar to balance the tartness) is naturally high in pectin.

This helps this low sugar strawberry jam reach gel point more quickly than other no pectin jam recipes, resulting in slightly less cooking time which helps preserve its bright red color and gives it more fresh strawberry flavor that many store-bought jams and other recipes often lack.

The second thing it does - it miraculously enhances its "strawberrieness" or natural strawberry taste - similar to how adding espresso to chocolate recipes makes them taste more intensley chocolatey!

Plus, this homemade strawberry preserves recipe works equally well with fresh or frozen strawberries (I do it all the time). Making this a small batch strawberry jam you can cook up year-round with consistent results.

And the best - you control the sweetness level to suit your taste and dietary needs while still getting that perfect jam consistency. You can even feel good about your kids eating this jam!

This quick strawberry jam tastes delicious slathered on toast and strawberry scones, drizzled over ice cream, or used as a strawberry cheesecake topping or to make strawberry cheesecake or to make one of our favorite easy strawberry desserts - Italian strawberry crostata.

Why You'll Love This Strawberry Jam Recipe

• No commercial pectin needed - uses natural pectin from fresh strawberries and citrus
• A perfectly sweet low-sugar strawberry jam recipe that uses 50-80% less sugar than seven leading recipes online (but you can customize the sweetness)
• Perfect consistency every time - not too runny, not too firm, spreads beautifully
• Brighter, fresher strawberry flavor - my secret ingredient intensifies the natural taste and adds more natural pectin
• Less cooking time - preserves more nutrients and vibrant color
• Customizable sweetness - adjust sugar to your dietary needs
• Versatile uses - ice cream topper, as a cake filling, jam for crostata, or on toast
• Easy homemade recipe - just 3 simple ingredients plus my secret addition
• No artificial preservatives or dyes - just pure, natural ingredients
• Great way to use up fresh or frozen strawberries - works perfectly with either
• Makes an impressive handmade gift - who doesn't love homemade jam?
• Easy strawberry jam recipe - so easy, your kids can help you make it
• No hot water bath needed
• No need to sterilize the jars - unless you want to
• Easy to scale - you can easily make a double batch (or use a copper jam pot to scale the recipe even further *see instructions below)

Low-Sugar Strawberry Jam: Perfectly Sweet, Healthier, and More Flavorful

Wondering how to make strawberry jam without pectin and with less sugar? Traditional homemade strawberry jam recipes often call for equal parts sugar to fruit and include commercial pectin — but our no-pectin strawberry jam takes a different approach, letting the natural sweetness and flavor of fresh strawberries shine through.

How Much Sugar Does Homemade Jam Really Need?

This strawberry jam recipes use 50-80% less sugar than at least seven leading recipes online, with our classic version using 70% less than traditional 1:1 ratio recipes and our low-sugar option containing 80% less sugar than most popular recipes - all while maintaining perfect texture and enhancing the natural fruit flavor without artificial pectin.

• Traditional recipes: Use up to a 1:1 ratio (500g strawberries:500g sugar)
• Biting at the Bits Classic recipe: Uses 500g strawberries:150g sugar (70% less sugar)
• Biting at the Bits Low-Sugar option: 500g strawberries:100g sugar (80% less sugar)

With this method, you'll get perfectly set, intensely flavorful healthy strawberry jam without sacrificing texture, spreadability or perfectly sweet jam. The secret? The natural pectin in our blood orange and lemon juice combination not only helps the jam set properly but enhances the strawberry flavor.

Benefits of Low-Sugar Strawberry Jam

• Better flavor: Taste the strawberries, not just sweetness
• Healthier option: Fewer calories and lower glycemic impact on your blood sugar
• Natural ingredients: No artificial pectin or preservatives needed
• Perfect consistency: Still achieves that ideal jamminess without excess sugar (chieck out the video for visual proof ♡!)

