Easy Strawberry Jam (No Pectin)

24 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Easy Strawberry Jam (No Pectin) is a 3-ingredient small batch jam made on the stovetop in just 30 minutes. Delicious refrigerator jam without preservatives!

Homemade recipes for store-bought items are a lot simpler than you think and taste so much better! From Barbecue Sauce to Strawberry Topping, you’ll love how easy it is to make delicious Kitchen Pantry staples.

Strawberry Jam in glass jar


If you’ve ever had a homemade jam, you know there is no store bought jar that could ever compare. Sure the fanciest jams in the grocery store are delicious, but Homemade Strawberry Jam is simply amazing… and this great recipe is so simple!

This Strawberry Jam recipe is so quick and easy to make, you’ll be wondering why you never tried making jam before. Homemade jam is ready in about 30 minutes and once it’s cooled, you can start spreading it on toast and Buttermilk Biscuits or eat it by the spoon full. You can also swirl warm fruit jam in your favorite Baked Good Recipes!

There is no pectin in this Strawberry Jam recipe. Pectin is a natural fiber that forms a gel with the fruit juice and sugar, and it is great for jam recipes that don’t cook the fruit. The downside is that you have to have to mash the strawberries, soak them in sugar, bring the pectin to a boil… in short, step-by-step, this method is much easier and quicker.

This Easy Strawberry Jam recipe makes about 1 pint sized jar of jam, so there is no need for pectin to preserve it for months or to worry about canning. However, if you want to double or triple this recipe, there are canning instructions below. Use an Instant Pot to prepare large batches of jam easily!

No-Pectin Needed

Since there is no pectin in this Easy Strawberry Jam recipe, it’s important to use the amount of sugar that the recipe calls for. The sugar is one of the important components that thickens your fruit jam, especially when it’s a berry that has low sugar like strawberries. If you need a low sugar jam recipe, see the pectin variation below.

Lemon is the other key component in making fresh Strawberry Jam. Lemons have natural pectin in them which helps preserve and thicken the jam. Make sure to use fresh lemon juice, not the kind you get in a bottle. To make your jam more tart, add a bit of lemon zest.

The final important piece of making the perfect homemade Strawberry Jam is the cooking time. The strawberry mixture needs to reach a temperature of 220 degrees F or it will not set. Use a candy thermometer to measure the temperature.

If you’ve followed all the tips above and you are still worried about a runny jam, fear not! To correct runny jam, refrigerate it overnight and then bring it to back to a boil the next day. Add a bit more sugar, up to 3 tablespoons, if it is really runny.

To make this Strawberry Jam recipe even easier, you are using sliced strawberries. The result is more like preserves with chunks of strawberries in the jam. If you like a smoother jam, macerate the fresh strawberries with a potato masher or pulse them in a food processor before boiling them.

This Strawberry Jam tastes amazing on just about everything! Use fruit jam as a topping for Vanilla Ice Cream or instead of syrup on Sheet Pan Pancakes. Make out of this world peanut butter and jelly sandwiches with peanut butter, Homemade Bread, and this Strawberry Jam.


Strawberry Jam in pot


  • Strawberry Rhubarb Jam: Add a cup of of chopped rhubarb to make an old fashioned Strawberry Rhubarb Jam. You will also want to use an additional ¼ cup sugar.
  • Frozen Strawberries: You can use frozen strawberries in this recipe without thawing them. The cooking time will increase about 10 minutes, and you may want to use a potato masher to macerate if they are whole berries.

Instant Pot Strawberry Jam

  • This is a great method if you are making a bigger batch of strawberry jam!
  • Place the strawberries, lemon juice, and sugar in the Instant Pot and stir. Let sit for 10 minutes to bring out the strawberry juice.
  • Secure the lid and seal the pressure valve. Set to Manual High Pressure for 1 minute.
  • After the timer goes off, allow pressure to naturally release for 15 minutes.
  • Meanwhile, combine 3 tablespoons cornstarch and 3 tablespoons water to form a smooth slurry.
  • Remove lid and add cornstarch slurry to strawberry mixture.
  • Set Instant Pot to Sauté and bring to a boil. Stirring frequently, cook for 3-5 minute or until mixture has thickened.
  • Ladle hot jam into jars and cool to room temperature before storing.

Canning Strawberry Jam

    • Sterilize half-pint or pint sized jars, their lids, and the rings. Keep in hot water while you prepare the homemade jam.
    • Ladle hot jam into hot jars, using a spatula (or special canning tool) to remove air bubbles.
    • Wipe down the rims of the jars and secure the lids with fingertip tightness.
    • Bring water (enough to cover jars) to a boil in the canner and then place jars in the boiling water.
    • Process in boiling water for 5 minutes, then turn off heat. Leave jars in hot water for 5 minutes.
    • Remove jars from water bath and cool for 12-24 hours. Test lids by pressing down on them, they should not give.
    • Store canned jam in a cool, dry place for up to 2 years (1 year for best quality).



  • Serve: Chill this Strawberry Jam before serving so it is fully set. Do not keep at room temperature for more than 2 hours.
  • Store: Transfer Strawberry Jam to a glass jar with a lid and keep in the refrigerator for up to 2 weeks.
  • Freeze: Cool the hot jam in the refrigerator before freezing to avoid moisture collection. Freeze in a sealed container or glass jar, with room between the lid so it can expand, for up to 12 months.

Strawberry Jam spread on English muffin

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Easy Strawberry Jam

Easy Strawberry Jam (No Pectin) is a 3-ingredient small batch jam made on the stovetop in just 30 minutes. Delicious refrigerator jam without preservatives!
Yield 24 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Sauce
Cuisine American
Author Sabrina Snyder


  • 1 pound strawberries , sliced (4 cups)
  • 1 1/2 cups granulated sugar
  • 3 tablespoons lemon juice


  • Add strawberries to a pot on medium heat and cook, stirring occasionally, until they start breaking down, about 10 minutes.
  • Add in the sugar and lemon juice and stir.
  • Cook, stirring frequently, for another 15 minutes until it reaches a temperature of 220 degrees.
  • Turn off the heat and let cool before refrigerating in a covered container.


Calories: 55kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 31mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 3mg | Iron: 1mg

Strawberry Jam collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. I haven’t tested it using anything else. If you decide to try, I’d love to know what worked out for you. Thanks!

    1. I don’t but you might be able to use this as a base and use figs instead with adding other spices and such. If you decide to play around with it, I’d love to know what worked.

  1. Hi Sabrina,
    Could this jam be made with frozen strawberries?

    Your recipes are always great–easy & yummy!

    Keep up the good work, take care & stay well,

    1. Yes, you can use frozen strawberries in this recipe without thawing them. The cooking time will increase about 10 minutes, and you may want to use a potato masher to macerate if they are whole berries. Enjoy!