Beginner Friendly Pectin Free Strawberry Jam Recipe

Whether you are new to canning or a seasoned canner looking for a quick way to preserve those Summer strawberries this Pectin Free Strawberry Jam Recipe is your new go-to!

Spring is just around the corner and I’m already dreaming of warmer weather, longer days, and a bountiful garden. This is my first Spring on our small acreage and I’m planning the largest garden I’ve ever had. I’m focusing on just a few crops but hoping for a plentiful harvest. 

Canning is my main plan for preserving this bounty. Though my canning season is still a ways off I’ve been trying to get in a little extra canning practice. This pectin free Strawberry jam has been a delicious way to get in some canning time and stock my pantry with a family favorite.

When I was testing this recipe I wanted an end product that could be used on bread and toast, but was also runny enough to be used in beverages, like my Strawberry Macha Latte. This recipe, in my opinion, is the perfect consistency! I’ve used it on toast, PB and J sandwiches, in oatmeal, on yogurt, and in a delicious strawberry cream cheese danish recipe I’m working on. It’s just good on everything! 

So let’s dive into the ingredients used for this pectin free strawberry jam recipe. Starting with the star of the show; Strawberries!

Strawberries

In my dream world it’s Summer and I’ve just come in from the garden with a bushel full of fat, red, juicy strawberries just begging to be devoured. But in reality it is the middle of February and currently 14 degrees outside. 

Since fresh strawberries will have to remain in my dreams for now, I have been using frozen strawberries for this recipe! If you have some frozen strawberries left over from last years garden, fantastic! But if you’re like me and can count on one hand how many strawberries you were able to successfully grow last year (all of which were eaten on the spot by the littles) then you will want to source some quality strawberries from the store. I try to stick with organic when I can, but have grabbed the regular 4lb bag from Walmart when I couldn’t find a better option.

I imagine that using frozen strawberries adds to the water content. So using a fresh berry might yield a thicker jam. Hopefully I can test that this Summer and report back!

Lemon Juice

For this recipe I have used fresh squeezed lemon juice as well as an organic store bought bottled juice. Both turned out great with no discernible difference. If you do use bottled lemon juice be sure to make sure that lemon juice is the only ingredient. Anything else might effect the safety of the canning. (I’m not a scientist or a master canner. It is just my understanding you don’t want to mess around with random ingredients when it comes to canning)

Some recipe variations I’ve seen for Strawberry jam call for the zest of the lemon in addition to the juice. I think that this could add some welcomed tartness, but I’m not sure if this would affect the jam’s can-a-bility or not. But if you were planning on freezing this for Lemonade or something the lemon zest might be a great addition to try! 

Sugar

I use organic cane sugar for this recipe. Cane sugar is a coarser sugar, but with the heat we’re using to break down the strawberries it dissolves no problem. But you can use a white sugar as well. 

I use honey and maple syrup for sweetener quite often. But, once again, on behalf of the jam’s can-a-bility you’ll want to stick to sugar. If you were going to make a small batch to store in the fridge or you were planning on freezing it then you should be fine to use a different sweetener if you prefer! 

If you are going for a more sugary syrup-y end product you can use more sugar. But if you would like using less sweetener and are going to be canning just be sure to do your research to make sure you still use enough sugar to make it safe to water-bath can. 

Canning

On that note, let’s talk about canning for a minute. I am, myself, a newbie canner. Because of this I’m a very nervous canner. I’ve water bath canned with my mother in law a few times as well as alone a handful of times. I have pressure canned but under the instruction of a friend. This made me confident enough to snatch up the next used pressure canner I found at a garage sale but not confident enough to ever use it. 

Canning is a wonderful tool, but it can be very dangerous and has to be taken very seriously. I have done enough research that I personally feel confident water bath canning this recipe and then feeding it to my family. We have gone through 5 jars so far and are healthy as ever. 

HOWEVER, you still need to do your due diligence and your research as I have done because doubting myself is my favorite pastime and I refuse to have someone else’s canning debacle on my hands. 

Tools

Now that that is out of the way lets get into the equipment I use when making this recipe. This recipe is easier with this items, but I’m a “there’s more than one way to skin a cat” gal. If you don’t have these items, there are ways around it if you’re willing to think outside the box and get a little creative. But here is what I personally use.

Canner

I use this water bath canner that was gifted to me a few Christmas’ ago. My understanding is that water bath canning can be done in any large pot with a jar rack inside or someway to separate the jars from making direct contact with the bottom of the pan. Again, please do your own research.

Jars

I think there is just something so charming about a little 8oz jar. It is for this reason and this reason alone that I use these. At the rate my family goes through this stuff it would probably make more sense to use a pint or quart jar but I refuse to deprive myself of the whimsy of a pantry filled with tiny, lovely jars. (Also they just make such wholesome little gifts. Slap a little square of fabric between the sealed cap and the ring and I could just die.)

Immersion Blender

To get the right pureed consistency for beverages you will want to blend the strawberry mix once it has broken down. To do this I use an immersion blender. If you have one this is the method I would recommend. 

But if you just have a regular blender you can definitely blend up the mixture in batches, as long as your blender can handle the heat. If you go this route just be sure to immediately return the puree back to the pot to continue cooking down a bit more. 

Final Thoughts..

Now that it! I know it might sound complicated, but once you’ve done it once you will be able to whip this up time and time again. Don’t be afraid to try new things! Before you know it you’ll have a pantry full of homemade preserves.

I would love to hear from you!

I hope you and your family will love this recipe as much as we have! If you try it out I would love to here from you in the comments. Let me know if this is your first canning experience. If not what was the first product you ever canned?

Pectin-Free Strawberry Jam Recipe

Whether you are new to canning or a seasoned one this Pectin Free Strawberry jam will be your new go-to!

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Water Bath Canning Time 10 minutes mins

Servings: 6 8oz jrs

Ingredients Equipment Method

Ingredients

  

• 30 oz Frozen Strawberries
• 2 Cups Sugar
• 3 TBS 100% Lemon Juice

Equipment

• Immersion Blender A regular blender can also be used
• Water Bath Canner

Method

 

1. Put frozen Strawberries into a deep pot over medium heat.
2. Add sugar mixing occasionally until strawberries are broken down and a good amount of juice has accumulated.
3. Use blender or immersion blender to break up strawberries into the desired consistency.
4. Continue to heat on medium heat stirring frequently until jam comes to a light boil. Allow to boil, stirring frequently, for 3-5 minutes.
5. Remove from heat and rest for a minute before adding in lemon juice.
6. Once lemon juice is stirred in begin ladling into prepared canning jars.

Water Bath Canning

1. Besure to check the rim of your jars looking for any knicks or dried food that would prevent sealing. Rings can be reused time and time again but for best chance of seal use a new lid for every canning project.
2. Once jars are filled, leaving a ¼ inch head space, use a plastic knife to remove potential bubbles from bottom of the jar.
3. Next wipe the rims with a bit of white vinegar to remove any residue before topping with canning lid and canning ring. (Do not over tighten ring. Just a good finger twist will do)
4. Finally, carefully lower the jars into boiling water. Make sure jars are completely submerged with 1-2 inches of water over head.
5. Boil for 10 minutes then remove from heat.
6. Let sit in hot water for additional 5 minutes before removing from canner.
7. Let jars cool and rest on the counter overnight.
8. Remove rings and check seals before storing in the pantry.

Pin for later!

If you are looking for a great bread recipe to pair with this delicious pectin free strawberry jam be sure to check out my fool proof homemade sandwich bread recipe here!