Making strawberry jam with less sugar doesn't mean compromising on quality. My easy strawberry jam recipe proves you can create a delicious, spreadable homemade preserve that maintains that perfect jam texture while highlighting the natural flavor of fresh summer strawberries.

Whether you choose our classic recipe (which is already low-sugar) or go for the (even lower) low-sugar strawberry jam option, you'll enjoy all the fruit-forward taste with significantly less added sugar than store-bought varieties or traditional homemade recipes.

No-Pectin Strawberry Jam Ingredients (Best Strawberry Freezer Jam)

Making homemade strawberry jam requires just three simple ingredients: strawberries, sugar, and lemon juice. My secret ingredient? A little freshly squeezed orange juice. This not only enhances the natural strawberry flavor but also adds extra pectin to help the jam set perfectly even with lower amounts of added sugar.

I've been using this flavor-boosting trick for everything from strawberry sauces to jams, and strawberry coulis for over 20 years - and it truly makes the strawberries taste more "strawberry".

• Fresh or Frozen Strawberries (if using frozen strawberries they must be free of added sugar or syurps)
• Granulated Sugar (or raw cane sugar)
• Freshly Squeezed Lemon Juice - (do not use bottled lemon juice which has added preservatives and tastes nothing like fresh lemon)
• Freshly Squeezed Orange Juice - (or use my favorite orange variety Sicilian Tarocco Blood oranges which are sweet and never bitter - any orange variety from mandarins tangelos work just fine)

Note: before adding sugar, first understand how naturally sweet or tart the strawberries are. You may need to add just a bit more (or less sugar) to balance the sweetness and tartness of the fruit.

Just be sure to use at least one tablespoon of lemon juice and 2 tablespoons of orange juice which is essential to help the jam jell (as the acidity lowers the pH in the mixture).

How to Make Strawberry Jam Step-By-Step

If you've ever wondered "how do I make strawberry jam", you're in the right place! Making strawberry freezer jam (or jam you plan on storing in the fridge or freezer - not on the shelf), is really quick and easy. Once you make this, you'll never buy another jar again!

Step 1. Measure the ingredients.  In a medium heavy-bottomed pot, add the chopped strawberries, sugar, lemon juice, and orange juice and stir well to combine.

Step 2. Cook the strawberry jam. In a heavy-bottomed pot (or copper jam pot) Bring the mixture to a boil over high heat and cook stirring frequently to avoid scorching for 25 to 27 minutes, or until the strawberries are mostly broken down and the mixture coats the back of a spoon.

Step 3. Add the jam to jars and enjoy. Remove from the heat and ladle the jam into a heatproof glass canning jar (Mason/Ball/Kerr/Weck/Quattro Stagione) and allow it to cool to room temperature. Use right away, or refrigerate which will further set the homemade jam. Store for 2 to 4 weeks in the refrigerator, or up to 1 year in the freezer. Enjoy!

3 Reliable Ways to Test if Strawberry Jam is Set Properly

Spoon Test: (my favorite method) Dip a room-temperature metal spoon into the jam and when you see two drips coming off the spoon instead of one drip, the jam is ready. Also, it will coat the back of a spoon and when you swipe a finger through it, the swiped area should remain clean without any sauce dripping down into the "clean" just-swiped area. *see the photo example above and the video for how to identify when this jam is set

Temperature Test: (most accurate method) Use a candy thermometer to ensure the peach jam reaches 220°F (at sea level) and adjust for higher altitude (-2°F per 1000 ft above sea level).

Cold Plate Test: (my least favorite method) Place a small plate in freezer before starting the recipe. When you think your jam is ready, test it by dropping a spoonful of hot jam onto the cold plate. Wait 30 seconds and run your finger through the jam - if it wrinkles and doesn't flow back together, it's ready.

Sheet Test: Dip a cold metal spoon into the hot jam and let it fall back into pot, when it falls in sheets rather than drops, the jam is ready.

