This strawberry jam recipe is thick, juicy, and has no pectin. Naturally sweetened with honey and lemon, enjoy strawberry jam all summer long with this easy freezer jam recipe.
This strawberry jam recipe is thick, juicy, and has no pectin. Naturally sweetened with honey and lemon, enjoy strawberry jam all summer long with this easy freezer jam recipe.
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Strawberry season!
Strawberry season in the Pacific Northwest is short, but very sweet. We love going and picking fresh strawberries to take home and make jam.
This year the strawberries ripened just in time for 4th of July, so we saved some of our haul for homemade sourdough pie, too.
Strawberries are a great fruit for kefir smoothies, homemade popsicles, homemade ice cream, or even homemade strawberry cake.
Benefits of Easy Freezer Strawberry Jam without Pectin
We love this recipe because it is easy, takes very little effort, doesn’t require canning, and doesn’t need any pectin.
So how do you get that perfect jam consistency without doing all the work?
The secret is in the process. Simply put the fruit in a stovetop pot, and let it simmer until your desired consistency is reached.
When I figured out this method about a year ago, I was so relieved. I have done traditional canning before but to be honest, the process is just too much work to do regularly for me. I love that with this recipe, I can throw any fruit onto the stove and I’ll have jam in about an hour.
Freezing the jam is also easier than canning. Simply pour the jam into small glass mason jars and place in the freezer until ready to consume.
Lastly, this strawberry jam is low sugar, being naturally sweetened with just honey and lemon. There is no added sugar, which makes it healthier for you. I find that the strawberries are already so sweet, there really isn’t the need for more sugar!
More Summer Recipes from the Homestead
Summer Kohlrabi Slaw with Roasted Potatoes
You Will Need
Strawberry Jam Ingredients
3-4 cups fresh strawberries (stems off and rinsed)
3 tbsp raw honey
Juice from half a lemon
How to Make Freezer Strawberry Jam without Pectin
In a small stainless steel stovetop pot, add the strawberries, honey, and lemon juice.
Turn the stove on medium heat and stir until the mixture comes to a boil.
Lower the heat as needed to maintain a low boil. Let the berries simmer for about 1 hour, or until desired consistency is reached.
The beauty is in the process here. Letting the berries sit on the stove will evaporate the water and turn your mixture from a strawberry soup into thick, juicy jam. So, trust the process!
Pour the jam into small glass jam jars. Note: do not fill the jar all the way to the top. Leave some room for the jam to breathe. Place the lid on top but do not screw it in too tight. (This is to prevent the glass breaking as it freezes).
Bring the frozen jam into the fridge and let thaw for about 1 day, and consume within 7 days of opening. Enjoy!
Note: This strawberry jam goes especially well with homemade sourdough sandwich bread!
FAQs:
How do you thicken jam without pectin?
Simply bring the fruit to a boil on the stove and let it simmer until most of the water has evaporated. This will yield a nice thick jam without having to use pectin.
What is a good sugar substitute for jam?
Homemade jam with honey is a great way to sweeten jam without sugar.
Can you freeze jam instead of canning?
You can freeze this strawberry jam instead of canning it. In fact, I prefer it this way! Just place the jars in the freezer.
Note: do not fill the jars all the way up to the top with jam. Leave some room to breath. Also, do not screw the lid on too tight. This prevents the jar from breaking in the freezer as it expands and contracts with temperature change.
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More Summer Recipes from the Homestead
Zucchini Fritters in the Cast Iron
Sourdough Pizza with Chicken and Veggies
Homemade Burgers with Tzatziki Sauce
Easy No-Pectin Strawberry Jam
This easy strawberry jam can be made with any berries, right at home, with no pectin, and no canning necessary. I love how easy this freezer jam is, and I know you will too!
Ingredients
- 3-4 cups fresh strawberries (stems off and rinsed)
- 3 tbsp raw honey
- Juice from half a lemon
Instructions
- In a small stainless steel stovetop pot, add the strawberries, honey, and lemon juice.
- Turn the stove on medium heat and stir until the mixture comes to a boil.
- Lower the heat as needed to maintain a low boil. Let the berries simmer for about 1 hour, or until desired consistency is reached.
- The beauty is in the process here. Letting the berries sit on the stove will evaporate the water and turn your mixture from a strawberry soup into thick, juicy jam. So, trust the process!
- Pour the jam into small glass jam jars. Note: do not fill the jar all the way to the top. Leave some room for the jam to breathe. Place the lid on top but do not screw it in too tight. (This is to prevent the glass breaking as it freezes).
- Bring the frozen jam into the fridge and let thaw for about 1 day, and consume within 7 days of opening. Enjoy!
Notes
This jam goes especially well with homemade sourdough sandwich bread!
You can use this same process for any berries.
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