Strawberry Jam without Pectin

5 from 2 votes

Homemade Strawberry Jam without Pectin using 3 ingredients. Deliciously sweet and easy to make to serve on toast, biscuit, or crepe!

Prep Time40

Cook Time1 15

Course: Jams & Pickled

Cuisine: American

Diet: Vegetarian

Servings: cups

Calories: 590kcal

pint jars or mason jars or canning jars. look at the National Center on how to Sterilize Jars
medium saucepan
1 wood spoon
1 metal spoon

Cut the stem off the strawberry and place them in a water bath, pick out the spoiled ones at this time. Then drain the strawberries and place them on a paper towel to dry, for about 20 minutes.
Slice strawberries and place them in the medium saucepan.
Set the burner on medium heat, add the sugar, vanilla, and mix.
Squeeze one lemon and zest into the pot.
Cook on medium heat until they are soft for about 20 minutes. (I don't mash my strawberries but you can at this time)
Continue cooking for about 1 hour on medium-low heat till the mixture is reduced and thickened, then mix occasionally to avoid sticking at the bottom. **Do a taste test now and adjust sugar if needed.
Do the cold spoon test at this time and cook on a low, if the spoon is runny, cook a little longer. Wash the spoon off, return to the freezer and repeat the process about 15 minutes later until the jam is thick.
Once the jam passes the spoon test. fill hot jam in a sterilized jar.
Let the jam cool completely before placing it in the fridge.
Once cool the strawberry jam is ready to eat!

I use less sugar than most other recipes because I buy Florida Sugar, which is the real deal from sugarcane. It is minimally processed, unrefined cane sugars which I use less sugar to get the sweet taste I like.
The other thing that I do with the jam is cooking it a little longer because I use less sugar it will not get as thick unless I cook it longer to reduce the liquid.
When sterling jars follow the National Center on how to Sterilize Jars.
This jam recipe made about 2 ½ cups.