Strawberry Jam Storage

Once your homemade strawberry jam is ready, you have several options for storing it:

Refrigerator Storage

Store your jam in clean, airtight glass jars in the refrigerator for up to 2-4 weeks. The sugar and acidity act as natural preservatives, but without the proper canning process, refrigeration is necessary for food safety.

Freezer Storage

Strawberry jam without water bath canning is a gift to anyone with tastebuds and a busy schedule! Freezing jam is the best option for longer storage without the canning process:

• Use freezer-safe containers or jars (leaving ½ inch headspace for expansion)
• Label with the date and contents
• Freezer jam will maintain quality for up to 1 year
• Thaw in the refrigerator overnight before using

How to Can Strawberry Jam (Shelf-Stable Strawberry Jam Instructions)

If you want to make your strawberry jam shelf-stable for longer storage, follow these basic water bath canning steps:

1. Sterilize jars and lids - Wash jars and lids in hot soapy water, then boil the jars for 10 minutes. Keep hot until ready to fill.
2. Fill jars with hot jam - Leave ¼ inch headspace at the top.
3. Remove air bubbles - Run a knife around the inside edge of the jar to release trapped air.
4. Clean the rims - Wipe jar rims with a clean, damp cloth to ensure a good seal.
5. Apply lids - Place lids on jars and screw bands to finger-tip tight not Hulk-tight.
6. Process in boiling water bath - Process half-pint jars for 10 minutes (adjust time for altitude *see below for high altitude adjustments).
7. Cool jars - Let jars cool undisturbed upside down (as I was taught by my Mama, and both Grannies) for 24 hours, then check seals.

Properly canned jam will be shelf-stable for 1-2 years, but for best quality, use within 1 year. If the jars don't seal, pop them into the refrigerator and use them within 4 weeks or freeze them for up to 1 year!

Essential Strawberry Jam Equipment: Must-Have Tools for Perfect Preserves

The right tools make all the difference between mediocre and exceptional homemade strawberry jam. Investing in quality equipment ensures consistent results and simplifies the jamming process. But you really only need a few basic things for perfect jam!

• Medium heavy-bottomed pot or copper jam pot (the heavy bottom keeps the jam from scorching as is common in cheaper pots with less consistent heat conductivity)
• Wooden spoon or large stainless steel spoon to stir the jam as it cooks
• Silicone spatula for scraping every last ounce of jam out of the pot
• Clean canning jars (for peach freezer jam, you can use repurposed glass jars - no need to buy new canning jars)
• Ladle to transfer jam into the jars

Nice to have equipment, that makes the process much easier, but is 100% totally not necessary to have:

• Widemouth Canning Funnel for transferring jam into the jars
• Digital Candy Thermometer (useful for accuracy, but with this recipe you won't need one if you follow the directions and gram measurements precisely)
• Copper jam pot (for making large batch peach jam)
• Jar lifter (used to remove hot jars from the hot water bath when canning jams for longterm storage (shelf stable) jams)

Worth the Splurge If You're a Jam-Nerd

• Automatic Jam Maker: I've never used one, nor do I think you need one, but they're available for beginner jam makers or anyone who has limited time (appliances like the Ball FreshTECH or Cuisinart Jam and Jelly Maker are supposed to provide consistent results with a mostly hands-off approach), though most serious preservers prefer traditional methods.
  • Cons:
    • They're expensive
    • Most are lined with a non-stick surface that contain PFAs
• pH Meter: This tool is completely unnecessary, but if you love science and/or kitchen gadgets, the pH meter gives a precise acidity measurement.

Proper equipment transforms strawberry jam making from frustrating guesswork into consistent, rewarding results.

