In this Instructable, I will show you how to make strawberry jam. This easy homemade strawberry jam recipe only requires 3 ingredients and without pectin! Traditionally pectin is added to help thicken jams and jellies and give them that gel-like texture. But no need to add it in this homemade version. I love strawberry jam, it is my favorite kind of jam or jelly. If you have seen a lot of my Instructables you know I love strawberries! Another cool thing is there is no need for any special canning tools. This jam gets stored in the fridge or the freezer. It is super easy to make, if I can do it, you can do it. Let's get started!

Don't forget to follow me and check out my other Instructables.

Follow the simple steps below or watch the video tutorial or do both. :)

Step 1: Ingredients and Tools

Ingredients:

2 lbs of sliced/diced strawberries (900g)
2 cups of white granulated sugar (450g)
Juice from half a medium lemon about 2 tbsp. (25ml)

Tools:

Large pot or dutch oven
Wooden or silicone spoon
Mason jars with lids
Ladle, spoon, or canning funnel
Plate
Candy thermometer, optional

Step 2: Prep the Strawberries

Begin by washing the strawberries and then cut them up into small chunks and place them in a large bowl. You can also just place them right in your big pot as well.

Note:If you like, you can run them through the food processor instead of cutting them up into chunks and create a quick puree instead.

Step 3: Lemon Juice

Wash a medium lemon and cut it in half. Then squeeze the juice from one of the lemon halves into the bowl of strawberries. It winds up being 1 1/2 to 2 tablespoons of lemon juice. You can just use storebought lemon juice as well.

Note:Strawberries themselves already have natural pectin in them, which is one reason we don't have to add additional pectin. Pretty cool!

Step 4: Add That Sugar

Now add the white granulated sugar to the berries. The general rule is for every pound of berries, add 1 cup of sugar.

Give the bowl a good stir. And then let the berries sit for about 30 minutes.

Step 5: Cook the Berries Down

Add the strawberry mixture to a large pot or dutch oven. It will bubble up, so make sure you are using a deep pot.

Set the burner heat to medium/medium/high and heat and cook the berries down, stirring occasionally at first and then constantly. Bring it to a boil, this will take 20 to 30 minutes. The ideal temp to bring it to is 220 F/104 C.

What will happen is the strawberry mixture will bubble and boil and turn to a deep dark red color. And when it is at 220 F it is ready to go.

Tip:You can use a candy thermometer if you like although it isn't necessary.

Step 6: Testing the Strawberry Jam

If you aren't using a candy thermometer you can easily test the jam to see if it is ready. There are a few ways to tell:

1. Bring up the back of your spoon, if it sticks to the back and doesn't run off or barely drips off, that is a good indication it is done.

2. Another way to tell is to take a freezing cold plate and add a little bit to it. It will cool it down quickly, and then run your spoon or finger straight through it. And the jam will stay apart, it won't come back together filling the little gap you made. If that makes sense.

Step 7: Allow It to Cool

Now remove it from the heat and then keep stirring it while it cools down for a few minutes. It will take a while from the time you put it on the burner to the time you take it off, it will be 30 to 40 minutes or so.

While it is cooling run really hot water over your mason jars or whatever containers you decide to use. That way you are pouring the warm jam into a warm jar. The longer you let it cool in the pot the thicker it will get and be hard to scoop into your storage jars.

Use a ladle and they have special canning funnels you can use as well. Pour the jam into the jars/containers.

Screw on the lids and store in the refrigerator. Not in the pantry. This style of easy jam needs to go in the fridge or you can also freeze it.

*This recipe makes about 4 total cups or 2 pints of strawberry jam.

Step 8: Serve the Jam

Now it is time to serve it up. You can use it while it is still warm before storing it. Or when you want to use it, take it out of the fridge and let it sit for 10 to 15 minutes so it is easier to spread. Spread it on a piece of toast or make peanut butter and jam/jelly sandwiches, whatever you want to do. Enjoy!

You can print the recipe here if you like.