Easy Strawberry Jam Recipe Without Pectin
Easy homemade strawberry jam with just 3 ingredients, no pectin! Instant Pot or stovetop method with tips on setting, frozen berries, consistency & storage.
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Servings:
8 oz jarsCalories:
613kcal
Ingredients
- 6 lbs fresh strawberries
- 3 lbs granulated sugar
- ¼ cup fresh lemon juice
Instructions
Instant Pot Strawberry Jam Recipe
- Prep the strawberries by rinsing and pat drying them. Hull them and cut each strawberry into 4. Place a plate in the freezer for the cold plate test which you will do later. Wash and dry the jars you will be storing the jam in.
- Combine the strawberries, sugar and lemon juice in the Instant Pot, give it a good stir and keep aside for an hour. You will see the berries releasing their juices and might find yourself trying to lick and taste the juice because the aroma is appetizing.
- Pressure cook the strawberries for just 1 minute on high pressure, by closing the lid and sealing the vent. Yes, you do not need to add water, the liquid from the juices is enough to pressure the strawberries.
- Natural Release allow the pressure to naturally release before opening the lid. Please do not rush this, I did it once and the my jam consistency was off.
- Saute to Thicken Open the lid, switch to saute mode and using a potato masher, mash the strawberries and continuously stir for 10-15 minutes until the jam thickens and gets dark. Skim off the foam you see floating on the top. Do a cold plate test by dropping a spoonful of jam on a frozen plate and if it wrinkles when pushed, you are done.
- Cool and Jar At this point the jam has just thickened but it will firm up once it settles. Scoop the jam into a jar. Leave the top ¼th inch of headspace at the top of the jar as it can make sealing messy. Once completely cooled down, close the lid and refrigerate it for upto 1 month.
Stove Top Strawberry Jam Recipe
- Making strawberry jam on the stove top is pretty much the same as above except that instead of pressure cooking the strawberries, you will bring them to a rolling boil in a heavy bottom pan. Stay close and keep stirring or else I have burnt the strawberries once. Skim off the foam as you go. Do the cold plate test as mentioned above and allow it to thicken before its cools off to be jarred.
Video
Notes
I used 6 lbs of strawberries and 3 lbs of sugar to get 10 8 oz. jars of strawberry jam. You could half or quarter the quantities is you want smaller batches.
Nutrition
Serving: 1g | Calories: 613kcal | Carbohydrates: 157g | Protein: 2g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 426mg | Fiber: 6g | Sugar: 149g | Vitamin A: 34IU | Vitamin C: 163mg | Calcium: 46mg | Iron: 1mg