Strawberry Jam Variations

Elevate your homemade strawberry jam with these tasty flavor combinations that go beyond basic:

• Strawberry-Basil Jam - stir in up to 1 tablespoon of freshly chopped basil after removing the jam from the heat
• Strawberry-Ginger Jam - add up to 1 tablespoon of freshly grated ginger during cooking for added warmth and gentle spice
• Spicy Strawberry Jam - add up to ½ teaspoon of red pepper flakes or cayenne pepper (perfect for cheese boards) for a spicy kick
• Strawberry-Mint Jam - stir in up to 1 tablespoon of freshly chopped peppermint or spearmint leaves after removing the jam from the heat
• Strawberry-Lemon Thyme Jam - combine 1 teaspoon fresh lemon thyme leaves with extra lemon zest for a citrusy herbal profile
• Strawberry-Vanilla Bean Jam - stir in the seeds from one vanilla bean pod after removing the jam from the heat
• Balsamic Strawberry Jam - add up to 1 tablespoon of high quality aged balsamic vinegar added at the end of cooking, enhancing the berries' natural sweetness

Serving Suggestions

This versatile strawberry jam adds a sweet burst of flavor to countless dishes:

• Breakfast classics - Spread on toast, crêpes, English muffins, panckes, bagels, biscuits, or scones
• Pastry fillings - Use in thumbprint cookies, layer cakes, or as a filling for Italian crostata
• Dessert topping - Drizzle over ice cream, cheesecake, pound cake, or plain yogurt
• Savory pairings - Serve with a cheese board alongside brie, goat cheese, or cream cheese
• Unique uses - Swirl into oatmeal, use as a glaze for grilled meats, or mix into salad dressings

Best Strawberries For Homemade Jam

When making strawberry jam, the quality of your berries directly impacts your final product (and your health). Look for organic strawberries grown without pesticides using harmful chemicals for the healthiest strawberry jam. *read more about this in the "Why Organic Strawberries are Better For Your Health" section below

Check out your local U-pick or pick-your-own strawberry farms or grow your own for the best jam berry options. Here's how to select and prepare the best strawberries for homemade jam:

Fresh Strawberries:

• Choose ripe but firm berries with vibrant red color throughout (include a couple or three underripe strawberries for added pectin if desired)
• Small to medium berries typically have more concentrated flavor and pectin
• Look for local, in-season strawberries (June-bearing varieties) from farmer's markets, strawberry farms which provide superior taste
• Avoid berries with white shoulders or hollow centers when you can

Frozen Strawberries:

• Frozen strawberries are flash-frozen at peak ripeness preserving flavor and nutrition making them perfectly fine for jam-making
• Whole frozen berries work better than pre-sliced options for making strawberry preserves
• Thaw partially before use in order to better control the water content
• No need to fully defrost them before you use them

Preparation Tips:

• For chunky jam, leave ¼ to ½ of the berries whole and slice or dice the rest
• Remove the stems before washing the strawberries, then quickly wash and hull berries just before use to maximize freshness and to keep them from getting soggy
• Use a mix of perfectly ripe with 2 or 3 underripe berries for natural pectin balance

Top Tips for Perfect Strawberry Jam

• Use just-ripe berries - You can even mix in some berries that aren't fully ripe as they contain more natural pectin or use frozen strawberries without added sugar or syrups
• Don't skip the lemon juice - It's essential for both setting and flavor balance
• Use my freshly squeezed orange juice trick - Adding fresh orange juice or blood orange juice intensifies the strawberry flavor and adds more natural pectin
• Cook in a wide pan - This allows water to evaporate more quickly, reducing cooking time which produces a brighter color and better strawberry flavored jam
• Don't overcook - Extended cooking dulls the fresh strawberry flavor and color
• Be patient - Jam continues to set as it cools, so don't worry if it seems slightly runny when hot
• If making a really low-sugar strawberry jam, add 1 to 2 peels of a Granny Smith apple to the mixture as it cooks and remove it before bottling the jam

How to Successfully Scale Homemade Strawberry Jam

Making large-batch homemade strawberry jam requires precision and the right equipment. Copper jam pots are ideal for large batch jams with or without pectin because of their superior heat conductivity, temperature control, and heat distribution properties.

