This sweet strawberry jam recipe is tangy and delicious- made with just three simple ingredients! No pectin or canning is required. Enjoy learning how to make this guilt free jam!
Guilt Free Jam- Simple Ingredients
This strawberry jam is as guilt free as it gets! Made with organic cane sugar, lemon juice, and fresh berries. You can rest knowing your jam is pure and free from preservatives!
Many store bought jam labels have six plus ingredients. This doesn’t sound bad until you look at what they are. Many include high fructose corn syrup and some even include red dye!
These ingredients are harmful to the body and absolutely unnecessary. It takes just 15 minutes to make in your own kitchen with clean ingredients!
Everything You Need for Strawberry Jam
You truly do not need much to make strawberry jam! Just a few utensils and three ingredients…
- one large stock pot
- pint jars (amount will vary depending on the amount of strawberries you are processing)
- blender or food processor
- lemon juice
- strawberries
- sugar- I prefer organic cane sugar
Lemon Juice. The purpose of the lemon juice is to preserve and keep the vibrant color of the strawberry. It replaces the “citric acid” in many store-bought jams.
Strawberries. You will want fresh, washed berries with the tops removed. You do not need to slice them, the food processor or blender will do that for you.
Cane Sugar. Sugar is necessary to get the “jam” texture and sweetener. You can use less sugar if you prefer, however, your jam will be a more runny texture.
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How to Make Strawberry Jam
Making strawberry jam is so simple and honestly, fun! Here are a few things to note before making it…
- Each pound of medium to large berries will make about 1 pint of jam.
- You will need to store your jam in the refrigerator unless you follow canning instructions.
Step One: Wash and Blend
First, you will need to wash your berries well. Strawberries make the dirty dozen list- meaning they are one of the most sprayed and exposed to toxic chemicals. Even organic and local produce should be washed to remove dirt and other particles that can contaminate the jam.
Wash your strawberries in lukewarm water with 1 cup of white vinegar and 2 tsp baking soda.
Cut the tops off and place in a blender or food processor (I have had this one for years and use it every week in the summer!). Add lemon juice (about 1 tsp per pound of berries).
Blend on low speed until there are no chunks. You do not need to remove the seeds for jam.
Step Two: Cook the Jam
Place strawberries and sugar in a large pot on medium-high heat. Cook until boiling, stirring constantly to keep from burning. After boiling for one minute, turn the heat down to low and simmer for about 3 minutes.
Step Three: Jar and Store
Carefully place the hot jam into clean pint jars. Leave about a one inch headspace. Screw lids on tightly and leave to seal on the countertop for about 8 hours or overnight.
The jars will be sealed but not fully processed. They will not be shelf stable unless canned. However, they will last for about six months kept sealed in the refrigerator. Unsealed they will last up to one month. Discard immediately if any mold is growing or there is a rancid smell present.
Click here to read our Home Canning Guide for Beginners.
How To Use Strawberry Jam
You can use your jam so many ways. It makes a delicious filling for donuts and pies. Use it on biscuit at breakfast time. However, we use it every week for peanut butter and jelly on our homemade sourdough bread! It does not get any more homemade than that!
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Three Ingredient Strawberry Jam
Equipment
- Large stock pot
- Food Processor or Blender
- 4 pint jars
Ingredients
- 4 lbs strawberries
- 8 tsp lemon juice
- 3-4 cups cane sugar SEE NOTE
Instructions
- Wash all your berries in a lukewarm bath with 1 cup white vinegar and 2 tsp baking soda. Remove all the tops and fleshy, white centers. Place in a food processor or blender and blend until smooth.
- Mix strawberries, lemon juice, and sugar in a large pot at medium-high heat. Stir constantly to keep from burning. Allow to come to a boil, then reduce heat. Simmer for three minutes on low-medium heat.
- Place jam in clean, sterilized jars (SEE NOTE 2). Screw lids tightly on jars. Allow to rest for 8 hours on the countertop. Place sealed jars in the refrigerator to store for up to six months.
Notes
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