This 3-ingredient Strawberry Jam without Pectin is a recipe that sings all things springtime. All you need is fresh strawberries, sugar, and lemon juice to make a few jars of homemade jam that you can store in the fridge or freezer. Make this strawberry jam from scratch using the Instant Pot or stove, in less than an hour.
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Every year spring brings us super-sweet, bright red strawberries and they become a staple in my home through the season. My family enjoys them as a snack and we love adding them to salads, oatmeal, and even cheesecake. But one of our favorite way to enjoy them is by making fresh strawberry jam.
This no-pectin strawberry jam recipe is the easiest fruit preserve I've ever made. All you need is three simple ingredients - strawberries, sugar, and lemon juice, no pectin needed!
Pectin is a natural fiber found in plant cell walls that binds with sugar and fruit acid to form a gel. Since strawberries do not contain a high amount of pectin, we need to add an acid component (lemon) to cook and evaporate the natural fruit juice. After a bit of cooling time, the homemade jam thickens beautifully!
Another Recipe for Strawberry Lovers: Chocolate-Covered Strawberries
Ingredients - Notes & Substitutions
Here's what you need to make this easy strawberry jam without pectin in the instant pot:
- Strawberries: For the best flavor, pick bright red, ripe strawberries with no signs of mold. Grab three pints from your nearest Farmer's Market or two one-pound packages from your local grocery store. A pint contains 12 ounces of strawberries, so you need an extra pint to reach the 2-lb. total needed for this recipe. Once hulled, the strawberries will weigh about 24-28 ounces.
- Sugar: Regular granulated sugar is all you need. We are using only 1 cup of sugar in the whole recipe, far less than the typical 3 cups (!) of sugar found in many other homemade jam recipes. (We're taking advantage of the natural sugars from ripe strawberries here. )
- Lemon Juice: Use freshly squeezed lemon juice rather than the store-bought bottled variety. Although there is some debate about using bottled lemon juice to control acidity, I found that fresh lemon juice produces the best flavor overall.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Strawberry Jam Without Pectin
This recipe for Instant Pot Strawberry Jam can be prepared in less than 1 hour. You'll also find the stovetop directions below, so pick whichever method is most convenient. Here are the step-by-step directions with photos:
Step 1: Clean and Cut Strawberries
Rinse and dry strawberries. Remove the green crowns (tops) and cut them in half.
Step 2: Macerate Strawberries
In a large mixing bowl or the steel pot of Instant Pot, add strawberries and sugar. Toss to combine and leave aside for 10 minutes (Pics 1-3). The strawberries will start releasing their juices (Pic 4).
Step 3: Cook Strawberries
Close the lid and select pressure cook for 1 minute at high pressure. Wait for natural pressure release, then open the lid after the pin drops (Pic 5).
Stir in lemon juice and turn on Saute mode. Using a potato masher, mash the strawberries to break them down, leaving some chunks (Pic 6).
Simmer to thicken the jam, while stirring in between. It takes about 15-20 minutes, depending on the quantity (Pics 7 & 8). If you like the texture really smooth, puree it using an immersion blender.
Step 4: Cool & Store
Let the jam cool completely. Transfer to a few airtight containers. Place in the fridge for up to 4 weeks or freeze for up to 2 months. If you're not sure if your jam has set, follow these tips below:
How To Know If Your Jam Has Set? Here is a quick tip to know your strawberry jam has cooked to the right consistency:
- Place a small plate in the freezer to chill.
- When it is very cold, spoon a few drops of strawberry jam onto it and let it chill in the fridge for 5 minutes.
- Give it a slight nudge with your finger. If you see wrinkles forming on the surface, your jam has reduced enough to be thick (not runny) when cooled.
Alternate Cooking Method: Stovetop
- In a food processor, pulse strawberries until coarsely chopped. Transfer to a wide Dutch oven or pasta pot. Tip: Using a wide, tall pot keeps hot sugar bubbles from flying out of the pan.
- Stir in sugar and lemon juice. Cook over medium-high heat, stirring frequently, until the jam bubbles and thickens, about 15-20 minutes. Note: Keep stirring in between to prevent the sugars from burning at the bottom.
Serving Suggestions
Here are some ways we like to enjoy strawberry jam:
- Slather it on toasted bread, biscuits, or English muffins
- Warm it slightly and drizzle over pancakes, waffles, or ice cream!
- Dollop a spoonful into your morning oatmeal or yogurt
- Stir a couple of teaspoons into cream cheese frosting and pipe it into homemade cupcakes
- Enjoy with cheese and crackers
- Gift it to all your friends and family! (They will love you even more after that)
How to Store & Freeze
Strawberry jam can last for weeks or months, depending on how you store it. If you are skilled in canning jams and jellies, you can certainly do so to get a longer shelf life. To store properly:
- Wash jars or containers in hot, soapy water and thoroughly rinse and dry before filling. Unless you are canning, it is not necessary to sterilize the jars.
- Transfer the cooled jam to individual airtight containers, leaving a bit of space at the top (this helps if planning to freeze the jam as it will expand a bit in the freezer), seal tight, label, and date. Now you can refrigerate or freeze it as follows.
Refrigerate: Store the canned strawberry jam in your fridge for up to 4 weeks. To keep it as long as possible, don't let it sit at room temperature for an extended period. Use it and return it to the refrigerator right away. Check for signs of spoilage (i.e., mold) after a few weeks.
Freezing Strawberry Jam Without Pectin: Store the jar of strawberry jam in your freezer for up to 2 months. To use, defrost in the fridge overnight.