Copper Pot Advantages

• Even heat distribution prevents hot spots that cause scorching
• Rapid temperature response allows for precise control during critical setting stages since copper heats up more quickly and cools down more quickly than other types of non-reactive cookware like stainless steel
• Reactive copper ions interact with fruit pectin to improve gel formation
• Wide, shallow design promotes faster evaporation without overcooking
• Use a candy thermometer - Target 220°F (104°C) for perfect set consistency

Properly scaled recipes in quality copper jam pots produce bright, ruby-red jam with fresh flavor and perfect consistency every time—regardless of batch size.

Jam-Making Problems (when scaling the recipe without proper equipment)

Scaling jam recipes (especially jams without added pectin) in unsuitable pots can lead to disastrous results including scorched fruit from poor heat distribution, prolonged cooking times that darken the color and destroy flavor, and uneven consistency that prevents proper setting.

Non-reactive, wide, shallow copper or enamel pots allow faster evaporation without overcooking, preserving the bright color and fresh taste of properly made strawberry jams and preserves.

Why Organic Strawberries Are Better For Your Health

Americans consume approximately eight pounds of fresh strawberries per person annually, but conventional berries come with significant pesticide exposure. Strawberries consistently rank #1 on the Environmental Working Group's "Dirty Dozen" list of most pesticide-contaminated produce.

Pesticide Concerns

• Conventional strawberries can contain residues from up to 40 different pesticides
• Many of these chemicals are linked to cancer, hormonal disruption, and neurological issues
• Several pesticides used on U.S. strawberries are banned in the European Union due to health risks
• Fungicides, fumigants, and insecticides persist even after washing

Health Benefits of Choosing Organic

• Organic strawberries are grown without synthetic pesticides or fertilizers
• Research shows organic strawberries contain higher antioxidant levels
• Reduced chemical exposure is particularly important for children and pregnant women
• Organic farming practices protect farm workers from pesticide exposure

Choosing organic strawberries reduces your exposure to potentially harmful chemicals while supporting environmentally sustainable growing practices.

No-Pectin Strawberry Jam FAQ

Ways to Use This Homemade Jam 

Here are a few delicious ways to use this homemade strawberry preserves recipe!

More About the Science Behind Getting a Low Sugar Strawberry Jam To Set Perfectly

With homemade freezer jams or quick jams that you just plan to cook and refrigerate for a week or two, it's easy to play around with the level of fruit and sugar in the recipe.

This is because when you're not making a jam that needs to be shelf-stable (like a traditional preserved or canned jam), you can add less acidity and sugar than a typical jam calls for. If you have dietary restrictions or just want to eat less sugar, making your own homemade jam is a great solution. 

First, I want to dispel a myth that I've seen claimed on some very reputable food sites (ones I love). It's not true that strawberry jam (because it's a low-pectin fruit), will not properly gel or set if you don't use commercial pectin - as you can see by this recipe). You can watch the video abovew for extra proof if you need it - which shows the strawberry jam gelling perfectly even before it's been refrigerated and sets further.

All fruit (whether fresh or frozen) have different levels of natural acidity, sweetness, and pectin. And making any jam requires natural pectin from the fruit (or added commercial pectin), acidity (usually lemon juice) to lower the pH in the mixture, and which also contain high amounts of natural pectin which helps it to gel properly), and sugar (which also helps homemade jam to set properly).

You may use the precise measurements called for in this recipe, or feel free to add a little more (or less sugar) depending on the natural sweetness of your fruit. I've provided you with all the different options giving you the power to decide what's best for your body and your family.

If you add less sugar, you may have a slightly less "set" jam which is still delicious and often what homemade Italian marmellata is like, or you may need to cook it just a few minutes longer. Either way, this is a healthier jam option than many recipes online and definitely moreso than commercial store-bought strawberry jams.