Recipe Tips & Notes
- Purchase strawberries during their peak season for the best strawberry jam. This gives you a sweeter jam without adding excess sugar. The season will vary depending on where you live, but the peak season for strawberries is typically late winter - early spring (March-May).
- If your strawberries are small (typically, those from the farm are smaller), simply cut off the green tops and leave them whole.
- If using the stovetop method, use a wide, tall pot to keep hot sugar bubbles from flying out of the pan (a splatter screen comes in handy, too!). Also, make sure to keep stirring in between to prevent the sugars from burning at the bottom.
- If you prefer your strawberry jam to be really smooth, puree it with an immersion blender.
Frequently Asked Questions
There could be a few reasons why the strawberry jam did not set. Maybe your strawberries didn't contain enough natural sugar or you didn't cook it for long enough. If it doesn't set, refrigerate it overnight to thicken it. If it still doesn't thicken, try cooking it for a few minutes. The third option would be to add a bit more sugar and lemon juice and cook it a bit. Give it a taste test and adjust as needed.
Pectin is a soluble fiber formed in the cell walls of fruits and vegetables. It acts as a natural thickening agent and is commonly used in the food industry to add texture and increase the viscosity of jams, jellies, and preserves.
Lemon juice helps balance the sugar in the recipe. According to The Kitchn, lemon juice also plays an important role for two reasons:
Lowers the jam's pH. The acid in lemon juice lowers the strawberry jam's pH, making it more acidic and allowing the fruit's natural pectin to gel and thicken.
For safe canning and to prevent bacterial growth. It provides an extra layer of protection to keep bacteria at bay.
Yes, you can use frozen strawberries in this recipe, but increase the cooking time by 1 minute. Since frozen strawberries are typically whole, you may need to blend the jam using an immersion blender to break down the strawberry chunks after cooking.
Yes, you can double or triple this recipe depending on the size of your Instant Pot, using the same cooking time. Just remember not to fill your Instant Pot past the max line.
Strawberry jam with pectin tends to have a firmer consistency and a smoother texture, making it easier to spread. However, some people prefer the natural, softer texture of strawberry jam made without pectin.
More Fruit Preserves Recipes
📖 Recipe
3-Ingredient Strawberry Jam Without Pectin (Instant Pot)
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Video
Equipment
Ingredients
- 2 pounds strawberries
- 1 cup sugar
- 1 tablespoon lemon juice fresh
Instructions
Prepare Strawberries
- Rinse and dry strawberries. Remove the green crowns (tops) and cut in half.
Macerate Strawberries
- In a large mixing bowl or the steel pot of Instant Pot (if using IP), add strawberries and sugar. Toss to combine and leave aside for 10 minutes. The strawberries will start releasing their juices.
Instant Pot Method
- Close lid and select pressure cook for 1 minute, HIGH pressure. Wait for natural pressure release. Open the lid after the pin drops
- Stir in lemon juice and turn on Saute mode. Using a potato masher, mash the strawberries till they break down leaving some chunks.
- Simmer to thicken the jam while stirring in between. It takes somewhere between 15-20 minutes, depending on the quantity. If you like the texture really smooth, puree it using an immersion blender.
Stovetop
- In a food processor, pulse strawberries until coarsely chopped. Transfer to a wide dutch oven or pasta pot. Tip: Using a wide and tall pot keeps the hot sugar bubbles from flying out of the pan.
- Stir in sugar and lemon juice. Cook over medium-high, stirring frequently until the jam bubbles and thickens. It can take up 15-20 minutes depending on the quantity. Note: Keep stirring in between to prevent the sugars from burning at the bottom.
Cool and Store
- Let the jam cool completely. Store in airtight containers and refrigerate up to 4 weeks, or freeze for up to 2 months.
Notes
- Purchase strawberries during their peak season for the best strawberry jam. This gives you a sweeter jam without having to add a ton of sugar. The season will vary depending on where you live, but the peak season for strawberries is typically late winter - early spring (March-May).
- If your strawberries are small (typically ones from the farm are smaller), simply cut off the green tops and leave them whole.
- If using the Stovetop method, use a wide and tall pot to keep the hot sugar bubbles from flying out of the pan (a splatter screen comes in handy, too!). Also, make sure to keep stirring in between to prevent the sugars from burning at the bottom.
- If you prefer the texture of your strawberry jam really smooth, puree it using an immersion blender.
Nutrition
This recipe has been updated with better photos and clearer instructions.
Cindy says
As a Type 1 Diabetic, I don't eat much sugar. Do you think it would work to substitute monk fruit sugar substitute?
Aneesha says
Hi Cindy, I've never tried this recipe with those substitutes, so won't be able to give any tips. Sorry about that!
Shawn says
Made exactly as written and came out perfect!!! So easy and delicious! So easy and only 3 ingredients, I love it!! If I were to double the recipe would I have to cook for 2 minutes in the instapot?
Aneesha says
Hi Shawn, Thank you, I'm so glad you enjoyed it. Pressure cooking time stays the same even if you double the recipe. Enjoy!
Kimberly Santamaria says
Fantastic! Not too sweet . . . just right. Caution: it cooked down and sadly didn't make as much as I thought it would. Plus, it's so good, we wanted to eat it on everything, so it disappeared quickly. I'm making a new batch soon. Next time, I may try adding some rhubarb with the strawberries.
Aneesha says
Thank you Kimberly, I'm so glad your family enjoyed it! Rhubarb sounds like a great addition, enjoy!
Supriya Kutty says
Thank you for sharing these amazing recipe with us, I cannot wait to prepare thjis amazing recipe and taste it myself and see how well it tasted and cooked also sharing it with my friends and family as well for their future reference.
Aneesha says
Thank you Supriya!